My Mom's Easy Mexican Shortbread I've Been Making for 25 Years
When I think of my favorite cookie, my mind immediately goes to biscochitos, a Mexican cookie staple. Crisp, light, tender, and filled with a rich cinnamon flavor, biscochitos are a simple twist on the classic shortbread cookie. When I was growing up, store-bought Canelitas were a regular in our pantry, but for the holidays we would always make the homemade version. One batch is the perfect amount for any holiday gathering. They are easy to make, and best of all, while baking, these cookies fill the air with all the holiday aromas.
For this homemade version, I sweeten the cookies with powdered sugar, which makes them as tender and light as can be. Topped with cinnamon sugar for the perfect bite, biscochitos will be your new cozy cookie companions, served on their own or paired with a hot cup of coffee. I guarantee they’ll be the cookie you continue to reach for even when the holiday season is over.
Why You’ll Love It
The richest cinnamon flavor. The cinnamon in both the cookie dough and the outside sugar coating creates a flawless spiced cookie that fills your home with a warm cinnamon aroma while baking.
You can make them any way you like. As long as the cookie dough is nice and chilled, any two-inch cookie cutter can be used. The sky’s the limit!
Key Ingredients in Mexican Biscochitos
Cinnamon: This is the key ingredient in these cookies. They add the perfect amount of spice and a touch of warmth. When I was growing up, my mom toasted cinnamon sticks and blended them in the blender, replacing the store-bought cinnamon with freshly ground. It’s a trick I recommend trying at least once.
Powdered sugar: This makes the cookies light and tender. It creates a melt-in-your-mouth cookie and adds the ideal sweetness.
Vanilla extract: Vanilla enhances the flavor of the cookie and brings out the warm notes of cinnamon.
Egg: Adding an egg helps bind the dough while also making for a crispy cookie.
How to Make Mexican Biscochitos
Make the cinnamon sugar. In a small bowl, combine cinnamon and sugar.
Make the dough. In a stand mixer, beat butter and sugar together until light and fluffy, then add the egg, vanilla extract, and salt. Slowly incorporate the flour and cinnamon mixture into the stand mixer and beat until just combined.Divide the dough into two equal portions and refrigerate for 30 minutes.
Roll out the dough. On a lightly floured surface, roll out the cookie dough to 1/4-inch thick. Using a 2-inch cookie cutter, cut cookies and place on a parchment-lined rimmed baking sheet.
Bake the cookies. Bake the cookies at 350°F for 10 to 15 minutes, rotating halfway through, until golden brown at the bottom.
Toss in cinnamon sugar. Let the cookies cool for three minutes before tossing in the cinnamon-sugar mixture. Repeat the process with the remaining cookie dough and enjoy.
Helpful Swaps
For those who would like to substitute store-bought cinnamon with freshly blended cinnamon, over the years we have found that blending in a blender and sifting made for the best results. It changes the flavor of the cookie, bringing in a lighter hint of cinnamon, as powdered cinnamon tends to pack a bigger punch.
If you don’t have a star-shaped cookie cutter, don’t worry! Any 2-inch cookie cutter will work fine as long as the dough is rolled to 1/4-inch thick.
Mexican Biscochitos Recipe
The cinnamon shortbread that’ll keep you coming back for more.
Prep time 15 minutes
Cook time 45 minutes
Makes 32 (2-inch) cookies
Ingredients
For the cinnamon sugar topping:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
For the cookies:
2 sticks (8 ounces) unsalted butter, at room temperature
1 large egg, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons ground cinnamon
Instructions
Show Images
Make the cinnamon sugar topping:
Stir 1/2 cup granulated sugar and 1 teaspoon ground cinnamon together in a small bowl.
Make the cookie dough:
Beat 2 sticks room temperature unsalted butter and 1 cup powdered sugar with the paddle attachment in a stand mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in 1 room temperature large egg, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt until combined.
Whisk 2 1/2 cups all-purpose flour and 2 teaspoons ground cinnamon together in a medium bowl. With the mixer on the lowest speed, gradually add the flour mixture to the butter mixture and beat until just combined.
Divide the dough into 2 portions (about 12 ounces each). Form each portion into a 4-inch-wide disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes or up to overnight. Meanwhile, arrange 2 racks to divide the oven into thirds. Heat the oven to 350ºF. Line 2 rimmed baking sheets with parchment paper.
Unwrap 1 disc of dough and place on a lightly floured work surface (if it was refrigerated overnight, let it sit at room temperature for about 8 minutes to take the chill off first). Lightly dust the top of the disc and a rolling pin with flour. Roll out until 1/4-inch thick. (Alternatively, roll out the dough between 2 sheets of parchment paper.) Using a 2-inch star cookie cutter, cut out as many cookies as you can.
Transfer the stars to one of the baking sheets, leaving a little bit of space between each one (they don’t grow much during baking). Repeat rolling out the second disc of dough until both baking sheets are filled.
Bake for 7 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are golden brown on the bottom, 3 to 8 minutes more. Meanwhile, gather the dough scraps together and shape back into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
Let the cookies cool for about 3 minutes. Toss each cookie while still warm in the cinnamon sugar until evenly coated all over, then place on a wire rack. Let cool completely. You can reroll the dough scraps and cut out and bake up to 2 more rounds of cookies; discard any remaining dough scraps, as they will bake up tough.
Recipe Notes
Make ahead: The dough can be made up to 24 hours ahead and refrigerated. Let sit out at room temperature for about 8 minutes before rolling out.
Storage: The cookies can be stored in an airtight container at room temperature for up to 4 days.
Forever Cookies
Meet the cookies that'll forever change your holiday baking. From the beloved recipes our families have made for decades to clever twists on classics, these are the keepers we turn to year after year.
Further Reading
Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It
Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original
Ball Just Dropped the Most Beautiful Mason Jars for Its 140th Anniversary ("So Iconic!")
