Mexican Bakery-Style Sprinkle Cookies (Galletas con Grageas)
Fresh from the oven. These cookies bake up soft and tender with just the slightest golden edge — and that iconic, colorful sprinkle top stays perfectly intact for the full panadería effect.
Ready for the oven! Each cookie is topped with a thick layer of rainbow nonpareils after shaping and egg wash — this is exactly how they should look before baking to get that classic Mexican panadería finish.
✨ Flavor & Texture Note:
These cookies aren’t like your typical soft bakery sugar cookies that are super sweet or frosted. They’re meant to be mildly sweet, with a crumbly but tender texture that melts in your mouth — very similar to a shortcrust or shortbread base. The sweetness comes through gently, especially with the crunch of the rainbow nonpareils on top, which add both color and a nostalgic bite. If you’re expecting something chewy or overly sweet, this is a different style — more delicate, more subtle, and absolutely true to a traditional Mexican panadería version.
Mexican Bakery-Style Sprinkle Cookies (Galletas con Grageas)
Ingredients
- 280g (2¼ cups) all-purpose flour
- 10g (2 tsp) baking powder
- 3g (½ tsp) fine sea salt
- 75g (5 tbsp + 2 tsp) unsalted butter, softened
- 75g (5 tbsp + 2 tsp) vegetable shortening (see notes)
- 150g (¾ cup) granulated sugar
- 50g (1 large egg), room temp
- 18–20g (1 large egg yolk), room temp
- 5g (about 1 tsp) vanilla powder (or vanilla paste or extract)
- 5g (about 1¼ tsp) vanilla bean paste (or extract)
- 15ml (1 tbsp) milk (add only if needed)
- Optional Flavor: 3–5g fresh orange zest (rubbed into sugar first) and ¼ tsp almond extract
- 1 whole egg + 1 tsp water (for egg wash)
- 85g (3 oz or about ½ cup) rainbow nonpareils
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl or stand mixer, beat the butter, shortening, and sugar for 2–3 minutes on medium speed until light and fluffy.
- Beat in the egg and egg yolk until smooth. Then add the vanilla powder (I use Cook's), vanilla bean paste, and (if using) almond extract. Mix to fully incorporate.
- Mix in the flour mixture in two parts until the dough is combined. If the dough feels stiff or crumbly, add 1 tbsp of milk — just enough to smooth it out. (This shouldn't be necessary if using metric measurements)
- Divide the dough into 6 equal pieces (~103g each)
- Roll each into a smooth ball and flatten gently to about ¾ inch thick (like a thick disc). (I use the bottom a 1 cup measuring cup)
- Brush the tops only with egg wash.
- Press the tops firmly into a shallow bowl of rainbow nonpareils. (firmly but gently not smashing the dough, it shouldn't take much force)
- Place shaped cookies on a tray and chill for 20-30 minutes before baking.
- Preheat oven to 350°F (175°C) (I have used this temp for convection and conventional bake).
- Bake for 12–15 minutes, or until the bottoms are very lightly golden and the tops are just set (they should remain pale). (Always check at the 12 minute mark, assuming your oven is at an accurate temperature)
- Cool on the tray for about 5 minutes before transferring.
Notes
Bakery-Style Shaping Tips
- Cookies should be slightly puffed and flat-topped — not scooped or too round.
- Always flatten first, then brush with egg and press into sprinkles.
- Only coat the tops, not the sides, for that classic panadería look.
Notes & Ingredient Recommendations
- I highly recommend using high-quality ingredients for the best texture and flavor.
- I do not use Great Value shortening — use a reliable brand like Crisco or a bakery-grade option.
- The combination of real butter and shortening gives these cookies the perfect balance of crumbly tenderness and richness.
- Vanilla powder and bean paste make all the difference — if you use extract, the texture and color may shift slightly.
Substitutions & Flavor Adjustments:
- You can use all butter for a richer flavor, but the texture will be slightly more tender and may spread more. The cookies may also brown more on the bottoms and edges.
- You can use all shortening for a more traditional panadería texture — very pale, crumbly, and structured — but the flavor will be more neutral.
- If using all shortening, you may wish to add ¼ tsp butter flavoring or emulsion to replicate the richness of butter without compromising the bakery-style texture.
Measurement Note:
All recipes are developed and tested using metric weights for precision and consistency.
US cup measurements are provided for convenience, but baking by weight is strongly recommended for best results. Using volume measurements may yield different textures, especially in recipes like this where structure and ratio are key.
Use US measurements at your own risk if you're aiming for the exact intended texture and results.
