Taco ’bout cute cookies! How adorable are these cuties? Taco shaped sugar cookies are PERFECT for a little dessert on Taco Tuesdays!
I absolutely love sugar cookies – they’re my all-time favorite cookie! Check out my other favorite Vanilla Meltaway cookie that’s just as yummy!
How to Make Taco Sugar Cookies
Sugar Cookie Tutorial
- Stand mixer
- Mixing bowls
- Measuring cups and spoons
- Rolling Pin
- Baking sheet
- Wire rack
- Cookie Cutters
- Icing bottles
- Icing tips
FOR THE COOKIES
1 package Pillsbury refrigerated sugar cookie dough
¼ cup all purpose flour
Combine dough and flour. Roll to ¼” thickness. Cut out cookie shapes. Bake at 350 for 8 minutes or until the edges start to brown.
ROYAL ICING RECIPE
4 cups powdered sugar
3 tablespoons meringue powder
8-12 tablespoons room temperature water
Gel food coloring
SUGAR COOKIE ICING
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In a stand mixer combine sugar and meringue powder. Add 8 tablespoons of water, using the whisk attachment, beat for 1 minute on low. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted.
Once prepared – if the icing is too hard, add more water one drop at a time. Too runny, add more icing sugar one teaspoon at a time.
Separate the icing into small mixing bowls and add desired food coloring. Mix well. Scoop the icing into piping bags or icing bottles.
Line around the edge of the design with icing and fill the middle. Use a toothpick to poke bubbles or direct icing into holes.
Allow each design area to dry before moving on. The icing should completely dry, at room temperature for at least four hours, before adding piping details to the top.
Tacos: Line and fill the cookie with yellow icing leaving a small line at the top open. Allow the icing to dry. Add dots of orange, green brown and red to create taco “fillings”. When completely dry, add facial features with a black edible marker.
HOW DO YOU MAKE COOKIE ICING THAT HARDENS?
The trick to getting sugar cookie icing to harden is in the ingredients, powdered sugar, milk, and corn syrup. The extract adds a boost of flavor. The small amount of corn syrup achieves that shiny, glossy surface.
Since there is no butter or fat in the recipe, this icing will harden similar to royal frosting. But, unlike royal frosting, the ingredients are simple, and this frosting impressively is made in only 5 minutes.
Additional decorating tips:
Polka Dots: before the flooded area dries, add dots of different colored icing.
Zig zag design: before the flooded area dries, add stripes of different colored icing and then drag a toothpick through the stripes.
Sprinkles: before the flooded area dries, add sprinkles.
Plaid pattern: allow the flooded icing to dry. Add stripes of icing to the cookie, creating a plaid pattern.
Candy: glue to the cookie with a drop of icing.
Edible marker: before using on the icing, allow the icing to completely harden for at least four hours.
TIPS FOR MAKING SUGAR COOKING ICING AND DECORATING
- Start with a couple teaspoons less of milk. Add the last 2 teaspoons as necessary.
- To achieve the perfect consistency, add more powdered sugar to thicken and a touch of milk to thin.
- You’ve reached the correct consistency for frosting if a scoop of icing slowly falls off the spoon.
- Traditionally sugar cookie icing is flavored with almond or vanilla extract, but you can change it up and use lemon or orange!
- Sifting the powder sugar before adding milk will eliminate any potential lumps in the frosting.
- Pipe an outline of icing and fill in for pristine edges. Alternatively spread it on with a small knife and decorate with sprinkles.
- This frosting hardens quickly so have sprinkles ready to put on immediately.
- Before stacking or wrapping cookies, make sure the icing is completely hard. Set cookies on a baking sheet for 12 hours.
- Use wax paper between layers when stacking them.