Description
Traditional Mexican Cinnamon Cookies, also known as Polvorones de Canela, are soft, crumbly cookies coated in cinnamon sugar. These buttery treats are lightly spiced and melt in your mouth, making them perfect for holidays, coffee breaks, or as a sweet snack anytime.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and 1 teaspoon cinnamon.
- In a large mixing bowl, beat softened butter and powdered sugar until light and fluffy, about 2–3 minutes.
- Mix in vanilla extract, then gradually add dry ingredients until a soft dough forms.
- In a small bowl, combine granulated sugar and 1 teaspoon cinnamon for coating.
- Shape dough into 1-inch balls and roll in the cinnamon sugar mixture.
- Place cookies on prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–14 minutes, or until the edges are set but the centers are still soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, toast the cinnamon slightly before mixing it into the dough.
- These cookies keep well in an airtight container for up to a week.
- Perfect with coffee, hot chocolate, or at holiday gatherings.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: mexican cinnamon cookies, polvorones de canela, mexican holiday cookies