These Mexican sprinkle cookies are a fun treat to serve up for any occasion. Made with a buttery cookie and topped with colorful sprinkles, these cookies are always in season.
It doesn’t take very much to make these Mexican donut cookies, just a handful of ingredients and a couple of easy steps. This makes it a perfect treat to make any time the mood strikes. There’s always room for cookies, right?
You’re going to love the soft buttery cookie nestled beneath a bed of rainbow sprinkles. Every bite is heavenly.
Mexican Cookies Recipe
This recipe is one of our favorites and it’s not hard to see why. With only 6 ingredients, plus sprinkles, it doesn’t take much to make a batch of freshly baked cookies. Not only that but after the dough has chilled it holds up pretty well to shaping into donuts, making them that much more fun to serve up to the kids!
Ingredients you’ll need for Mexican sprinkle cookies:
- All-purpose flour
- Baking powder
- Granulated sugar
- Egg yolks
- Vanilla extract
- Multicolored sprinkles
For the exact amounts needed, please see the recipe card below.
How to Make Mexican Cookies
Preheat your event to 375 degrees F and line a baking sheet with parchment paper. In a large mixing bowl sift together the all-purpose flour, baking powder, and salt until well combined.
In another mixing bowl, cream together the butter and granulated sugar until creamy and light.
Add in the egg yolks and vanilla extract.
Mix the dry ingredients into the wet ones and stir well until blended. If your dough still appears to be sticky, place it into the fridge to chill for at least 1 hour.
Shape the dough into 1 inch sized balls and then lightly flatten them down with a rolling pin.
Use a circular shaped cookie cutter to cut out the center of the cookies, making them look like a donut.
Place the cookies onto the baking sheet.
Top with your colored sprinkles of choice.
Bake in the oven for 10-12 minutes or until light golden brown.
Let the cookies cool on the baking sheet for a few minutes.
Serve and enjoy!
- You can use any type of sprinkle desired. I used pale-colored Jimmie sprinkles because it is what I had on hand but Mexican sprinkle cookies often use nonpareils instead. The only type of sprinkle that I do not recommend is the confetti-shaped ones as they are less likely to hold up as well through the baking process.
- Make sure to leave enough space on the pan for the cookies to puff up as they bake. They will rise and you do not want the cookies to touch, so leaving about 2 inches of space between the cookies is ideal.
- Make sure that your butter is softened slightly but not so soft that you can poke through it with your finger. About 20-30 minutes out of the fridge is perfect. If your butter is too soft then your dough will be too sticky and this will mean that you will need to chill your dough so that it can bake up properly without spreading and becoming thin.
What does egg yolk do for cookies?
Egg yolks are what help the cookie dough to bind together well so that the cookies don’t crumble apart after being baked. Not only that but all of the great tasting rich flavor comes from within the egg yolk, so by adding them to your baked goods, they end up turning out really nice.
Can I use margarine for these cookies?
I have not tested this recipe out with margarine instead of butter and as a result, I cannot say if it does or does not work. I can say that most cookie recipes that request butter do not do well with margarine as it often changes the consistency and causes the cookies to turn out flat.
How long are Mexican cookies good for?
These cookies will keep well for up to a week if kept stored in an airtight container at room temperature. You can also choose to freeze the cookies after they have cooled by simply placing them into a Ziploc baggie and freezing for up to 3 months. When you’re ready to eat, just grab a cookie and let thaw for a few minutes before sinking your teeth into it.
- 1 ½ Cups Flour
- ½ Tsp Baking Powder
- ½ Tsp Salt
- ½ Cup Butter (softened)
- ⅔ Cup Sugar
- 3 Egg Yolks
- 1 ½ Tsp Vanilla
- 5 Tsp Multicolored Sprinkles
- Preheat the oven to 375° F and prepare a baking sheet with parchment paper.
- Sift together flour, baking powder and salt.
- Cream together the butter and sugar. Add the egg yolks and vanilla.
- Mix in the dry ingredients. If your dough is sticky, refrigerate it for 1 hour.
- Shape dough into 1 inch balls and flatten them down with a rolling pin.
- Use a circular cookie cutter to take the center of the cookie. Doughnut like.
- Place cookies onto the baking sheet.
- Add your colored sprinkles.
- Bake for 10 to 12 minutes or until light golden brown.
- Let them rest cold for a few minutes.
- Serve and ENJOY!