Galletas: take 2

Mexican cookies


  • 1 cups of butter (2 sticks/ 8oz)
  • 3/4 cup of superfine sugar
  • 11/4 cups of all-purpose flour
  • 1 cup almond flour
  • 1 teaspoon vanilla extract
  • Rainbow sprinkles (nonpareils)
  • Yellow food coloring (optional)

Make the butter mixture

Add the sugar and butter to the bowl of an electric mixer. Using the paddle attachment of your electric mixer, whip the butter and sugar until it is very pale in color (almost white) and almost resembles a cream. Begin with the mixture at a relatively slow speed and once ingredients are combined, increase to high speed and continue to mix for approximately 8 minutes. Scrape down the sides of the bowl with a rubber spatula, as needed and increasing the speed of your mixture as you go.

Add the flours:

Fold the all-purpose flour into the butter mixture in 3 parts. Add a few drops of yellow food coloring and mix well into the dough. Incorporate the almond four and the vanilla extract. Use your hands to finish this process.

Shaping the cookies:

With your hands take a piece of dough and roll the dough into a ball (the larger you want your cookies the larger you need to form the balls), flatten the ball slightly to form a disk ½ to 1/3 inch in thickness. Place the disk top down into a shallow bowl filled with nonpareils. Move the nonpareils around the dough close to the sides of the disk to adhere some to the sides of the cookie (but not to the bottom).


Carefully place cookies onto a baking sheet lined with parchment or a silicon mat. Leave space between cookies for them to spread. Bake in a preheated oven of 350 degrees for about 12-15 minutes.

mexican style cookies

2 comments on “Galletas: take 2

  1. I don’t eat too many sweets, but these are just so cheerful. Pretty photos!

  2. They look like the biscuit version of those little white chocolate buttons you get covered in sprinkles – amazing!!

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