Irresistible Mexican Cookie Rings: A Buttery, Chewy Sugar Cookie Recipe

Indulge in the delightful taste of Mexican Cookie Rings, a truly irresistible treat that combines the classic comfort of a buttery sugar cookie with a charming, festive presentation. These soft and chewy Mexican cookies are an absolute joy, perfect for elevating any occasion, whether it’s a vibrant birthday celebration, a lively Cinco de Mayo fiesta, or simply a moment when you crave a truly delicious sugar cookie. Their delicate flavor and appealing ring shape, often adorned with colorful sprinkles, make them a standout dessert that’s both fun to make and wonderful to share.

While many cookie enthusiasts, myself included, often gravitate towards the rich indulgence of chocolate chip cookies, these Mexican-inspired rings have earned a permanent, coveted spot at the very top of my personal favorite list! Their unique texture—soft, yet with a satisfying chew, and that unmistakable rich butter flavor—sets them apart and creates a truly memorable baking experience.

The story behind these wonderful Mexican sugar cookie rings is a cherished memory that dates back to 2008. My teenage son came home from school one afternoon with an earnest request: he needed me to bake “one of these recipes” for a “Fiesta” planned for the last day before Christmas break. He handed me a collection of different Mexican cookie recipes, full of excitement for the upcoming school event. As fate would have it, a surprise snow day intervened, canceling school and, unfortunately, the much-anticipated Fiesta. While the other kids missed out, we certainly didn’t let the cookies go to waste! Our family happily devoured every single one, turning a potential disappointment into a cozy, impromptu cookie feast. That day solidified these Mexican Cookie Rings as a beloved family favorite, a tradition born from a snowy day and a son’s simple request.

Mastering the Recipe for Mexican Cookie Rings: Baking with Precision

The original recipe for these delightful Mexican cookies, given to me by my son, was a printout from All Recipes. Over the years, I’ve noticed comments from other bakers mentioning sticky dough. I’ve personally never encountered this issue, and I believe the secret lies in one crucial detail: the butter’s consistency. Baking, after all, is a precise science, much like chemistry. Just as precise measurements and conditions are vital in a laboratory, they are equally important in the kitchen. Any deviation, especially with key ingredients like butter, can significantly alter the outcome. Ensuring your butter is at the correct softened state, not melted or too warm, is paramount for achieving that perfect, non-sticky dough texture that makes these buttery sugar cookie rings a dream to work with.

Essential Ingredients for Your Buttery Mexican Sugar Cookies

In this section, I love to provide detailed insights and recommendations for each ingredient, offering tips that go beyond just the measurements. I also aim to address common questions about substitutions to ensure your baking success. You’ll find the complete list of ingredients with precise measurements in the printable recipe card located at the very end of this post.

• I have rigorously tested this Mexican cookie recipe exclusively with all-purpose flour. It’s important to understand that using other types of flour, such as whole wheat, almond, or gluten-free blends, will likely alter the texture and consistency of these delicate sugar cookies. All-purpose flour provides the ideal balance of gluten for a soft yet chewy bite.
• You will need standard leavening agents: baking powder to give the cookies a slight lift and tender crumb, and regular table salt to balance the sweetness and enhance all the flavors. Don’t skip the salt; it’s a flavor booster!
• Whenever I embark on a baking project, I consistently opt for unsalted butter. This gives you complete control over the salt content in your recipe. It’s crucial not to use margarine for these cookies, as its water content and fat composition are different, which can negatively impact the texture and flavor of these buttery sugar cookies. If salted butter is all you have on hand, it can be used, but be sure to reduce the added salt in the recipe by about ¼ teaspoon. The instructions emphasize softened butter—this isn’t just a suggestion! It means leaving your butter on the counter for approximately 20-30 minutes, allowing it to become pliable but still cool to the touch. When gently pressed with a finger, it should yield slightly and leave a small indent, but not melt or feel greasy. This texture is vital for proper creaming with sugar.
• Use regular granulated white sugar. This type of sugar contributes to the crisp edges and chewy interior that make these Mexican cookie rings so delicious. Avoid brown sugar, as its molasses content would change the flavor and moisture, and powdered sugar, which would create a much softer, more crumbly cookie.
• This recipe specifically calls for only the egg yolks from large eggs. Egg yolks are rich in fat and emulsifiers, contributing to a wonderfully tender, moist, and rich cookie with a beautiful golden hue. Save those egg whites – they are perfect for making a fluffy homemade angel food cake or a light meringue!
• When a recipe specifies vanilla extract, I always insist on using pure vanilla extract. Imitation vanilla has a distinctly different, often chemical, flavor profile that simply doesn’t compare to the complex, aromatic notes of pure vanilla, which is essential for the authentic taste of these buttery sugar cookies.
• To decorate your Mexican cookies, choose from multicolored sprinkles, jimmies, or nonpareils. These add a festive touch and a bit of textural contrast. However, these cookies are perfectly sweet and delicious on their own, so if you’re making them just for yourself or prefer a simpler look, feel free to skip the decorations.

