Mexican Christmas Cookies
(Polvorones / Biscochitos Style)
Soft, tender, cinnamon-sugar–coated cookies that melt in your mouth!
Prep time: 15 minutes
Cook time: 12–15 minutes
Total time: 30 minutes
Yield: 24–30 cookies
Ingredients
Cookie Dough
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract (or ½ teaspoon almond extract)
2 cups all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon baking powder
Cinnamon-Sugar Coating
½ cup granulated sugar
1 tablespoon ground cinnamon
Instructions
1. Preheat the Oven
Preheat to 350°F (175°C). Line your baking sheet with parchment paper.
2. Cream the Butter & Sugar
In a bowl, beat butter + powdered sugar until light, creamy, and fluffy.
3. Add Flavoring
Mix in vanilla (or almond extract for a different aroma).
4. Combine Dry Ingredients
In a separate bowl, whisk together:
flour
cinnamon
salt
baking powder
5. Form the Dough
Add the dry mixture into the butter mixture. Mix just until a soft dough forms.
6. Shape the Cookies
Roll into small balls (about 1 tablespoon each), or flatten and cut into rounds for the traditional look.
7. Bake
Place on the baking sheet and bake 12–15 minutes, until the bottoms are lightly golden.
8. Coat in Cinnamon-Sugar
While still warm, gently roll or toss cookies in the cinnamon-sugar mixture.
9. Cool & Enjoy
Let cool completely. These cookies get even more tender as they rest!
Pro Tip
For a traditional New Mexican biscochito flavor, add ½ teaspoon anise seed to the dough. It gives a warm, authentic aroma that’s perfect for Christmas
