Grageas (Mexican sprinkles Cookies)
Grageas (Mexican Sprinkles Cookies) are a delightful treat that combines a buttery, vanilla-infused cookie base with a colorful, fun coating of nonpareil sprinkles. These cookies are a hit for their simple yet satisfying flavor and their festive appearance, making them perfect for celebrations or just as a special homemade treat.
With just a few basic ingredients and easy steps, you can create a batch of these sweet, sprinkle-covered cookies that will charm both kids and adults alike. Enjoy the delightful crunch and vibrant colors of these classic Mexican sprinkles cookies!
Grageas (Mexican sprinkles Cookies)
Ingredients:
3 cups Flour
1 cup Sugar (granulated)
2 sticks real butter softened salted (if using unsalted butter add 1/4 tsp salt to flour)
2 tsp vanilla
1 large egg
Lots of non perils sprinkles
Instructions:
Preheat oven to 350°
Mix butter and sugar until fluffy
Add egg and vanilla mix well.
Add flour 1 cup at a time mix well.
Take cookie dough and make 1 to 2 inch balls.
Roll in sprinkles and place on a baking sheet.
Bake for 15 minutes.
Cool on cooling rack and done!
Makes 3 dozen cookies depending on size…
Notes:
Butter Choice: Use real butter for the best flavor and texture. If using unsalted butter, remember to add 1/4 teaspoon of salt to the flour.
Fluffiness: Ensure that the butter and sugar are creamed together until fluffy. This step helps achieve a light texture in the cookies.
Consistent Mixing: Mix in the egg and vanilla thoroughly before adding the flour to ensure even distribution of ingredients.
Adding Flour: Incorporate the flour one cup at a time to avoid overworking the dough, which can lead to tough cookies.
Sprinkles: Roll the cookie dough balls generously in nonpareil sprinkles to get a good coating. This adds both texture and visual appeal.
Baking Sheet: Line your baking sheet with parchment paper or a non-stick baking mat to prevent the cookies from sticking.
Baking Time: Keep an eye on the cookies as they bake. They should be slightly golden around the edges but still soft in the center when you take them out of the oven.
Cooling: Allow the cookies to cool on a wire rack to prevent them from becoming soggy. This helps them set properly.
Batch Size: The recipe makes about 3 dozen cookies, but this can vary depending on the size of the dough balls.
Storage: Store the cookies in an airtight container to keep them fresh. They are best enjoyed within a week but can be frozen for longer storage.
Nutrition Information:
YIELDS: 36 | SERVING SIZE: 1
Calories: 140 | Total Fat: 8 grams | Saturated Fat: 5 grams | Cholesterol: 30 milligrams | Sodium: 70 milligrams | Total Carbohydrates: 16 grams | Dietary Fiber: 0.5 grams | Sugars: 10 grams | Protein: 1.5 grams
Frequently Asked Questions:
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter.
If you do, add 1/4 teaspoon of salt to the flour when mixing the dough to ensure proper seasoning.
Can I use a different type of sprinkle instead of nonpareils?
Yes, you can use other types of sprinkles if you prefer, such as jimmies or sugar crystals.
Just make sure they are small enough to adhere well to the cookie dough.
Can I substitute margarine for the butter?
Yes, margarine can be used as a substitute for butter.
However, the texture and flavor of the cookies may vary slightly.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to one week.
For longer storage, you can freeze them for up to three months.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough.
Shape the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag.
When ready to bake, place the frozen dough balls directly on the baking sheet and bake for a couple of extra minutes.
What should I do if my dough is too sticky?
If the dough is too sticky, you can chill it in the refrigerator for 30 minutes to make it easier to handle.
You can also lightly flour your hands and rolling surface to help with shaping.
Can I use a different type of flour?
All-purpose flour is recommended for this recipe.
If you use a different type of flour, such as whole wheat or gluten-free, the texture and flavor of the cookies may change.
How can I ensure my cookies are all the same size?
Use a cookie scoop or spoon to portion the dough evenly.
This helps ensure that all cookies are the same size and bake uniformly.
What is the best way to check if the cookies are done?
The cookies are done when the edges are lightly golden brown.
The centers may still appear slightly soft, but they will firm up as they cool.
Can I add other ingredients like chocolate chips or nuts?
Yes, you can add chocolate chips, nuts, or other mix-ins to the cookie dough if you like.
Just fold them in gently before rolling the dough in sprinkles.