Best Mexican Cinnamon Cookies

These cinnamon—kissed Mexican cookies deliver everything you want homemade cookies to be tender rich and fragrant with just a touch of crunch. Their aroma alone draws family to the kitchen before they are even out of the oven and the extra step of browning the butter builds an irresistible nutty flavor in every bite.

Every time I make these cookies the warm smell of cinnamon mixed with browned butter instantly takes me back to holidays with my grandmother who loaded her cookie tins with these for every family gathering.

Ingredients

• Unsalted butter: Flavorful and rich butter is essential to tender cookies Choose good quality butter at room temperature for the dough and browning some for extra depth
• All-purpose flour: Reliable structure for a perfect crumb Try to use unbleached flour for best results
• Powdered sugar: Adds tenderness and keeps the cookie texture light Sift for a lumpfree dough
• Ground cinnamon: Key to traditional flavor Freshly ground if possible makes a difference
• Kosher or sea salt: Balances sweetness and sharpens flavors Opt for flaky kosher or a fine sea salt for even mixing
• Light brown sugar: Adds softness along with a hint of caramel Select a moist packed variety for depth
• Vanilla extract: Brings warm background notes Choose pure vanilla for best aroma
• Granulated sugar: For the final coating creates the signature delicate crunch Use a fine grain for best sticking

Instructions

Brown the Butter:

Gently melt three quarters cup of the butter in a medium saucepan over mediumlow heat Stir now and then as it foams and begins to sizzle Keep an eye on the color Once you see golden brown hues and smell a nutty aroma immediately pour the butter into a heatproof cup including all the flavorful brown bits Let it rest at room temperature until fully cooled and set This step forms the secret backbone of depth in the finished cookies

Mix the Dry Ingredients:

Whisk flour powdered sugar cinnamon and salt in a large bowl Aim for even blending so the seasoning is distributed in every bite

Cream Butter and Sugar:

In a stand mixer using the paddle attachment beat the solidified browned butter with the remaining plain butter brown sugar and vanilla on medium for four full minutes The mixture should look pale and fluffy This step works air into the dough for a soft crumb

Incorporate Dry Ingredients:

Turn the mixer to low and add the flour mixture in small amounts about a quarter cup at a time Let each addition blend in before scooping in the next After everything is added scrape the bowl sides and mix one last minute at medium speed This assures a uniform dough that bakes up evenly

Shape the Cookies:

Line a ninebythirteen inch baking sheet with parchment Using a spoon or small cookie scoop form dough balls with about one and a half tablespoons each Place them an inch apart to allow for spreading Chill the full tray in the fridge for thirty minutes This keeps the cookies tall and tender when baked

Bake to Perfection:

Heat oven to three hundred fifty degrees Fahrenheit Once the dough is chilled bake cookies for twenty to twentytwo minutes They should look set and golden especially around the edges Rest baked cookies on the tray for five minutes to stiffen before moving them

Coat in Cinnamon Sugar:

Combine granulated sugar and cinnamon in a shallow bowl While still warm roll each cookie generously in the mixture Press lightly for the sugar to adhere The warmth makes the topping stick and sparkle

The way brown sugar pairs with the cinnamon in these cookies makes every bite a highlight I remember everyone sneaking extras off the cooling rack at our last family gettogether and I now always make a double batch

Storage Tips

Allow cookies to cool completely before storing Place them in an airtight tin at room temperature to maintain crisp edges They stay fresh for four days For longer storage layer between sheets of parchment and freeze for up to two months Always let frozen cookies thaw at room temperature uncovered to restore their texture

Ingredient Substitutions

If you only have salted butter reduce the extra salt by about half You can swap dark brown sugar for the light to get a stronger molasses flavor but expect a slightly darker color For a hint of citrus try substituting half the vanilla with orange zest

Serving Suggestions

These cookies shine with coffee hot chocolate or a tall glass of cold milk During winter festivities I love piling them on a platter alongside spiced nuts and chocolate candies For a final touch dust them with extra cinnamon sugar just before serving

Cultural and Historical Context

Mexican cookies dusted in cinnamon sugar are a mainstay at celebrations Such cookies often appear as polvorones or atole cookies Their warmth comes from a treasured tradition of gathering with family sharing stories and savoring sweet treats together The browned butter nods to classic preparations while making these feel extra special for modern bakers

Seasonal Adaptations

Swap in pumpkin pie spice in autumn to echo the season Mix in a pinch of cayenne for a gentle heat reminiscent of Mexican hot chocolate For spring brighten with lemon zest in the dough or the coating

Success Stories

I once brought these to a cookie exchange and not a crumb was left They go so quickly everyone asks for the recipe Kids especially love tossing them in the cinnamon sugar and making a bit of a mess along the way which only adds to the fun

Freezer Meal Conversion

Shape the dough balls and freeze them raw on a tray Once firm transfer into a freezer bag and store flat To bake just add two extra minutes to the normal baking time right from frozen You can also freeze finished cookies but always coat them in fresh cinnamon sugar after thawing

There is nothing like the aroma of cinnamon and toasted butter to make the kitchen feel comforting With just a bit of effort you can channel that old fashioned bakery magic any night of the week and share a bite of tradition with every batch

Recipe FAQs

→ What makes these cookies uniquely Mexican?

The signature use of cinnamon and browning butter gives these cookies a traditional Mexican flavor profile, reminiscent of holiday treats.

→ Can I use salted butter instead of unsalted?

If using salted butter, reduce the added salt by half to maintain the right balance of flavors in the dough.

→ How do I achieve a perfect cinnamon sugar coating?

Toss the cookies in cinnamon sugar while still warm so it sticks beautifully and forms a crisp, sweet exterior.

→ Is chilling the dough necessary?

The dough should be chilled before baking to help the cookies hold their shape and develop the ideal soft texture.

→ Can I prepare the dough in advance?

Yes, shape and chill the dough, then bake when ready. This makes them great for planning ahead during busy times.