Best Mexican Christmas Cookies Recipe

Hola, friends!

The holidays are just around the corner, and I’ve got a sweet treat for you!

Today, I’m sharing my recipe for Mexican Christmas cookies, also known as polvorones.

These little guys are crumbly, buttery, and oh-so-delicious.

They melt in your mouth and add a festive touch to any holiday spread.

Trust me, once you make these, they’ll be on your Christmas cookie list every year!

Let’s dive in and get baking!

Preparation Time	60-75 minutes
Cooking Time	12-14 minutes
Total Time	72-89 minutes
Level of Difficulty	Medium

Ingredients

For the cookies:

• 2 tsp baking soda
• 1 1/2 cups white sugar
• 2 large eggs
• 4 1/3 cups all-purpose flour
• 1 3/4 cups butter-flavored shortening (or lard for authentic flavor)
• 1 tsp baking powder
• 3/4 tsp kosher salt
• food coloring gel
• 1 tbsp vanilla extract (I use Simply Organic vanilla extract for best flavor)

For rolling:

• 1/3 cup cane sugar

Step 1: Combine Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, and salt.

Once combined, set the bowl aside.

Step 2: Cream Shortening and Sugar

In the bowl of a stand mixer fitted with a paddle attachment, beat together the shortening, white granulated sugar, and vanilla extract on medium speed for 2 full minutes, until the mixture is light and fluffy.

Add the eggs one at a time, beating well after each addition.

Turn the mixer to low and gradually add the flour mixture, one cup at a time, until fully combined.

Step 3: Color and Chill the Dough

Divide the dough into as many portions as you want, depending on the number of colors you’d like.

Add food coloring to each portion and mix either with your hands or using the stand mixer until evenly colored.

Wrap each portion of dyed dough in plastic wrap and refrigerate for an hour.

Step 4: Prepare for Baking

While the dough is resting, preheat the oven to 350ºF.

Line a couple of baking sheets with parchment paper to prevent sticking and ensure an even bake.

Step 5: Shape and Bake the Cookies

After the dough has rested, scoop out 1/4 cup size balls of dough using a standard ice cream scoop or a similar tool.

Roll the dough into smooth balls and then roll each ball in cane sugar.

Place 5 balls of dough on each baking sheet and flatten slightly with the back of a measuring cup.

Sprinkle a bit more sugar on top of each cookie.

Bake each sheet of cookies for 12-14 minutes, one sheet at a time, until the cookies have spread out and cracked but haven’t browned.

Step 6: Cool and Enjoy

Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes.

Then transfer the cookies to a cooling rack to cool completely.

Repeat the process with the remaining dough until all the cookies are baked.

Enjoy your colorful, delicious cookies!