Last week my daughter and I whipped up a batch of Cinnamon Cookies (Polvorones de Canele) for her Spanish class – they were such a hit I wanted to share them on my blog. These cookies are a cinch to make with only six ingredients and are melt in your mouth delicious! They taste like a cross between shortbread and snickerdoodle cookies. Needless to say, not a single cookie was left when she returned home from school.
Polvorones de Canele – Mexican-style cookies made with butter, powdered sugar, flour, cinnamon, vanilla and salt, rolled in a cinnamon sugar mixture then baked to perfection. Perfect with a glass of milk, coffee or tea. Popular cookies for weddings, Christmas and other special occasions.
To make, mix cookie dough then form into one inch balls, roll in a cinnamon sugar mixture and bake.
Bake at 350 degrees for 15-20 minutes. When the cookies turn a light golden brown, remove from oven and place on a cooling rack.
Once cool, store in a tightly sealed container.
Cinnamon Cookies (Polvorones de Canele)
Recipe found on Allrecipes, submitted by Cathy
Ingredients
Cookie Dough:
- 1 cup butter
- 1/2 cup powdered sugar (confectioners’ sugar)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups flour (all-purpose)
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Cinnamon Sugar Mixture:
- 1 cup powdered sugar (confectioners’ sugar)
- 1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F. Prepare cookie sheet(s) with non-stick cooking spray. (we used parchment paper)
Cookie dough:
In a medium size bowl cream butter and powdered sugar until well blended and smooth, then add vanilla and stir until well blended. Next mix flour, salt and cinnamon together, then add to butter mixture – stir until well blended – do not over mix.
Cinnamon Mixture:
In a small bowl, mix powdered sugar and cinnamon – mix well.
Form cookie dough into one inch balls, then roll in cinnamon sugar mixture and place on cookie sheet. Bake on middle rack of oven for approximately 15-20 minutes (our cookies were ready in 17 minutes). Cookies are ready when they turn a light golden brown. Be careful not to over bake. Remove from oven and place on cooling rack. Enjoy!
Makes approximately 21 cookies. Store in a tightly sealed container.
Sharing this recipe at Weekend Potluck.
Thanks for stopping by!
Cheers!
Debra B
I think this recipe is wrong. Mine melted to a regular cookie after chilling the dough.Similar to Russian Teacakes,that recipe calls for 2 1/4 c flour. Once I added more flour,they were fine.
marie a marra
can i use gluten free flour to make these
Mary Neumann
Marie – I have not made them GF, but others have had success.
Thelma
My grandson and I made these cookies. They taste great but they were a little dry. What did we do wrong? He is making them for a school event. Thank you
Raf Venezia
Anytime you bake it is always best to have all ingredients at room temperature.
Anonymous
I want to make the cinnamon cookies. Does the butter need to be at room temperature?
Thanks so much.