Cookies, like these traditional Spanish cookies called Polvorones, are a universal treat that regardless of culture, always bring a smile to peoples’ 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!
What I Love About These Cookies
- The ingredient list is straight from the pantry
- Super simple and fast to make
- They freeze beautifully
- The crumbly shortbread texture
Polvorones De Canele Recipe Notes
Polvorones De Canele, which means cinnamon cookies in English, are very straight forward to make. Here are a few tips to make it even easier!
A sprinkle of sugar: You can use granulated sugar and cinnamon to coat the cookies instead of the confectioner’s sugar. It gives it an extra boost of cinnamon!
Cool completely: Be sure you let cookies set and cool completely before you transfer to a container for storage. They will get soggy and soft if they are stored warm.
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.
Lard: 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!
Chose 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. I would suggest the butter over shortening for more flavor.
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.
Like all cookies, polvorones must be kept in a well-sealed 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 This?
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 lasts in the freezer for 6 months. You can give them a dusting of cinnamon and sugar or confectioners sugar as they thaw 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 Long Can You Keep This In The Fridge?
The dough for this polvorones recipe will keep for 2-3 days in the fridge. Make sure it is completely sealed to prevent it from drying out.
What Other Cinnamon Cookies Can I Try?
With a classic flavor like cinnamon, you can’t go wrong with a cookie that puts it center stage. Cinnamon sugar cookies and cinnamon roll cookies are delicious twists on classic desserts. They pack a big cinnamon punch in each decadent cookie.
More Delicious Shortbread Cookies
- Brown Sugar Shortbread
- Whipped Shortbread Cookies
- Pecan Shortbread
- Almond Shortbread
- Chocolate Chip Shortbread Cookies
- 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
- 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, 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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