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Delicious Mexican butter cookies coated in cinnamon and sugar

Mexican Butter Cookies with Cinnamon & Sugar

These Mexican Butter Cookies are soft, buttery, and coated with cinnamon sugar, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoons salt
Wet Ingredients
  • 1 cup unsalted butter, softened Make sure it is at room temperature for easy creaming.
  • 3/4 cup granulated sugar Provides structure to the cookies.
  • 1/4 cup confectioners’ sugar Adds sweetness and tenderness.
  • 1 large egg
  • 1 tablespoon anise extract Can be substituted with almond or lemon extract.
  • 1 tablespoon vanilla extract
Coating
  • to taste Cinnamon sugar For coating the cookies.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream the butter and sugars until light and fluffy.
  4. Beat in the egg, anise extract, and vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture and mix until combined.
  6. Roll the dough into small balls and then flatten slightly.
  7. Coat each cookie in cinnamon sugar.
Baking
  1. Place on a baking sheet and bake for about 10-12 minutes or until the edges are lightly golden.
  2. Let cool before enjoying with coffee!

Notes

Store cookies in an airtight container for about a week at room temperature, or freeze for up to three months. Use parchment paper between layers to prevent sticking. Don’t overmix the dough once the dry ingredients are added to keep the cookies tender.