Mexican Cookies Recipe

Some of my strongest baking memories are tied to warm kitchens, simple ingredients, and recipes passed down through stories rather than written cards.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by preheating your oven to 350°F (175°C). This temperature delivers even baking, consistent texture, and professional bakery-style results. A properly heated oven is essential for cookies that bake evenly without spreading too fast or drying out.

Step 2

Add 1 cup (226 g) unsalted butter, softened, and ¾ cup (90 g) powdered sugar to a large mixing bowl. Using a hand mixer or sturdy spatula, cream them together until the mixture turns light, pale, and fluffy. This step builds the cookie’s signature tender crumb and smooth mouthfeel.

Step 3

Once the butter and sugar are properly creamed, add 1 large egg yolk and 2 teaspoons pure vanilla extract to the bowl. These wet ingredients enhance rich flavor, smooth texture, and overall dough stability.

Step 4

In a separate bowl, add 2½ cups (300 g) all-purpose flour, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. Whisk gently until the mixture looks evenly blended. This step ensures balanced flavor, uniform spice distribution, and a smooth cookie texture.

Step 5

As the dry ingredients blend in, the mixture will naturally form a soft dough. At this stage, you should have a smooth, pliable, and non-sticky dough that holds its shape well. If needed, use a spatula to gently fold the mixture and ensure even hydration throughout.

Step 6

Scoop the dough using 1 tablespoon (about 20 g) per cookie to ensure uniform size and even baking. Roll each portion gently between your palms to form smooth balls. This technique creates clean edges and a polished, bakery-style appearance.

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