Cookies, like these traditional Spanish cookies called Polvorones, are a universal treat that, regardless of culture, always bring a smile to people’s faces. Across the globe, cookies bring families together, celebrate holidays and achievements, and just make everyone feel good. This polvorones recipe hails from Mexico and was traditionally made to celebrate Christmas.
These cinnamon cookies are full of flavor and require only seven simple ingredients. They fall in the shortbread cookies category because they have a high fat-to-flour ratio and a crumbly texture. I know you’ll love these buttery, cinnamon-spiced Christmas cookies!
Try my sweet, crunchy, dredged in cinnamon sugar Biscochitos next!
Let’s bake these!
Why You’ll Love These Cookies
- The ingredient list is straight from the pantry
- Super simple and fast to make
- They freeze beautifully
- The crumbly shortbread texture
What Is A Traditional Polvorones Recipe
Polvorones de Canelos are a traditional Mexican cookie originally from Canelos, Ecuador. They come from the Spanish word polvo, which in English means powder. Some people refer to these as Mexican wedding cookies, but they’re very different from the Mexican wedding cookies I’ve had. They’re best known for their shortbread-like, crumbly, incredibly flaky texture and rich buttery flavor. These cookies literally melt in your mouth like no other cookie ever has! The taste will vary depending on the specific region they come from. Ours has a generous cinnamon flavor! Many others incorporate nuts, like walnuts. Skip the Mexican bakery, you’ve got this!
Polvorones Ingredients
- Flour: All-purpose flour, I use Gold Medal.
- Salt: Regular table salt.
- Cinnamon: Make sure your cinnamon is fresh for the best flavor!
- Sugar: We use both granulated + powdered sugar in our cookies.
- Lard:Â I know lard has gotten a bad rap and is shunned by most bakers. It’s actually a magical ingredient that imparts loads of flavor. Don’t worry, it won’t make your cookies taste like pork! I was freaked out when I started using it in baked goods. Now I’m a total convert. It creates an unrivaled flaky texture that nothing else will create the texture lard does!! Nothing!
- Choose high-quality lard for your polvorones recipe, and you won’t be sorry. If lard is a no-go for you, you can substitute butter or shortening. That said, the texture will be totally different. I would suggest the unsalted butter over vegetable shortening for more flavor.
- Vanilla Extract: I use pure vanilla extract.
Tips
Add a bit of color: These cookies have taken many forms from a large variety of cultural influences. One of the most popular variations is to add color or decoration. You can add a few drops of food coloring to your dough or decorate with sprinkles instead of rolling the cookies in sugar.
A sprinkle of sugar: Instead of confectioner’s sugar, you can coat the cookies with granulated sugar and cinnamon. This gives them an extra boost of cinnamon!
Lemony: Switch up the cinnamon with lemon. Omit the cinnamon and add some fresh lemon zest to the butter mixture. This version is especially delicious during the spring and summer!
Cool completely: Be sure to let cookies set and cool completely before you transfer them to a container for storage. If they are stored warm, they will get soggy and soft.
Don’t overwork the dough: Combine the dough until it just comes together and is well mixed. If you overwork it, the lard starts to melt, and you’ll lose the crumbly texture.
- If your dough is sticky after mixing, let it rest in the fridge for 30 minutes before rolling into balls.
Storage + Freezing + Make-Ahead
- Storage: Like all cookies, polvorones must be kept in an airtight container to prevent them from drying out. They are a crumbly cookie, to begin with, so they dry out and go stale very quickly. They’ll keep for about a week in a well-sealed container at room temperature.
- Can You Freeze These? You can either freeze this polvorones recipe before or after baking. To freeze before, place rolled dough balls on a sheet pan and freeze for at least an hour. Transfer the dough balls to a freezer bag for long-term storage. They’ll keep for about 3 months.
- You can also freeze the baked cookies. Generally, homemade baked cookies last in the freezer for 6 months. As they thaw, you can dust them with cinnamon and sugar or confectioners’ sugar to freshen them up a bit.
- Make-Ahead Tips: You can make this dough ahead of time and keep it in the fridge for 1-2 days. Press the dough into a ball and wrap in several layers of cling wrap. You can make the individual balls when you are ready for them
How To Make Polvorones
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In a small mixing bowl, whisk together flour, salt, and 1/2 teaspoon of cinnamon; set aside.
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In a medium bowl, using a handheld mixer, cream together lard and confectioners’ sugar until light and fluffy, about 2 minutes. Stir in vanilla. Stir flour mixture into lard mixture to form a stiff dough.
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In a small bowl, mix together 1 cup granulated sugar and 1 teaspoon cinnamon.
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Shape dough into 1-inch balls. Roll balls in cinnamon mixture. Arrange on ungreased baking sheets 2 inches apart. (No parchment paper needed)
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Bake for 15 to 20 minutes in the preheated oven, or until the bottoms of the cookies are golden (the tops and edges will remain pale). Cool the cookies for 3-5 minutes, or until set (transferring without crumbling), then transfer to wire racks.
*** See Full Instructions On Recipe Card Below
More Delicious Shortbread Cookies
- Brown Sugar Shortbread
- Whipped Shortbread Cookies
- Pecan Shortbread
- Almond Shortbread
- Chocolate Chip Shortbread Cookies
Polvorones
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon divided
- 1/2 cup confectioners sugar
- 1 cup lard
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
Instructions
- Preheat oven to 350 degrees. Spray cookie sheets; set aside.
- In a small mixing bowl, whisk together flour, salt, and 1/2 teaspoon of cinnamon; set aside.
- In a medium bowl, using a handheld mixer, cream together lard and confectioners' sugar until light and fluffy, about 2 minutes. Stir in vanilla. Stir flour mixture into lard mixture to form a stiff dough.
- In a small bowl, mix together 1 cup granulated sugar and 1 teaspoon cinnamon.
- Shape dough into 1 inch balls. Roll balls in cinnamon mixture. Place on ungreased cookie sheets 2 inches apart.
- Bake for 15 to 20 minutes in the preheated oven, or until the bottom of cookies are golden (tops and edges will remain pale). Cool cookies for 3-5 minutes, or until set (transferring without crumbling) then transfer to wire racks.
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The ingredients are so simple, I will definitely try this!
Thank you!! Enjoy baking!
This is very similar to my Mom’s recipe. Just about the only difference is my Mom would toast the flour first. It adds a nutty flavor to them.
I love this kind of cookie recipe but it doesn’t say how many it makes. Thank you!
Hey, Ana! It yields 25 cookies 🙂 happy baking!