Taco Cookies


A pinch of cayenne brings the heat to these unique Taco Cookies! Try this kid-friendly dessert recipe for Cinco de Mayo or any day that feels like it needs more spice.

Prep Time:
45 mins
Bake Time:
10 mins
Total Time:
55 mins


  • ½ cup sugar

  • 2 tablespoon ground cinnamon

  • ½ teaspoon cayenne pepper

  • 1 16.5 ounce package refrigerated sugar cookie dough

  • 1 14.3 ounce package chocolate sandwich cookies with white filling, crushed

  • 6 - 8 packages green-colored roll fruit leather, thinly sliced

  • 12 maraschino cherries, fresh cherries, or strawberries, finely chopped

  • 8 yellow and/or orange chewy fruit flavored squares, thinly sliced

  • 1 cup white frosting or sweetened whipped cream


  1. In a small bowl combine sugar, cinnamon, and cayenne pepper. Set aside.

  2. Divide cookie dough into 1-inch balls. Roll balls in sugar mixture and place on a baking sheet lined with parchment paper. Bake 10 to 11 minutes or until edges are just set. Let cool on pan 1 minute. Working quickly, while cookies are warm, carefully fold and set them in an upside-down miniature muffin pan to hold it in a taco-shape. Let cool completely.

  3. Fill each cookie shell with crushed chocolate cookie "taco meat", fruit chew "cheese", cherry "tomatoes" and fruit leather "lettuce". Transfer frosting to a quart-size resealable plastic bag. Cut the tip off of one of the corners and pipe frosting across the cookie toppings for "sour cream".

    Taco Cookies
    Matthew Clark
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