Best 8 Mexican Cinnamon Cookies Polvorones De Canela Recipes

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Mexican cinnamon cookies, often known as Polvorones de Canela, are delicious, crumbly shortbread cookies that are a popular treat in Mexico and many Latin American countries. These cookies are a perfect blend of sweet, savory, and aromatic flavors, made with simple ingredients that are easily accessible. Polvorones de Canela are traditionally prepared during the Christmas season but are a delightful indulgence any time of the year.

Let's cook with our recipes!

MEXICAN CINNAMON COOKIES



Mexican Cinnamon Cookies image

These Mexican Cinnamon Cookies go by the original name of Polvorones de Canele, which comes from the Spanish word 'polvo', meaning dust.

Provided by Bethany Lim

Categories     Christmas Cookie Recipes, Christmas Dessert Recipes, Christmas Recipes, Christmas Vegetarian Desserts, Cookie Recipes, Dessert Recipes, Food Gifts Recipes, Mexican Dessert Recipes, Pastry Recipes, Vegetarian Desserts

Time 1h

Yield 24

Number Of Ingredients 6

All-purpose flour 1 1/2 cups
Powdered sugar 1 1/2 cup
Butter 1 cup
Vanilla extract 1 tsp
Cinnamon 1 1/2 tsp
Salt 1/4 tsp

Steps:

  • 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.

Nutrition Facts : Calories 126, Fat 7.8g, Carbohydrate 13.6g, Protein 0.9g, Cholesterol 20mg, Sodium 79mg

POLVORONES DE CANELE (MEXICAN CINNAMON COOKIES) RECIPE - (4.2/5)



Polvorones de canele (Mexican cinnamon cookies) Recipe - (4.2/5) image

Provided by á-39535

Number Of Ingredients 8

1 cup butter
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup confectioners' sugar
1 teaspoon ground cinnamon

Steps:

  • 1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2.In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture. 3.Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.

MEXICAN WEDDING COOKIES (POLVORONES DE CANELA)



Mexican Wedding Cookies (Polvorones de Canela) image

The name of these buttery cookies comes from the word "polvo," which means dust in Spanish, and refers to their cinnamon-sugar coating, as well as the cookie's crumbly texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 6

3 1/2 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
3 1/2 teaspoons ground cinnamon, preferably Mexican
2 cups (4 sticks) unsalted butter, room temperature
2 cups confectioners' sugar
2 teaspoons pure vanilla extract

Steps:

  • In a medium bowl, whisk together flour, salt, and 1 1/2 teaspoons cinnamon.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and 1 cup confectioners' sugar on medium speed until smooth. Beat in vanilla. Reduce speed to low and gradually mix in flour mixture until incorporated. Shape dough into a square and wrap in plastic; refrigerate 1 hour.
  • On a lightly floured surface, roll out dough 1/2 inch thick. Using a 2 1/2-inch round cutter, cut out cookies. (Scraps can be rerolled once.) Divide evenly between two parchment-lined baking sheets. Using a 3/4-inch round cutter, cut out a hole in the center of each cookie. Refrigerate until firm, about 30 minutes.
  • Meanwhile, preheat oven to 350 degrees. Bake, rotating halfway through, until edges begin to brown, about 20 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack and let cool completely.
  • In a small bowl, stir together remaining 2 teaspoons cinnamon and 1 cup confectioners' sugar. Working with one cookie at a time, toss in cinnamon sugar until thoroughly coated. Cookies can be stored in an airtight container at room temperature up to 3 days.

POLVORONES DE CANELE (CINNAMON COOKIES)



Polvorones de Canele (Cinnamon Cookies) image

A Mexican-style cookie rolled in cinnamon sugar.

Provided by Cathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 24

Number Of Ingredients 8

1 cup butter
½ cup confectioners' sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup confectioners' sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
  • Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 13.6 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 79 mg, Sugar 7.4 g

MEXICAN CINNAMON COOKIES, POLVORONES DE CANELA



Mexican Cinnamon Cookies, Polvorones de Canela image

These delicious cookies were a tradition during the holidays, They were part of the goodies served at Christmas time when I was growing up. This recipe is very similar to my grandmother's recipe. Much to my regret her cookie recipe was never written down. We have always had to make them from memory. This recipe though not hers is...

