Mexican Cinnamon Sugar Cookies Recipes

MEXICAN CINNAMON COOKIES

Steps:

• Place egg white in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard., Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times., Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes., In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.

MEXICAN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
• Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.

MEXICAN CINNAMON SUGAR COOKIES RECIPE - (3.9/5)

Steps:

• Sift or stir together in a bowl the flour, salt, baking powder and cinnamon (or anise seed), and set aside. In a medium bowl beat the vegetable shortening or lard with a mixer until light. Slowly beat in the 3/4 cup sugar until light. Beat in the egg and 1 tablespoon brandy or milk, mixing until light and fluffy. Slowly beat in the flour mixture. If it becomes too stiff to mix, stir in 1 tablespoon more brandy or milk until dough holds together and is semi-firm and can be shaped into logs. If it is too stiff, the logs will not hold together. If too soft, the logs will not hold their shape. In a small bowl stir together the cinnamon sugar mixture and set aside. On a lightly floured surface or pastry board knead the dough briefly until it holds together without cracking or breaking apart. Divide the dough into 2 equal parts. Return 1 part to the bowl. On the lightly floured surface shape the other piece of dough into a log, and with the palms of the hands roll it back and forth until it is about 12-inches long. With a sharp knife cut the log into fourths, then cut each fourth into 5 slices. Roll each slice in cinnamon sugar mixture and place on an ungreased cookie sheet. Place slices about 1 1/2-inch to 2-inches apart. Place cookie sheet in a preheated 350°F oven, and bake until done, about 9 to 10 minutes. Cookies should not be over baked or browned. Remove from oven, and while cookies are still warm, roll each cookie again in the cinnamon sugar and place on a wire rack to cool. Repeat the above process for the other piece of dough. You can probably do this while the first cookie sheet is baking. After all cookies have cooled, store them in a covered container or in a zip-lock bag. CINNAMON NOTE: This is the mild Mexican cinnamon, canela. It you use a strong flavored variety, i.e. Vietnamese cinnamon, decrease the amount, or the flavor could be overwhelming.

MEXICAN CINNAMON COOKIES

Steps:

• Preheat the oven to 350°F. Lightly grease a baking tray.
• Beat together half a cup of powdered sugar and the butter in a bowl until well combined.
• Add the vanilla and mix in.
• In a bowl, sift the flour, half a teaspoon of cinnamon and the salt together.
• Add the flour mixture to the butter mixture and mix until a stiff dough forms.
• Take teaspoonfuls of the dough and shape them into balls, about 1 inch in diameter.
• In a shallow bowl, combine the remaining powdered sugar with the remaining cinnamon.
• Roll the balls in the cinnamon sugar until fully coated.
• Place the cookies on the prepared tray and bake for 15-20 minutes until golden brown.
• Once baked, transfer the cookies to wire racks to cool.

CINNAMON SUGAR COOKIES

Steps:

• Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
• Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
• Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.

MEXICAN CINNAMON SUGAR COOKIES

Steps:

• Sift or stir together in a bowl the flour, salt, baking powder and cinnamon (or anise seed to taste), and set aside. In a medium bowl beat the vegetable shortening or lard with a mixer until light. Slowly beat in the ¾ cup sugar until light. Beat in the egg and 1 tablespoon brandy or milk, mixing until light and fluffy. Slowly beat in the flour mixture. If it becomes too stiff to mix, stir in 1 tablespoon more brandy or milk until dough holds together and is semi-firm and can be shaped into logs. If it is too stiff, the logs will not hold together. If too soft, the logs will not hold their shape. In a small bowl stir together the cinnamon sugar mixture and set aside. On a lightly floured surface or pastry board knead the dough briefly until it holds together without cracking or breaking apart. Divide the dough into 2 equal parts. Return 1 part to the bowl. On the lightly floured surface shape the other piece of dough into a log, and with the palms of the hands roll it back and forth until it is about 12-inches long. With a sharp knife cut the log into fourths, then cut each fourth into 5 slices. Roll each slice in cinnamon sugar mixture and place on an ungreased cookie sheet. Place slices about 1½-inch to 2-inches apart. Place cookie sheet in a preheated 350° oven, and bake until done, about 9 to 10 minutes. Cookies should not be over baked or browned. Remove from oven, and while cookies are still warm, roll each cookie again in the cinnamon sugar and place on a wire rack to cool. Repeat the above process for the other piece of dough. You can probably do this while the first cookie sheet is baking. After all cookies have cooled, store them in a covered container or in a zip-lock bag.

TRADITIONAL MEXICAN ANISE COOKIES

Steps:

• Cream 1 cup sugar, butter and shortening in a large bowl til light and fluffy.
• Beat in egg, sherry vanilla and anise til well combined.
• In a separate bowl, mix together flour, baking powder and salt; stir into butter-egg mixture til well mixed.
• Divide dough in half.
• Wrap each half in plastic wrap and chill for 30 minutes to 1 hour, or til dough is firm, but is still quite workable.
• Preheat oven to 350' degrees F.
• Combine cinnamon with remaining sugar in a small bowl; set aside.
• On a lightly floured surface, roll out each half of dough 1/8 inch thick.
• Cut into desired shapes, re-rolling scraps just once.
• Place on ungreased cookie sheets and sprinkle with cinnamon-sugar mixture.
• Bake 10 to 12 minutes, or til golden.
• Remove to wire racks to cool.

SPICED MEXICAN CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
• In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
• Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
• Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

MEXICAN SUGAR COOKIES

Steps:

• Preheat oven to 350 deg. Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
• Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Meanwhile, combine cinnamon and sugar. Sprinkle freshly baked cookies with the cinnamon-sugar mixture while still warm.