why make this recipe
Mexican Christmas Cookies, also known as Polvorones or Biscochitos, are a delightful treat that adds joy to the holiday season. These cookies have a rich, buttery flavor and a warm hint of cinnamon that makes them perfect for festive gatherings. They are easy to make and can be enjoyed by everyone, making them a beloved tradition in many households. Plus, they are a wonderful way to share a piece of Mexican culture during the holidays.
how to make Mexican Christmas Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract (or 1/2 tsp almond extract)
- 2 cups all-purpose flour
- 1/2 cup ground cinnamon
- 1/4 cup sugar for coating
Directions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract (or almond extract).
- Gradually add the all-purpose flour and ground cinnamon, mixing until a soft dough forms.
- Shape the dough into small balls and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the bottoms are lightly golden.
- Remove from oven and allow to cool slightly.
- While still warm, roll the cookies in a mixture of sugar and cinnamon until coated.
- Let them cool completely before serving.
how to serve Mexican Christmas Cookies
These cookies are best enjoyed fresh but can also be served alongside a warm cup of hot chocolate or coffee. Their sweet and buttery flavor pairs well with drinks, making them a great addition to holiday parties. You can also present them on a festive plate for guests to help themselves.
how to store Mexican Christmas Cookies
To keep your Mexican Christmas Cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, you can store them in the fridge or freezer. Just make sure to let them come to room temperature before enjoying.
tips to make Mexican Christmas Cookies
- Ensure your butter is softened at room temperature for easier mixing.
- Don’t skip the rolling in cinnamon and sugar; it adds a nice finish to the cookies.
- If the dough feels too sticky, you can chill it in the fridge for about 30 minutes before shaping it into balls.
variation
Feel free to add chopped nuts, like walnuts or pecans, to the dough for added texture. You can also experiment by replacing the cinnamon with other spices like nutmeg for a different flavor profile.
FAQs
Can I use margarine instead of butter?
While butter gives the best flavor and texture, you can use margarine if needed. Just be aware that the taste may differ slightly.
Can I make the dough ahead of time?
Yes, you can make the dough a day in advance and keep it in the fridge. Allow it to come to room temperature before shaping and baking.
What should I do if my cookies spread too much?
Make sure to properly chill the dough if it feels too soft. Also, keep the baking sheets ungreased, as the butter in the dough should provide enough fat for frying.
Mexican Christmas Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract (or almond extract).
- Gradually add the all-purpose flour and ground cinnamon, mixing until a soft dough forms.
- Shape the dough into small balls and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the bottoms are lightly golden.
- Remove from oven and allow to cool slightly.
- While still warm, roll the cookies in a mixture of sugar and cinnamon until coated.
- Let them cool completely before serving.