I absolutely love this Spanish cookies Recipe. They prepare really quickly and easily. All you need is a mixer to whip the butter, although you can do this by hand with a whisk if you wish. Confectionery sugar plays a special role here.
You should not replace it with regular sugar, as it dissolves worse and longer. And of course, cinnamon! It should be added to both the dough and cookie roll mix.
Your home will be flavored with the aroma of cinnamon and vanilla. Crispy little cookies can even be gifted!
HOW TO MAKE SPANISH COOKIES FROM SCRATCH?
- Preheat oven to 350F. Line two baking sheets with parchment.
In a large bowl, combine softened butter and 1/2 cup confectioners’ sugar, whisk until creamy.
- Sift flour into a separate bowl, add salt and 1/2 teaspoon of cinnamon, stir.
- Add flour mixture and vanilla to the butter mixture. Beat until smooth. If the dough is too soft, refrigerate it for half an hour.
- In a deep bowl, combine 1 cup confectioners’ sugar and 1 teaspoon of cinnamon and stir.
- Spoon the dough, form into 1 inch balls, and roll in confectioners’ sugar and cinnamon mixture.
- Place the balls on a baking sheet 1 inch apart. Bake for 15-20 minutes or until browned. Cool the cookies on the wire rack.
CAN YOU FREEZE SPANISH COOKIES?
You can freeze these cookies from Spain in two stages.
- After forming balls, roll them in confectioners’ sugar and cinnamon and place them on a flat dish. Freeze, then put into the ziplock bag. Let them thaw for about half an hour at room temperature before use, then bake as usual.
- After cooking, cool the cookies completely, then put them in a container with a lid and put them in the freezer. Store for 3-4 months. Defrost before serving.
HOW TO STORE CINNAMON COOKIES?
You can easily store cinnamon cookies at room temperature. Place the cookies in a paper bag, box, or container with a lid. This will keep the cookies soft and fresh for longer.
You can also store it in the refrigerator, always in an airtight container. This is necessary to prevent the cookies from absorbing odors from the refrigerator.
- In Mexican cinnamon cookies, you should not substitute confectionery sugar. Regular sugar dissolves longer, worse and you can end up with a completely different cookie texture.
- If the dough is too soft, chill it in the refrigerator for half an hour.
- After baking, you can additionally sprinkle the already prepared cookies with a cinnamon-sugar mixture.
OTHER RECIPES YOU MIGHT ENJOY
- ALMOND BUTTER COOKIES
- BISQUICK CHOCOLATE CHIP COOKIES
- I WANT TO MARRY YOU COOKIES
- AMAZING WHITE CHOCOLATE CHIP PISTACHIO COOKIES
- BIG SOFT GINGER COOKIES
- SOFT ALMOND PILLOW COOKIES
Polvorones de Canele (Spanish Cinnamon Cookies)
- 1 cup butter
- ½ cup confectioners' sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup confectioners' sugar
- 1 teaspoon ground cinnamon
- 1. Whisk softened butter and 1/2 cup confectioners' sugar until creamy. Add vanilla, sifted flour, salt, and 1/2 teaspoon of cinnamon, whisk.
- In a separate bowl, combine a cup of confectionery sugar and 1 teaspoon of cinnamon. Spoon the dough into 1-inch balls. Dip in the sugar mixture and place on a baking sheet.
- Bake in an oven preheated to 350F for 15-20 minutes. Cool on a wire rack.