Some of my strongest baking memories are tied to warm kitchens, simple ingredients, and recipes passed down through stories rather than written cards.
These Mexican cookies bring that feeling right back. These cookies are humble, comforting, and deeply rooted in tradition, made with pantry staples, shaped by hand, and finished with textures that feel both rustic and special.
What makes Mexican cookies so memorable is their balance. They’re not overly sweet, yet they feel indulgent. They’re soft or crumbly depending on the style, and they pair beautifully with coffee, tea, or hot chocolate.
This recipe is inspired by classic Mexican bakery-style cookies, adapted for the home kitchen without losing their soul.
If you’re looking for an authentic cookie that feels homemade in the best possible way, this is the one you’ll come back to again and again.
What is the Mexican Cookies Recipe?
A Mexican cookies recipe typically refers to traditional cookies commonly found in Mexican panaderías. These cookies vary by region but often include classics like polvorones, wedding cookies, mantecadas, and cinnamon sugar–coated shortbread-style cookies.
Unlike many American-style cookies, Mexican cookies are usually less sweet and rely heavily on butter, lard, cinnamon, vanilla, and sometimes nuts for flavor. Texture matters just as much as taste—many are tender, crumbly, or lightly crisp rather than chewy.
What sets this recipe apart is its versatility. It captures the essence of traditional Mexican cookies while remaining approachable, beginner-friendly, and adaptable for modern dietary needs.
Why You’ll Love This Recipe
- Rich, buttery flavor with warm cinnamon notes
- Soft, tender texture that melts in your mouth
- Easy to make with simple, affordable ingredients
- No fancy equipment required
- Perfect with coffee, tea, or hot chocolate
- Customizable for gluten-free or dairy-free diets
- Ideal for holidays, gatherings, or everyday treats
Ingredients Overview
Here’s everything you’ll need for this traditional Mexican cookies recipe, along with why each ingredient matters.
- All-purpose flour – 2 ½ cups (300 g): Provides structure while keeping the cookies tender.
- Unsalted butter – 1 cup (226 g), softened: Creates rich flavor and soft texture. Traditional recipes may use lard, but butter works beautifully.
- Powdered sugar – ¾ cup (90 g): Keeps the cookies delicate and smooth rather than crisp.
- Egg yolk – 1 large: Adds richness and helps bind the dough.
- Vanilla extract – 2 teaspoons: Enhances warmth and depth of flavor.
- Ground cinnamon – 1 teaspoon: A classic Mexican bakery spice.
- Salt – ¼ teaspoon: Balances sweetness and sharpens flavor.
- Optional coating: granulated sugar + cinnamon – ½ cup sugar + 1 teaspoon cinnamon
Substitutions
- Gluten-free Cookies: Use a 1:1 gluten-free baking flour blend.
- Dairy-free Cookies: Replace butter with plant-based butter sticks.
- Vegan Cookies: Use vegan butter and replace egg yolk with 1 tablespoon non-dairy milk.
Step-by-Step Instructions
Prepare the Oven
Start by preheating your oven to 350°F (175°C). This temperature delivers even baking, consistent texture, and professional bakery-style results. A properly heated oven is essential for cookies that bake evenly without spreading too fast or drying out.
Line 2 standard baking sheets with parchment paper (2 sheets, every 12×16 inches). Parchment prevents sticking and promotes golden, uniform bottoms without extra grease.
Place the oven rack in the center position. This ensures balanced heat circulation and avoids overbrowning.
Allow the oven to fully preheat for at least 10 minutes before baking. Rushing this step can lead to uneven cookies and flat results. Proper oven prep guarantees foolproof baking success every time.
Cream Butter and Sugar
Add 1 cup (226 g) unsalted butter, softened, and ¾ cup (90 g) powdered sugar to a large mixing bowl. Using a hand mixer or sturdy spatula, cream them together until the mixture turns light, pale, and fluffy. This step builds the cookie’s signature tender crumb and smooth mouthfeel.
Cream for 2–3 minutes, scraping the bowl as needed. Proper creaming traps air, which helps the cookies bake evenly and preventsa dense texture.
