Mexican Shortbread Cookies: A Delicious & Easy Recipe

Mexican Shortbread Cookies, also known as Polvorones, are a delightful treat that practically melt in your mouth. Have you ever tasted a cookie so tender and buttery that it crumbles with every bite, leaving a dusting of sweet, cinnamon-infused powder on your fingertips? If not, you’re in for a real treat! These cookies are more than just a dessert; they’re a taste of tradition, a symbol of celebration, and a testament to the simple pleasures in life.

Polvorones have a rich history, deeply rooted in Spanish and Mexican culture. Often served during holidays like Christmas and weddings, these cookies represent good fortune and are shared as a gesture of warmth and hospitality. The name “Polvorón” comes from the Spanish word “polvo,” meaning dust or powder, perfectly capturing the cookie’s delicate, crumbly texture.

What makes Mexican Shortbread Cookies so irresistible? It’s the unique combination of simple ingredients – flour, butter, sugar, and nuts – that creates a symphony of flavors and textures. The buttery richness, the subtle sweetness, and the delicate crunch of nuts, all coated in a generous layer of powdered sugar, make them utterly addictive. Plus, they’re surprisingly easy to make, making them a perfect choice for both experienced bakers and those just starting their culinary journey. So, let’s get baking and create some magic in the kitchen!

this Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional, but adds a lovely depth)
• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup finely ground pecans or walnuts (optional, for a nutty flavor)
• ¼ cup cornstarch (for a tender crumb)
• Cinnamon sugar, for coating (about ¼ cup granulated sugar mixed with 1 teaspoon ground cinnamon)

Preparing the Dough:

1. Cream the Butter and Sugars: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated. The mixture should be pale and airy. This step is crucial for achieving a tender cookie.
2. Add the Extracts: Stir in the vanilla extract and almond extract (if using). Mix until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, leading to a tougher cookie.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, cornstarch, and ground pecans or walnuts (if using). Whisking ensures that the ingredients are evenly distributed, which is important for consistent baking.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough should come together easily and be slightly crumbly. If you’re using a stand mixer, use the paddle attachment for this step.
5. Form the Dough into a Disc: Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together into a cohesive mass. Form the dough into a disc, about 1 inch thick. This will help it chill evenly.
6. Chill the Dough: Wrap the dough disc tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling the dough is essential for preventing the cookies from spreading too much during baking. It also allows the flavors to meld together.

Shaping and Baking the Cookies:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup easier.
2. Prepare the Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon for the coating. Set aside.
3. Roll Out the Dough: Remove the chilled dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to soften slightly. On a lightly floured surface, roll out the dough to about ¼ inch thickness. If the dough is too cold and cracks, let it sit for a few more minutes.
4. Cut Out the Cookies: Use cookie cutters of your choice to cut out shapes from the dough. I like to use traditional Mexican shapes like stars or sombreros, but you can use any shape you like. Reroll the scraps of dough and cut out more cookies until all the dough is used.
5. Coat with Cinnamon Sugar: Gently place each cookie onto the prepared baking sheet. Sprinkle generously with the cinnamon sugar mixture. You can also gently press the sugar into the cookies to help it adhere.
6. Bake the Cookies: Bake for 12-15 minutes, or until the edges are lightly golden brown. The cookies should be set but still slightly soft in the center. Keep a close eye on them, as they can burn easily.
7. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.

Tips and Variations:

• Nut Variations: Experiment with different types of nuts, such as almonds, walnuts, or macadamia nuts. Toasting the nuts before grinding them will enhance their flavor.
• Citrus Zest: Add the zest of one orange or lime to the dough for a bright, citrusy flavor.
• Chocolate Chips: Stir in ½ cup of mini chocolate chips to the dough for a chocolatey twist.
• Spices: Add a pinch of ground cloves or nutmeg to the dough for a warmer, more festive flavor.
• Icing: Drizzle the cooled cookies with a simple glaze made from powdered sugar and milk. You can also add a touch of vanilla extract or almond extract to the glaze.
• Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
• Freezing: You can freeze the unbaked cookie dough for up to 2 months. Wrap the dough tightly in plastic wrap and then place it in a freezer bag. Thaw the dough in the refrigerator overnight before rolling and baking. You can also freeze the baked cookies for up to 1 month. Thaw them at room temperature before serving.
• Preventing Spread: To prevent the cookies from spreading too much, make sure your butter is not too soft. It should be softened but still slightly firm. Also, chilling the dough for a longer period of time will help. If you find that the cookies are still spreading too much, you can try adding a tablespoon or two of flour to the dough.
• Even Baking: For even baking, make sure your oven is properly calibrated. You can use an oven thermometer to check the temperature. Also, avoid opening the oven door too frequently while the cookies are baking.
• Cookie Thickness: The thickness of the cookies will affect the baking time. Thicker cookies will require a longer baking time, while thinner cookies will require a shorter baking time. Adjust the baking time accordingly.

