Mexican Sprinkle Cookies (Galletas de Grageas)
Bake classic Mexican Sprinkle Cookies (Galletas de Grageas) at home. This easy recipe makes buttery, crumbly cookies covered in sprinkles.
Servings: 12 cookies
Calories: 278kcal
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.
Video
Notes
If it is not coming together, add a tablespoon of water. One tablespoon of water at a time until the dough forms.
Storing Instructions: Place in an airtight, sealable container for up to 4 days. No need to refrigerate. Freezing is not recommended.
Nutrition
Calories: 278kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 76mg | Potassium: 37mg | Fiber: 1g | Sugar: 8g | Vitamin A: 259IU | Calcium: 9mg | Iron: 1mg