Avoid using melted butter. Softened butter creates a stable structure, rich flavor, and bakery-quality results. When the mixture looks creamy and slightly whipped, you’re ready for the next step. This foundation sets the tone for perfectly balanced, melt-in-your-mouth Mexican cookies.
Add Wet Ingredients
Once the butter and sugar are properly creamed, add 1 large egg yolk and 2 teaspoons pure vanilla extract to the bowl. These wet ingredients enhance rich flavor, smooth texture, and overall dough stability.
The egg yolk adds moisture and tenderness, while vanilla delivers a warm, classic bakery aroma.
Mix on low speed for 30–45 seconds, just until fully incorporated. Scrape down the sides to ensure an even blend. Avoid overmixing at this stage, as it can weaken the dough structure.
The mixture should appear silky, cohesive, and glossy. Properly combined wet ingredients create a strong flavor base and ensure consistently soft, perfectly baked Mexican cookies.
Combine Dry Ingredients
In a separate bowl, add 2½ cups (300 g) all-purpose flour, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. Whisk gently until the mixture looks evenly blended. This step ensures balanced flavor, uniform spice distribution, and a smooth cookie texture.
Slowly add the dry ingredients to the butter mixture in two batches. Mix on low speed or fold by hand until just combined. The dough should feel soft, cohesive, and easy to handle.
Avoid overmixing once the flour is added. Overworking the dough can lead to tough cookies and uneven baking. Properly combined dry ingredients guarantee consistent structure, clean flavor, and professional bakery-style Mexican cookies every time.
Make the Dough
As the dry ingredients blend in, the mixture will naturally form a soft dough. At this stage, you should have a smooth, pliable, and non-sticky dough that holds its shape well. If needed, use a spatula to gently fold the mixture and ensure even hydration throughout.
The final dough should feel tender but firm, never dry or crumbly. If the dough seems too soft, chill it for 10–15 minutes to improve handling and shape control. Avoid adding extra flour unless necessary, as this can affect texture.
Properly made dough is the key to consistent baking, clean edges, and melt-in-your-mouth results in this Mexican cookies recipe.
Shape the Cookies
Scoop the dough using 1 tablespoon (about 20 g) per cookie to ensure uniform size and even baking. Roll each portion gently between your palms to form smooth balls. This technique creates clean edges and a polished, bakery-style appearance.
Place the shaped cookies on the prepared baking sheets, leaving 2 inches of space between each one. Proper spacing allows controlled spreading and consistent texture.
For a traditional look, you can lightly flatten the tops with your fingers or shape them into small logs or crescents. Avoid pressing too hard, as this affects tenderness. Even shaping guarantees balanced baking, professional results, and beautifully formed Mexican cookies every time.
Bake
Transfer the prepared baking sheets to the preheated oven set at 350°F (175°C). Bake the cookies for 12–15 minutes, rotating the pans halfway through for even heat distribution and consistent results. This baking window ensures a tender interior with lightly set edges.
Watch closely during the final minutes. The cookies should remain pale on top with light golden bottoms, which signals perfect doneness. Overbaking will dry them out and compromise texture.
Once baked, remove the trays from the oven and let the cookies rest on the sheet for 5 minutes. This short setting time allows the structure to firm up while preserving the soft, melt-in-your-mouth finish that defines authentic Mexican cookies.
Coat (Optional)
For a classic bakery-style finish, prepare the coating by mixing ½ cup (100 g) granulated sugar with 1 teaspoon ground cinnamon in a shallow bowl. This simple blend adds warm spice, light crunch, and visual appeal without overpowering the cookie’s delicate flavor.
While the cookies are still warm but not hot, gently roll each one in the cinnamon sugar mixture. The residual heat helps the coating adhere evenly and creates a smooth, even layer.
Avoid coating cookies that are too hot, as this can cause melting and uneven coverage. This optional step enhances aroma, texture, and authenticity, giving your Mexican cookies that traditional panadería-style charm and irresistible finishing touch.
Cool
After baking, allow the cookies to rest on the parchment-lined baking sheets for 5 minutes. This short cooling period ensures the cookies firm up slightly while maintaining their soft, melt-in-your-mouth texture.
