Ingredients for Galletas Elena Mexican Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup rainbow nonpareils (or sprinkles)
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How to Make Galletas Elena Mexican Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolks one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Be careful not to overmix.
- Roll the dough into 1-inch balls.
- Place the dough balls onto the prepared baking sheets.
- Use your thumb to make an indentation in the center of each ball, creating a ring shape.
- Generously press the edges of each cookie ring into the nonpareils.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
17g
Fat
10g
Carbs
3g
