Mexican Sprinkle Cookies

Ingredients

• 3 cups all-purpose flour (fluff and sift before measuring)
• 1.5 tablespoons baking powder (leavening agent)
• 1 tablespoon vanilla extract (pure vanilla preferred)
• 0.5 cup milk (whole milk gives best texture)
• 1 cup sprinkles (Mexican sprinkles preferred; any color works)
• 1 cup vegetable shortening (softened; can substitute with butter for richer flavor)
• 1 cup granulated sugar (regular white sugar)
• 1 large egg (room temperature)
• 0.5 teaspoon salt (a pinch; fine sea salt works well)
• 2 tablespoons water (for brushing sprinkles onto cookies)

Instructions

1. Prepare dry ingredients

   Fluff the all‑purpose flour in a bowl, add the baking powder and stir to combine. Set aside.

   Time: PT2M

2. Mix wet ingredients

   In the mixing bowl, add the softened vegetable shortening, granulated sugar, pinch of salt, the egg, vanilla extract and milk. Using the paddle attachment, start on low speed for about 3‑4 minutes, then increase to medium speed for another 1½‑2 minutes until the mixture is light and fluffy. Scrape down the sides once halfway through.

   Time: PT5M

3. Combine wet and dry

   Gradually add the dry flour mixture to the wet batter while the mixer runs on low. Once incorporated, increase speed to medium and mix for 4‑6 minutes until just combined. The dough should be soft and slightly sticky but not grainy.

   Time: PT5M

4. Prepare work surface

   Lightly dust a clean countertop or large cutting board with flour.

   Time: PT2M

5. Roll out the dough

   Turn the dough onto the floured surface and gently roll (or pat) it to about ¼‑inch thickness. Keep the dough soft; if it sticks, sprinkle a little more flour.

   Time: PT5M

6. Cut cookies

   Dip the cookie cutter in flour, press it into the rolled dough, and lift the shape onto a parchment‑lined baking sheet. Re‑dust the cutter as needed.

   Time: PT5M

7. Add sprinkles

   Using a small pastry brush (or a damp paper towel), lightly brush the tops of the cut cookies with water, then press the sprinkles onto the wet surface. Ensure an even coating.

   Time: PT5M

8. Preheat oven

   While you finish cutting, preheat the oven to 300°F (150°C).

   Time: PT10M

   Temperature: 300°F

9. Bake cookies

   Place the baking sheet in the preheated oven and bake for 25‑30 minutes, or until the edges are lightly golden. Rotate the sheet halfway through for uniform color.

   Time: PT30M

   Temperature: 300°F

10. Cool and set

    Remove the cookies from the oven and let them rest on the sheet for 10 minutes, then transfer to a cooling rack. Allow at least 45 minutes before serving so they set fully.

    Time: PT45M

Nutrition Facts

Calories

360

Protein

5g

Carbohydrates

55g

Fat

18g

Fiber

1g

Ingredient Substitutions

• Instead of all-purpose flour: whole wheat flour, spelt flour
• Instead of baking powder: cream of tartar + baking soda
• Instead of vanilla extract: vanilla paste, almond extract (use ½ amount)
• Instead of milk: almond milk, soy milk
• Instead of sprinkles: nonpareils, chocolate sprinkles
• Instead of vegetable shortening: butter, margarine
• Instead of granulated sugar: coconut sugar, brown sugar
• Instead of egg: flax egg (1 tbsp ground flax + 3 tbsp water), applesauce (¼ cup)
• Instead of salt: kosher salt
• Instead of water: milk

Equipment Needed

• mixing bowl
• electric mixer with paddle attachment
• measuring cups
• measuring spoons
• spatula
• rolling pin
• cookie cutter(s)
• pastry brush or paper towel
• baking sheet
• parchment paper (optional)
• oven
• cooling rack (optional)
• oven mitts

Critical Steps — Do Not Skip

• Mix wet ingredients until fluffy (Step 2).
• Combine wet and dry without over‑mixing (Step 3).
• Brush water and press sprinkles quickly (Step 7).
• Bake at the correct temperature and time (Step 9).

Chef Tips from the Video

• Use softened (not melted) shortening for a tender crumb.
• For a richer flavor, substitute half of the shortening with melted butter.
• If you prefer a crisper edge, bake at 350°F for 20‑25 minutes (as noted in the video).
• A light dusting of powdered sugar after cooling adds extra sparkle.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: Best eaten the same day; can keep 2 days in a cool, dry place.

Make-Ahead Tips

• The dough can be wrapped tightly and refrigerated for up to 24 hours before rolling.
• Baked cookies freeze well; reheat briefly in a 300°F oven before serving.
• If you run out of Mexican sprinkles, any colorful non‑pareils work just as well.