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Mexican Sprinkle Sugar Cookies

Mexican Sprinkle Sugar Cookies

These Mexican Sprinkle Sugar Cookies are made in just 35 minutes with simple ingredients! The best part is, there is no need to chill the dough! Bake these for someone special around the Holiday season!
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Keyword: mexican sprinkle sugar cookies, sprinkle cookies, polvorones con chochitos, mexican sugar cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16 cookies
Calories: 241kcal


  • 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


  • 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!


Calories: 241kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 69mg | Potassium: 34mg | Fiber: 1g | Sugar: 13g | Vitamin A: 371IU | Calcium: 24mg | Iron: 1mg