These Mexican Cinnamon Cookies are packed with vanilla and cinnamon on the inside and outside, and are similar to shortbread cookies. They are airy, light and crispy!
This cookie has a lot of names and variations if you search ‘Mexican cinnamon cookies’ online. This Mexican Cinnamon Cookie recipe has been with me for a very long time. It is a staple in my mom's home, and has become one in mine as well. I love that I am able to share it with family and friends, and with all of you!
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Why You Will Love These Mexican Cinnamon Cookies
Originally Shared By My Mama. My mom worked 2 jobs for years while I was growing up, so I did not see her much. But I do remember this recipe stashed away in the kitchen drawer - handwritten from years earlier, before she was married with kids.
Tested and Approved. By so many people! This cookie is light, airy and crispy. Since it is made with shortening vs butter, it has a crispier texture but that lack of flavoring from using butter allows the cinnamon flavor to shine through.
So Easy To Make! This cinnamon cookie comes together within 30 to 45 minutes, and they are so very soft and full of flavor.
If you love a cookie full of spice than I highly recommend trying my Apple Pie Cookie, Mexican Hot Chocolate Cookies or my Cinnamon Shortbread Cookies!
Ingredients
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.
Mexican Vanilla. I use Mexican vanilla from Nielsen Massey in this recipe. Mexican vanilla typically undergoes a different harvesting process than other vanillas. You may substitute with vanilla extract.
Cinnamon. Generally a little bit of cinnamon goes a long way, but in this recipe we include it within the dough and also use it to coat the outside of the cookie.
Shortening. No butter here - only shortening. Such a crucial ingredient because shortening is what helps this cookie maintain its tall structure but still produce a very soft and crisp cookie. If you prefer to use butter then I recommend making my Cinnamon Shortbread Cookie.
Pre-Baking Tips
Kitchen scale is recommended. While I do share the volume measurements, I always will recommend a kitchen scale.
Measuring Dry Ingredients should always be done using the spoon and level method if you are not using a kitchen scale. Too much flour will quickly cause issues when mixing your dough, and result in a tougher cookie.
Use an oven thermometer. An oven thermometer will help you ensure that your oven is running at the correct temperature.
Heat shortening prior to mixing. This will help allow the sugar and shortening to mix much easier.
Use 2 tablespoon ice cream scoop to scoop up some dough, and then gently press into the cookie scoop before removing. This will help pull the dough together better and eliminate any air pockets.
Coat cookie with cinnamon sugar before and after baking. The cinnamon is the true star of this recipe so we really want it to shine. Applying the two coats is what will help to elevate the flavor of the cookie.
Let's Make Mexican Cinnamon Cookies
This recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
Step 1: Prepare cinnamon sugar coating in a small bowl by combining ingredients and whisking. Set aside.
Step 2: Place shortening in heat safe bowl, and microwave between 15 to 20 seconds.
Step 3: Add sugar and vanilla, and whisk on medium high until light and airy. Use rubber spatula to scrape down bowl.
Step 4: Add egg and whisk well.
Step 5: In a separate bowl combine all purpose flour, cinnamon, baking powder, baking soda and fine sea salt. Whisk well.
Step 6: Add dry ingredients to wet ingredients. Whisk on low until flour is just combined.
Step 7: Use 2 tablespoon ice cream to scoop dough. Use fingers to gently press dough into scoop, and remove from scoop.
Step 8: Place dough into cinnamon sugar and roll to evenly coat entire cookie.
Step 9: Place 5 to 6 on baking sheet at least 2" apart.
Step 10: Bake at 350 F for 13 to 14 minutes, or until you see browning along the bottoms. Remove from oven and place on wire rack to cool.
Step 11: Allow cookies to cool a few minutes before coating in the cinnamon sugar. Coat bottom and top evenly.
Recipe FAQ's
This particular recipe only works with shortening. However, you can make my Cinnamon Shortbread Cookie which does use butter and is very good too!
It could be too much flour, or not creaming shortening and sugar enough to produce airy mixture. I recommend using a kitchen scale to weigh ingredients vs. volume measurements to ensure a more accurate result.
No, you do not. This is entirely optional and is only meant to enhance the cinnamon flavor further.
Storage
Storage. After baking you can store in ziplock bags or sealed containers for up to 5 days.
