Mexican cinnamon cookies

Mexican cinnamon cookies

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  • Makes about 50
  • Easy
  • 30 minutes
  • 10 minutes


  • 250 g unsalted butter, at room temperature
  • 100 g icing sugar
  • ½ t vanilla extract
  • 250 g cake flour
  • 1½ t cinnamon
  • ½ t salt
  • 3 T sugar

Cooking Instructions

Preheat the oven to 190°C. Beat the butter until pale and creamy using an electric beater. Gradually beat in the icing sugar and keep beating until very light and fluffy. Add the vanilla.

Sift the flour with 1 t cinnamon and the salt. Gradually add to the creamed mixture. Knead to form a dough. Wrap in baking paper and chill for 30 minutes.

Break off pieces of dough and roll into small balls, about 2.5 cm in size and place on ungreased baking sheets. Bake for 10 minutes or until pale golden.

Mix the sugar with the remaining cinnamon and roll the biscuits into the cinnamon-sugar mixture while still warm.

Cool on wire racks. Sprinkle over any remaining cinnamon sugar.

Store in airtight tins.

Cook's note: More-ish, melt-in-the-mouth cookies. Serve with spicy clay-pot coffee (café de olla).

Browse more Mexican recipes here

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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