Mexican Style Sprinkle Cookies Recipe Polvorones Hojariscas Galletas

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining texture.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer a similar texture and flavor.

Cream 1.5 cups of vegetable shortening in a stand mixer with a paddle attachment for 3 minutes on medium-high until light and fluffy.

Add 1.25 cups of granulated sugar and mix for about a minute until incorporated.

Add 1 large egg and 1 teaspoon of vanilla extract, mixing until combined.

In a separate bowl, mix together 0.25 teaspoon salt, 3 cups of all-purpose flour, 1 teaspoon baking soda, 4 teaspoons baking powder, and 1.5 teaspoons cinnamon.

Gradually add the dry ingredients to the wet ingredients, mixing slowly to avoid a flour mess.

Once mixed, transfer the dough to a countertop and mix by hand until it resembles wet sand.

Use a dough scoop to form uniform balls, press them down slightly, and coat the tops in granulated sugar or sprinkles.

Place the cookies on a baking tray lined with parchment paper.

Bake in a preheated oven at 325°F for 30 minutes until lightly toasted on the bottom.

Let the cookies cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens