Why Make This Recipe
Mexican Butter Cookies with Cinnamon & Sugar are a delightful treat that is perfect for any occasion. These cookies are soft, buttery, and melt-in-your-mouth delicious. Their unique flavor comes from a blend of traditional Mexican ingredients, making them a favorite among cookie lovers. They’re not only easy to make but also bring a lovely touch of sweetness to your day.
How to Make Mexican Butter Cookies with Cinnamon & Sugar
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup confectioners’ sugar
- 1 egg
- 1 tablespoon anise extract
- 1 tablespoon vanilla extract
- Cinnamon sugar for coating
Directions
- Preheat your oven to 375°F (190°C).
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the butter and sugars until light and fluffy.
- Beat in the egg, anise extract, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- Roll the dough into small balls and then flatten slightly.
- Coat each cookie in cinnamon sugar.
- Place on a baking sheet and bake for about 10-12 minutes or until the edges are lightly golden.
- Let cool before enjoying with coffee!
How to Serve Mexican Butter Cookies with Cinnamon & Sugar
These cookies are perfect on their own or served alongside a cup of coffee or tea. You can also serve them at parties, family gatherings, or as a sweet treat for lunchboxes. They can be enjoyed just as they are or garnished with a little extra cinnamon sugar for added sweetness.
How to Store Mexican Butter Cookies with Cinnamon & Sugar
To keep your cookies fresh, store them in an airtight container. They can last for about a week at room temperature. If you want to keep them longer, you can freeze them for up to three months. Just be sure to separate layers with parchment paper to prevent them from sticking together.
Tips to Make Mexican Butter Cookies with Cinnamon & Sugar
- Make sure your butter is softened at room temperature for easy creaming.
- Don’t overmix the dough once the dry ingredients are added; this will keep the cookies tender.
- Experiment with different extracts; almond extract can add an interesting twist.
- If you want a spicier flavor, add a pinch of nutmeg or increase the cinnamon in the coating.
Variation
You can try adding chocolate chips, nuts, or dried fruit to the dough for a different texture and flavor. These additions can make the cookies even more delicious and unique!
FAQs
1. Can I use a different type of flour?
Yes, you can substitute all-purpose flour with gluten-free flour or whole wheat flour, but the texture might change slightly.
2. Why do I need both granulated and confectioners’ sugar?
Granulated sugar gives the cookies structure, while confectioners’ sugar adds a nice sweetness and tenderness to the dough.
3. How can I make these cookies without anise extract?
If you don’t have anise extract, you can use more vanilla extract or substitute with almond or lemon extract for a different flavor profile.
Mexican Butter Cookies with Cinnamon & Sugar
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the butter and sugars until light and fluffy.
- Beat in the egg, anise extract, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- Roll the dough into small balls and then flatten slightly.
- Coat each cookie in cinnamon sugar.
- Place on a baking sheet and bake for about 10-12 minutes or until the edges are lightly golden.
- Let cool before enjoying with coffee!