These Mexican Cinnamon Cookies go by the original name of Polvorones de Canele, which comes from the Spanish word ‘polvo’, meaning dust. This refers to the light cinnamon sugar ‘dusting’ on all the cookies. They’re traditionally served at Mexican weddings but you can find them any time of the year, as everyone loves their sweet flavor and buttery texture.
I first discovered them at an experimental coffee bar in my neighborhood! These buttery Mexican cookies are usually made with butter, flour, vanilla extract, powdered sugar, salt, and cinnamon. The dough is rolled into small balls, which are then coated in cinnamon sugar before being baked.
To make Mexican Cinnamon Cookies, you will need the following ingredients:
Preheat the oven to 350°F. Lightly grease a baking tray.
Beat together half a cup of powdered sugar and the butter in a bowl until well combined.
Add the vanilla and mix in.
In a bowl, sift the flour, half a teaspoon of cinnamon and the salt together.
Add the flour mixture to the butter mixture and mix until a stiff dough forms.
Take teaspoonfuls of the dough and shape them into balls, about 1 inch in diameter.
In a shallow bowl, combine the remaining powdered sugar with the remaining cinnamon.
Roll the balls in the cinnamon sugar until fully coated.
Place the cookies on the prepared tray and bake for 15-20 minutes until golden brown.
Once baked, transfer the cookies to wire racks to cool.
Sweet, buttery and fragrant with cinnamon, these Mexican Cinnamon Cookies are easy to love! Have a go at this easy peasy recipe and tell me if you agree!
Loved these Mexican cinnamon cookies they were very crunchy on the outside and slightly soft on the inside but the taste was super good for sure.
Spread nutella in between two cookies and thank me later (-;
My kids are obsessed with these cinnamon cookies though the churro was a lot more tasty this was great too.
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