Carefully transfer them to a wire rack to cool completely. The wire rack promotes even air circulation, preventing sogginess and preserving crisp edges without drying the interior.
Avoid stacking cookies while warm, as they may stick together and lose shape. Proper cooling guarantees perfect texture, balanced flavor, and professional-looking results. Once fully cooled, your Mexican cookies are ready to serve, store, or coat for that classic cinnamon-sugar finish.
Expert Tips for Best Results
For flawless Mexican cookies, always use 1 cup (226 g) unsalted butter, softened, and 2½ cups (300 g) all-purpose flour measured accurately. Room-temperature butter ensures even creaming, while precise flour prevents dry or dense cookies.
Chill the dough for 10–15 minutes if it’s too soft. This step improves shape retention and prevents excessive spreading. Use parchment-lined baking sheets for golden, uniform bottoms and effortless release.
Avoid overmixing once flour is added; overworked dough creates tough cookies. Rotate baking sheets halfway to ensure even heat exposure. Finally, cool cookies on a wire rack to preserve soft centers and crisp edges, achieving authentic panadería-quality results every time.
- Do not overbake; Mexican cookies should stay light in color.
- Use room-temperature butter for smooth dough.
- If the dough feels too soft, chill it for 15 minutes before shaping.
- Powdered sugar creates a softer texture than granulated sugar.
- Store fully cooled cookies to prevent moisture buildup.
- Avoid overmixing once flour is added to keep cookies tender.
Variations & Substitutions
Customize your Mexican cookies for flavor and dietary needs. Add ½ cup (60 g) finely chopped pecans or walnuts for a nutty crunch reminiscent of polvorones. For chocolate lovers, mix in 2 tablespoons unsweetened cocoa powder to create rich chocolate variations.
Enhance warmth with 1 teaspoon orange zest or substitute cinnamon with ½ teaspoon ground anise for a traditional twist. For gluten-free cookies, replace 2½ cups (300 g) of all-purpose flour with a 1:1 gluten-free flour blend.
Dairy-free options include plant-based butter instead of regular butter, and vegan cookies can use 1 tablespoon of non-dairy milk instead of egg yolk. These substitutions keep the tender, melt-in-your-mouth texture intact while broadening accessibility.
- Polvorones-style: Add ½ cup finely chopped pecans or walnuts.
- Chocolate version: Mix in 2 tablespoons of cocoa powder.
- Orange cinnamon: Add 1 teaspoon orange zest.
- Anise-flavored: Replace cinnamon with ½ teaspoon ground anise.
- Low-sugar: Reduce powdered sugar to ½ cup without affecting texture.
- Whole wheat: Substitute half the flour with white whole wheat flour.
Storage & Make-Ahead Instructions
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps well for 7–8 days, though texture is best at room temperature.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature.
- Make-Ahead Dough: Dough can be refrigerated for 48 hours before baking.
Frequently Asked Questions
Are Mexican cookies very sweet?
No. Traditional Mexican cookies are mildly sweet, focusing more on butter and spice.
Can I make this Mexican cookies recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
Why are my cookies crumbly?
This is normal for many traditional Mexican cookies, especially shortbread-style varieties.
Can I use oil instead of butter?
Butter is strongly recommended for authentic flavor and texture.
What makes Mexican cookies different from sugar cookies?
They are less sweet, more tender, and often flavored with cinnamon or nuts.
Can I freeze the dough?
Yes, wrap tightly and freeze for up to one month.
Do I need a mixer?
No. A whisk and spatula work fine, though a mixer makes creaming easier.
Final Thoughts & Serving Suggestions
This Mexican cookies recipe is one of those timeless bakes that never goes out of style. Serve these cookies with café de olla, hot chocolate, or simple black coffee.
They’re perfect for holidays, family gatherings, or quiet afternoons when you want something comforting and homemade.
Once you try them, you’ll understand why these cookies have been loved for generations. Simple, warm, and deeply satisfying, this is a recipe worth keeping in your regular baking rotation.
