6 Mexican Cookies Recipes: Traditional Flavors Try at Home
There’s nothing quite like a warm, buttery cookie, but when it comes to flavor, Mexican cookies take things to the next level. From cinnamon-sugar coated gems to almond- and anise-flavored delights, these cookies offer a delightful blend of heritage, tradition, and homemade comfort.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the butter and powdered sugar together until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Stir in the chopped pecans.
- Roll the dough into 1-inch balls and place them on the baking sheet about 1 inch apart.
- Bake for 15-18 minutes or until the bottoms are lightly golden.
- Let cookies cool slightly, then roll in powdered sugar while still warm.
- Once fully cooled, roll them in powdered sugar again for that classic snowball look.
Notes
- Use fresh spices: Cinnamon, cloves, and ginger lose their punch over time. Fresh spices = bold flavor.
- Don’t overmix: Especially for shortbread-style cookies like polvorones. Mix until just combined.
- Chill your dough: For cut-out cookies like marranitos, chilling helps keep their shape while baking.
- Store properly: Most Mexican cookies stay fresh in an airtight container for up to a week.