Mexican Cinnamon Cookies
Mexican vanilla and cinnamon on the inside, cinnamon and sugar on the outside. This cookie is soft and packed with flavor, and pairs perfectly with your morning cup of coffee.
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 combining 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.
Tried this recipe?Let us know how it was!