When I was a kid, my abuela would press my tiny hands into a mound of dough and let me roll little balls while the living room filled with the warm smell of cinnamon and butter. Those afternoons felt like sugar-coated magic—every bite a little memory. Years later, I still chase that exact balance of flaky, buttery texture with a crackly cinnamon-sugar crust. These Mexican cinnamon cookies capture that nostalgia: they crisp at the edges, stay tender inside, and smell like holiday markets and cozy kitchens. Grab your favorite mug of coffee (or horchata), and let’s make something that tastes like a hug from the past.
Quick Facts
- Yield: Serves 24 (about 2 dozen)
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes per batch
- Total Time: 30–35 minutes
Why This Recipe is Awesome
These cookies give you a tender, almost shortbread-like center with a crackly, cinnamon-sugar exterior. They smell like toasted cinnamon the moment they hit the oven, and they keep well — perfect for sharing at potlucks or sneaking from the cookie jar. They’re forgiving, simple, and, honestly, so easy your oven would probably brag about them if it could.
Ingredients
For the Main Dish:
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon, plus extra for rolling
- 1/4 cup granulated sugar (for rolling), or mix with cinnamon for a sweet crust
For the Sauce / Garnish (if applicable):
- Optional: 1/2 tsp ground cloves or a pinch of ground allspice for a warm, holiday twist.
How I Make It
Step 1:
I preheat the oven to 350°F and line two baking sheets with parchment. In a bowl, I whisk together the flour, baking powder, baking soda, salt, and 2 tsp cinnamon. Smell the dry spices; that warm, woody aroma tells you this will be a good batch.
Step 2:
In a larger bowl, I cream the butter and 1 cup sugar until fluffy—about 2–3 minutes with a hand mixer. Add the egg and vanilla and beat until glossy. If your butter looks greasy, you overbeat—stop when it looks light and smooth. Fold the dry ingredients into the butter mixture with a wooden spoon until just combined. Don’t overmix: you want tender, not tough.
Step 3:
I scoop dough into 1 1/2 tablespoon balls (about a heaping tablespoon) and roll each ball in the cinnamon-sugar mixture. The sugar makes a satisfying little crunch when you bite in. Place them 2 inches apart on the prepared sheets. They’ll spread a bit and form those lovely golden edges.
Step 4:
Bake at 350°F for 10–12 minutes until the edges turn a soft golden brown and the tops crack slightly. You’ll hear the faint “pop” of setting dough if you listen closely. The centers will look slightly pale; that’s ok—they continue to set as they cool. If you wait for deep color, they’ll dry out.
Step 5:
Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely. If you like an extra sugar dusting, give them one more quick roll in cinnamon-sugar while they’re warm. Serve with coffee, milk, or a glass of cold horchata and enjoy the tiny cinnamon cloud that floats up when you bite in.
Pro Tips
- Use cold-to-room tip: bring eggs to room temperature so the butter doesn’t seize and the dough blends evenly.
- If your kitchen is hot, chill the dough 15 minutes before rolling to prevent too much spreading.
- For ultra-crackly tops, roll cookies in coarse sugar before baking.
- Want softer cookies? Bake for the shorter time and pull them when centers still look slightly underbaked.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Butter swap: Use vegan butter 1:1 for a dairy-free version; expect a slightly different crumb.
- Whole wheat: Swap up to 1/2 cup flour for whole-wheat flour—cookies get nuttier and denser.
- Sugar alternatives: Coconut sugar works but browns faster; watch bake time.
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it; texture will be a touch more crumbly.
Variations & Tips
- Add a 1 tsp orange zest to the dough for a citrus-cinnamon twist—bright and festive.
- Mix in 1/2 cup chopped toasted pecans for crunch and a toasty flavor.
- Make mini cookies for bite-size party treats—reduce bake time by 2–3 minutes.
- For a spicy kick, add 1/4 tsp ground cayenne or use 1/2 tsp ground ginger for warmth.
- Dip half the cooled cookie in melted dark chocolate and sprinkle with sea salt for an indulgent finish.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Scoop the dough and freeze the balls on a baking sheet, then transfer to a bag. Bake from frozen, adding 1–2 minutes to the bake time. Store baked cookies in an airtight container for up to 4 days.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking if your oven has hot spots. Dough freezes well, so doubling makes entertaining easier.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a softer, slightly denser cookie.
- How do I know it’s done?
- Look for lightly golden edges and small surface cracks. The center should still look a touch soft—cookies firm up as they cool.
- What if I don’t have ingredient X?
- No cinnamon? Try 1 tsp pumpkin pie spice or 1 tsp nutmeg + 1/4 tsp cloves. No vanilla? Use the zest of a lime or orange for flavor lift.
How I Like to Serve It
I love these cookies with a big mug of coffee on chilly mornings or stacked next to a bowl of fruit for a simple dessert spread. They brighten a cookie plate at holiday parties and travel well to potlucks. For lazy afternoons, pair them with cold horchata—the cinnamon notes sing together. They work great as a picnic treat or tucked into lunchboxes for a sweet surprise.
Notes
- Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
- No meat temps here—just cookies—so no safe-cooking temps needed. (But if you bake anything with meat later, remember 165°F for poultry!)
Final Thoughts
Closing: Go bake a batch — the house will smell amazing and someone (probably you) will be very, very happy.