Why We Love This Mexican Cookies Recipe
These glorious Mexican Cookies are similar to Mexican Polvorones de Canele or Galletas de Canela, and New Mexican Biscochitos. However, they are less crumbly than the Mexican shortbread cookie version, and less work than the traditional New Mexican rollout cookies. The simple Mexican Cinnamon Cookies – AKA biscochitos – are kind of like Snickerdoodles or an American sugar cookie, but they have less tang and more cinnamon spice flavor due to the fact that the cinnamon is in both the dough and the sugar coating. The cookies come out of the oven soft and fluffy and, within a few minutes, become crisp yet with a delicate interior texture. Between the incredible flavor and texture, this easy biscochitos recipe may become your new favorite!
Ingredients You Need
For the Cookie Dough –
All-purpose flour – or your fave gluten-free substitute Baking soda and baking powder – to make the cookies both fluffy and tender Salt – to balance the sweet and spicy flavors in the dough Cinnamon – use high-quality cinnamon for the best taste Granulated sugar – either white sugar or coconut sugar, if you prefer Vegetable shortening – or lard Eggs – at room temperature Mexican vanilla extract – the “real stuff” has a deep flavor that tastes cozy and warm
For the Cinnamon Coating –
Granulated sugar Cinnamon
How to Make This Authentic Biscochitos Recipe
Allow the cookies to cool completely on the baking sheets for at least 10 minutes, so they finish cooking in the center. I know, it’s hard to wait! But trust me, it’s totally worth it.
Recipe Variations
Gluten free – Use your preferred GF all-purpose flour replacement and NOT a gluten-free baking mix. Shortening vs butter – As with most Mexican cookie recipes, vegetable shortening (or lard) is used in place of butter. This creates a unique crinkly texture you will absolutely love. I don’t suggest trying to swap out shortening for butter in this recipe… Those will turn out more like crumbly polvorones when this recipe makes soft cookies. However, you can use butter-flavored shortening for additional flavor if you like. Vanilla extract—We like to use traditional Mexican vanilla to make this a true biscochitos recipe. It is ultra-concentrated in flavor but still smooth. But you can certainly use what we know as “regular” vanilla extract. Batch size – As-is this recipe makes approximately 36 small-to-medium sized cookies. Halve the ingredients to make a batch of 18 or so cookies. Or double the recipe to bake 72 Mexican cookies.
Looking for More Sweet Cookie Recipes? Be Sure to Try:
White Chocolate Macadamia Nut Cookies Cake Mix Cookies (4 Ingredients!) Cinnamon Roll Cookies Chocolate Chip Walnut Cookies Compost Cookies
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