A Mexican-style cookie rolled in cinnamon sugar.

Cathy
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.

  • Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.

Nutrition Facts

126.3 calories; 0.9 g protein; 13.6 g carbohydrates; 20.3 mg cholesterol; 79 mg sodium. Full Nutrition

Reviews (271)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/07/2003
I loved these as posted, then I made some changes to try to duplicate the real Spanish version of these delightful cookies, but many will probably be turned off by the LARD. Substitute lard for the butter, double the cinnamon in the cookie, and roll in sesame seeds instead of the sugar/cinnamon coating. They should come out super soft like fine sand and just hold together. In Spain they are traditionally wrapped after baking and you SQUEEZE the cookie before unwrapping so it holds together. Forget Chocolate Chip or Peanut Butter Cookies, THIS IS WHAT COOKIES ARE ALL ABOUT! Read More
(196)

Most helpful critical review

Rating: 1 stars
12/14/2008
I followed this recipe to the letter and knew I was in trouble when instead of a "stiff dough" I ended up with a powdery, crumbling mess that wouldn't stick together for anything. Can anyone tell me how to fix that? Read More
(29)
345 Ratings
  • 5 star values: 202
  • 4 star values: 104
  • 3 star values: 20
  • 2 star values: 9
  • 1 star values: 10
Rating: 4 stars
12/07/2003
I loved these as posted, then I made some changes to try to duplicate the real Spanish version of these delightful cookies, but many will probably be turned off by the LARD. Substitute lard for the butter, double the cinnamon in the cookie, and roll in sesame seeds instead of the sugar/cinnamon coating. They should come out super soft like fine sand and just hold together. In Spain they are traditionally wrapped after baking and you SQUEEZE the cookie before unwrapping so it holds together. Forget Chocolate Chip or Peanut Butter Cookies, THIS IS WHAT COOKIES ARE ALL ABOUT! Read More
(196)
Rating: 4 stars
12/07/2003
I loved these as posted, then I made some changes to try to duplicate the real Spanish version of these delightful cookies, but many will probably be turned off by the LARD. Substitute lard for the butter, double the cinnamon in the cookie, and roll in sesame seeds instead of the sugar/cinnamon coating. They should come out super soft like fine sand and just hold together. In Spain they are traditionally wrapped after baking and you SQUEEZE the cookie before unwrapping so it holds together. Forget Chocolate Chip or Peanut Butter Cookies, THIS IS WHAT COOKIES ARE ALL ABOUT! Read More
(196)
Rating: 4 stars
03/15/2008
A not too sweet little cinnamon cookie just perfect for a little something with a cup of coffee. Don't be afraid to coat the cookie well with the sugar/cinnamon mixture and be careful not to overbake. It should be a soft tender cookie that just melts in your mouth. Not good however for those who need a heavy sugar kick. Read More
(126)
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Rating: 5 stars
11/19/2007
These actually turned out really good...I tasted them when they were warm and I was ready to throw them away. But when my husband got home he tried them and loved them. I tried them again and these cookies are definitely cookies that need to be cooled down before eaten. After they cooled down they tasted just what I expected them to taste. Will definitely make again. Read More
(112)
Rating: 4 stars
11/12/2003
Fast easy and delicious! I made these late at night for my daughter's Spanish class the next morning.....she said everybody loved them.....the teacher said if she'd make him another batch he'd give her an A on her final! I made it just like the recipe says and they were perfect....melt in your mouth! Read More
(64)
Rating: 4 stars
11/16/2007
I rated a 4 instead of a 5 because it just doesn't say "WOW" to me but it is still very MARVELOUS! Honestly, I think it's just a personal preference thing....that's why you should read more than one review right? Followed the recipe exactly and turned out great..HOWEVER... like others have said, it is not necessary to make that large of the cinnamon mixture. Just make the balls first..., eye your cookie balls and just guess logically how much sugar you should use...it's pretty obvious not a whole cup. Weird how people complain or like that it's doughy. People shouldn't even mention that! It's obvious that you should've baked it longer or less based your preferences. My first batch turned out dry (baked too long) and so my second batch I baked it shorter. My point is...this cookie CAN be dry. This recipe is worthy of making again in the future! It IS one of those melt-in-your-mouth type cookies. Read More
(46)
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Rating: 4 stars
05/06/2006
The recipes did not produce 24 cookies but they were still very good. I would add a little granulated sugar to the poweredsugar/cinammon mixture that you roll the balls in to make them a bit tastier but I really liked them. Softening the butter at the beginning of the recipe really helps. Read More
(39)
Rating: 5 stars
01/19/2015
these are very good will definitely be on my Christmas list next year! I doubled the vanilla and cinnamon in the cookies next time use 1 tsp cinnamon and 1/2 cup icing sugar for rolling 1 tbsp scoop made 37 cookies 15 minutes was perfect tossed cookies in leftover sugar and cinnamon mixture. Read More
(35)
Rating: 1 stars
12/13/2008
I followed this recipe to the letter and knew I was in trouble when instead of a "stiff dough" I ended up with a powdery, crumbling mess that wouldn't stick together for anything. Can anyone tell me how to fix that? Read More
(29)
Rating: 5 stars
03/09/2003
Anytime I go to Texas I search out these cookies from local Mexican bakeries. I tried this recipe and it was just like those in the Lone Star State. I hate creaming butter but in this case it's worth it! I"m so glad to finally make these in my own home. Thanks!! Read More
(28)