These Mexican Cinnamon Sugar Cookies (Polvorones de Canela) are buttery shortbread-style cookies flavored with cinnamon and topped with cinnamon sugar. They have a light, crumbly texture and are rolled out and cut into your favorite shapes. They’re made with simple pantry ingredients and are perfect for holidays or anytime you’re craving a cinnamon sugar cookie.
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Ingredients
See recipe card for exact amounts.
Ingredient Notes
- Butter: I use unsalted butter.
- Powdered sugar: This is what makes this cookie different than a traditional sugar cookie that uses regular sugar.
- Sugar: The warm cookies are sprinkled with granulated sugar right when they come out of the oven.
- Flour: All-purpose flour, spooned and leveled.
- Vanilla: I use pure vanilla extract, but vanilla flavoring will also work.
- Cinnamon: Added to the cookie dough and mixed with sugar to sprinkle over the cookies before baking.
- Salt: Regular table salt works great.
How to Make Mexican Cinnamon Sugar Cookies
- Line a rimmed baking sheet with parchment paper.
- In a small bowl stir cinnamon and sugar together; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter and powdered sugar together until light and fluffy. Add the cinnamon, salt and vanilla and mix until combined.
- Add the flour in increments, mixing on low just until combined after each addition. I add it in about five additions. Wrap the cookie dough in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a lightly floured surface to about ¼″ thick and cut out into your favorite shapes.
- Put the cinnamon sugar mixture in a small mesh strainer and sprinkle liberally onto the cookies before baking.
- Bake at 350° for 11-13 minutes or until light golden brown around the edges. Sprinkle cookies with white sugar as soon as they come out of the oven.
How Many Cookies Will One Batch Make?
Yield depends on the size and shape. I get about 36 larger 3-inch cutout cookies or about 60 smaller 1¾-inch square cookies.
Tips for Making Mexican Cinnamon Sugar Cookies
- Start the mixer on low when creaming the butter and powdered sugar, then gradually increase the speed. Add the flour on low speed to keep it from flying out of the bowl.
- Scrape down the sides and bottom of the bowl as needed so the dough is evenly mixed.
- If the chilled dough is too firm to roll, let it sit at room temperature for a few minutes to soften slightly.
- Roll the dough about ¼-inch thick for the best texture. Thinner cookies will be crispier and may bake a little faster.
- Cookie cutter shapes with narrow areas, like the cat’s tail, can be more fragile, so handle them carefully when transferring and after baking.
- Line the baking sheet with parchment paper to make cleanup easier after sprinkling the cookies with cinnamon sugar.
- No stand mixer? You can use a hand mixer instead.
Storage
Store the cooled cookies in an airtight container at room temperature.
Frequently Asked Questions
What are the Mexican cinnamon sugar cookies called?
Mexican cinnamon sugar cookies are also known as Polvorones de Canela, a type of crumbly shortbread-style cookie.
More Cookie Recipes
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Mexican Cinnamon Sugar Cookies (Polvorones de Canela)
Mexican Cinnamon Sugar Cookies (Polvorones de Canela) are buttery, crumbly shortbread-style cookies flavored with cinnamon and topped with cinnamon sugar. Roll out the dough and cut it into your favorite shapes for an easy holiday cookie.
Ingredients
Cookies
- 1 ½ cups butter softened
- ¾ cup powdered sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ teaspoon vanilla
- 3 cups flour
Topping before baking
- ½ cup powdered sugar
- ⅛ teaspoon cinnamon
Topping after baking
- granulated sugar
Instructions
- Preheat oven to 350°. Line rimmed baking sheets with parchment paper.
- Combine cinnamon and sugar for the topping in a small bowl; set side.½ teaspoon cinnamon, ½ cup powdered sugar
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter and powdered sugar together until light and fluffy. Add the cinnamon, salt and vanilla and mix until combined.1 ½ cups butter, ¾ cup powdered sugar, ½ teaspoon salt, ⅛ teaspoon cinnamon, 1 ½ teaspoon vanilla
- Add flour to butter mixture in increments, mixing until well incorporated after each addition (I do this in about five additions).3 cups flour
- Wrap in plastic wrap and refrigerate for 1 hour.
- Roll on a lightly floured surface to about ¼" thick and cut out with cookie cutter. Put cinnamon sugar mixture in a small mesh strainer and sprinkle liberally onto cookies before baking.
- Bake at 350° for 11 – 13 minutes or until light brown around the edges. Sprinkle warm cookies with white sugar as soon as they come out of the oven.granulated sugar
Notes
Yield depends on the size of the cookie cutters. I get about 36 cookies using 3–3½-inch cat and llama cutters OR about 60 cookies using a 1¾-inch square cutter per batch.
Nutrition information is approximate and will vary based on the specific ingredients and brands used.
Nutrition
Calories: 123kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 93mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 236IU | Vitamin C: 0.001mg | Calcium: 4mg | Iron: 0.5mg
Did you like this recipe?Please leave a comment!
very much like the cookies made for me when i was a little girl. they were delicious, just melted in my mouth, had them with Mex. canela coffee-yum. thanks for sharing.
I am so glad you liked them!