Helpful Kitchen Tools for Perfect Mexican Cookie Rings:

Having the right tools can make your baking experience smoother and more enjoyable, leading to even better results for your chewy sugar cookies:

• Insulated baking sheets: These are fantastic for preventing over-browning on the bottom of your cookies, ensuring an even bake and soft texture throughout.
• Wooden skewer or wooden spoon with a round handle end: Essential for creating the signature ring shape in these Mexican cookies. The smooth, rounded end helps form a clean hole.
• Parchment paper or silicone baking mat: Both prevent sticking and make for easy cleanup. Parchment paper is single-use, while a silicone mat is reusable and eco-friendly.
• Wire cooling rack: Crucial for allowing air circulation around the cookies as they cool, preventing them from becoming soggy and ensuring a consistent texture.
• Sprinkles, jimmies or nonpareils: For that festive finish! Have a variety on hand to suit different occasions or personal preferences.

Baker’s Notes for Flawless Mexican Sugar Cookies:

Achieving perfect Mexican Cookie Rings involves a few key considerations that can make all the difference in your final product:

• These Mexican Cookie Rings expand quite a bit during baking. The comparison photo below clearly illustrates the significant difference in size before and after baking. This expansion means it is absolutely crucial to leave ample space between each cookie on your baking sheet to prevent them from merging together and losing their distinct ring shape. Overcrowding will result in misshapen, unevenly baked cookies.
• Butter consistency is paramount. This cannot be stressed enough. Take your unsalted butter out of the refrigerator and let it sit on the counter for precisely 20-30 minutes. To test for the correct texture, gently press your finger into the butter. It should yield slightly, leaving a small, shallow dent. This indicates it’s softened, but still cool enough to hold its structure. If your finger creates a larger indent or easily goes straight through the butter, it means your butter is too soft or even melted. Excessively soft butter will lead to a sticky, difficult-to-handle dough and cookies that spread too much in the oven, losing their defined shape.
• This recipe yields a generous batch of 25-30 cookies. The exact number can vary slightly based on how consistently you measure and shape each tablespoon of dough. For example, a slightly scant tablespoon will typically produce closer to 30-31 cookies, while a heaping tablespoon will result in fewer, larger cookies. Aim for consistency for uniform baking.
• As highlighted in the shaping instructions, ensure that the hole in the center of each cookie ring is sufficiently large before baking. These Mexican sugar cookies will expand significantly in the oven, and if the initial hole is too small, it will close up completely during baking, resulting in cookies that resemble thumbprint cookies rather than their intended ring shape. A wider initial opening allows for the expansion while maintaining the distinct ring.

Step-by-Step Guide: How to Make Perfect Mexican Cookie Rings

Creating these beautiful and delicious Mexican Cookie Rings is a straightforward process when you follow these steps carefully:

1. Begin by preheating your oven to a precise 375 degrees F (190 degrees C). While the oven heats, prepare your insulated baking sheet(s) by lining them with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a medium bowl, take your dry ingredients: all-purpose flour, baking powder, and salt. Sift them together thoroughly. Sifting not only removes any lumps but also aerates the flour, contributing to a lighter, more tender cookie texture.
3. In a separate, larger mixing bowl, cream together the softened unsalted butter and granulated white sugar. Beat them with an electric mixer until the mixture becomes visibly light in color and fluffy in texture. This process incorporates air, which is crucial for a soft cookie. Next, add the three large egg yolks and the pure vanilla extract. Continue beating until all ingredients are well combined and the mixture is smooth and cohesive.

