Vertical picture of Mexican Cinnamon Sugar Shortbread Cookies in stacks with glasses of milk
Recipes » Cookies and Bars

Mexican Cinnamon Sugar Shortbread (Polvorones de Canela)

By Chris Scheuer | Updated on March 1, 2022
5 from 3 votes
Crisp, buttery and super delish, this Mexican Cinnamon Sugar Shortbread is fabulous for snacking or dessert. It also pairs wonderfully with ice cream or flan and comes together with just one bowl and no mixer!
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Crisp, buttery and super delish, this Mexican Cinnamon Sugar Shortbread is fabulous for snacking or dessert. It also pairs wonderfully with ice cream or flan and comes together with just one bowl and no mixer!

Being a shortbread afficiando, I was excited when I discovered Polvorones de Canela - aka Mexican Cinnamon Sugar Shortbread. I mean, what's not to love with a cross between crisp, buttery shortbread and a delicious Snickerdoodle style cookie?

Horizontal closeup photo of a batch of Mexican Sugar Cinnamon Shortbread cookies.

When I gave Scott a cookie to sample, he took a bite, then closed his eyes and said, "I've been transported to a little Mexican bakery in San Antonio!". I knew that was a compliment, as he's raved about those little San Antonio bakeries ever since he was there on a business trip over 20 years ago!

Vertical photo of a batch of Mexican Sugar Cinnamon Shortbread with small jars of milk.

Is this Mexican Cinnamon Sugar Shortbread really "Mexican"?

Well, yes and no. Or maybe the order of the answer should be no and yes. I'll be the first to admit that, although I'm a HUGE fan and we have lots of Mexican-inspired recipes on the blog, I'm not a consumate expert when it comes to Mexican cuisine. But... the Hispanic Food Network says that Polvorones de Canela (translated Cinnamon Shortbread) is a Mexican cookie recipe which "is made with butter, powdered sugar, cinnamon, vanilla extract, and flour". So it seems that my recipe is pretty close to being "authentic".

The Hispanic Food Network also says that "There are as many ways of making this recipe as there are people cooking them." They explain that some people people roll the dough into balls before baking, some people form logs and slice the dough into rounds and some people roll out the dough and use a cutter. That's my technique of choice for making these Mexican Cinnamon Sugar Shorbread cookies because I love the beautiful and uniform fluted shape it gives.

Vertical extreme closeup photo of a stack of Mexican Sugar Cinnamon Shortbread cookies.

A magic rolling pin!

Although I love rolled cutout cookies, I'm miserable at rolling dough to an even thickness. My cookies used to come out thin, thick and some half thick and half thin. Then one day I discoverd an amazing rolling pin and my rolling woes disappeared. Now I look like a pro (even though I cheat). Check out this wonderful little kitchen tool:

Horizontal photo of a person rolling out dough for making Mexican Sugar Cinnamon Shortbread.

This rolling pin is adjustable to whatever thickness of dough your little heart desires. It comes with interchangeable discs, 1/16, ⅙, ¼, and ⅜-inches in diameter. Just flatten a ball of dough slightly, roll over it until it won't get any bigger and VOILA! Perfect cut out cookies. I've had my Joseph Joseph rolling pin for over 4 years and it continues to work perfectly and make me look like an expert. It's one of my best friends in the kitchen!

Horizontal extreme closeup photo of a batch of Mexican Cinnamon Sugar Shortbread.

No spreading in the oven

I love that this Mexican Cinnamon Sugar Shortbread dough keeps it shape so well in the oven. The dough doesn't need to be refrigerated before rolling and it rolls out like a dream. It also re-rolls beautifully without getting tough like some cutout shortbread dough.

I like to use a fluted cutter for these cookies but use whatever shape you like. Sometimes I roll them in different sizes so everyone can choose according to what they're in the mood for.

Horizontal photo of a batch of Mexican Cinnamon Sugar Shortbread on red and white patterned napkins with small bottles of milk with straws.

Spread the love!

If you enjoy sharing gifts from the kitchen, you're going to love giving these Mexican Cinnamon Sugar Cookies to new friends, old friends, neighbors, co-workers...

Horizontal photo of stacks of Mexican Cinnamon Sugar Shortbread around a decorative gift box with custom gift-giving labels.

