Mexican Sprinkle Cookies are a snack that can’t stop your mouth because this is a delicious and addictive snack. It’s not just the children who are pampered with these colorful snacks, you will also feel the pleasure.
These Mexican Cakes or Mexican Sprinkle Cookies are a treat that is suitable for various events. So, grab a glass of milk and enjoy this cake with a bang. For those of you who like coffee, you can try it while drinking a cup of sanger coffee.
Check out our Fruity Pebbles Ice Cream and 3-Ingredient Sauteed Summer Squash for more delicious food and drink recipes for the family.
This is not an ordinary cake, but this is a sugar cake combined with appetizing rainbow sprinkles. This is suitable to be served at a party or during Eid al-Adha. A sweet cake that is an idol for children and adults. Mexican Sprinkle Cookies are similar to the cookies you see in Mexican bakeries.
Why You’ll Love This Recipe
Just like Galaxy Chocolate Brownies, Mexican Sprinkle Cookies are also very tasty in the mouth, and provide a delicious taste in every bite. But these cookies are more enchanted by the colorful knick-knacks on top. This pop of color from Mexican Sprinkle brings enthusiasm to every occasion.
This recipe is easy to make and imitate, we hope that you will be able to imitate it after reading the recipe guide on the afoodrink.com blog. The materials needed are very simple and the steps we provide are also very easy to follow. On this occasion, we will share many food recipes including cake, drink, and cocktail recipes.
Different Names For Mexican Sprinkle Cookies
Apparently, Mexican Sprinkle Cookies are also known by other names such as “polvorones con chochitos”, “galletas grageas” and also known as “galletas con chochitos”. If you come across this name then you already know that it is a rich Mexican cake with bursts of rich colorful knick-knacks.
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Ingredients You Need
- All-purpose flour for texture
- Baking powder to make the cake rise a little
- Salt is useful for improving the taste of cakes
- Unsalted butter for best results
- Granulated sugar is useful for making a soft and slightly crunchy texture.
- Large egg, egg is used here as a binding agent for the dough
- Pure vanilla extract for a warm and aromatic taste
- Nonpareil sprinkles are colorful sprinkles to add a festive and cheerful impression.
How To Make Mexican Sprinkle Cookies
Step 1:
Preheat the oven to 350F and line a baking sheet with parchment paper
Step 2:
Combine all ingredients, you can work using a medium bowl. Beat all the ingredients in a bowl, such as all-purpose flour, baking powder, and salt, and set aside.
Step 3:
Cream the butter and sugar, you can beat in a large bowl, beat the unsalted butter and granulated sugar at medium speed, you can use a hand mixer until fluffy.
Step 4:
Add the wet ingredients, here you can mix the eggs and vanilla extract until completely blended.
Step 5:
Combine wet ingredients and dry ingredients. Now add the flour mixture to the wet ingredients little by little, stirring until mixed well.
Step 6:
Shape the dough into balls. Roll the dough into a ball with a diameter of one inch on a lightly floured surface (to avoid sticking). To keep the size uniform, you can use a cookie scoop.
Step 7:
Roll each ball in sprinkles until completely coated. Then place them on a baking sheet that has been lined with parchment paper, leaving space between each ball.
Step 8:
Flatten the dough ball, and gently press each dough ball until it forms an even shape.
Step 9:
Bake in a preheated oven. Bake for about 10-12 minutes or until the edges are golden.
Step 10:
When cooked, cool on the baking sheet for a few minutes, then transfer to a wire rack until completely cool to room temperature.
Note: We have prepared a detailed recipe for you in the recipe card at the end of this article.
Tips for Making the Best Mexican Sprinkle Cookies
If the dough feels sticky on your hands, you can chill the dough for 30 to 1 hour in the refrigerator. The cold dough will be easy to work with and will not be sticky.
Try to keep the balls uniform in size, this is not only for beauty but will also cook uniformly when baked later.
When grilling, watch carefully so that it doesn’t burn, the edges are golden if they are cooked.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 cup unsalted butter at room temperature
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg
- Sprinkles for rolling
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper
- Combine all ingredients, you can work using a medium bowl. Beat all the ingredients in a bowl, such as all-purpose flour, baking powder, and salt, and set aside.
- Cream the butter and sugar, you can beat in a large bowl, beat the unsalted butter and granulated sugar at medium speed, you can use a hand mixer until fluffy.
- Add the wet ingredients, here you can mix the eggs and vanilla extract until completely blended.
- Combine wet ingredients and dry ingredients. Now add the flour mixture to the wet ingredients little by little, stirring until mixed well.
- Shape the dough into balls. Roll the dough into a ball with a diameter of one inch on a lightly floured surface (to avoid sticking). To keep the size uniform, you can use a cookie scoop.
- Roll each ball in sprinkles until completely coated. Then place them on a baking sheet that has been lined with parchment paper, leaving space between each ball.
- Flatten the dough ball, gently press each dough ball until it forms an even shape.
- Bake in a preheated oven. Bake for about 10-12 minutes or until the edges are golden.
- When cooked, cool on the baking sheet for a few minutes, then transfer to a wire rack until completely cool to room temperature.
FAQs: Mexican Sprinkle Cookies
How should I store sprinkle cookies?
If you want to store it, you can store it in an airtight container at room temperature and keep it for 1 week.
Can I freeze Mexican sprinkle cookies?
Yes, you can freeze them before baking for the purpose of extending the shelf life of the cookies. So, before baking, it’s best to freeze it briefly. Then, put it in a freezer bag. Once baked, the Mexican sprinkle cake can also be frozen, but before sprinkling with colorful knick-knacks. Frozen dough can last up to 3 months. So, if you don’t want to bake it straight away, you can freeze it and use it when you want to bake it.