Freezing Prior To Baking. You can freeze dough prior to baking. Follow steps up until baking. Place in refrigerator for about 15 minutes to cool, and then transfer to freezer safe Ziplock bag or container. Freeze for up to 3 months. When ready to bake, remove from freezer and allow to sit on counter for about 30 minutes before proceeding to follow baking instructions.
Freezing After Baking. Once cookies have cooled completely, place in freezer safe ziplock bag or container and place in freezer. They can remain frozen for up to 3 months. When ready to eat, remove bag from freezer and allow to come to room temperature without opening bag.
More Cookie Recipes To Enjoy
Apple Pie Cookies
Mexican Hot Chocolate Cookies
Cinnamon Shortbread Cookies
If you have tried this Mexican Cinnamon Cookies recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated!
Mexican Cinnamon Cookies
Equipment
- kitchen scale optional but recommended
- 2 tbsp ice cream/cookie scoop
- rubber spatula
- heat safe mixing bowls
- parchment paper
- mixer with whisk attachment
Ingredients
Ingredients
- 2 ½ cup all purpose flour 300g
- 1 cup shortening 185g
- 1 cup sugar 200g
- 1 ea large egg room temperature
- 1 tbsp mexican vanilla or pure vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine sea salt
Cinnamon Sugar Coating
- ½ cup sugar
- 1 ¼ tsp ground cinnamon
Instructions
- Preheat oven to 350 F.
- Prepare cinnamon sugar coating in a small bowl by combining ingredients and whisking. Set aside.½ cup sugar, 1 ¼ tsp ground cinnamon
- Place shortening in heat safe bowl, and microwave between 15 to 20 seconds.1 cup shortening
- Add sugar and vanilla, and whisk on medium high until light and airy. Use rubber spatula to scrape down bowl.1 cup sugar, 1 tbsp mexican vanilla
- Add egg and whisk well.1 ea large egg
- In a separate bowl combine all purpose flour, cinnamon, baking powder, baking soda and fine sea salt. Whisk well.2 ½ cup all purpose flour, 1 tsp ground cinnamon, 1 tsp baking powder, ¼ tsp baking soda, ½ tsp fine sea salt
- Add dry ingredients to wet ingredients. Whisk on low until flour is just combined.
- Use 2 tablespoon ice cream to scoop dough. Use fingers to gently press dough into scoop, and remove from scoop.
- Place dough into cinnamon sugar and roll to evenly coat entire cookie.
- Place 5 to 6 on baking sheet at least 2" apart.
- Bake at 350 F for 13 to 14 minutes, or until you see browning along the bottoms. Remove from oven and place on wire rack to cool.
- Allow cookies to cool a few minutes before coating in the cinnamon sugar. Coat bottom and top evenly.
Notes
- Kitchen scale is recommended. While I do share the volume measurements, I always will recommend a kitchen scale.
- Use an oven thermometer. An oven thermometer will help you ensure that your oven is running at the correct temperature.
- Measuring Dry Ingredients should always be done using the spoon and level method if you are not using a kitchen scale. Too much flour will quickly cause issues when mixing your dough, and result in a tougher cookie.
- Heat shortening prior to mixing. This will help allow the sugar and shortening to mix much easier.
- Use 2 tablespoon ice cream scoop to scoop up some dough, and then gently press into the cookie scoop before removing. This will help pull the dough together better and eliminate any air pockets.
- Coat cookie with cinnamon sugar before and after baking. The cinnamon is the true star of this recipe so we really want it to shine. Applying the two coats is what will help to elevate the flavor of the cookie.
Jane Pennell says
The dough was really dry. Tastes good.And I had to flatten cookies out. Probably not make again or less flour
Sharon Alvarenga says
Hi Jane! I appreciate your feedback, and used it to update the recipe to share 2 things. 1) clearer instructions on how to make the recipe to ensure it does not turn out dry by using too much flour or improper mixing. 2) this cookie is meant to be crispy and lack some moisture usually found in other recipes because we use shortening. The use of shortening is important because it removes the flavor (and moisture!) we usually find in butter and instead allows the cinnamon to shine through.
Thank you for taking the time to share your thoughts, and I hope you can revisit this updated recipe and find it to be easier to follow and achieve the intended crispy, cinnamon packed cookie it is intended to be.
x, Sharon
Mikayla says
I made these for a cafeteria dessert special for the hospital I work at and we ran out of shortening so I substituted margarine and OMG. So good. I was so pleased and people loved them.