These Mexican Cinnamon Cookies are one of my favorite cookies, and I am so excited to share them with you! They are packed with vanilla and cinnamon on the inside and outside, and they have an absolutely soft and delicate crumb that I know you will love!
This cookie has a lot of names and variations if you search ‘Mexican cinnamon cookies’ online. Truth be told I never paid attention to the name growing up when my mom would take us with her to the pañaderia (Mexican bakery). I just knew this cookie was one of the many I hoped she would buy for us. Years later when I first began baking, this was one of the very first recipes I ever made. My mom had a handwritten recipe shared with her from years earlier, and she had it tucked away in a drawer with tons other recipes.
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. Who doesn't love a recipe passed within the family and friends?
Tested and Approved. By so many people! I have modified the original ever so slightly, and made them for family, friends, coworkers, neighbors - and they have ALL loved it! Who doesn't love a good cinnamon cookie?
So Easy To Make! This 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!
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. Its subtle notes of earth and spices pair beautifully with cinnamon and chocolate. 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. You can adjust to your preference of course.
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 light cookie. No substitutions.
Baking Tips
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.
Heat shortening prior to folding because this will help to combine it with the sugar and vanilla much easier, and reduce the clumps that can be harder to mix in. I microwave the shortening for 20 - 30 seconds, begin folding with the rubber spatula, and then add the sugar and vanilla.
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 combing ingredients and whisking. Set aside.
Step 2: Place shortening in heat safe bowl, and microwave between 20 - 30 seconds. Use rubber spatula to fold shortening until it is loose and pliable.
Step 3: Add sugar and vanilla, and fold with rubber spatula until well combined and no chunks of shortening are left.
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. Use rubber spatula to fold together until well 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 on baking sheet at least 2" apart.
Step 10: Bake at 350 F for 14 to 15 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
No you cannot. This recipe can only use shortening that is to help the cookie be light and airy, but also retain its structure.
A kitchen scale is beneficial in that it helps reduce the chance of error drastically. Weighing ingredients is a preferred way to measure ingredients, and a kitchen scale is a low cost investment.
I have not tested this recipe to be gluten free so I cannot share any results or feedback. If you do happen to make this recipe gluten free please let me know so I may update the recipe with your feedback.
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 bake - but add at least 1 - 3 minutes of bake time.
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 Recipes To Enjoy
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Mexican Cinnamon Cookies
Equipment
- kitchen scale optional but recommended
- 2 tbsp ice cream/cookie scoop
- rubber spatula
- heat safe mixing bowls
- parchment paper
- whisk
Ingredients
Ingredients
- 2 ½ cup all purpose flour 290g
- 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 ½ tsp ground cinnamon
Instructions
- Preheat oven to 350 F.
- Prepare cinnamon sugar coating in a small bowl by combing ingredients and whisking. Set aside.½ cup sugar, 1 ½ tsp ground cinnamon
- Place shortening in heat safe bowl, and microwave between 20 - 30 seconds. Use rubber spatula to fold shortening until it is loose and pliable.1 cup shortening
- Add sugar and vanilla, and fold with rubber spatula until well combined and no chunks of shortening are left.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. Use rubber spatula to fold together until well 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 on baking sheet at least 2" apart.
- Bake at 350 F for 14 to 15 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.
- Heat shortening prior to folding because this will help to combine it with the sugar and vanilla much easier, and reduce the clumps that can be harder to mix in. I microwave the shortening for 20 - 30 seconds, begin folding with the rubber spatula, and then add the sugar and vanilla.
- 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.
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