We're sharing a free printable PDF for the labels (pictured above and below) to give lots of South-of-the-Border charm to your gifts.

Vertical extreme closeup of a custom gift label for Mexican Cinnamon Sugar Shortbread Cookes.

If you'd like to receive the labels, just let us know in a comment below this post. We will email you the PDF with instructions on how to use them along with a link for the gift boxes and ribbon.

Vertical photo of a gift box for giving Mexican Cinnamon Sugar Shortbread Cookies to friends, co-workers, anyone! Custom gift labels are also in the photo.

Want to feel like you've taken a sweet trip to Mexico? Make a batch of these delicious Mexican Cinnamon Sugar Cookies... then again, perhaps you'll want to make a double batch, one to keep and one to give away! It will be a win-win!

Vertical extreme closeup photo of a batch of Mexican Cinnamon Sugar Shortbread cookies.

Café Tips for making these Mexican Cinnamon Sugar Cookies

  • These Mexican Cinnamon Sugar Shortbread cookies get a sprinkle of cinnamon sugar on the top. Although you can do that right away, I like to let them bake for 10 minutes, then remove the pan from the oven and flatten any puffy places with a flat metal spatula. Then I sprinkle the cookies with the sugar and return them to the oven for the remainder of the baking time. This results in nice flat cookies with a pretty sprinkle.
  • I like to use cane sugar for the sprinkling mixture. Cane sugar is just a little bit coarser than granulated sugar (which will also work fine).
  • Because this recipe doesn't call for a mixer, you want the butter to be nice and soft. You can leave butter sit out at room temperature to soften, but if the air is chilly it won't get soft enough. Here are a few easy tricks for softening butter.
    • You can soften the butter in the microwave at a 10% power level. It works like magic. You'll need to experiment a bit with your microwave though, as they're all different. Start with 1 minute. Add 20 to 30-second increments until you learn how long your microwave will take to get the butter nice and soft, but not melted.
    • Another technique I often use to soften butter is to put it in the microwave for 30 minutes to an hour with the light on. To keep the light on in the microwave I put a folded paper towel in the door. Don't leave it in there too long though. I forgot about it a few days ago and was amazed when I opened the door and found a plate of melted butter!
    • Boil a cup of water in the microwave for 3-4 minutes and get things nice and steamy. Leave the water cup in the microwave, add the butter and close the door. The warmth from the steamy water will help to quickly soften the butter within 20-30 minutes.
    • Cutting the butter into small pieces helps it soften quicker.
    • Put the butter in the oven with the light turned on. This will take 1-2 hours.
    • The fastest way to soften butter is to put cold butter in the microwave for 10 seconds. Turn it to the opposite side and microwave for another 10 seconds. It might be ready at this point, but if it's not completely soft, add one or two more 5-second stints, turning the butter each time. Don't walk away when using this option or you'll have the prettiest melted butter you ever saw.
  • If you prefer to use a mixer, go for it! You won't need the butter to be as soft.
  • Use any shape of cookie cutter that you like for this recipe. I have this set of fluted cutters. I really like it because it has a nice selection of sizes, all with the same pretty scalloped shape. I also love that all of the cutters nest inside each other so the set is really easy to store.
  • These Mexican Cinnamon Sugar Shortbread cookies make a delicious and easy dessert served with a scoop of vanilla ice cream and a drizzle of this Best Ever Hot Fudge Sauce or this Ridiculously Easy Butterscotch Sauce.
  • I generally roll these cookies ¼-inch thick, but if you like a thicker shortbread cookie, be sure to bake them a little longer.
  • The recipe calls for a one hour (or longer) chill for the cutout cookies. If I'm in a big hurry, I just pop them into the freezer for 15-20 minutes.
  • Many shortbread recipes call for baking the cookies just until golden at the edges. These Mexican Cinnamon Sugar Shortbread cookies are best (nice and crisp) if baked until evenly golden.

Thought for the day:

The steadfast love of the Lord never ceases;
    his mercies never come to an end;
 they are new every morning;
    great is your faithfulness.
Lamentations 3:22-24

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Horizontal closeup photo of Mexican Sugar Cinnamon Shortbread on a red and white striped napkin.

