Mexican Cinnamon Butter Cookies

Mexico is always one of my favorite races because the atmosphere is just such a fiesta! I wanted to celebrate with a little Mexican dessert this year.

I was in a baking mood with the weather changing to cooler temperatures and these cookies were so simple and delicious they made the perfect combination with some Mexican hot chocolate or una taza de cafe.

Plus, these cookies take no time at all and you probably have all the ingredients!

Mexican Cinnamon Cookie

Mexican Cinnamon Butter Cookies (Polvorones de Canela)

Makes about 24-36 (1/2 recipe shown)

1 cup (2 sticks) butter, room temperature
½ cup confectioners' sugar (powdered sugar)
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups all-purpose flour

1 cup confectioners' sugar
1 teaspoon ground cinnamon

  1. Preheat oven to 350°F (175°C). Lightly grease 2 cookie sheets.

  2. In a medium bowl, cream together ½ cup confectioners' sugar and butter until smooth. Stir in vanilla. Add flour, salt, and ½ teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. (Note: If your butter is warm, you may need to put the dough in the fridge for 30+ minutes so that the cookies hold shape when baked. My kitchen was cool so the butter was soft enough to mix but firm enough to hold shape, if your mix is very sticky and a bit melty, you might want to chill it so your cookies don’t spread).

  3. Shape dough into 1-inch ( 2½ cm) balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon-sugar mixture. Place on prepared baking sheets.

  4. Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.

Adapted from AllRecipes

MexicoMaria DawsonCookies, Baking, DessertComment