These Mexican cinnamon cookies are often made during the Christmas season. They’re a delicious, crumbly dough coated with powdered sugar and cinnamon. Perfect for Christmas morning or during Las Posadas, December 16-24, a festival celebrating the journey of Mary and Joseph to Bethlehem.
On the Ingredients
- Cinnamon is a spice that is made from a tree bark. There are over three hundred species of trees in the Cinnamomum genus, but only a couple are used to cultivate the popular spice. Ceylon cinnamon is often called “true cinnamon,” but the far more common variety is cassia. Both are derived from the inner bark of their perspective trees. In America, cinnamon is used chiefly in sweet foods. Cinnamon and sugar go together on cereal, toast, fruits, and in all kinds of desserts. However, in the world at large, cinnamon is used in various sweet and savory dishes, especially in Indian, Turkish, and Persian cuisines. Cinnamon sticks are made from peeled strips of bark and are usually used for decoration or to flavor hot drinks.
Polvorones de Canela (Mexican Cinnamon Cookies)
Prep time
20
minutesCooking time
10
minutesTotal time
30
minutesThese Mexican cinnamon cookies are often made during the Christmas season. They’re a delicious, crumbly dough coated with powdered sugar and cinnamon. Perfect for Christmas morning or during Las Posadas, December 16-24, a festival celebrating the journey of Mary and Joseph to Bethlehem.
Ingredients
1 cup butter (softened)
1/2 cup powdered sugar
2 cups all-purpose flour (sifted)
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp salt
- To Coat
1/2 cup powdered sugar
1/2 tsp cinnamon
Directions
- Cream the butter with a hand mixer until light and fluffy. Add the powdered sugar, flour, cinnamon, vanilla, and salt and beat on low until combined.
- Shape into a ball, wrap in waxed paper, and refrigerate for 30 minutes.
- Preheat oven to 400° F.
- Roll the dough into 3/4 inch balls and place on a parchment-lined baking sheet, 1 1/2 inches apart.
- Bake for 10 minutes or until golden brown.
- Combine the powdered sugar and cinnamon for the coating and roll the hot cookies in it. The sugar will only stick while they’re still hot.