4. Gradually add the sifted dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough, as overmixing can develop the gluten in the flour too much, leading to tough cookies instead of tender ones.
5. If, despite your careful attention to butter consistency, your dough turns out to be sticky (mine has consistently been perfect without this step after several batches), don’t fret! Simply wrap the dough in plastic wrap and refrigerate it for approximately 1 hour. Chilling the dough will firm up the butter, making it much easier to handle and shape without sticking to your hands or tools.

6. Now for the fun part: shaping your cookie rings! Take approximately 1 tablespoon of dough and roll it into a smooth 1-inch ball. Gently push a wooden skewer or the round handle end of a wooden spoon all the way through the center of each ball. While the skewer is still in place, gently shape the dough around it to form a distinct ring. Remember the important baker’s note: ensure the hole is quite large at this stage. These cookies will expand significantly while baking, and if the initial hole is too small, it will close up completely, altering the intended ring appearance.

7. Once shaped, gently dip the top of each cookie ring into your chosen multicolored sprinkles, jimmies, or nonpareils. Ensure the sprinkles adhere well. Carefully place the decorated cookies onto your prepared baking sheets, making sure to leave enough space between each cookie for expansion.
8. Transfer the baking sheets to your preheated oven and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. The goal is to bake them until they are lightly golden brown around the edges. Crucially, **DO NOT OVERBAKE** these chewy sugar cookies! Overbaking will result in a dry, crumbly texture rather than the desired soft chewiness. In my oven, 8 minutes proved to be the perfect baking time for that ideal texture. Keep a close eye on them, as oven temperatures can vary.
9. As soon as the cookies are lightly golden and set, remove the baking sheets from the oven. Allow the cookies to cool on the sheets for a few minutes to firm up slightly before carefully transferring them to a wire cooling rack to cool completely. This prevents them from becoming soggy and ensures a perfect finish.

Serving Suggestions & Storage Tips:

These Mexican Cookie Rings are delightful on their own, but they truly shine when paired with the right accompaniment. A warm cup of Champurrado (Mexican hot chocolate) would be an absolutely heavenly match, enhancing their rich flavors. They’re also fantastic with a simple glass of cold milk, a hot cup of coffee, or your favorite herbal tea. For gatherings, arrange them beautifully on a platter to showcase their pretty design.

To keep your Mexican sugar cookies fresh and chewy, store them in an airtight container at room temperature for up to 5-7 days. If you’d like to prepare them in advance, the unbaked dough balls (without sprinkles) can be frozen for up to 3 months. Thaw them slightly, add sprinkles, and bake as directed. Baked cookies also freeze well for up to 2 months; simply thaw at room temperature before serving.

Variations to Try:

While the classic version is superb, don’t hesitate to get creative with these buttery sugar cookies:

• Citrus Zest: Add a teaspoon of finely grated orange or lime zest to the dough for a bright, zesty twist that complements the vanilla beautifully.
• Cinnamon Sugar: Instead of sprinkles, roll the shaped dough rings in a mixture of cinnamon and sugar before baking for a more traditional Mexican flavor profile.
• Chocolate Drizzle: Once cooled, drizzle the cookies with melted dark or white chocolate for an extra touch of decadence.
• Almond Extract: Substitute half of the vanilla extract with almond extract for a different aromatic note.

Love Cookies? Here’s Some More Delicious Recipes!

If you’ve enjoyed baking these Mexican Cookie Rings, you’re in for a treat with these other fantastic cookie recipes from my kitchen. Each one offers a unique flavor and texture, perfect for satisfying any cookie craving:

• Classic Snickerdoodles: A timeless favorite, these soft and chewy cookies are coated in cinnamon sugar, offering a comforting and spiced flavor.
• Soft and Chewy Peanut Butter Cookies: Rich, flavorful, and incredibly satisfying for any peanut butter lover, these cookies live up to their soft and chewy promise.
• Grandma’s All-Occasion Sugar Cookies: A versatile recipe for perfect sugar cookies that can be cut into any shape and decorated for any holiday or event.
• Italian Anisette Cookies: These delicate, cake-like cookies are flavored with anise, often topped with a sweet glaze and sprinkles, making them a festive and traditional choice.

This post originally appeared here on Dec 23, 2008, and has been updated with expanded tips, details, and SEO optimization to bring you the best possible baking experience for these beloved Mexican Cookie Rings.