Mexican Cinnamon Cookies (Polvorones de Canela)
Easy to make, melt-in-your-mouth, cinnamon shortbread cookies.
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Servings: 18
Calories: 73kcal
Ingredients
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
Instructions
- Preheat your oven to 350°F and grease two cookie sheets or line them with parchment paper.
- 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.
- 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.
- Roll the cookie dough into 1-inch balls and set them aside.
- 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.
- 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.
Nutrition
Calories: 73kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 47mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 22IU | Vitamin C: 0.004mg | Calcium: 18mg | Iron: 1mg
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