Mexican Cinnamon Sugar Cookies

Crispy, buttery, melt-in-your-mouth Polvorones de Canela made in one bowl with no mixer. These Mexican cinnamon sugar cookies are ready in 30 minutes with just 5 ingredients.

Published: Mar 31, 2026 | By Ilyas Siaghy

The first time I baked this Mexican Cinnamon Sugar Cookies Recipe, also known as Polvorones de Canela, my kitchen instantly filled with the warm, nostalgic aroma of cinnamon and butter. I remember watching these delicate, crumbly cookies come together so effortlessly, yet tasting like something straight from a traditional Mexican bakery. Since then, this recipe has become one of my go-to treats whenever I want something simple, cozy, and full of flavor. If you’re looking for an authentic and easy Mexican Cinnamon Sugar Cookies Recipe, this one delivers perfectly soft, melt-in-your-mouth cookies coated in sweet cinnamon sugar. Whether for holidays or everyday baking, these classic Polvorones de Canela are guaranteed to impress.

Tools You’ll Need

• Silicone Baking Mat or Parchment Paper Roll
• Digital Kitchen Scale
• Wire Cooling Rack

What Are Polvorones de Canela?

Polvorones de Canela are traditional Mexican sugar cookies made with flour, powdered sugar, butter, cinnamon, and a touch of vanilla. The word polvorón comes from the Spanish word polvo, meaning “dust” or “powder” and that’s exactly what these cookies are: light, crumbly, and so delicate they practically dissolve the moment they hit your tongue.

These are not your average drop cookies. They’re more like a cross between a shortbread and a Mexican wedding cookie, but with a warm cinnamon-sugar coating that makes them completely irresistible. You’ll find them in panaderías (Mexican bakeries) all across Mexico and in kitchens across Latin America, especially during the holidays.

But here’s the thing, you don’t need a special occasion to make them. This easy Mexican cinnamon sugar cookies recipe is weeknight-friendly, kid-approved, and genuinely one of the simplest cookie recipes you’ll ever make. No mixer, no chilling the dough (unless you want to), and no complicated techniques. Just real, delicious cookies that taste like they came straight from a bakery.

Why you’ll love this recipe:

• Ready in 30 minutes start to finish
• Only 5 main ingredients
• No mixer required, just one bowl, a silicone baking mat, and your hands. That’s it.
• Perfect for holidays, gifting, or everyday snacking
• Budget-friendly and pantry-friendly
• A family-approved treat kids love to help make

Ingredients for Mexican Cinnamon Sugar Cookies

For the Cookies:

• 2 cups all-purpose flour
• ½ cup powdered sugar (confectioners’ sugar), sifted
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• Pinch of salt (optional, but recommended)

For the Cinnamon Sugar Coating:

• ½ cup granulated sugar
• 1½ teaspoons ground cinnamon

Ingredient Tips:

• Butter at room temperature is key. If your butter is too cold, the dough will be crumbly and hard to work with. If it’s too warm, the cookies won’t hold their shape. Aim for soft but not greasy.
• Powdered sugar vs. granulated sugar in the dough: Using powdered sugar inside the dough is what gives polvorones that signature melt-in-your-mouth texture. Don’t swap it out for regular sugar here.
• Flour brands matter a little: Stick with a standard all-purpose flour. Bread flour will make these too tough; cake flour can make them too soft to roll.
• Mexican cinnamon (canela) is softer and more aromatic than the standard cassia cinnamon you might find in most grocery stores. If you can find it at a Latin grocery store or online, if you can find Mexican cinnamon (canela) at a Latin grocery store or online, it genuinely takes these cookies to the next level. The difference in aroma alone is remarkable.

How to Make Polvorones de Canela (Step by Step)

Step 1: Preheat Your Oven and Prep Your Pan

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper or a silicone baking mat. (If you don’t have either, lightly greasing the pan works too), If you bake regularly, the silicone mat is a fantastic one-time investment, I use mine for every batch.)
3. Set the baking sheet aside while you make the dough.

Beginner tip: Always preheat your oven before you start mixing. An oven that’s fully up to temperature makes a real difference in how evenly your cookies bake.

