Galletas Grageas, Polvorones con Chochitos (Mexican Sugar Cookies with Sprinkles)

Christmas is 3 days away, or two if your celebrations happen to take place during Nochebuena, as they do in my family.

Our Christmas Eve celebrations were always filled with dozens and dozens of tamales, warm atole, ponche, and my mom’s ambroisa fruit salad. Everyone would always sit around the living room eating tamales and drinking atole, as a movie about the story of baby Jesus played on Univision, and the tradition never really changed.

This is my first year not hosting Christmas, which means I get to bring dessert! I thought about bringing over my Horchata tiramisu, or maybe even my café de olla chocoflan, but I settled on baking cookies and bringing over marranitos, polvorones, and these Mexican sprinkle cookies (which also happen to be called polvorones!) that everyone can enjoy along with their atole or coffee.

These cookies are known by so many different names; galletas con chochitos, polvorones Mexicanos, galletas grageas, it all depends on who you ask. They’re essentially a sugar cookie, crispy on the outside but soft and cakey on the inside, and they are covered in rainbow sprinkles. You can find them at most panaderías, and they are extremely easy to replicate at home, making them a good baking project to do with your family or kids!

I’ve got one more recipe to share before the year is over, and I promise it’ll be a savory one. I hope you have a wonderful Holiday season with your loved ones, y nos vemos pronto!

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Find an updated recipe for Galletas Grageas

in my new book, Chicano Bakes!

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3.68 from 25 votes

Galletas Grageas, Polvorones con Chochitos (Mexican Sugar Cookies with Sprinkles)

Makes 16 4-inch cookies

Course Cookies

Cuisine Mexican

Calories

Author Esteban Castillo

Ingredients

• For the Cookies:
• 2 1/4 cups All-Purpose flour (281 g)
• 2 tsp Baking Powder
• 1/4 teaspoon Salt
• 3/4 cups Butter room temp (170 g)
• 3/4 cups Sugar (150 g)
• 2 Egg Yolks
• 1 1/2 Teaspoon Vanilla Extract
• 2 oz Rainbow Nonpareils or Rainbow Sprinkles
• For the Egg Wash:
• 1 Egg whisked

Instructions

• In a large bowl, whisk together the flour, baking powder and salt, then set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla for 2 minutes on medium speed, until fluffy and pale in color. Reduce the speed to low and add the egg yolks one at a time, waiting until the first one has been fully incorporated before adding the second. Then gradually add the flour mixture, one cup at a time, until it’s all fully combined.
• If you'd like to use a cookie scoop, use a small cookie scoop to scoop out 20 balls of dough. Pour the sprinkles into a bowl, and bounce the balls of dough into the sprinkles to help them stick. Evenly space out on a large baking sheet lined with parchment, then bake at 350° degrees for 22-26 minutes, until the cookies are lightly golden in color. Let cool for 10 minutes before serving
• If you are using a cookie cutter, Divide your cookie dough into 4 equal sized portions of dough. And let them chill in the fridge for 15 minutes, then preheat the oven to 350 degrees.
• Roll the chilled dough out to ¼ to ⅓ of an inch on a well floured surface.
• Use your cookie cutter to cut out the cookies, then evenly space them on a cookie sheet lined with parchment paper. (You should be able to get about 4 cookies per ball of dough with a 4-inch cookie cutter).
• Once you have your cookies on your cookie sheet, brush on the egg wash, add sprinkles on top and then bake for 9-10 minutes. Place your cookies on a cooling rack and let cool for 10 minutes before serving.