Mexican Cinnamon Sugar Shortbread

Chris Scheuer
Crisp, buttery and super delish, this Mexican Cinnamon Sugar Shortbread is fabulous for snacking or dessert. It also pairs wonderfully with ice cream or flan and comes together with just one bowl and no mixer!
5 from 3 votes
Prep Time 30 minutes
Cook Time 20 minutes
Chilling time 1 hour
Total Time 1 hour 50 minutes
Servings 24 cookies
Calories 91
PRINT PIN COMMENTS

Ingredients
 
 

For the prep:

  • 3 tablespoon granulated or cane sugar
  • ½ teaspoon cinnamon, optional

For the dough

  • 1 cup very soft butter
  • 1 cup powdered sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 ½ cups all purpose flour

Instructions
 

For the prep:

  1. Line two sheet pans with parchment paper. Combine the 3 tablespoons of sugar and the ½ teaspoon of cinnamon in a small bowl and set aside.

For the dough:

  1. Place the butter in a medium-sized bowl and stir with a spatula or wooden spoon until nice and fluffy, about 30 seconds. Add the powdered sugar and stir again until well combined.
  2. Add the egg and vanilla extract and stir for another 30-45 seconds until fluffy and well combined.
  3. Add the cinnamon and salt and stir to combine then add the flour and stir until combined and there is no dry flour. The mixture will seem crumbly at first. Just keep stirring until it starts to come together.
  4. Sprinkle a work surface with flour. Have some extra flour on the side in a small cup.
  5. Turn the dough over several times to coat with the flour then divide the dough in two and cover one with a piece of plastic wrap.
  6. Keep the surface and your rolling pin lightly dusted with flour at all times, roll out the dough to the desired thickness. I like mine about a ¼ thick but you can go thinner or thicker it's just important to keep the surface underneath the dough lightly floured as you roll.
  7. Use a cutter of your choice to cut out the cookies, transferring them to the prepared sheet pans as you go.
  8. Place the sheet pans in the refrigerator to chill for at least an hour and up to 24 hours. If you don't have a lot of room in your refrigerator, you can put all the cookies on one pan to chill, then divide them up on the two pans before baking.

To bake:

  1. When ready to bake, preheat the oven to 350˚F.
  2. Remove the cookies from the refrigerator and bake for 10 minutes. Remove from the oven and flatten each cookie with a flat metal spatula (optional) then sprinkle with the cinnamon sugar mixture.
  3. Return to the oven and bake for another 5-10 minutes until golden brown. Thinner cookies will take less time, thicker cookies will take more.
  4. Remove from the oven and transfer to a cooling rack to cool completely before enjoying or storing in an airtight storage container.
  5. If you remove the cookies from the oven and and let them cool but find they aren't as crisp as you would like you can return them to the oven for an additional few minutes.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition

Calories: 91kcalCarbohydrates: 5gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 119mgPotassium: 6mgFiber: 1gSugar: 5gVitamin A: 247IUVitamin C: 1mgCalcium: 6mgIron: 1mg
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Course: Cookies, Dessert, Gifts from the Kitchen, Snacks
Cuisine: American, Mexican

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196 Comments

  2. Extremely delicious, you will have fun making! 🙂
    What a beautiful recipe and website!
    The Lord bless you and keep you!
    Happy Thanksgiving from Alabama! : )

    Reply

  4. Chris, I’m currently living at sea level. Are there any adjustments I should make in the recipe? Thank you in advance.

    Reply

  5. Hello, please send me the PDF file for these cookies. I would like to order the packaging also.
    Thank you, Sandra

    Reply

  8. Hi Chris,

    Please send labels for the Mexican Cinnamon Sugar Cookies. Anything with cinnamon is for me!
    I just placed my order for the rolling pin, perfect.

    Thank you,
    Deborah

    Reply

  9. Anything with cinnamon and sugar is a sure winner in my book!
    I’d love to have the labels please. And oh yes, that rolling pin may have just saved my life! I’m ordering one right now!
    Thank you as always!
    Pam

    Reply

  10. I am going to make these cookies today. YUM!

    I love receiving your e-mails. New recipes for my family to enjoy.

