Description
Traditional Mexican Cinnamon Cookies, also known as Polvorones de Canela, are tender, crumbly cookies with a delicate cinnamon flavor. They’re lightly sweet, melt in your mouth, and are perfect for pairing with coffee or hot chocolate.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup powdered sugar, divided
- 1 cup unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and 1/2 cup of the powdered sugar until light and fluffy.
- Mix in the vanilla extract and ground cinnamon until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes or until the bottoms are lightly golden. Remove from oven and let cool for 5 minutes.
- While still warm, roll each cookie in the remaining 1/2 cup powdered sugar until coated. Allow to cool completely before serving.
Notes
- For a stronger cinnamon flavor, increase cinnamon to 1 1/2 teaspoons.
- These cookies store well in an airtight container for up to 1 week.
- Rolling in powdered sugar while warm helps it stick better.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Mexican cinnamon cookies, polvorones de canela, traditional Mexican dessert