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You’ll love the colorful sprinkles and sweet butter flavor of these Mexican Sprinkle Cookies. The sprinkles give a nice crunch with the soft and buttery texture of the cookies.
I remember always seeing these cookies in the Mexican bakeries around Houston, Texas growing up. Now I make them right in my kitchen!
Mexican Sprinkle Cookies
- All-purpose flour: builds the structure of the cookie.
- Baking powder: is a mix of baking soda, acid and cornstarch. Baking powder reacts twice, once when combined with liquid which helps aerate the batter. And again when it’s introduced to heat.
- Salt: is used to bring out the sweetness and flavors of the cookie.
- Unsalted butter: tenderizes, moistens, leavens, assists in browning and of course adds flavor.
- Granulated sugar: assists in the sweetness, moistens, tenderizes, leavens and browns the cookie.
- Egg yolks: contribute to the color and flavor of the cookies. As well as providing structure.
- Vanilla extract: helps with flavor.
- Rainbow nonpareils: gives the cookie its distinct look and helps with texture.
Mexican Sprinkle Cookie Tips
- Use a 2 tablespoon spring loaded ice cream scoop to help with sizing.
- If the nonpareils stop sticking to the dough balls, add a few drops of water to a small bowl and roll the cookie dough ball in the water. Pat off the excess moisture with a paper towel then re-roll in the rainbow nonpareils.
- It’s a good idea to have 2 full sized sheet pans for this recipe.
- If you don’t have access to a double oven, keep one sheet of cookie balls in the freezer while you bake the other sheet.
Chill
Evenly space out cookie dough balls on the prepared baking sheet about 1 inch apart. Cover the baking sheet with plastic wrap and place in the freezer for 1 hour.
Baking Tools
Cookie Storage
Mexican Sprinkle Cookies can be stored in a zip top bag at room temperature for up to 5 days.
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Suggested Recipes
Adapted from Chicano Bakes by Esteban Castillo
Mexican Sprinkle Cookies
Light and airy butter cookies covered and baked with rainbow sprinkles!
Ingredients
SPECIAL TOOLS
- 2 Full sized rimmed baking sheet
- Parchment paper
- Stand mixer
- 2 tablespoons sized cookie scoop
COOKIES
- 4 1/2 cups (22.5 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 1 1/2 cups (24 tablespoons) unsalted butter, at room temperature
- 1 1/2 cups (10.5 ounces) granulated sugar
- 4 large egg yolks
- 2 tablespoons vanilla extract
- 6 ounces rainbow nonpareils
Instructions
- Add the flour, baking powder and salt in a large bowl and whisk to combine. Line a full sized rimmed baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Reduce the mixer speed to low and add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract. Add the dry ingredients by 1 cup fulls at a time, mixing well with each addition until all the dry ingredients are combined.
- Add sprinkles to a small bowl. Use 1 1/2 tablespoons sized cookie scoop to scoop out the cookie dough and roll with your hands into equal sized balls. Dip the dough balls into the sprinkles to evenly coat.
- Evenly space out cookie dough balls on the prepared baking sheet about 1 inch apart. Cover the baking sheet with plastic wrap and place in the freezer for 1 hour.
- Adjust an oven rack to the center portion and heat oven to 350 degrees. Bake the cookies for 20 to 25 minutes until the cookies are light golden in color. Transfer cookies to a wire rack to cool for 15 minutes before serving.
Notes
Mexican Sprinkle Cookies can be stored in a zip top bag at room temperature for up to 5 days.
Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving: Calories: 70Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 64mgCarbohydrates: 12gFiber: 0gSugar: 1gProtein: 2g
*Nutrition information is an estimate and will vary.*