Delicious Mexican cinnamon cookies provide a taste of Mexico and a link to the country’s culinary history. They’ll delight your taste senses whether you eat them quietly with a cup of coffee or share them with loved ones.
One of my personal favorite cookies is this Mexican Cinnamon Cookie recipe, which I can’t wait to share with you! I’m sure you’ll adore their soft and delicate crumb, which is filled with cinnamon and vanilla on the interior and exterior!
If you Google “Mexican cinnamon cookies,” you’ll find an infinite number of names and variations for this delicacy. I had a feeling that this cookie was among the several that I wanted her to get for us. This was one of my very first recipes when I started baking years later.
I’ve had this recipe for Mexican Cinnamon Cookies for a very long time. It has become a mainstay in my home as well as in every Mexican family. I adore being able to share it with you all as well as my family and friends!
Why You Will Love These Mexican Cinnamon Cookies
• Bursting with an aroma of warm cinnamon.
• Basic components: butter, sugar, flour, and cinnamon.
• Texture: sugar-crusted, crumbly, and somewhat chewy.
• Cultural heritage: celebrated and enjoyed on special occasions.
• Versatility: Goes well with tea, coffee, or hot chocolate.
• Handcrafted Appeal: Savor the scent and gratification of making something delectable from raw materials.
Ingredients
1 cup softened, unsalted butter To make creaming the sugar with the butter simpler, make sure the butter is at room temperature.
1 cup of granulated sugar gives the cookies sweetness and contributes to their soft texture.
1 teaspoon of vanilla essence gives the cookies a delicious taste. For optimal flavor, use pure vanilla extract.
1 big egg: Provides moisture to the dough and aids in binding the ingredients together.
2 cups of all-purpose flour. The cookies get their structure and texture from the all-purpose flour. 1
1. teaspoon of ground cinnamon is the key ingredient in these cookies, adding flavor and warmth.
1/2 teaspoons of baking powder give the cookies a softer texture and help them rise slightly.
1/4 teaspoon of salt enhances and balances the taste and sweetness of the cookies.
1/4 cup granulated sugar (for rolling): Before baking, cover the cookie dough balls in this extra sugar to give them a somewhat crunchy outside and an added sweetness.
Let’s Make Mexican Cinnamon Cookies
Step 1: Combine ingredients in a small dish and mix to prepare the cinnamon sugar coating. Put aside.
Step 2: Microwave the shortening for 20 to 30 seconds after placing it in a heat-safe bowl. Shortening should be folded with a rubber spatula until it is loose and malleable.
Step 3: Add the sugar and vanilla, then use a rubber spatula to mix everything together until there are no longer any visible shortening pieces.
Step 4: Add the egg and whisk well.
Step 5: Combine all-purpose flour, cinnamon, baking soda, baking powder, and fine sea salt in a separate basin. Mix thoroughly.
Step 6: Combine the dry and wet ingredients. Fold together with a rubber spatula until thoroughly mixed.
Step 7: Scoop the dough with two tablespoons of ice cream. Press the dough into the scoop gently with your fingertips, then take it out.
Step 8: Roll the dough in cinnamon sugar to cover the entire cookie evenly.
Step 9: Space at least 2″ apart on the baking sheet.
Step 10: Bake for 14 to 15 minutes at 350 degrees Fahrenheit, or until the bottoms begin to brown. Take it out of the oven and set it aside to cool on a wire rack.
Step 11: Before dusting the cookies with cinnamon sugar, let them cool for a few minutes. Evenly coat the top and bottom.
Mexican Cinnamon Cookies
Ingredients
- 2 ½ cup all purpose flour 290g
- 1 cup shortening 185g
- 1 cup sugar 200g
- 1 ea large egg room temperature
- 1 tbsp mexican vanilla or pure vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine sea salt
Cinnamon Sugar Coating
- ½ cup sugar
- 1 ½ tsp ground cinnamon
Instructions
- Preheat oven to 350 F.
- Prepare cinnamon sugar coating in a small bowl by combing ingredients and whisking. Set aside.
- ½ cup sugar,1 ½ tsp ground cinnamon
- Place shortening in heat safe bowl, and microwave between 20 – 30 seconds. Use rubber spatula to fold shortening until it is loose and pliable.
- 1 cup shortening
- Add sugar and vanilla, and fold with rubber spatula until well combined and no chunks of shortening are left.
- 1 cup sugar,1 tbsp mexican vanilla
- Add egg and whisk well.
- 1 ea large egg
- In a separate bowl combine all purpose flour, cinnamon, baking powder, baking soda and fine sea salt. Whisk well.
- 2 ½ cup all purpose flour,1 tsp ground cinnamon,1 tsp baking powder,¼ tsp baking soda,½ tsp fine sea salt
- Add dry ingredients to wet ingredients. Use rubber spatula to fold together until well combined.
- Use 2 tablespoon ice cream to scoop dough. Use fingers to gently press dough into scoop, and remove from scoop.
- Place dough into cinnamon sugar and roll to evenly coat entire cookie.
- Place on baking sheet at least 2″ apart.
- Bake at 350 F for 14 to 15 minutes, or until you see browning along the bottoms. Remove from oven and place on wire rack to cool.
- Allow cookies to cool a few minutes before coating in the cinnamon sugar. Coat bottom and top evenly.
