Step 1

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

Step 2

In a large bowl, place the softened butter, lard and sugar. Mix until fluffy and creamy.

Step 3

Add the egg, salt and the vanilla extract. Mix until combined.

Step 4

In another bowl, sift the flour, baking powder and baking soda.

Step 5

Add ⅓ of the flour mixture to the bowl with the wet ingredients. Mix to combine.

Step 6

Repeat the last step with the remaining flour adding ⅓ at time until you will have a nice cookie dough.

Step 7

Lightly flour a surface and roll the dough until about 0,2 inch (0,50cm) thick.

Step 8

Cut the cookies with a 3.5-inch (9cm) cooking cutter.

Step 9

Now, slightly brush with milk or water a side of a cookie, then coat it in the sprinkles. Gently press the cookie against the sprinkles so they will stick well to the dough.

Step 10

Place cookies on the baking sheets and bake from 20 to 25 minutes or until Mexican sprinkle cookies are slightly browned.

Step 11

Remove sugar cookies from the oven, place the sheets on the countertop and allow to rest for 10 minutes.

Step 12

Finally, transfer Mexican cookies to a cooling rack and let them cool down completely before eating or storing.