Step 2: Make the Cinnamon Sugar Coating

1. In a small shallow bowl, combine ½ cup granulated sugar and 1½ teaspoons ground cinnamon.
2. Stir them together with a fork until evenly mixed.
3. Set this aside, you’ll need it at the end.

Doing this first means it’s ready to go the moment your cookies come out of the oven, which is exactly when you want to roll them.

Step 3: Mix the Cookie Dough

1. In a large mixing bowl, add your room-temperature butter and sifted powdered sugar.
2. Use a fork, a wooden spoon, or your clean hands to mix them together until the mixture is light and creamy, about 2 minutes by hand.
3. Add the vanilla extract and pinch of salt, and stir to combine.
4. Sprinkle in the ground cinnamon, then mix again.
5. Add the flour in two parts, mixing after each addition until a soft, slightly crumbly dough forms.
6. Once the flour is fully incorporated, use your hands to gently knead the dough in the bowl just 3–4 times until it comes together into a smooth ball. Don’t overwork it.

One-bowl win: You genuinely don’t need a mixer for this. The dough comes together easily by hand, which also means fewer dishes. That’s a weeknight winner in our book.

Step 4: Shape the Cookies

1. Pinch off a small piece of dough, about 1 to 1½ tablespoons worth. This is roughly the size of a large grape.
2. Roll the dough between your palms into a smooth ball.
3. Gently flatten it slightly with your palm or the bottom of a glass to form a thick disc, about ½ inch thick.
4. Place it on your prepared baking sheet.
5. Repeat with the remaining dough, spacing cookies about 1 inch apart (they don’t spread much).

Kid-friendly moment: This is the step where little helpers really shine. Rolling cookie dough into balls is the perfect job for small hands. Get the family involved, it makes the whole process faster and a lot more fun.

Step 5: Bake the Cookies

1. Place the baking sheet on the center rack of your preheated oven.
2. Bake for 12–15 minutes, until the edges are just barely golden and the tops look set but not brown.
3. The cookies will look slightly underdone when you pull them out, that’s completely normal and exactly what you want. They firm up as they cool.
4. Let the cookies rest on the baking sheet for 3–4 minutes before moving them. They’re very fragile right out of the oven.

Watch the clock: Polvorones can go from perfect to overdone quickly. At the 12-minute mark, check them. You want a light golden bottom, not a brown cookie.

Step 6: Roll in Cinnamon Sugar

1. While the cookies are still warm (but not scorching hot), pick them up one at a time and gently roll them in the cinnamon sugar mixture.
2. Make sure they’re evenly coated on all sides.
3. Place them on a wire rack or a clean plate to cool completely.
4. If you want an extra generous coating (and who wouldn’t?), let them cool fully and roll them in the cinnamon sugar a second time.

Rolling warm cookies in sugar is the key move here. The warmth of the cookie makes the sugar cling beautifully. Rolling them once cooled as well gives that classic thick, snowy coating you see in Mexican bakeries.

Tips, Variations & Substitutions

Pro Tips for Perfect Polvorones:

• Don’t skip room-temperature butter. This is the single most important tip. Cold butter won’t cream properly; melted butter changes the entire texture.
• Measure flour correctly. Spoon your flour into the measuring cup and level it off with a knife, don’t scoop directly from the bag. Scooping packs in extra flour and can make the dough dry and crumbly. Better yet, use a kitchen scale, 250g of flour is always exactly right, no matter how you pack the cup. It’s the single change that took my baking from inconsistent to reliable
• The dough should feel like Play-Doh. Soft, pliable, slightly tacky but not sticky. If it’s too dry, add ½ teaspoon of milk at a time. If it’s too wet, add flour a tablespoon at a time.
• Bake in batches. One tray at a time on the center rack gives the most even bake.

Delicious Variations to Try:

• Chocolate Polvorones: Add 2 tablespoons of unsweetened cocoa powder to the dough and roll in plain powdered sugar instead of cinnamon sugar.
• Almond Polvorones: Substitute ¼ cup of the all-purpose flour with almond flour for a nuttier flavor. A touch of almond extract in place of vanilla is incredible here.
• Orange Zest Polvorones: Add 1 teaspoon of fresh orange zest to the dough. The citrus and cinnamon combination is a holiday dream.
• Spiced Polvorones: Add a pinch of ground nutmeg and cardamom to the dough for a warm, chai-inspired twist.

