Search

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

Galletas Grageas, Polvorones con Chochitos (Mexican Sprinkle Cookies)

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.

Galletas Grageas, Polvorones con Chochitos (Mexican Sprinkle Cookies)

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!

  • How to Make Cuernitos Mexicanos
    Today I’m teaching you how to make Cuernitos Mexicanos from scratch! I teased this recipe on Instagram two weeks ago, and folks were so excited to see me developing a recipe for them. What are cuernitos?
  • How to Make Hojarasca Cookies (Bizcochitos Recipe)
    Today we’re making hojarasca cookies! These Mexican shortbread cookies covered in cinnamon sugar are also known as bizcochitos, or pan de polvo and they are an incredibly easy and delicious to make.
  • Caramel Apple Chocoflan Recipe (Pastel Imposible)
    Today we’re making a caramel apple chocoflan! Can you believe this now the 7th chocoflan recipe I’ve developed? Pasteles imposibles are one of my favorite types of recipes to develop. Writing and developing a recipe for cake from scratch is already challenge. Having to ensure that both the flan and cake can work together takes great skill. Plus, I love the challenge!
  • Pumpkin Conchas Recipe (Conchas de Calabaza)
    Today we’re making pumpkin conchas, or conchas de calabaza from scratch! I shared these pumpkin conchas as an Instagram reel in September, and I did not expect for them to be a huge hit. We have a few weeks left before Thanksgiving, so I want to make sure I share this recipe before it gets here. Did I mention these pumpkin conchas are great with a cup of my pumpkin atole?
  • Atole de Calabaza (Creamy Mexican Pumpkin Atole)
    Hola! Today I’m keeping it pretty quick and simple, we’re making atole de calabaza (Mexican Pumpkin Atole)! We’ve finally started feeling the cold temperatures here in the Central Valley, so it only feels appropriate to start sharing hot drink recipes. If you’ve never had atole before, it’s a traditional hot corn based beverage with pre-Columbian roots, and it comes in all sorts of flavors. Today, it typically consists of milk, sweetener, spices, and masa harina to thicken it. For other atole and maizena recipes, pick up a copy of my new cookbook, Chicano Bakes!

Find an updated recipe for Galletas Grageas

in my new book, Chicano Bakes!

Print Pin
3.63 from 24 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.

You Might Also Like

4 Comments

  • Reply
    Rosa
    May 4, 2020 at 1:03 pm

    4 stars
    Made them, tasted excellent but it was really falling apart after I let the dough sit in the fridge for that hour. I had to make them quick before the fell apart when placing them on the cookie sheets. So edges were thin but middle of cookie was the right thickness. Any suggestions? Would make them again.

  • Reply
    Sydney
    May 9, 2020 at 12:24 pm

    5 stars
    I made this recipe with gluten free almond flower. They came out AMAZING!!!! If you want thicker cookies make a double batch. I left dough in the fridge a little longer than an hour.

  • Reply
    Blanca Aguilar
    May 13, 2020 at 12:15 pm

    5 stars
    Deliciosas” Las prepare y salieron muy bien, cuando las probé guauuu viaje en el tiempo y me llevaron a mi infancia en Mexico. Muchas gracia.

  • Reply
    Masa
    June 10, 2020 at 3:23 pm

    5 stars

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.