    May I please have the printable label. Thank you so much

    Reply

    2. These look super yummy. I am allergic to so many shop biscuits because of all the added chemicals made from corn (over 200 ingredients used in food and medicines are made from corn!). I also love to give home made cakes for presents. People appreciate the love in these. Life has gotten too complicated. We need to slow down. Cooking is very therapeutic too. Keep up the good work!

      Reply

  14. I have not made the cookies but they look delicious. I am going to make them as gifts for a Thanksgiving gathering.
    Please send the labels to me. Thank you

    Reply

  18. Can't wait to try these, and of course I will want the labels. You showed a picture where you made a large cookie with a cookie mold. Does the recipe make more than one cookie if using an 8" mold?

    Reply

    1. Hi DoLee, it will depend on how thick you want the cookie to be. I have done this recipe in one 8-inch tart pan for a thick round of shortbread. If you prefer a thinner cookie, use 2 8-inch tart pans.

      Reply

  20. I would like to make these for my bbq on Saturday. Then, so I don’t don’t eat them all, send them on with the cute labels.

    Reply

  21. I made these and the dough was way too heavy on cinnamon. They didn't look anything like the picture. They were dark from the cinnamon and tasted terrible.

    Reply

    1. So sorry you didn't enjoy these, Jill. There have been so many others who have loved them.

      Reply

  22. Made these yesterday. SO good!! I used vanilla bean paste instead of vanilla extract. The flecks of vanilla bean really came through in the baked cookies and gave them a little something extra. Gifted some today with your cute labels. Thanks!!

    Reply

    1. That's a great idea, Penny! Thanks for sharing your review. We will send the labels your way 🙂

      Reply

  25. Looking forward to making these for Cinco de Mayo.
    I’m sure they won’t disappoint my co-workers.
    Your cookies are a family favourite.
    Would love labels for these .
    Many thanks
    Anne-Louise Hill
    Canada

    Reply

  26. First thing in the morning I’m making these. Thanks for the recipe. I would so love the labels. Thanks!

    Reply

  27. I was looking for a recipe that closely duplicated, "Canelitas," some of my Mexican hubby's favorite cookies. I needed to look no further. These are absolutely scrumdidliumptious! They came out perfectly crisp, buttery and pleasantly sweet. I will be sure to add this recipe to my arsenal. Thank you so much for your lovely site! I also adore the Bible passage addition. We can all use more faith, hope and love! Love and Prayers to you both!!! Audrey 🙂
    PS ~ Kindly send the PDF for the label ❤️

    Reply

  29. I enjoy your recipes, your thoughts, and your music! The ridiculously easy One Bowl Fresh Strawberry Cake was so good! My family enjoyed the fresh berries and they now want a blueberry version! Your emails brighten my days!

    I would appreciate receiving the free gift cards and the box instructions. I bake often and share with family and friends. I live on a farm and raise beef cattle. I also have a large garden and have chickens for the fresh eggs.

    Thank you again. You and your sweet husband are a blessing to me.

    Reply

    1. Thank you for the kind words, Susan! I'm so glad you are enjoying the recipes. We are happy to send the labels!

      Reply

  30. You are fast becoming my favorite website for recipes. I love to bake and recipes are just perfect. Please send the pdf for the labels. Thanks so much.

    Reply

  31. I made these cookies the other day, and they were amazing! My husband has already requested another batch. Could you please send me the PDF for the labels?
    Teresa Blankenship

    Reply

  32. These look delicious! I can’t wait to make some. Please send me the labels and gift box instructions. Thank You!

    Reply

  33. I cannot wait to try the Mexican shortbread cookies. They look incredible!!! All your recipes look wonderful! I would love to have the
    Printout for label. Thanks again.👏👏👏💯

    Reply

  34. These look wonderful! I plan to add a small pinch of cayenne to the recipe when I make them. Please send me a pdf of the label. I have your farmhouse buttermilk cake in the oven as I’m writing this. Yum and thanks

    Reply

  35. What a wonderful offer! Yes, I'd love to receive a .pdf for the labels. Thank you! These cookies look scrumptious!

    Reply

  37. Lucky you to be enjoying the Arizona heat!
    These cookies look absolutely scrumptious! Being such a soft dough I wonder if it would work in the cookie press I haven't yet tried? Might just have to give it a go!
    Thanks for the great recipes, inspirations, & links to the songs.
    I would truly appreciate the label pdf.
    Have a most blessed day.