Troubleshooting:

• Cookies are too dry: This could be due to overbaking or using too much flour. Make sure to measure the flour accurately and avoid overbaking the cookies.
• Cookies are too crumbly: This could be due to not creaming the butter and sugar properly or not adding enough liquid. Make sure to cream the butter and sugar until light and fluffy and add a teaspoon or two of milk or water to the dough if it seems too dry.
• Cookies are spreading too much: This could be due to using butter that is too soft or not chilling the dough long enough. Make sure the butter is softened but still slightly firm and chill the dough for at least 2 hours, or preferably overnight.
• Cookies are burning: This could be due to baking the cookies at too high of a temperature or for too long. Make sure to preheat the oven to the correct temperature and check the cookies frequently while they are baking.

Enjoy your delicious Mexican Shortbread Cookies!

Conclusion:

So there you have it! These Mexican Shortbread Cookies are truly something special, and I genuinely believe they deserve a spot in your baking repertoire. They’re not just cookies; they’re a little bite of sunshine, a burst of warm spices, and a melt-in-your-mouth texture that’s simply irresistible. The subtle hint of cinnamon and the delicate sweetness make them the perfect treat for any occasion, from a casual afternoon tea to a festive holiday gathering.

But why are these cookies a must-try? Well, beyond their incredible flavor and texture, they’re surprisingly easy to make. The recipe is straightforward, using ingredients you likely already have in your pantry. Plus, the process is incredibly therapeutic – there’s something so satisfying about gently pressing the dough into shape and watching them transform into golden-brown delights in the oven.

And the best part? They’re incredibly versatile! While the classic recipe is divine on its own, feel free to experiment with different variations to suit your taste.

Serving Suggestions and Variations:

* Drizzle with Chocolate: For an extra touch of indulgence, drizzle melted dark or milk chocolate over the cooled cookies. The rich chocolate complements the warm spices beautifully.
* Add Nuts: Incorporate finely chopped pecans or walnuts into the dough for a delightful nutty crunch.
* Citrus Zest: A touch of orange or lime zest will add a bright, zesty flavor that’s perfect for spring and summer.
* Spiced Sugar Coating: Instead of plain powdered sugar, try mixing it with a pinch of nutmeg or cardamom for an extra layer of flavor.
* Serve with Coffee or Hot Chocolate: These cookies are the perfect accompaniment to a warm beverage. Their delicate sweetness balances the bitterness of coffee or the richness of hot chocolate perfectly.
* Ice Cream Sandwich: Use two cookies to sandwich a scoop of vanilla or cinnamon ice cream for a truly decadent treat.
* Gift Giving: These cookies make a wonderful homemade gift for friends and family. Package them in a pretty tin or box for a thoughtful and delicious present.

I’ve made these Mexican Shortbread Cookies countless times, and each time they’re a hit. I’ve brought them to potlucks, shared them with neighbors, and even enjoyed them as a late-night treat (don’t judge!). They’re always a crowd-pleaser, and I’m confident they’ll be a hit with you too.

So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to experience the magic of these incredible cookies. I promise you won’t be disappointed.

I’m so excited for you to try this recipe and create your own delicious memories with these Mexican Shortbread Cookies. Once you’ve baked a batch (or two!), I’d absolutely love to hear about your experience. Did you try any of the variations? Did you serve them with anything special? Share your photos and stories in the comments below – I can’t wait to see what you create! Happy baking!