Mexican Shortbread Cookies Recipe

Mexican shortbread cookies, called polvorones, are beloved for their tender, crumbly bite and subtle sweetness. These cookies have a rich history across Mexico, where they grace holiday tables, family gatherings, and everyday coffee breaks.

While polvorones might seem simple at first glance, they’re layered with meaning, tradition, and endless variations.

This guide shares a thoroughly tested recipe, expert baking tips, and cultural insights—plus suggestions for creative twists, storage, and serving, ensuring anyone can master authentic Mexican shortbread cookies at home.

Ingredients Checklist

Before starting, gather all ingredients to ensure a smooth baking process. Each item has its purpose, from creating a delicate crumb to enhancing flavor. Here’s what you’ll need:

• 2 1/4 cups all-purpose flour
  For structure and crumbly texture.

• 1/2 cup powdered sugar
  Adds sweetness and a melt-in-your-mouth feel.

• 1/2 cup granulated sugar
  For coating and light crispness.

• 1/2 teaspoon baking powder
  Provides slight lift and lightness.

• 1/4 teaspoon salt
  Balances sweetness and intensifies flavor.

• 1 cup unsalted butter, softened
  Essential for rich flavor and tender texture.

• 1 large egg, room temperature
  Binds ingredients for easy handling.

• 1 teaspoon pure vanilla extract
  Adds warm, aromatic undertones.

• Optional: 1/4 cup finely chopped nuts (pecans, walnuts, or almonds)
  Adds crunch and a hint of traditional flavor.

• Optional: 1 tablespoon ground cinnamon
  For a classic cinnamon-sugar finish.

• Optional: Zest of 1 orange or lemon
  For a fragrant, bright twist.

Step-by-Step Instructions

Baking polvorones is straightforward but benefits from attention to detail. For consistent results, follow these clear steps, and adjust for personal taste or dietary needs as desired:

• Prepare Ingredients
  Measure and sift dry ingredients (flour, powdered sugar, baking powder, salt) into a medium bowl for even blending.

• Cream Butter and Sugar
  In a large bowl, beat the softened butter until creamy. Add powdered sugar and beat again until fluffy, about 2 minutes. Beat in the egg and vanilla extract, mixing until just combined.

• Combine Mixtures
  Gradually add the sifted dry ingredients to the butter mixture, mixing on low speed or by hand. Stir in citrus zest or nuts if using. The dough will be soft but should not stick excessively to your hands.

• Chill the Dough
  Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes (up to overnight). Chilling prevents spreading and makes the dough easier to handle.

• Roll and Shape
  On a lightly floured surface, roll the dough to about 1/4 inch thickness. Use cookie cutters (circles, flowers, hearts, or traditional diamond shapes). Gather and re-roll scraps gently to avoid overworking the dough.

• Prepare for Baking
  Preheat oven to 350°F (175°C). Arrange cookies on parchment-lined baking sheets, spacing them 1 to 2 inches apart.

• Bake
  Bake in the center of the oven for 12–15 minutes, until the edges are just starting to turn golden. Do not overbake—polvorones should remain pale with barely golden bottoms.

• Coat and Cool
  While still warm, gently roll cookies in granulated sugar mixed with cinnamon (if using). Transfer to a rack to cool completely. The sugar will adhere best when cookies are slightly warm, but not hot.

• Store or Serve
  Once fully cooled, store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

Tips for Perfect Results

For foolproof polvorones every time, keep these tips in mind. A little preparation and attention can make the difference between decent cookies and exceptional ones:

• Use high-quality, fresh butter for best flavor—do not substitute with margarine.

• Softened butter should give easily when pressed but not appear greasy or melted.

• Chill the dough long enough for easy rolling; if it gets too soft while working, return it to the fridge.

• Don’t overmix after adding the flour; mix only until the dough holds together to avoid tough cookies.

• For extra tender cookies, handle the dough as little as possible, especially during rolling and cutting.

• If baking at altitude, increase flour by 1–2 tablespoons to help the cookies hold shape.

• For vegan polvorones, substitute butter with a high-quality plant-based alternative and use a flaxseed “egg.”

• To make gluten-free, swap in a cup-for-cup gluten-free flour blend.

• Let the cookies cool at least 10 minutes before handling—they’re delicate when warm.

Serving Suggestions

Polvorones are wonderfully versatile and suit a variety of occasions. Consider these ideas to elevate their presentation and enjoyment:

• Serve with Mexican hot chocolate, café de olla (spiced coffee), or a mild herbal tea for an authentic pairing.

• Arrange cookies on a colorful platter and garnish with citrus slices or cinnamon sticks for festive gatherings.

• Pack into decorative tins or boxes for holiday gifts, adding a note about their Mexican origins.

• Use smaller cutters for tea parties or children’s events, and consider tinting part of the dough with natural food coloring for a playful touch.

• Offer as part of a dessert tray alongside other Mexican treats, such as conchas, churros, or cajeta (goat’s milk caramel).

Final Thoughts
Polvorones are more than just cookies—they’re a cherished link to Mexican heritage, perfect for sharing at family tables, parties, or as thoughtful homemade gifts.

By following this thorough recipe, you’ll create a batch with authentic flavor and a melt-in-the-mouth texture. Don’t hesitate to personalize your cookies with local ingredients, creative coatings, or favorite extracts.

Whether you’re new to Mexican baking or revisiting a childhood classic, polvorones offer simple joy in every bite.