Ingredients
- 3 cups of all-purpose flour – Make sure to spoon and level your flour when measuring to avoid adding too much, which can make the cookies dry.
- 1 cup of granulated sugar – This will sweeten the cookies and contribute to their golden color and crisp texture.
- 2 sticks of real butter, softened – Use salted butter for added flavor. If you only have unsalted butter, add 1/4 teaspoon of salt to your flour.
- 2 teaspoons of vanilla extract – Adds a rich flavor to the cookies. Use pure vanilla extract for the best taste.
- 1 large egg – Acts as a binder, holding the cookies together.
- Lots of nonpareils sprinkles – These will coat the cookies, adding color and a fun texture.
Equipment
- Mixing bowls
- Electric mixer (stand mixer or hand mixer)
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Directions
- Preparation:
- Preheat your oven to 350°F (177°C).
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Mixing the dough:
- In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 2-3 minutes on medium speed.
- Beat in the egg and vanilla extract until fully incorporated. The mixture should be smooth and creamy.
- Gradually add the flour to the butter mixture, one cup at a time, mixing on low speed until just combined. Be careful not to overmix as this can lead to tough cookies.
- Forming the cookies:
- Scoop out the dough and roll into 1 to 2-inch balls. The size of the balls will determine the size of the cookies, so keep them consistent for even baking.
- Pour nonpareils sprinkles into a bowl. Roll each ball of dough in the sprinkles until completely covered.
- Place the sprinkle-covered balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Baking:
- Bake in the preheated oven for 15 minutes, or until the edges are lightly golden. The centers might look a little soft, but they will firm up as they cool.
- Avoid overbaking to keep the cookies soft in the center.
- Cooling:
- Remove the baking sheet from the oven and let the cookies cool on the pan for about 5 minutes. This helps them set up and makes them easier to transfer.
- Transfer the cookies to a cooling rack to cool completely.
Tips
- Butter: Make sure your butter is at room temperature for easier mixing.
- Mixing: Don’t overmix the dough after adding flour to keep your cookies tender.
- Baking in batches: If you’re baking multiple trays, you can rotate them halfway through for even baking.
This recipe will yield about 36 cookies, depending on the size of your dough balls. Enjoy baking and sharing these colorful and delightful Grageas Mexican Sprinkles Cookies!
