Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract or 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- For coating:
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Cream butter and powdered sugar until light and fluffy.
- Add vanilla or almond extract and mix well.
- Gradually mix in flour, salt, and cinnamon until a soft dough forms.
- Roll dough into 1-inch balls and place on baking sheet.
- Flatten slightly with your hand or a glass.
- Bake for 12–15 minutes until bottoms are lightly golden.
- Roll warm cookies in cinnamon and powdered sugar mixture.
- Cool completely on a wire rack before serving.
Notes
- Do not overmix to keep cookies soft and tender.
- Roll cookies twice for extra coating and sweetness.
- Add citrus zest for a fresh flavor twist.
- Substitute part of flour with ground almonds for nuttiness.
- Shape into crescents for a traditional variation.
- Store in airtight container for up to 1 week.
- Freeze for up to 2 months.
- Coating sticks best when cookies are warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 5 g
- Sodium: 35 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
