Whether you’re baking for the holidays or just because you absolutely love doing it, these Mexican Sprinkle Sugar Cookies will become your new favorite cookie to bake! These sprinkle cookies are soft, buttery and little bit chewy on the inside. They’re loaded with nonpareils sprinkles which give them a little sweetness and crunch on the outside. They’re made in just 35 minutes and the best part is, there is no need to chill the dough! Speaking of not chilling the dough, if you love cookie recipes that don’t require chilled dough, try these Blueberry Chocolate Chip Cookies!
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What Are Mexican Sprinkle Sugar Cookies?
These delicious cookies are commonly enjoyed around the holidays. They’re very popular in the Mexican culture and are also referred to as Polvorones Mexicanos or Polvorones con Chochitos. I had a Mexican co worker who gave these delicious cookies away every Christmas season and everyone at the office loved them! Another cookie we frequently enjoyed at the office were these Banana Nutella Cookies!
Ingredients
- Unsalted Butter
- White Granulated Sugar
- Egg
- Vanilla Extract
- Almond Extract
- Milk
- Flour
- Baking Powder
- Salt
- Nonpareils Sprinkles
How to Make Mexican Sprinkle Sugar Cookies
- First, start by creaming together the softened butter and sugar in either a stand mixer or in a mixing bowl with a hand mixer.
- Next, add in the room temperature egg and continue mixing.
- Add in the almond extract, vanilla extract and milk while mixing all the ingredients together to combine.
- Next, in a separate bowl, combine the flour, baking powder and salt. Whisk together to break up any lumps in the flour.
- Add the flour mixture about 1/4 cup at a time to the wet ingredients so you don’t end up in a cloud of flour dust. Mix together to combine. Make sure to scrape the flour from the sides of the bowl as needed.
- Next, preheat your oven to 350 degrees F and line the baking sheets with parchment paper.
- Using an ice cream scoop with a measurement of about 2 tbsp, scoop out the dough and set the cookie dough balls on the parchment paper.
- Next, use a glass with a flat bottom to press down on the cookies and flatten them out. You can make them as thin or as thick as you like them.
- Roll the flattened polvorones into the nonpareils sprinkles until they are completely coated in the sprinkles.
- Next, place the sprinkle cookies back on the baking sheets and place in a preheated 350 degrees F oven and bake for 15-20 minutes or until the bottom of the sprinkle cookies are golden brown.
- Remove the cookies from the oven and let them rest on the baking sheet for about 10 minutes. Allow them to finish cooling on a cooling rack.
- Finally, serve with a cold glass of milk and enjoy!
How To Store These Sprinkle Cookies
Storing your sprinkle cookies is easy! Simply shape the dough into a disc and wrap it tightly in plastic wrap to prevent freezer burns. Alternatively, you can roll out the individual cookie dough balls and flatten them all out, then wrap each one individually with plastic wrap. I like storing my wrapped cookie dough in an air tight container but that part is optional. Freeze the cookie dough for up to 3 months. Mexican sprinkle sugar cookies that have already been baked can be stored in an air tight container at room temperature for up to 5 days for best results.
Tips & Variations
- The almond extract in these Mexican sprinkle sugar cookies give them a nice, festive taste. However, feel free to omit it if you don’t like the flavor the almond extract gives the cookies.
- The nonpareils sprinkles go very well with these sprinkle cookies but feel free to change it up and use whatever sprinkles you have on hand if you don’t want to make a trip to the store!
- After baking for 15 minutes, check the bottom of the cookies. You’ll know they’re ready once the bottom turns a golden brown color. If they’re not done yet, leave them in for a few more minutes, checking on them frequently.
Mexican Sprinkle Sugar Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup white granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tbsp milk
- 3 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3.5 oz nonpareils sprinkles
Instructions
- First, start by creaming together the softened butter and sugar in either a stand mixer or in a mixing bowl with a hand mixer.
- Next, add in the room temperature egg and continue mixing.
- Add in the almond extract, vanilla extract and milk while mixing all the ingredients together to combine.
- Next, in a separate bowl, combine the flour, baking powder and salt. Whisk together to break up any lumps in the flour.
- Add the flour mixture about 1/4 cup at a time to the wet ingredients so you don’t end up in a cloud of flour dust. Mix together to combine. Make sure to scrape the flour from the sides of the bowl as needed.
- Next, preheat your oven to 350 degrees F and line the baking sheets with parchment paper.
- Using an ice cream scoop with a measurement of about 2 tbsp, scoop out the dough and set the cookie dough balls on the parchment paper.
- Next, use a glass with a flat bottom to press down on the cookies and flatten them out. You can make them as thin or as thick as you like them.
- Roll the flattened polvorones into the nonpareils sprinkles until they are completely coated in the sprinkles.
- Next, place the sprinkled cookies back on the baking sheets and place in a preheated 350 degrees F oven and bake for 15-20 minutes or until the bottom of the sprinkle cookies are golden brown.
- Remove the cookies from the oven and let them rest on the baking sheet for about 10 minutes. Allow them to finish cooling on a cooling rack.
- Finally, serve with a cold glass of milk and enjoy!