    Reply

    1. Hi Terry, I haven't tried these in a cookie press so I can't say for sure. I'm so glad you are enjoying the site! We are happy to send the labels your way 🙂

      Reply

    2. Loved the Mexican sugar cookie recipe. My house never smelled so good. Please send me the labels for this cookie recipe.

      Reply

  39. Cookies look DELISH and I am baking them this weekend! Would love to receive the .PDF for sharing with friends! Thanks for your great recipes and website!
    -Mary Kukla

    Reply

  42. Good morning! These cookies are the best. Please send me the labels and gift container. They give gift
    giving a very professional look. Thanks for all your creations.

    P S Thank you for the information on Josephs rolling pin .
    Marietta from Chicago only city for snow.

    Reply

  43. Loved these cookies! They are delicious! Please email me the label pdf so I can make them for gifts. Thank you.

    Reply

  48. Hello, I use your recipes all the time, my favorite is the french almond cake. I will try these cookies! I would love the labels!
    Thanks Karen!

    Reply

  49. These are very similar to what we make in NM called biscochitos. Only a few things changed. You would love those too. Just a bit fattier 😆 but delicious

    Reply

  51. Metric weight of flour in cups! Cup sizes vary in every country and weights will vary widely. A weight is the same in every country.

    Reply

    1. Hi Guy, if you click on the word "Metric" right above the Instructions you'll find the option to covert to metric.

      Reply

  54. These shortbread cookies look amazing. I definitely want to try them. Can you send me the labels, they look adorable.

    Reply

  60. With my German and Mexican heritage, I am looking forward to baking many batches of Mexican Cinnamon Shortbread Plaetzchen. Please send labels to me also. Thx in advance.

    Reply

  61. I would love to receive your labels, please!! We just came back from a lovely holiday in Mexico and I can't wait to make the cookies! Many thanks.

    Reply

  63. I would love the PDF for the Mexican shortbread cookies label. I can't wait to make these cookies for family and friends.

    Reply

  70. I am once again trying to access a label for your baking projects. It never seems to work for me! Maybe you have advice???

    Reply

  72. I love, love, love shortbread! Cinnamon and shortbread…what could be better. I cannot wait to try this recipe. I would love the labels please. Thank you.

    Reply

  74. Could you please send me the pdf label for these Mexican Cinnamon Sugar Shortbread Cookies. Love all your recipies. Thank you.

    Reply

  75. Can't wait to make this recipe for the Mexican Cookies as they are new to me. Would appreciate the labels so I will have the perfect finished gift to give away to family and friends. They all call me the Cookie Lady!!!!

    Reply

  76. Will be making these tomorrow, please could you send file for label and box, looking forward to trying more recipes!

    Reply

  77. These look adorable. Can’t wait to try. Can I get the PDF for labels and box. Also, I would love to purchase the Joseph rolling pin . However reviews on Amazon show many problems , like not being smooth or having cracks. How long have you used yours? Any problems?
    Thanks

    Reply

  81. Love all of your shortbread recipes! Can't wait to try this one. Live in a burb of Phoenix, in Gilbert, AZ. Hope you are enjoying our amazing weather!

    Reply

  85. The cookies look and sound amazing! I would absolutely love it if you would be so kind to send the pdf file for the labels. I'm looking forward to purchasing the gift boxes and ribbons, too. What a fabulous gift this would be for family and friends. Looking forward to hearing more about the flour for the recipe. Thank you so very much, Chris.

    Reply

  88. I can't wait to try the recipe. I won't print yet as i noticed "flour" wasn't listed. I would love to have the labels. thanks

    Reply

  89. Thank you for this recipe, however I don’t see flour in the ingredients although you mention it in the instructions. Could I please have the labels. Many thanks.

    Reply

  93. where's the amount of flour mentioned? Love the sound of these cookies, but no flour mentioned in the ingredients!

    Reply

    1. You're right, Sunny! Someone's sleeping on the job. Or maybe it's too much of this southwestern sun! Thanks for letting me know. I have added the flour to the recipe.

      Reply