Polvorones de Canele (Cinnamon Cookies)

Yum! Let’s talk Polvorones de Canela — classic Mexican cinnamon cookies that are buttery, crumbly, and melt-in-your-mouth good. They’re perfect with coffee, for holidays, or anytime you’re craving something cozy and nostalgic.

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⭐ Polvorones de Canela (Mexican Cinnamon Cookies)

🍽️ Servings: ~24 cookies

🕒 Prep Time: 15 min | Bake Time: 15–18 min | Cool Time: 10 min

📌 Buttery | Cinnamon-Sugar Coated | Crumbly

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📝 Ingredients:

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 2 tsp ground cinnamon
• 1½ tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt

For Rolling:

• ½ cup granulated sugar
• 1 tsp ground cinnamon

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🔥 Directions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream butter & sugar:
   In a large bowl, beat the softened butter, powdered sugar, and cinnamon until fluffy and well combined. Mix in vanilla.
3. Add flour:
   Slowly add in the flour and salt. Mix until a soft dough forms. Don’t overmix.
4. Shape the cookies:
   Roll dough into 1-inch balls and place on baking sheet, about 2 inches apart. Flatten slightly with the palm of your hand.
5. Bake:
   Bake for 15–18 minutes, or until edges are lightly golden.
6. Cinnamon-sugar coating:
   While still warm, roll each cookie in the cinnamon-sugar mixture. Let cool completely on a wire rack.

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✅ Tips & Notes:

• These cookies get their signature melt-in-your-mouth texture from butter — no eggs!
• For a deeper flavor, toast the flour lightly before mixing.
• You can add a pinch of nutmeg or clove for an extra warm spice kick.

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❄️ Storage:

• Room Temp: Store in an airtight container up to 1 week.
• Freeze: Freeze the unbaked dough balls for up to 2 months. Bake from frozen with 1–2 extra minutes.