Description
Mexican Cinnamon Cookies, also known as Polvorones de Canela, are soft, buttery cookies infused with warm cinnamon and coated in a sweet cinnamon-sugar dusting. Perfect with coffee, tea, or as a festive holiday treat.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, room temperature
- 2 cups all-purpose flour
- 3/4 cup powdered sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
After Baking:
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in vanilla extract, then add flour, baking powder, and cinnamon. Stir until a dough forms.
- Shape dough into small balls (about 1 inch in diameter) and place on the prepared baking sheet.
- Bake for 12–15 minutes, until the bottoms are lightly golden.
- In a shallow bowl, mix powdered sugar and cinnamon for coating.
- While cookies are still slightly warm, roll them in the cinnamon-sugar mixture until fully coated.
- Cool completely on a wire rack before serving.
Notes
- Store cookies in an airtight container for up to 1 week.
- These cookies make great holiday gifts — package them in a festive tin or bag.
- You can add a pinch of nutmeg for extra warmth.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Mexican cinnamon cookies, polvorones de canela, holiday cookies, cinnamon sugar cookies, easy Mexican dessert