Mexican Sugar Cookies (Polverones) – a delicious recipe with butter, powdered sugar, milk, vanilla, baking powder, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325.
2
Spray cookie sheets with non stick cooking spray.
3
Cream butter, powdered sugar, milk, vanilla, and half of cinnamon (1/2 tsp.) Add 1 1/2 cups flour and baking powder.
4
Mix until well blended.
5
At this point you may add additional flour if dough is too sticky.
6
Roll dough into 1 1/4 inch balls.
7
Place on cookie sheet.
8
Flatten each ball with a glass coated with granulated sugar.
9
Bake 20-25 minutes until edges are golden brown.
10
Let stand 3-4 minutes before coating with following mixture.
11
Combine granulated sugar, grated chocolate, and remaining cinnamon in a small bowl.
12
Stir to combine.
13
Coat cookies with sugar, chocolate and cinnamon mixture on both sides.
14
Allow cookies to cool.
846
kcal
Calories
49
g
Fat
100
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup butter, softened, 1/2 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla, and more.
Yes, Mexican Sugar Cookies (Polverones) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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