Mexican Sugar Cookies with Colored Dough and Cinnamon Sugar
Soft, buttery sugar cookies inspired by Mexican flavors, featuring vibrant red, yellow, and green colored dough rolled in sugar before baking. These festive treats have tender centers with lightly crisp edges and a subtle vanilla sweetness. Perfect for celebrations, holidays, or any time you want colorful homemade cookies that both kids and adults will love. The simple technique of dividing the dough and adding food coloring creates beautiful presentation without complicated decorating.
Ingredients
- ¾ cup butter, room temperature
- 1 cup sugar
- 3 tablespoons sugar, extra for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use certified blend
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 9 drops food coloringnatural food coloring1:1natural
beet, turmeric, spirulina
Instructions
- 1
Preheat oven to 350°F and line 2 baking sheets with parchment paper
- 2
Beat butter and sugar in stand mixer on medium speed for about 3 minutes until creamy
- 3
Add egg and vanilla extract, beat to combine
- 4
Sift in flour, baking soda, and salt, mix on low speed until just combined
- 5
Divide dough equally between 3 bowls
- 6
Add red food coloring to first bowl, yellow to second, green to third, mix each with hands until color is distributed
- 7
Roll dough into balls weighing approximately 1.7 ounces each
- 8
Roll each ball in extra sugar to coat completely
- 9
Place coated balls on prepared baking sheets
- 10
Bake for 10 to 12 minutes until edges just start to brown
- 11
Leave cookies on baking sheets for 10 minutes before transferring to wire rack
Tips
Weigh dough balls for uniform size and even baking - about 1.7 ounces each ensures consistent results.
Don't overbake - cookies should just start browning at edges while centers remain soft for perfect texture.
Good to Know
Store in airtight container at room temperature for up to 1 week.
Dough can be made 1 day ahead, wrapped and refrigerated. Bring to room temperature before shaping.
Serve at room temperature with milk, coffee, or hot chocolate.
Common Mistakes
Don't overmix after adding flour to avoid tough cookies.
Let cookies rest on baking sheet before moving to prevent breaking.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use certified blend
General Alternatives
beet, turmeric, spirulina
FAQ
Can I make these without food coloring?
Yes, omit the coloring for classic sugar cookies. The flavor remains the same and they'll be golden when baked.
How long do these cookies keep?
Store in an airtight container for up to one week at room temperature or freeze for up to 3 months.
Can I freeze the dough?
Yes, shape into balls and freeze on baking sheet, then transfer to bags. Bake directly from frozen, adding 1-2 minutes.