These buttery Puerto Rican cookies are a simple and delicious treat with a tender shortbread texture and sweet guava filling. Perfect for holidays, afternoon coffee, or anytime you want a homemade dessert, mantecaditos are easy to prepare with basic pantry ingredients and deliver rich flavor in every bite.
Why You’ll Love This Recipe
These cookies are soft, buttery, and melt in your mouth.
The recipe uses simple ingredients commonly found at home.
No eggs are needed, making the dough quick and convenient.
Guava paste adds a sweet tropical flavor that pairs perfectly with the buttery cookie base.
They are great for holidays, cookie exchanges, and family gatherings.
The dough is easy to customize with sprinkles, cherries, or citrus zest.
These cookies store well, so they can be made ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon almond extract or vanilla extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1/2 cup guava paste, cut into small cubes
Colored sprinkles, optional
Optional variations:
1 teaspoon orange zest
Maraschino cherries for topping
Guava jelly instead of guava paste
Directions
Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer. Beat for about 3 minutes until the mixture becomes light and fluffy.
Add the almond extract and salt. Mix until combined.
Gradually add the flour on low speed. Mix only until the dough comes together. Avoid overmixing because this can make the cookies dry and crumbly.
Scoop about 1 1/2 teaspoons of dough and roll into small balls. Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
Use your thumb or the back of a small spoon to gently press an indent into the center of each cookie.
Fill each indent with a small cube of guava paste, a spoonful of guava jelly, or colorful sprinkles.
Bake for 15 to 20 minutes or until the edges are lightly golden brown.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
Transfer the cookies to a wire rack to cool completely before serving.
These cookies are delicious slightly warm or fully cooled with a cup of coffee or tea.
Servings and timing
Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: About 35 minutes
Variations
Add orange zest to the dough for a fresh citrus flavor that complements the guava filling.
Replace guava paste with guava jelly for a softer center.
Use maraschino cherries during the holidays for a festive look.
Swap almond extract with vanilla extract for a more classic shortbread flavor.
Add finely chopped toasted coconut for extra tropical flavor.
Sprinkle coarse sugar on top before baking for added crunch.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, place them in the refrigerator for up to 10 days.
To freeze, arrange the cooled cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months.
To reheat, place the cookies in a 300-degree Fahrenheit oven for about 3 to 5 minutes to refresh their buttery texture.
FAQs
What are mantecaditos?
Mantecaditos are traditional Puerto Rican shortbread-style cookies made with butter, flour, and sugar. They are often topped with guava paste or colorful sprinkles.
Can I use vanilla extract instead of almond extract?
Yes, vanilla extract works very well and gives the cookies a classic buttery flavor.
Why is my dough crumbly?
Too much flour can make the dough dry. Add the flour gradually and stop mixing once the dough comes together.
Can I make these cookies ahead of time?
Yes, these cookies store very well and can be prepared several days in advance.
What does guava paste taste like?
Guava paste has a sweet fruity flavor with tropical notes that pair perfectly with buttery cookies.
Can I freeze mantecaditos?
Yes, they freeze beautifully for up to 2 months in an airtight container.
Do these cookies need refrigeration?
They can stay at room temperature for several days, but refrigeration helps them last longer.
Can I use salted butter?
Yes, but reduce the added salt slightly to avoid overly salty cookies.
How do I know when the cookies are done?
The edges should be lightly golden while the centers remain pale and soft.
Can I make the dough without a mixer?
Yes, you can mix the dough by hand using a sturdy spoon or spatula, although it may take a little longer.
Conclusion
Easy mantecaditos are a classic Puerto Rican dessert that combines buttery shortbread texture with sweet tropical guava flavor. They are simple to prepare, require minimal ingredients, and make a beautiful addition to any dessert table. Whether you enjoy them with coffee, serve them during the holidays, or share them with family and friends, these cookies are sure to become a favorite homemade treat.
Traditional Puerto Rican mantecaditos made with buttery shortbread-style dough and sweet guava filling for a tender melt-in-your-mouth cookie perfect for holidays and coffee breaks.
Total Time:35 minutes
Yield:24 cookies
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon almond extract or vanilla extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1/2 cup guava paste, cut into small cubes
Colored sprinkles, optional
1 teaspoon orange zest, optional
Maraschino cherries, optional for topping
Guava jelly, optional instead of guava paste
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
Add the almond extract and salt, then mix until combined.
Gradually add the flour on low speed and mix just until the dough comes together. Avoid overmixing.
Scoop about 1 1/2 teaspoons of dough and roll into small balls.
Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
Use your thumb or the back of a spoon to press a small indent into the center of each cookie.
Fill each indent with a cube of guava paste, a spoonful of guava jelly, or sprinkles if desired.
Bake for 15 to 20 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve slightly warm or fully cooled.
Notes
Do not overmix the dough to keep the cookies tender and buttery.
Vanilla extract can be used instead of almond extract for a more classic flavor.
Orange zest adds a bright citrus flavor that pairs well with guava.
Guava jelly creates a softer filling while guava paste gives a firmer center.
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 2 months with parchment paper between layers.
Refresh cookies in a warm oven for a freshly baked texture.
These cookies pair wonderfully with coffee or tea.
