Polvorones Mexican Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1/2 cup powdered sugar
- 3/4 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 pinch kosher salt
- Cinnamon sugar 1/2 cup powdered sugar plus 1 teaspoon cinnamon, for rolling
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, powdered sugar, and vanilla extract on medium speed until light and smooth, about 3-5 minutes.
- In another bowl, whisk together the flour, cinnamon, and salt.
- With the mixer running on low, gradually add the flour mixture to the butter mixture. Mix just until a soft dough forms and no dry streaks remain. If the dough feels very sticky and does not hold its shape, sprinkle in 1 to 2 additional tablespoons of flour and mix briefly to combine.
- In a shallow bowl or rimmed plate, stir together the powdered sugar and cinnamon for rolling.
- Using a small cookie scoop (about 1 tablespoon) or a measuring spoon, portion the dough into 24 equal pieces. Roll each portion between your palms into a smooth ball, about 1 to 1 1/2 inches in diameter. Roll each ball in the cinnamon-sugar mixture to coat, then arrange on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-18 minutes, until the cookies are set, the bottoms are lightly golden, and the tops look dry and slightly cracked.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, about 30-45 minutes.
- Serve right away or store in an airtight container.
Nutrition
Calories: 116kcalCarbohydrates: 11gProtein: 1gFat: 8gSaturated Fat: 5gSodium: 3mgFiber: 0.3g
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