Coricos are Mexican cookies made out of corn flour. They are really, really good and super easy to make! You can't mess it up with this recipe. When I was 8 my aunt taught me how to make them. They are a soft and sweet, traditional Mexican dessert originally baked in Sonora.


Recipe Summary

45 mins
1 hr 20 mins
35 mins
100 coricos


Original recipe yields 100 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat shortening and sugar together in a large bowl using an electric mixer until creamy. Add eggs, orange zest, and vanilla extract.

  • Combine corn flour, baking powder, cinnamon, and flour in another bowl. Stir and add 1/2 of the mixture to the shortening mixture. Beat on low speed until combined. Add the remaining flour mixture and knead with your hands until dough is combined.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Roll a small portion of the dough into a thin log; pinch ends together to form a small ring. Place on a baking sheet. Repeat with the rest of the dough. Place coricos as closely together on the baking sheets as you like; they do not spread.

  • Bake in the preheated oven until coricos are golden brown all over, about 45 minutes. Remove and let cool.

Cook's Notes:

The corico dough is a very dry dough, so if you have trouble managing it, you can add some tablespoons of warm water to make it more manageable.

Also, the original corico recipe does not use orange zest and cinnamon, so you can skip those and make the traditional.

Nutrition Facts

90 calories; protein 1.1g; carbohydrates 10.7g; fat 5.1g; cholesterol 6.5mg; sodium 46.8mg. Full Nutrition