Best Mexican Cinnamon Cookies (Print Version)
Soft, cinnamon-kissed Mexican cookies with brown butter and a sweet sugar coating.
# Ingredients:
→ Cookie Dough
01 -
1 1/4 cups unsalted butter, divided, at room temperature
02 -
2 3/4 cups all-purpose flour
03 -
1/2 cup powdered sugar
04 -
2 teaspoons ground cinnamon
05 -
1/2 teaspoon kosher salt or 1/4 teaspoon fine sea salt
06 -
1/3 cup light brown sugar
07 -
1 tablespoon vanilla extract
→ Cinnamon Sugar Coating
08 -
1/2 cup granulated sugar
09 -
1 teaspoon ground cinnamon
# Steps:
01 -
In a medium saucepan, melt 3/4 cup of butter over medium-low heat. Allow it to foam and sizzle, stirring occasionally. When the butter turns golden brown with toasted milk solids, pour it into a heatproof measuring cup, making sure to include all browned bits. Let it cool and return to a solid state at room temperature.
02 -
In a large bowl, whisk together flour, powdered sugar, ground cinnamon, and salt. In a stand mixer bowl, blend the cooled browned butter, remaining 1/2 cup butter, light brown sugar, and vanilla extract. Mix on medium speed for 4 minutes until the mixture is pale and fluffy. Reduce mixer speed to low and gradually add the dry ingredients about 1/4 cup at a time. Scrape down the bowl and mix for an additional minute on medium speed.
03 -
Line a 9 by 13-inch baking sheet with parchment paper. Scoop the dough with a 1 1/2-tablespoon scoop, spacing portions 1 inch apart on the tray. Chill shaped dough in the refrigerator for 30 minutes.
04 -
Preheat oven to 350°F. Bake cookies for 20 to 22 minutes or until golden brown. Transfer baking sheet to a cooling rack and let cookies cool for 5 minutes.
05 -
In a small bowl, combine granulated sugar and ground cinnamon. Toss the warm cookies in the cinnamon sugar mixture until evenly coated. Serve once cool.
# Notes:
01 -
Chilling the dough before baking prevents spreading and ensures a tender texture.