Skip to content
Instructions:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Beat the softened butter and powdered sugar together until light, fluffy, and creamy.
- Mix in the vanilla or almond extract.
- In a separate bowl, whisk together the flour, cinnamon, salt, and baking powder.
- Add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Roll the dough into small balls or shape into round cutouts.
- Arrange on the baking sheets and bake for 12 to 15 minutes, or until the bottoms are lightly golden.
- While still warm, gently toss the cookies in the cinnamon-sugar mixture to coat fully.
- Let cool completely and enjoy these melt-in-your-mouth treats.
Variations
- Add 1/2 tsp anise seed for a traditional biscochito flavor.
- Replace cinnamon-sugar coating with powdered sugar for more of a polvorón style.
- Add orange zest for a bright citrus note.
- Dip half the cookie in melted chocolate for a festive finish.
- Add chopped pecans or walnuts for extra richness.
Tips
- Make sure the butter is fully softened for the smoothest dough.
- Don’t overbake—these cookies should stay pale on top and just golden underneath.
- Toss gently in sugar while still warm so the coating sticks perfectly.
- Store in an airtight container to maintain their tender texture.
- Freeze the dough ahead of time for easy holiday baking.
