Homemade Cookie Dough Recipe

These colorful masa cookies are chewy inside and perfectly sweet on the outside. They were inspired by a favorite local Mexican-fusion restaurant in Minneapolis and recreated here so you can bake them at home. The combination of masa harina and rainbow sprinkles gives these cookies a pleasant, slightly sweet corn flavor and a fun crunchy edge.

Favorite Masa Cookies

If you have a go-to menu item you order again and again, you know the feeling these cookies create. These masa cookies are a repeat request for many — chewy in the center with a slight crisp on the edge courtesy of sprinkles. They’re simple to make, vibrant to look at, and a delightful twist on classic cookie flavors.

This recipe is a tried-and-true dupe, developed so you can enjoy that same texture and flavor at home. Read on for ingredient notes, step-by-step instructions, storage tips, and a few variations to customize the cookies to your taste.

What is masa harina?

Masa harina is a flour made from dried, treated corn (nixtamalized corn) that has a distinct flavor and texture compared with regular cornmeal or wheat flour. It’s commonly used in Mexican cooking for tortillas, tamales, and other traditional dishes. In these cookies, masa harina adds a subtle corn sweetness and helps produce a chewy, tender crumb. If you’re unfamiliar with masa harina, look for it in the international or specialty aisle of most supermarkets or order it online.

Ingredients You Need

These cookies are made from straightforward ingredients you may already have in the pantry. They yield about 12 cookies.

• 1 cup all-purpose flour
• 1/4 cup masa harina
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 3/4 cup rainbow sprinkles, divided
• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup honey
• 2 teaspoons vanilla extract
• 1 large egg

What makes these unique?

Two elements set these cookies apart:

1. Rainbow sprinkles: The sprinkles add crunch and a playful, colorful finish. Use seasonal sprinkles to match holidays or events.
2. Masa harina: This flour lends a mild corn flavor and contributes to a chewy, slightly dense bite that’s very satisfying in cookies.

Storage

To preserve texture and flavor, freezing is recommended for long-term storage:

1. Allow cookies to cool completely on a rack.
2. Place them on a baking sheet and freeze for 1 hour until firm.
3. Transfer the partially frozen cookies to a gallon-size freezer bag or airtight container.
4. Store in the freezer for up to 3 months. Thaw at room temperature before serving.

Recipe: Masa Cookies (Serves 12)

Dry Ingredients

• 1 cup all-purpose flour
• 1/4 cup masa harina
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 3/4 cup rainbow sprinkles, divided

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup honey
• 2 teaspoons vanilla extract
• 1 large egg

Instructions

1. Line a large plate or platter with parchment paper and set aside.
2. In a bowl, whisk together the all-purpose flour, masa harina, baking powder, kosher salt, and 1/4 cup of the sprinkles. Set aside.
3. In the bowl of a stand mixer (or using a hand mixer), beat the softened butter, brown sugar, honey, and vanilla until light and fluffy. Add the egg and mix on low speed until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed, until a cohesive dough forms.
5. Place the remaining 1/2 cup sprinkles on a plate. Using a tablespoon scoop, portion heaping tablespoons of dough, roll into balls, and gently flatten between your hands. Press one side of each flattened cookie into the sprinkles so they stick, then place sprinkle-side up on the prepared parchment. You may need more than one plate.
6. Cover the plated dough and refrigerate for 1 hour to hydrate the masa and firm the dough.
7. Preheat the oven to 350ºF (175ºC). Transfer the chilled cookies to a baking sheet lined with parchment paper and bake for 12–14 minutes, or until the edges are lightly golden.
8. Let the cookies rest 1 minute on the baking sheet, then transfer to a cooling rack to finish cooling.

Tips & Notes

Chilling the dough is essential for texture. If your dough feels very soft after refrigeration, you can chill it a bit longer. For variation, swap some sprinkles for chopped nuts, or try a mix of colored and white nonpareils. These cookies are best the day they are baked but freeze very well for longer storage.