Mexican Christmas Sprinkle Cookies (Polvorones Festivos)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the butter and powdered sugar together until the mixture becomes light and fluffy.
3. Add the vanilla extract, then mix in the flour and salt until a soft dough forms.
4. Gently fold in the Christmas sprinkles, being careful not to overmix to prevent color bleeding.
5. Scoop the dough into 1-inch balls and arrange them on the prepared baking sheet.
6. Lightly flatten each ball with your fingertips or the bottom of a glass.
7. Bake for 10–12 minutes, or until the edges are just starting to turn golden.
8. Allow the cookies to cool completely on the baking sheet—they will firm up as they set.

Variations

• Use pastel sprinkles for spring celebrations or multicolored sprinkles for birthdays.
• Add 1/2 teaspoon almond extract for a deeper, nutty aroma.
• Replace sprinkles with finely chopped nuts for a more traditional polvorón texture.
• Dust cooled cookies with powdered sugar instead of mixing in sprinkles for a classic finish.

Tips

• Ensure the butter is properly softened to achieve the ideal creamy texture.
• Avoid overworking the dough to maintain the tender, crumbly structure characteristic of polvorones.
• Chill the dough for 15 minutes if your kitchen is warm; this helps prevent the cookies from spreading.
• For extra festive flair, roll the tops of the dough balls in additional sprinkles before baking.