Mexican Cinnamon Cookies (Polvorones de Canela)

Mexican Cinnamon Cookies (Polvorones de Canela) ~

Melt-in-your-mouth, cinnamon shortbread cookies.

Mexican Shortbread Cookies

These Mexican cinnamon sugar cookies are a classic sweet treat often found at weddings, holidays, and Cinco de Mayo celebrations, but they’re just as wonderful for a quiet afternoon with a cup of hot chocolate or coffee.

Their name comes from the Spanish word polvo, meaning “dust,” which describes their crumbly texture and light powdered sugar coating. 

I like this recipe for its subtly spiced flavor and ease of preparation. No fancy ingredients or techniques required—just mix, roll, and bake. The light cinnamon flavor adds just enough warmth to make them comforting, while the powdered sugar creates that classic melt-in-your-mouth finish. 

These cookies are a favorite because they’re so versatile—they’re elegant enough for a Christmas season cookie tray and easy enough for everyday baking.

They also store well, so you can make a batch of cookies ahead of time and enjoy them throughout the week or package them as thoughtful homemade gifts. 

Ingredients for Mexican Cinnamon Cookies

You will need the following: 

For the Cookie Dough:

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

For the Cinnamon Sugar:

• ½ cup confectioners’ sugar
• ½ teaspoon ground cinnamon

Ingredient Notes

• Butter: Use butter that is softened but not melted so it mixes easily.
• Cinnamon: Ground cinnamon adds warm spice flavor.
• Flour: All-purpose flour works perfectly. No need for anything fancy here.
• Confectioner’s Sugar: Powdered Sugar gives the cookies their delicate sweetness. 
• Vanilla Extract: A little goes a long way in adding depth to the flavor.

How to Make Mexican Cinnamon Cookies

Step 1: Preheat the Oven. Preheat your oven to 350°F (175°C) and grease two cookie sheets or line them with parchment paper.

Step 2: Cream the Butter and Sugar. In a large bowl, use a hand mixer on low speed to combine butter and ½ cup confectioners’ sugar until light and fluffy. Stir in the vanilla extract.

Step 3: Mix the Dry Ingredients. In a separate bowl, whisk together the flour, salt, and ½ teaspoon cinnamon. Gradually add the flour mixture to the creamed butter mixture, mixing until a stiff, slightly crumbly dough forms.

Step 4: Shape the Dough. Roll the cookie dough into 1-inch balls and set them aside.

Step 5: Coat the Dough in Cinnamon Sugar. In a small bowl, combine the remaining ½ cup confectioners’ sugar and ½ teaspoon cinnamon. Roll each dough ball in the cinnamon-sugar mixture, coating thoroughly. Arrange the cookies onto each prepared baking sheet, spacing each ball of dough about 2 inches apart.

Step 6: Bake the Cookies. Bake for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and transfer the cookies to a wire rack to cool. 

FAQ

• Can I make these cookies ahead of time? Yes! You can prepare the dough a day in advance and store it in the refrigerator, tightly wrapped. Let the dough sit at room temperature for about 10 minutes before shaping and baking.
• Can I use a different type of flour? While all-purpose flour works best for these cookies, you can experiment with whole wheat flour for a slightly denser texture. Just keep in mind that the cookies might turn out a bit heartier.
• Can I substitute the cinnamon? If cinnamon isn’t your thing, you can try other warm spices like nutmeg, cardamom, or even ginger.
• Why are my cookies too crumbly? These cookies are naturally crumbly, but if they’re falling apart too much, the dough may need more mixing to come together. Adding a teaspoon of milk or water can also help bind it.
• Can I double the recipe? Definitely! The recipe doubles easily. Just make sure you have enough baking sheets and space in your oven for all the cookies or plan to bake in batches.
• Can I make these cookies vegan? Yes, use plant-based butter for vegan cookies.

Storage

• On the Counter: Store these cookies in an airtight container at room temperature for up to a week. 
• In the Freezer: Arrange cooled cookies in a freezer-safe container, with each layer separated by parchment paper, and freeze. Thaw at room temperature before serving.

More Cookie Recipes You’ll Love!

• Cherry Snowball Cookies​
• Gingerbread Crinkle Cookies​
• Chocolate Chip Shortbread Cookies​
• Italian Wedding Cookies​
• Molasses Cookies​

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