Mexican Christmas Cookies Polvorones Biscochitos Style

These Mexican Christmas Cookies Polvorones Biscochitos Style blend buttery shortbread with cinnamon-sugar and anise for a festive, crumbly treat that melts in your mouth.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 24–30 cookies

Ingredients

1 cup unsalted butter, softened 1/2 cup powdered sugar 1 tsp vanilla extract (or 1/2 tsp almond extract) 2 cups all-purpose flour 1/2 tsp cinnamon 1/4 tsp salt 1/4 tsp baking powder Cinnamon-Sugar Coating: 1/2 cup granulated sugar 1 tbsp cinnamon Optional Add-Ins: 1/2 tsp anise seed for biscochito flavor Zest of 1 orange for brightness 1/4 cup chopped nuts for richness Melted chocolate for dipping

Instructions

Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: Beat softened butter and powdered sugar until creamy and fluffy.
Step 3: Add vanilla or almond extract, mixing to combine.
Step 4: In a separate bowl, whisk flour, cinnamon, salt, and baking powder.
Step 5: Gradually add dry mixture to butter mixture until a soft dough forms.
Step 6: Roll dough into balls or shape into round cutouts and arrange on sheets.
Step 7: Bake 12–15 minutes until bottoms are lightly golden.
Step 8: While warm, coat each cookie in cinnamon-sugar mixture.
Step 9: Cool completely and enjoy these buttery, festive cookies.

Notes

For a biscochito-style flavor, add crushed anise seeds. For a traditional polvorón version, roll in powdered sugar instead of cinnamon sugar. Store airtight at room temperature up to 7 days or freeze for 2 months. These cookies pair beautifully with warm drinks like hot chocolate or café de olla.

Nutrition

Calories: 145
Fat: 8g
Saturated fat: 5g
Sugar: 8g
Sodium: 65mg
Protein: 1.5g
Carbohydrates: 16g
Fiber: 0.5g