My teenage son came home from school one day and asked if I would make one of “these recipes”, then proceeded to hand me several different Mexican cookie varieties. He needed them for a “Fiesta” they were having on the last day of school prior to Christmas break. Turned out we had a snow day that day, so none of the other kids at school got to have any, we ate them all ourselves ;-)
These are a delicious buttery sugar cookie with a pretty presentation. The recipe that I chose to make comes from All Recipes. Please note that some people in their comments said the dough was sticky. Mine was not. They probably let their butter get too soft. Baking is a science after all, and in science you must be precise or the results will vary!
Mexican Cookie RingsPrint Rate
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter not margarine, softened for 20 minutes at room temperature
- 2/3 cup white sugar
- 3 egg yolks
- 1 1/2 teaspoon vanilla extract
- 5 tablespoons multicolored sprinkles jimmies (optional)
- Preheat oven to 375 degrees F (190 degrees C). Line insulated baking sheet with parchment paper.
- Sift together flour, baking powder and salt.
- Cream together the butter and sugar. Add the egg yolks and vanilla, beating until light and fluffy. Mix in the dry ingredients. If your dough is sticky, refrigerate it for 1 hour to make it easier to work with.
- Shape into 1 inch balls (about 1 tablespoon each). Push a skewer or the end of a wooden spoon all the way through center of each ball and shape dough into a ring. Make sure the whole is big enough as these cookies double in size and the hole will close up while baking. Dip top of each ring in sprinkles. Place cookies onto the prepare baking sheets.
- Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until light golden brown. DON'T OVER BAKE. 8 minutes was perfect for mine. Remove from the baking sheets and let cool on racks.