Puerto Rican–Style Polvorones Recipe with Sprinkles

February 8, 2026

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Puerto Rican polvorones are playful in a way a lot of holiday cookies aren’t. They still have that classic tender, crumbly texture, but they lean a little sweeter, a little softer, and—if you grew up with them—a little nostalgic. Adding almond flour deepens the flavor and softens the crumb even more, giving the cookie a light nuttiness without turning it dense or heavy.

The sprinkles matter. They’re not decoration for decoration’s sake—they’re part of the personality. A handful pressed on top before baking gives the cookies a subtle crunch and that unmistakable bakery-case feel. These are the kind of cookies you make to share, stack on a platter, and grab without overthinking.

Polvorones Recipe

Prep Time

15 min

Cook Time

16 min

Serves

Ingredients

1 cup (2 sticks) unsalted butter, softened
¾ cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
½ cup almond flour
¼ tsp salt
Sprinkles, for topping (nonpareils or jimmies work well)

Steps

Prep
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream butter and sugar
In a large bowl, beat the butter and powdered sugar until smooth and creamy. Mix in the vanilla.

Add dry ingredients
Stir in the all-purpose flour, almond flour, and salt until a soft, crumbly dough forms. It should hold together when pressed but still feel tender.

Shape
Roll dough into 1-inch balls and place them about 2 inches apart on the baking sheet.
Gently flatten each ball slightly with your palm or the bottom of a glass.

Add sprinkles
Press sprinkles lightly onto the tops so they stick without cracking the dough.

Bake
Bake for 14–16 minutes, until the bottoms are lightly golden and the tops remain pale.

Cool
Let cookies cool on the baking sheet for 10 minutes before transferring to a rack. They’ll firm up as they cool but stay delicate.

Notes

Almond flour makes these extra tender—handle gently once baked.
If the dough feels too soft to shape, chill it for 15 minutes.
These store well in an airtight container and taste even better the next day.

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