These colorful masa cookies are chewy on the inside and perfectly sweet. They are inspired by our favorite local Mexican-fusion restaurant, Centro Minneapolis!
Favorite Masa Cookies
You know when there is a certain item on a menu you frequent that you order over and over again? It’s these masa cookies from Centro in Minneapolis.
These masa cookies are chewy on the inside and have a little crunch on the outside thanks to rainbow sprinkles. And, when I say they are my favorite cookie in Minneapolis, I mean they are my favorite!
So? Linley set out to make a dupe of these cookies so you could all try them too! Enjoy.
What is masa harina?
Masa harina is a type of flour made from dried corn kernels. Masa flour is a staple ingredient in Mexican cuisine, and it is used to make traditional dishes such as tortillas, tamales, and pupusas.
It has a distinctive flavor and texture that is different from other types of cornmeal or wheat flour. Masa flour is usually available in the specialty or international sections of grocery stores or can be purchased online.
Ingredients You Need
These cookies call for rather simple ingredients:
- Masa harina
- Baking powder
- Rainbow sprinkles
- Brown sugar
- Vanilla Egg
What makes these unique?
There are a couple of things that make these masa cookies extra special.
- The sprinkles: it wouldn’t be a Centro-dupe without the rainbow sprinkles. Feel free to jazz these up for any holiday with special sprinkles! We actually tested these with leftover Halloween sprinkles.
- Masa harina: we’ve already chatted about what masa harina is, but it truly makes these extra special. This flour is slightly sweet and really helps with the chewiness of the cookie.
#1 tip for masa cookies!
Refrigeration: Do not skip the refrigeration portion of the method, it helps to hydrate the flour and firm up the dough before baking.
We recommend storing these cookies in the freezer.
- Let your cookies cool completely.
- Transfer them back onto a baking sheet and place them in the freezer for 1 hour.
- Once partially frozen, transfer them into a gallon-size bag.
- Store for up to 3 months.
- 1 cup all-purpose flour
- 1/4 cup masa harina
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ cup rainbow sprinkles divided
- ½ cup unsalted butter softened
- ¾ cup packed light brown sugar
- ¼ cup honey
- 2 teaspoons vanilla extract
- 1 large egg
- Line a large plate or platter with parchment paper. Set aside.
- Add the flour, masa harina, baking powder, kosher salt, and ¼ cup sprinkles to a bowl and whisk them together. Set aside.
- Add the butter, sugar, honey, and vanilla into the bowl of a stand mixer. Using the paddle attachment, beat it all together until light and fluffy. Add the egg and mix on low speed until incorporated.
- Slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl a few times.
- Add the last ½ cup of sprinkles to a plate and use a tablespoon scoop to scoop out a heaping tablespoon of cookie dough. Roll the cookie dough into a ball and then flatten the ball in between your hands. Press one side of the flattened cookie into the sprinkles and place the cookie sprinkle side-up on the lined plate. Repeat until all the cookie dough has been made into cookies.
- Cover the cookie dough and refrigerate for 1 hour. You may need more than one lined plate.
- Preheat the oven to 350ºF.
- Remove the cookie dough from the oven and transfer the parchment paper to the baking sheet. Bake the cookies for 12-14 minutes or until the cookies begin to turn a golden brown color.
- Let the cookies rest for 1 minute before transferring the cookies to a cooling rack.
Tips & Notes
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
I love to cook every weekend, because I have spent the whole week working, I want to spend time cooking for my family. However, I always don’t know what to cook. Thanks to your recipe, I found what I’m going to cook this weekend. Thanks.