Pilgrim Hat Cookies

Step into the Thanksgiving spirit with these adorable Pilgrim Hat Cookies! Crafted from fudge-striped shortbread cookies, these sweet treats are a delightful addition to your holiday dessert table, adorned with yellow frosting, Reese’s Miniature Cups, and mini orange M&M’s for a festive touch.

These Pilgrim Hat Cookies are not only charming but also incredibly easy to make, making them the perfect project for both novice and experienced bakers. Kids will love joining in on the fun of decorating these edible pilgrim hats, making them a wonderful family activity during the holiday season. Get ready to impress your guests with these tasty and festive treats that capture the essence of Thanksgiving in every bite!

Ingredients for hot chocolate poke cake

• Fudge-striped shortbread cookies – For the brim of the bat
• Yellow frosting – to create the band of the hat
• Reese’s Miniature Cups – The crown of the hat.
• Mini orange M&Ms – The buckle on the band of the hat.

Making the pilgrim hat cookies

1. Line a baking sheet with parchment paper. Arrange the cookies in a single layer with the fudge layer facing up.
2. Add the frosting to a piping bag fitted with a large round tip. Pipe a dollop of frosting, slightly larger than the Reese’s cup, in the center of the cookie.
3. Press a Reese’s cup upside down (larger side down) into the center of the frosting allowing the frosting to seep out and create the hatband. 
4. Place an M&M onto the yellow band of the hat to create the buckle.
5. Place the cookies in the refrigerator for 15-20 to allow the frosting to set before enjoying.

Variations and substitutions

Change up the ‘crown’ – Instead of Reese’s miniature cups, use Rolo candies to create the crown.

Switch up the ‘buckle’ – Make the buckle bigger and use a regular-size M&M or even Reese’s Pieces.

Change up the ‘band’ – I used yellow frosting for the band, but yellow candy melts would also be a great option.

Color combos – I kept a more traditional fall color scheme with yellow and orange accents. You can use whatever color combo your heart desires. A traditional pilgrim hat is brown all over so you could use brown frosting for the band and brown candy for the buckle.

Tips for success

• Use the right size cookie – I tested these cookies using fudge-coated peanut butter cookies but felt that the cookie to Reese’s cup ratio was off and didn’t create a big enough brim. I recommend using the fudge-striped cookies, as mentioned in the recipe, as they are larger and create a better hat shape. Store-brand fudge-striped cookies work great!
• Chill the Reese’s Miniature Cups– I recommend placing your Reese’s cups in the refrigerator for 20-30 minutes before you unwrap them. Putting them in the fridge will help them keep their shape better and stop the ridges from sticking to the foil. This tip is especially helpful if your kitchen is warm.
• Allow the frosting to set – Allow the cookies enough time for the frosting to set before serving them so the pieces do not slide off.

Storage

Store the cookies at room temperature in a single layer in an airtight container for up to a week.

The cookies can be frozen in an airtight container for up to three months. Thaw the cookies at room temperature before enjoying them. The M&M hat buckles may appear cloudy after being thawed but are still perfectly fine to eat.

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Pilgrim Hat Cookies

Author: Mandy

Celebrate Thanksgiving with these adorable Pilgrim Hat Cookies! Made with fudge covered cookies and peanut butter cups, these easy treats bring a touch of whimsy to your holiday table. Fun to make and even more fun to eat!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Set Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 12 Cookies

Calories 95 kcal

Ingredients

  

1x2x3x

• 12 fudge-striped shortbread cookies
• ⅓ cup yellow frosting
• 12 Reese’s miniature cups unwrapped
• 12 mini orange M&Ms

Instructions

 

• Line a baking sheet with parchment paper. Arrange the cookies in a single layer with the fudge layer facing up.
• Add the frosting to a piping bag fitted with a large round tip. Pipe a dollop of frosting, slightly larger than the Reese’s cup, in the center of the cookie.
• Press a Reese’s cup upside down (larger side down) into the center of the frosting allowing the frosting to seep out and create the hatband.
• Place an M&M onto the yellow band of the hat to create the buckle.
• Place the cookies in the refrigerator for 15-20 to allow the frosting to set before enjoying.

Notes

• Store the cookies at room temperature in a single layer in an airtight container for up to a week.

Nutrition

Calories: 95kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 0.4mgSodium: 52mgPotassium: 14mgFiber: 0.2gSugar: 8gVitamin A: 14IUVitamin C: 0.02mgCalcium: 5mgIron: 0.4mg

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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