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Mexican Sprinkle Sugar Cookies


Recipes straight from Claudia's Cocina

Mexican Sprinkle Sugar Cookies

Claudia Sandoval


Mexican Sprinkle Sugar Cookies


  • 1 cup unsalted butter (2 sticks/ 8oz)

  • 1 cup granulated sugar

  • 1 medium egg

  • 1 tsp. vanilla extract

  • 2 1/2 cup all-purpose flour

  • ½ tsp. baking powder

  • ½ tsp. baking soda

  • ¼ tsp. kosher salt

  • 4 oz. Rainbow sprinkles (nonpareils)

Makes 16 to 32 cookies (depending on size)


Preheat Oven to 350F 

Notice Color and Texture.

Notice Color and Texture.

·       Cream butter and sugar until light and fluffy, and pale yellow in color (almost white), about 10-15 minutes. Add egg and vanilla extract and continue whipping until fully incorporated, about 3-5 minutes. 

·       In a separate bowl, mix dry ingredients. Add dry ingredients in two parts to wet ingredients and beat on medium using a paddle attachment or using a spatula, scraping down sides to ensure everything is incorporated. 


·       Portion out cookies into small 1-2 tablespoon balls. Dipping only one half into sprinkles. Place cookies on sheet with sprinkles facing up about 2” apart.

·       Using a flat spatula or coffee mug, press down on cookies to create rounded circles. Each cookie should be about 1/4 inch thick. DO NOT MAKE TOO THIN. Add more sprinkles as needed. 


·       Bake for 10 to 12 minutes.

·       Allow cookies to cool on cookie sheet before moving, about 15 minutes. 

·       Allow cookies to cool completely before serving! Enjoy!