Mexican Spice Holiday Cookies (Galletas de Navidad!)

These Mexican Spice Holiday Cookies capture the warmth, aroma, and coziness of a festive kitchen in December. With flavors inspired by traditional Mexican ingredients — piloncillo, cinnamon, clove, and just the slightest hint of chili — they offer a comforting blend of sweetness and gentle heat. Each bite brings layers of spice that feel nostalgic yet exciting, wrapping you in a glow that’s unmistakably holiday.

The dough is beautifully fragrant even before baking. Creaming butter with brown sugar or grated piloncillo creates a deep caramel warmth, while cinnamon, clove, and nutmeg infuse the cookies with classic seasonal charm. A touch of cayenne or chili powder adds a festive spark without overwhelming the sweetness, making these cookies both familiar and unique.

Rolling the dough balls in cinnamon sugar gives them a crisp, glittering exterior that caramelizes slightly in the oven. As they bake, the edges turn delicately golden while the centers stay soft and tender. Once cooled, the spices settle and deepen, making these cookies even more flavorful after a short rest — perfect for gifting or holiday gatherings.

Finished with an optional orange glaze, these cookies bring together aromatic spice, citrus brightness, and comforting holiday tradition. They’re a beautiful addition to any Christmas cookie platter and a memorable way to celebrate the flavors of the season.

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 12–14 minutes
Total Time: 30 minutes

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar or grated piloncillo
• 1 large egg
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tbsp cinnamon
• 1/2 tsp ground clove
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp cayenne or chili powder (optional for heat)
• Optional: 2 tbsp orange zest

Cinnamon Sugar Coating:
• 1/2 cup granulated sugar
• 1 tbsp cinnamon

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the softened butter and brown sugar (or piloncillo) until light and fluffy.
Mix in the egg and vanilla until smooth and fully incorporated.
In a separate bowl, whisk together the flour, baking soda, cinnamon, clove, nutmeg, salt, and cayenne.
Add the dry mixture to the wet ingredients and mix until a soft dough forms.
Scoop the dough into balls, roll each one in the cinnamon sugar coating, and place on the baking sheet.
Bake for 12–14 minutes, until the edges are lightly golden and the centers are set.
Cool completely — the spice flavors deepen beautifully as they rest.

Variations

• Replace cayenne with ancho chili powder for a smoky warmth.
• Add chopped pecans or walnuts for a nutty crunch.
• Use piloncillo exclusively for a deeper, more traditional caramel flavor.
• Add mini chocolate chips for a sweet contrast to the spices.

Tips

• If using piloncillo, grate it finely so it creams smoothly into the butter.
• Chill the dough for 10 minutes if it’s too soft to roll.
• Make the orange glaze by whisking powdered sugar with orange juice until pourable — drizzle over cooled cookies.
• Store in an airtight container; the spices continue to bloom after a day.