Mexican Cinnamon Cookies
Light, crispy and so yummy, these EASY cinnamon shortbread cookies are a new favorite for the holidays! They practically melt in your mouth and have the perfect amount of sweetness. In only 30 minutes, you can whip up a batch of warm, comforting Mexican Cinnamon Cookies in one bowl!
Equipment
- 2 Baking Sheets
Ingredients
- 1 cup unsalted butter room temperature
- 2 cups all-purpose flour
- 3/4 cup powdered sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
After Baking
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 325 degrees F.
- Combine all cookie dough ingredients in a large mixing bowl.
- Using a hand mixer on low speed, mix ingredients until well combined and crumbly.
- Use clean hands to squeeze the mixture together into one cohesive dough.
- Scoop the dough using a small cookie scoop onto a baking sheet lined with parchment paper.
- Using the bottom of a glass, gently press each ball of dough down making it flat on top.
- Bake the cookies for 15-17 minutes. Let them cool on the counter for 5 minutes and then transfer to a cooling rack.
- Mix the powdered sugar and cinnamon in a small bowl with a whisk.
- Once the cookies have cooled, coat each cookie in the powdered sugar and cinnamon mixture by rolling in the bowl.
- Gently tap to remove excess sugar. Serve, and enjoy!
Notes
- Mixing - Instead of a hand mixer, you can use a fork, pastry cutter, or even a food processor! The goal is to get the butter in tiny pieces so it creates that amazing shortbread texture.
- Baking - Shortbread cookies don't spread or brown very much so watch your time when baking. They're done when the bottom edge is golden even if they don't look like it!
- Flavors - Swap almond extract for the vanilla, add a little clove or allspice for even more warmth, or add a touch of cocoa powder to the dusting for color and flavor.
Nutrition
Calories: 83kcal
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