Description
These Mexican cinnamon sugar cookies are crisp on the outside, soft on the inside, and coated in a fragrant cinnamon-sugar mixture. Simple to make and perfect for holidays, gatherings, or everyday treats, this recipe yields cookies that are both nostalgic and irresistible.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar (divided)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and 1 teaspoon cinnamon.
- In a large bowl, cream butter and 1 cup sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Gradually add dry ingredients, mixing until a dough forms.
- In a small bowl, combine remaining ½ cup sugar with 1 teaspoon cinnamon.
- Roll dough into tablespoon-sized balls, then coat in cinnamon sugar.
- Place on prepared baking sheets, leaving space between each cookie.
- Bake for 10–12 minutes, until edges are lightly golden but centers remain soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best results, use fresh cinnamon and don’t overbake—this keeps your Mexican cinnamon sugar cookies soft and flavorful.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 75 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg