Cinnamon Sugar Polvorón Cookies (Holiday Style!)

These Cinnamon Sugar Polvorón Cookies bring all the cozy warmth of the holidays into a single melt-in-your-mouth bite. Inspired by traditional Mexican shortbread, these cookies are tender, crumbly, and delicately sweet — the kind of treat that practically dissolves the moment it touches your tongue. With their snowy cinnamon-sugar coating and soft buttery texture, they’re a festive favorite that feels both nostalgic and absolutely irresistible.

The dough itself is delightfully simple: butter, powdered sugar, flour, and cornstarch work together to create that signature polvorón tenderness. A touch of vanilla adds warmth, while the optional almond extract can transform them into something even more fragrant and holiday-ready. As they bake, the cookies stay pale on top but turn lightly golden underneath — a sign they’re perfectly done without losing their delicate structure.

The magic happens when they’re rolled in cinnamon sugar not once but twice. The first coating melts slightly into the warm cookies, giving them a sweet, fragrant layer. The second coating, after cooling, creates a thick, snowy shell that’s as beautiful as it is delicious. These cookies practically sparkle on a holiday dessert tray, and their subtle spice notes make them an instant crowd-pleaser.

Whether you’re gifting them, serving them alongside hot chocolate, or baking them for a family tradition, these polvorones feel like pure holiday joy. Soft, buttery, and dusted in cinnamon magic, they’re impossible to resist.

Servings: 24–28 cookies
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 25 minutes

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp salt

Cinnamon Sugar Coating:
• 1 cup powdered sugar
• 1 tbsp cinnamon
• Optional: pinch of nutmeg

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the softened butter and powdered sugar together until light, fluffy, and smooth.
Add the vanilla extract and mix again.
In a separate bowl, whisk together the flour, cornstarch, and salt.
Add the dry ingredients to the butter mixture and mix until a soft dough forms.
Scoop and roll the dough into 1-inch balls and place them on the baking sheet, leaving slight space around each.
Bake for 12–15 minutes, or until the bottoms are lightly golden while the tops remain pale.
Allow the cookies to cool for 2–3 minutes, then gently roll the warm cookies in the cinnamon powdered sugar mixture.
After they cool completely, roll them again for a thick, snowy finish.

Variations

• Add a splash of almond extract for a deeper holiday flavor.
• Mix a bit of vanilla sugar with the coating for a double-flavor finish.
• Add citrus zest (orange or lemon) to the dough for a bright festive twist.
• Roll in cocoa-cinnamon sugar for a chocolate-spiced version.

Tips

• Handle the cookies gently while warm — they are delicate until fully set.
• If the dough feels too crumbly, knead it lightly with clean hands to bring it together.
• Double the cinnamon sugar coating mixture if you love an extra-thick layer.
• Store in an airtight container; flavor and texture improve after a day.