Easy Classic Mexican Polvorones in 2 Hours

This recipe for Easy Classic Mexican Polvorones in 2 Hours has a light, crumbly texture and a hint of cinnamon. They’re easy to make and even easier to nibble on.

Don’t let the 2-hour wait time deter you from trying this recipe. Although the dough needs to rest for 90 minutes after mixing, this classic cookie comes together quickly and bakes up in just 20 minutes. After a short cooling time, these delightful cookies are ready to enjoy.

Named after the Spanish word (polvo) for dust, these Mexican polvorones practically dissolves in your mouth. They are crisp, delicate, and light in texture.

With every bite of these Mexican cinnamon shortbread-like sugar cookies, I am transported back to my childhood the same way as I am whenever I eat a pumpkin empanada.

Mexican Polvorones – Now which cookie is that specifically?

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I find languages absolutely fascinating. They can be vague and specific, simple and complex at the same time. There are phrases that carry so much added weight in their native tongue – social and historical context – that fall flat when translated into another. To take it a step further, the meaning of words can vary from one Spanish-speaking country to the next. What constitutes a Polvorón in one country is something completely different in another.

Even when it comes to Mexican sweets, “pan dulce” and “polvorones” are two such words. They’re not specific. They can represent a host of different sweetened breads and cookies, and yet, anyone who grew up with these delectables knows exactly what you mean when you talk about them. The nuances of language!

You’ll often find polvorones in various shapes, sizes, traditional, muted colors or brightly tinted, simply dressed in white sugar or heavily adorned in multicolored sprinkles. However, for the purposes of this post, I want to focus on one classic cookie that is the quintessential Mexican Polvorón. The beauty of this recipe is that you get the classic flavor of an authentic, traditional Polvorón, and you can dress it up to your personal preference. I’m feeling nostalgic today, so I’m showing a muted version, but do what makes you happy.

Tips for success when making these Easy Classic Mexican Polvorones in 2 Hours

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Butter is usually better in my book, but not when it comes to these cookies. To achieve their signature texture, you need to use a majority of plain, white shortening. Avoid butter flavored shortening as it imparts an artificial flavor to the finished bake. That said, I love the flavorful richness of butter, but in test batches, it didn’t hold up during the baking process. The cookies did not retain their shape or texture. Using 1 1/2 cups shortening and 1/4 cup butter gave these cookies the flavor and structure for which these Mexican Polvorones are known.

It’s important to cream together the shortening, butter, sugar, flavorings and eggs until you’ve achieved a light, fluffy consistency. This will ensure the sifted flour mixture is suspended throughout the wet ingredients, and deliver a lighter texture during the baking process.

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Sift your dry ingredients together before adding them to the wet mixture. This is also a key to achieving the firm but delicate texture of this cookie.

Just chill. Not only is it a good life philosophy, but it’s a critical step in the success of making these Mexican cinnamon shortbread cookies. The dough needs 90 minutes to rest in the refrigerator and absorb the moisture from the wet ingredients. This downtime allows them to better hold their shape while baking. Once the dough has chilled for 90 minutes, you’re ready to roll and decorate as desired.

Tint and roll to your delight

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This is a great recipe for kids of all ages. It’s interactive. There’s a lot of fun to be had tinting the dough, rolling and balls in sugar or sprinkles and pressing them flat. The traditional colors of Polvorones are a muted pink, yellow and either plain or chocolate; however, I’ve seen these cookies tinted in fun and bold neon colors with bright sprinkles to match.

To achieve a classic look, before the resting stage, the dough was divided into three equal portions. One was tinted pink, the other yellow and the third was left natural. Once ready to scoop and bake, each colored dough was portioned and rolled into balls and rolled again in granulated sugar.

In the next step, the sugared balls are spaced two inches apart on a cookie sheet that has been lined with parchment paper. Using the back of a measuring cup or glass, gently press the cookies flat until they are approximately 1/2 inch thick.

Finally, bake the polvorones for approximately 18 – 20 minutes. They should have just a hint of color on the bottom, a little soft to the touch in the center, but firm around the edges. Let them cool on the tray before transferring.

These delicious and Easy Classic Mexican Polvorones in 2 Hours are ready to eat as soon as they are cool, but like most bakes, they improve with a little time to rest. I like them best the next day when their flavor and texture have mellowed.

If you’re looking for a new recipe to add to your Mexican cuisine repertoire or to celebrate Hispanic Heritage Month (observed September 15 – October 15 in the U.S.) give this one a try.

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Easy Classic Mexican Polvorones in 2 Hours

Recipe by Maria Ostrander Course: All Recipes, DessertsCuisine: MexicanDifficulty: Easy

Servings

25

servings

Prep time

15

minutes

Cooking timeminutes

Resting time

90

minutes

Baking time

20

minutes

This recipe yields 25 tri-color large cookies or 75 mini cookies.

Ingredients

• 1 1/2 cups granulated sugar

• 1 1/2 cup white crisco shortening

• 1/4 cup unsalted, European style butter

• 3 tsp. Mexican vanilla

• 1/2 tsp. almond extract

• 2 eggs

• 4 1/2 cups sifted A.P. flour (sift flour first before measuring out 4 1/2 cups)

• 2 tsp. baking soda

• 1 tsp. baking powder

• 1/2 tsp. kosher salt

• 1/4 tsp. ground cinnamon

• 1/2 cup additional sugar for rolling the cookies.

Directions

• Stir together the sifted flour, baking soda, baking powder, salt and cinnamon. Set aside.
• In a stand mixer, use the paddle attachment to beat together the shortening, butter and sugar on medium speed until light and fluffy.
• Scrape down the sides and bottom of the bowl. Add the vanilla, almond extract and the eggs, one at a time. Beat until light and fluffy. Scrape down the bowl again.
• Add the dry ingredients to the wet and blend on low speed until completely incorporated.
• Divide the dough into thirds. Return a portion of dough to the mixer and tint with food coloring to your personal preference. Repeat the process for each desired color.
• Wrap the dough segments in plastic wrap and chill in the refrigerator for 90 minutes.
• Preheat oven to 350 degrees F. Prep baking sheets with parchment paper or a nonstick baking mat. Set aside.
• After 90 minutes, use a small cookie scoop (1 Tbsp.) to portion out the dough. Roll each scoop of dough into a ball and roll in granulated sugar.
• Arrange the sugared cookie balls on a baking sheet 2 inches apart. Using the back of a measuring cup, gently press the balls down into a 1/2 inch thick disk.
• Bake at 350 degrees F. for 18 – 20 minutes.
• Allow finished cookies to cool on the baking sheet before transferring to a towel or rack. Store cookies in an airtight container at room temperature for up to 1 week. Cookies can be frozen for up to one month in an airtight container.