Mexican Spice Holiday Cookies (Galletas de Navidad!)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the softened butter and brown sugar (or piloncillo) until light and fluffy.
3. Mix in the egg and vanilla until smooth and fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, clove, nutmeg, salt, and cayenne.
5. Add the dry mixture to the wet ingredients and mix until a soft dough forms.
6. Scoop the dough into balls, roll each one in the cinnamon sugar coating, and place on the baking sheet.
7. Bake for 12–14 minutes, until the edges are lightly golden and the centers are set.
8. 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.