Provided by Juliann Esquivel

Categories     Cookies

Time 40m

Number Of Ingredients 8

1 c butter
1/2 c confectioners' sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp pure vanilla extract
1 1/2 c all-purpose flour
1 c confectioners' sugar
1 tsp ground cinnamon

Steps:

  • 1. Preheat oven to 350 degrees. Grease cookie sheets or spray with Pam or Crisco baking spray.
  • 2. In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. In a separate bowl Combine flour, salt and 1/2 tsp of cinnamon; stir into the creamed butter and sugar mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
  • 3. Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks for five minutes and roll again in the cinnamon mixture and let cool. Enjoy Will post my picture this weekend.

POLVORONES (MEXICAN WEDDING COOKIES)



Polvorones (Mexican Wedding Cookies) image

Marcela Valladolid's crumbly and buttery cookies will melt in your mouth. They're easy to prepare and are perfect for dipping in a cup of hot cocoa.

Provided by Marcela Valladolid

Categories     dessert

Time 1h

Yield makes about 4 dozen

Number Of Ingredients 7

1 1/2 cups walnuts
Pinch fine salt
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 cup confectioners' sugar, plus more for serving
Ground cinnamon, for garnish (optional)

Steps:

  • Put 1/2 cup of the walnuts and the salt in a food processor and pulse until finely ground. Roughly chop the remaining 1 cup walnuts.
  • Position two oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
  • Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth, 2 to 3 minutes. Add the granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
  • Put the confectioners' sugar in a large bowl.
  • Working with half of the chilled dough at a time and keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.
  • Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. The cookies can be prepared up to 2 days ahead. Once cooled, store them in an airtight container. You need to make sure they are cooled before storing them, otherwise they will get soggy. Sift additional powdered sugar and cinnamon over the cookies if desired before serving.

POLVORONES DE CANELA ~ CINNAMON SUGAR COOKIES



Polvorones de Canela ~ Cinnamon Sugar Cookies image

Polvorones de Canela elevates the simple sugar cookie to the ultimate cinnamon delicacy! These Cinnamon Sugar Cookies will melt in your mouth and are super easy to make!

Provided by David Taylor

Categories     Cookies

Time 1h25m

Number Of Ingredients 9

1 cup butter
½ cup powdered sugar
½ tsp cinnamon
¼ tsp salt
1 tsp pure vanilla extract
2 cups flour
¼ tsp cinnamon
1 cup powdered sugar
1 tsp granulated sugar

Steps:

  • Cream the butter and sugar until light and fluffy. Add in the cinnamon, salt, and vanilla. Add the flour in gradually, mixing well after each addition. Wrap the dough in plastic wrap and chill for an hour or so in the refrigerator.
  • Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
  • In a mixing bowl mix cinnamon-powdered sugar together.
  • Roll the dough out to ⅓ inch thick and use a cookie cutter to cut out the cookies. Dust them in the cinnamon-powdered sugar mixture. Place on baking sheets approximately 1" apart.
  • Bake for 15-20 minutes, until browned.
  • Remove from oven and dust cookies with granulated sugar.
  • Cool on a wire rack.

MEXICAN CINNAMON COOKIES



Mexican Cinnamon Cookies image

My extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. -Adan Franco, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 dozen.

Number Of Ingredients 11

1 large egg, separated
2 cups lard
4 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
Dash salt
3/4 cup sugar
COATING:
2/3 cup sugar
4 teaspoons ground cinnamon
Confectioners' sugar, optional

Steps:

  • Place egg white in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard., Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times., Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes., In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.

Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 10mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

  • Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't forget anything.
  • Use High-Quality Ingredients: The better the quality of your ingredients, the better your cookies will taste. Look for fresh, natural ingredients whenever possible.
  • Chill the Dough: Chilling the dough before baking helps to prevent the cookies from spreading too much. This will give you thicker, more evenly shaped cookies.
  • Use a Cookie Scoop: A cookie scoop is a great way to ensure that all of your cookies are the same size and shape. This will help them bake evenly.
  • Bake the Cookies Until They Are Just Set: Overbaking will dry out the cookies. Bake them until they are just set, then remove them from the oven and let them cool.

Conclusion:

Mexican cinnamon cookies, also known as polvorones de canela, are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a special holiday celebration. With their unique flavor and texture, these cookies are sure to be a hit with everyone who tries them. So next time you're in the mood for something sweet, give this recipe a try. You won't be disappointed!

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