Description
Buttery, crumbly shortbread cookies coated in cinnamon sugar, inspired by traditional Mexican baking.
Ingredients
For the Cookie Dough:
- 1 1/4 cups (284 g) unsalted butter, room temperature
- 2 3/4 cups (343 g) all-purpose flour
- 1/2 cup (50 g) powdered sugar
- 2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/3 cup (69 g) light brown sugar
- 1 tbsp vanilla extract
For the Cinnamon Sugar:
- 1/2 cup (100 g) granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet.
- Whisk flour, powdered sugar, cinnamon, and salt.
- Beat butter and brown sugar until creamy.
- Add vanilla and mix well.
- Combine dry ingredients with wet mixture to form dough.
- Shape dough into small balls or rounds.
- Bake 12–15 minutes until lightly golden.
- Mix cinnamon and sugar in a bowl.
- Roll warm cookies in cinnamon sugar coating.
Notes
- Don’t overbake to keep cookies tender.
- Roll cookies while warm for better coating.
- Chill dough slightly if too soft to handle.
- Prep Time: 20 minutes
- Cook Time: 15 minutes