Bright, fun, and crumbly, Mexican Sprinkle Cookies—known in Spanish as Galletas de Grageas—are a favorite treat from Mexican bakeries. Covered in colorful sprinkles, these cookies taste like a mix of a buttery shortbread and a sweet sugar cookie. They are delicious to eat for breakfast, after school, or with a glass of cold milk.
Also check out my list of Mexican sweet breads.
Why You’ll Love This Recipe ❤️
- Super crumbly texture: Using both butter and shortening makes these cookies soft and melt-in-your-mouth good.
- Fun to decorate: Rolling the dough in bright sprinkles makes every single cookie look like a mini celebration.
- Easy to plan ahead: You can chill the dough in the fridge ahead of time and bake the cookies whenever you are ready.
-Maggie
👩🏼🍳 Instructions
Making the Dough
- Sift the flour and baking soda. Then cream the sugar, butter, and shortening.
- Gradually add the flour until a dough forms. Do not add all at once, or the flour will go everywhere.
- Place in the fridge before cutting out the cookies.
If it is not coming together, add a tablespoon of water. One tablespoon of water at a time until the dough forms.
Cutting Out The Cookies
- Take the dough out of the fridge and cut it in half.
- Between two pieces of parchment paper, roll it out.
- Cut out the cookies with your favorite cookie cutter.
- Press it gently into the sprinkles. Place it on a cookie sheet.
- Repeat with each cookie.
Baking the Cookies
- Place in the oven and bake.
- Let cool on a rack.
🙋🏻♀️ Frequently Asked Questions
Yes, you can! However, using shortening helps the cookies keep their nice shape when you use cookie cutters.
This sticky dough can be hard to roll out. Using parchment paper keeps it from sticking to your rolling pin so you don’t have to add extra flour, which keeps the cookies soft.
Put them in a container with a tight lid at room temperature for up to 4 days. Freezing is not a good idea because it ruins the nice crumbly texture.
🍪 More Cookie Recipes
- Hojarascas
- Mexican Wedding Cookies
- Marranitos
- Pan de Polvo
- Gingerbread Reindeer Cookies
- Chocolate Alfajores
- Mexican Spiced Chocolate Chip Cookies
Baking a batch of these fun Mexican sprinkle cookies is a wonderful way to bring a little bit of bakery magic into your own kitchen.
Whether you are baking with kids or just craving a sweet, crumbly treat with champurrado, Galletas de Grageas are always a hit. Grab your favorite cookie cutter and get ready to add some color to your day!
Mexican Sprinkle Cookies (Galletas de Grageas)
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup shortening
- ½ cup sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- ¾ teaspoon baking soda
- 2 ½ cups all purpose flour
- rainbow sprinkles as desired
Instructions
- In a large mixing bowl, cream the butter, shortening, and sugar until smooth.
- Add the egg and vanilla. Mix together.
- Sift the flour and baking soda.
- Gradually add the baking soda and flour to the bowl with the butter mixture.
- (Little by little, or the flour will go everywhere).
- Wrap the dough in plastic wrap.
- Place in the fridge for 1 hour to chill.
- Preheat the oven to 350 degrees F.
- Pour sprinkles into a plate and set aside.
- Cut the dough in half.
- Take out two pieces of parchment paper.
- Roll half the dough between the parchment papers and cut-out cookies with a cookie cutter.
- Gently remove the cookie from the rest of the dough.
- Press it lightly into the sprinkles.
- Then place it on the baking sheet.
- Repeat with all of the cookies and other half of the cookie dough.
- Bake for 11-13 minutes.
- Remove from the oven and let them cool completely.
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