Masa Cookies – Fit gourmet finds

These colorful masa cookies are chewy on the inside and perfectly sweet. They’re inspired by our favorite Mexican fusion restaurant, Centro Minneapolis!

Cookies on the rack.

Favorite Masa Cookies

You know when there’s a certain item on a menu that you order frequently and keep ordering? It’s these masa cookies from Centro in Minneapolis.

These masa cookies are chewy on the inside and slightly crunchy on the outside thanks to rainbow sprinkles. And when I say they’re my favorite Minneapolis cookie, I mean they’re my favorite!

So? Linley set out to dupe these cookies so you can all try them too! Enjoy.

ingredients in the bowl.

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 is used to make traditional dishes like tortillas, tamales, and pupusas.

It has a distinctive flavor and texture that differs 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 require rather simple ingredients:

  • Flour
  • Masa Harina
  • baking powder
  • rainbow sprinkles
  • butter
  • Brown sugar
  • Honey
  • vanilla egg
Dip cookies in sprinkles.

What makes these unique?

There are a few things that make these masa cookies extra special.

  1. The sprinkles: it wouldn’t be a centro dupe without the rainbow sprinkles. Feel free to top these up with special sprinkles for every holiday! We actually tested these with leftover Halloween sprinkles.
  2. Masa Harina: We’ve already talked about what Masa Harina is, but it really makes this one very special. This flour is slightly sweet and really helps with the chewiness of the cookie.

Tip #1 for Masa Cookies!

Cooling: Don’t skip the refrigeration part of the method, it helps hydrate the flour and strengthen the dough before baking.

biscuits on the plate.


We recommend storing these cookies in the freezer.

  1. Let your cookies cool completely.
  2. Place them back on a baking sheet and place in the freezer for 1 hour.
  3. When partially frozen, transfer to a gallon sized bag.
  4. Store up to 3 months.
stack of biscuits.


wet ingredients

  • ½ Cup unsalted butter softened
  • ¾ Cup packaged light brown sugar
  • ¼ Cup Honey
  • 2 teaspoon vanilla extract
  • 1 big egg

Tips & Hints

Don’t skip the refrigeration part of the method, it helps hydrate the flour and strengthen the dough before baking.

nutritional information

Calories: 238kcal Carbohydrates: 39G Protein: 2G Fat: 9G Fiber: 0.4G Sugar: 28G

Photography: The photos captured in this post are by Ashley McGlaughlin of The Edible Perspective.

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