Dietary Modifications:

• Dairy-free/Vegan: Substitute the butter with vegan butter (like Earth Balance or Miyoko’s). The texture is nearly identical. Make sure it’s at room temperature.
• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill or King Arthur). The dough may be a touch more delicate, so handle gently.
• Lower sugar: You can reduce the powdered sugar in the dough by 1–2 tablespoons, though the texture will be slightly less tender.

Storage & Make-Ahead Instructions

• At room temperature: Store cooled polvorones in an airtight container at room temperature for up to 7–10 days. Layer them between sheets of parchment paper to prevent sticking and breakage. They actually taste even better on Day 2 once the flavors have had time to meld.

• In the freezer: These cookies freeze beautifully. Place them in a single layer on a baking sheet, freeze until solid (about 1 hour), then transfer to a zip-top freezer bag. They keep for up to 3 months. Thaw at room temperature for 20–30 minutes before serving.

• Freezing the dough: You can also freeze the shaped, unbaked dough balls for up to 2 months. Bake straight from frozen, just add 2–3 minutes to the baking time.

• Make-ahead tip for the holidays: These are an absolute go-to for holiday cookie exchanges and gifting. Make a double or triple batch a week ahead, store in tins, and you’ve got gorgeous homemade gifts ready to go.

What to Serve With Polvorones de Canela

These cookies are wonderfully versatile. Here are a few perfect pairing ideas:

• Mexican hot chocolate, the ultimate classic combination
• Café de olla (Mexican spiced coffee), the cinnamon in both is a natural match
• Atole, a warm, masa-based drink that’s a traditional Mexican comfort beverage
• A glass of cold horchata, the rice and cinnamon flavors echo beautifully
• Vanilla ice cream, crumble a couple of polvorones over a scoop for a quick and incredible dessert

Mexican Cinnamon Sugar Cookies Recipe FAQs

What does “polvorones” mean?

The word polvorón comes from the Spanish word polvo, meaning powder or dust. It refers to the cookie’s famously crumbly, powder-soft texture that practically dissolves on your tongue. These are sometimes also called Mexican wedding cookies or Mexican butter cookies, though the classic version with cinnamon sugar is specifically the de canela variety.

Why are my polvorones falling apart?

This usually means either the dough was too dry (too much flour) or the cookies were moved too soon after baking. Let them rest on the pan for at least 3–4 minutes before picking them up. They’re extremely delicate when warm. If your dough felt crumbly while mixing, try adding ½ teaspoon of milk to bring it together.

Can I use salted butter instead of unsalted?

Yes, absolutely. Just skip the extra pinch of salt in the recipe. The flavor difference is minimal, and these cookies turn out wonderfully either way.

Do I have to chill the dough?

No, that’s one of the best things about this recipe! The dough is ready to shape and bake right away. However, if your kitchen is warm or the dough feels too soft to roll, pop it in the refrigerator for 20–30 minutes. This is especially helpful in summer.

Can I use a cookie cutter instead of rolling into balls?

You can! Just pat the dough out gently on a lightly floured surface to about ½ inch thickness and use simple cookie cutters. Stars and rounds look especially beautiful. Adjust the bake time slightl, thinner cookies may need only 10–11 minutes.

Are polvorones cookies the same as Mexican wedding cookies?

They’re closely related! Both are crumbly, buttery, shortbread-style cookies typically rolled in powdered sugar. The key difference is that polvorones de canela use cinnamon sugar coating and are a distinctly Mexican bakery staple, while Mexican wedding cookies (also called Russian tea cakes or snowball cookies) are typically rolled in plain powdered sugar and often contain chopped nuts like pecans or walnuts.

Can I make these cookies without vanilla extract?

Yes. If you don’t have vanilla extract on hand, you can leave it out entirely, the cookies are still wonderful. Alternatively, try a tiny drop of almond extract for a different but equally delicious flavor.

More Easy Mexican Dessert Recipes

• Sopapilla Cheesecake Recipe
• Fresas Con Crema Recipe