Mexican Cookie Rings

These Mexican cookie rings are a traditional holiday treat that’s as much about the shaping as the eating. A rich butter dough made with egg yolks (no whites) produces cookies that are tender and crumbly with a golden color from all those yolks.

The technique is simple and hands-on. Roll a ball, push your thumb through the center, and stretch the dough into a ring shape. Then dip the top in multicolored decorating candies before baking. It’s a great project for kids since the shaping is forgiving and every ring looks a little different.

Egg yolks without whites make this dough behave differently than a standard sugar cookie. The fat in the yolks creates a shorter, more crumbly texture that practically melts on your tongue. The cookies bake up golden brown in about 10 minutes and stay tender for days in a cookie tin.

Pro Tips

• Keep the dough at room temperature while shaping. Cold dough cracks when you push through with your thumb.
• Make the rings slightly larger than you think they need to be. The dough puffs during baking and the hole shrinks.
• Press the sprinkles firmly into the top of each ring so they stick during baking. A light dip won’t hold.
• Don’t overbake. Pull them when they’re just golden at the edges. The centers will firm up as they cool on the rack.

Variations

• Cinnamon sugar rings: Skip the sprinkles and roll the warm cookies in cinnamon sugar for a more traditional Mexican flavor.
• Chocolate dipped: After cooling, dip half of each ring in melted chocolate for a fancier presentation.