Get ready for a fiesta in your mouth with these amazing Mexican Sprinkle Cookies! They're the perfect cookie for any occasion, so grab a glass of milk and indulge in these festive cookies.
Check out my 2 Ingredient Peanut Butter Cookies and my Red Velvet Cake Mix Cookies for more delicious cookie recipes!
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These Mexican sprinkle cookies are a fusion of sugar cookies and vibrant, rainbow sprinkles. Whether you're hosting a fiesta-themed party or celebrating the Christmas season, these cookies are the perfect treat.
They're similar to the cookies you'd find at a Mexican bakery!
Why You'll Love This Recipe
These cookies are a celebration in every bite. With their vibrant sprinkles, they bring a pop of color and a festive spirit to any occasion.
This Mexican cookie recipe is a breeze to make, even for beginners. With simple ingredients and straightforward instructions, you'll have a batch of delicious cookies ready in no time.
Different Names For Mexican Sprinkle Cookies
Mexican sprinkle cookies are also known as polvorones con chochitos, galletas grageas and galletas con chochitos.
Ingredients You Need
- All-purpose flour: Provides structure.
- Baking powder: This leavening agent helps them rise slightly.
- Salt: Enhances the overall flavor.
- Unsalted butter: For best results use softened butter.
- Granulated sugar: Helps create a tender texture and a slight crispness.
- Large egg: Acts as a binding agent.
- Pure vanilla extract: Adds a warm and aromatic flavor.
- Nonpareils sprinkles: The colorful sprinkles add a fun and festive appearance.
Step By Step Photos
Add dry ingredients to a mixing bowl.
Whisk together.
Beat the butter and sugar.
Add in the egg and vanilla extract.
Slowly add the dry ingredients.
Mix until just combined.
Roll the dough into 1-inch balls.
Roll each ball in sprinkles.
How To Make Mexican Sprinkle Cookies From Scratch
Step 1. Preheat oven: Preheat your oven to 350 °F and line a baking sheet with parchment paper.
Step 2. Combine dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
Step 3. Cream butter and sugar: In a large bowl, beat unsalted butter and granulated sugar, at medium speed with a hand mixer, until light and fluffy (2-3 minutes).
Step 4. Add wet ingredients: Mix in egg and vanilla extract until well combined.
Step 5. Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Step 6. Form dough balls: Roll the dough into 1-inch balls on a lightly floured surface. You can use a cookie scoop to help keep the size uniform.
Step 7. Roll in sprinkles: Roll each ball in sprinkles to coat.
Step 8. Place on baking sheet: Arrange the coated dough balls on the prepared baking sheet, leaving space between each.
Step 9. Flatten dough balls: Gently press down on each dough ball to slightly flatten.
Step 10. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Step 11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- If the dough becomes too soft or sticky to handle, you can refrigerate it for 30 minutes to 1 hour before shaping the cookies. Chilled dough will be easier to work with and will hold its shape better during baking.
- When rolling the dough into balls, try to make them as uniform in size as possible.
- Keep a close eye on the cookies as they bake. They should be lightly golden brown around the edges when done.
Recipe Frequently Asked Questions About Mexican Cookies
Store the cookies in an airtight container at room temperature for about 1 week.
Yes, you can freeze the cookies. It's best to freeze the cookie dough balls before baking. Flash freeze them on a baking sheet, then transfer to a freezer bag. Baked cookies can also be frozen, but without the sprinkles as they may bleed. Frozen cookie dough can be stored for up to 3 months.
Yes, you can add sprinkles after freezing. Allow the cookies to thaw, then roll them in sprinkles.
More Cookie Recipes You Might Enjoy
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Mexican Sprinkle Cookies
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- Sprinkles for rolling
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
- Add in the egg and vanilla extract and beat until combined.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Roll the dough into 1-inch balls and then roll each ball in additional sprinkles.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently press down on each dough ball to slightly flatten.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- If the dough becomes too soft or sticky to handle, you can refrigerate it for 30 minutes to 1 hour before shaping the cookies. Chilled dough will be easier to work with and will hold its shape better during baking.
- When rolling the dough into balls, try to make them as uniform in size as possible.
- Keep a close eye on the cookies as they bake. They should be lightly golden brown around the edges when done.
- Storing: Store the cookies in an airtight container at room temperature for about 1 week.
- Freezing: It's best to freeze the cookie dough balls before baking. Flash freeze them on a baking sheet, then transfer to a freezer bag. Baked cookies can also be frozen, but without the sprinkles as they may bleed. Frozen cookie dough can be stored for up to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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