Find a plastic container similar in size to your donkey/burro piñata cookie cutter. In a later step you’ll be placing the layered sugar cookie dough in here to form the cookie log shape you’ll need for later steps.
Split dough into five, even-sized balls and one smaller ball (this will be the black). Add food coloring to each of the dough balls until desired color is achieved.
Now your dough is ready to be layered into the container.
Split all of your colored dough balls in half (except the black) and begin layering the dough in the container, starting with the black dough on the bottom. Alternate the colors so that you end up with two layers of each color by the time you’re done.
Cover the layered sugar cookie dough and freeze for 4 hours or overnight.
Remove the dough from the container and unwrap from the plastic.
Cut into slices, approximately 1/4-inch wide
Place them on a baking sheet lined with parchment paper. Bake the colorful cookies at 350 degrees for 12 minutes.
Locate your burro cookie cutter.
Immediately after you take them out of the oven, use your burro cookie cutter to cut the cookie shapes.
For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&M’s will go. We used a small square cutter, and made three cuts to get a narrow rectangle.
Try to work quickly, because as the piñata cookies cool, they are more likely to crumble or break. Let them cool on the baking sheet before you move them and remove the excess, outer cookie.
Make simple frosting to use as glue. We used 1/2 cup of powdered sugar and 2 teaspoons of milk.
Locate the candy you want to include in the middle of your piñata cookies. We used mini M&M’s.
Outline the center of the piñata body with frosting. We recommend putting the frosting inside of a zip lock bag and cut off a tiny tip of the bag’s corner. This will allow you to pipe the frosting onto the piñata cookie easily.
Put the middle cookie on top of the frosting glue.
Add the candy.
Add another layer of frosting.
Place the opposite-cut piñata cookie on top (so that the pretty side is facing out.) Let these sit & harden for at least 30 minutes before you stand them upright.
These piñata sugar cookies are perfect for Cinco de Mayo and Mexican fiestas.