Comida Latina, Dairy Free, Recipes, Snacks, Sweets

Polverones: Four Ways + A Giveaway

October 27, 2016
Drop Cookie Four Recipes

We have a winner!! Congratulations to Michelle and thank you to everyone who left me comments and tons of new cookie inspiration. Don’t forget to keep checking in to ¡Hola! Jalapeño for more holiday baking ideas!

If you’ve ever visited a Mexican Panaderia you already know the joy of the buttery, chewy, sometimes crumbly Polverones Mexicanos. 

Polverones: 4 Ways Recipe

As with most things in the Mexican gastronomic realm, this name can mean many things so let me clarify what I’m talking about. Occasionally Polverones refer to the snowy, powdered sugar-covered nut cookies we know as Mexican Wedding Cookies but that’s not what I’m talking about here.

Polverones: 4 Ways

Polverones are what we think of as a sugar cookie, a vanilla-laced dough that stands up on its own and can be the base for any number of variations. If you bake at all, this is a dough I’d like you to memorize—consider this very delicious homework. This ratio of flour to fat to baking soda to salt will work for any number of cookies and can be the base for just about anything.

Polverones: 4 Ways

The easiest variation on this dough would be to mix in ingredients: a bag of chocolate chips, dried cranberries, walnuts, toffee, lemon zest, poppy seeds… spraaankles. Or you can get slightly more complicated and follow the variation recipes below.

Polverones: 4 Ways

Vanilla Spice Cookies

Up the vanilla amount and adds ginger, cardamom, and nutmeg.

Vanilla Spice Cookies Recipe

Sprinkle Cookies

Add sprinkles to the dough plus an extra layer to the top by dipping the flattened balls of cookie dough into a plate of sprinkles before baking them in the oven.

Sprinkles Cookies Recipe

Chocolate Sugar Cookies

Add cocoa powder to the dough and a sparkle of sugar on top.

Chocolate Sugar Cookies Recipe

Whole Wheat Thumbprints

Swap some of the all-purpose flour for whole wheat flour then a “thumbprint” of your favorite jam (I used strawberry) or dulce de leche gets added after baking.

Whole Wheat Thumbprint Cookies Recipe

And guess what?! October is National Cookie Month! Which seems kind of weird to me, you’d think it would be December with all the holiday baking but alas it is not; it is NOW! To celebrate I want to give one lucky winner a basket of cookie-making goodies from some of my favorite gadget-makers.

Cooking Baking Giveaway

The Giveaway

  1. Silpat Perfect Cookie non-stick baking mat
  2. Dreamfarm Levups measuring cups
  3. Dreamfarm Levoons measuring spoons
  4. Casabella Cookie Dough Tray with Lids
  5. V-Etched Spice Grater

A prize package worth more than $85!!

Here’s what you do to enter:

  1. Leave me a comment below answering this question: If you could only have one cookie for the rest of your life what would it be? Preferably with a recipe so I can make it and add it to my Pinterest board ‘Desert Island Cookie Recipes’…..just kidding you don’t have to leave a recipe (unless you want to).
  2. Then hop on over to Facebook and Twitter and follow me there (leaving a comment that you did so) for extra chances to win!

You must be a US resident to enter. Winner will be announced in one week on Thursday November 3, 2016. Good Luck!!

Polverones: One Recipe, Four Cookies

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 3 dozen (2-inch) cookies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup fat (I used butter, vegan butter, vegetable shortening, and extra virgin coconut oil and all worked great)
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Instructions

  1. Heat oven to 350°F and arrange rack in the middle. Line a baking sheet with a Silpat or parchment paper.
  2. Combine flour, baking soda, and salt in a medium bowl. Whisk to mix and break up any lumps.
  3. Combine fat and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and creamy, about 1-2 minutes.
  4. Scrape down the sides of the bowl and add eggs one at a time, letting the first one incorporate completely before adding the second. Add vanilla and beat another minute.
  5. Add flour and mix on low until fully incorporated. Add any mix-ins like chocolate chips, dried fruit, nuts, and mix on low until combined.
  6. Scoop dough onto prepared baking sheet and space about 1-inch apart. Bake 10-12 minutes or until lightly browned on the edges but still soft in the middle. Let cool on the baking sheet about 5 minutes then remove to a wire rack to cool completely.
  7. For Spiced Vanilla Cookies:
  8. Increase vanilla extract amount to 1 tablespoon
  9. Add 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground cardamom
  10. For Whole Wheat Thumbprints with Jam or Dulce de Leche:
  11. Change flour amount to 1 cup all-purpose and 1 3/4 cups whole wheat flour. Chill dough for at least 1 hour then roll dough into balls and bake as directed above. When they come out of the oven, immediately press a indentation in the middle with a round wooden spoon handle. Fill each hole with a heaping 1/4 teaspoon of your favorite jam (I used strawberry) or dulce de leche.
  12. For Sprinkle Cookies:
  13. Add 1/2 cup sprinkles (I like nonpareils but jimmys also work) to the dough with the flour. Pour another 1/2 cup of sprinkles in a shallow dish. Chill dough for at least 1 hour. Roll into balls and then flatten slightly. Dip the top of each cookie into the sprinkles pressing gently to adhere. Bake as directed, adding more sprinkles right after they come out of the oven if you want them completely covered.
  14. For Chocolate Sugar Cookies:
  15. Add 3/4 cup unsweetened cocoa powder to the flour mixture. Roll dough into balls as directed then roll each ball in granulated sugar before baking. Bake as directed.
http://www.holajalapeno.com/2016/10/polverones-four-ways.html

This post was sponsored in conjunction with Coaction PR. All recipes and opinions are my own. 

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  • Rebecca October 27, 2016 at 5:52 pm

    Definitely chocolate turtle cookies from Haydel’s Bakery in Metairie, LA! I wish I had their recipe. No other bakery’s version comes close.

    • Kate Ramos
      Kate Ramos October 29, 2016 at 5:48 pm

      I’m all over that recipe Rebecca!!

  • Rebecca October 27, 2016 at 5:53 pm

    I also follow you on Twitter.

  • grace October 28, 2016 at 11:47 am

    i make a chocolate chip cookie dough, but instead of adding chocolate chips, i add peanut butter chips (nearly twice as many as called for…). SO good.

    • Kate Ramos
      Kate Ramos October 29, 2016 at 5:47 pm

      Um, yum Grace!!

  • Desi October 28, 2016 at 12:42 pm

    Pink sugar cookies from Swig in Utah. Following on twitter and Facebook. -Desi

    • Kate Ramos
      Kate Ramos October 29, 2016 at 5:47 pm

      Looking those up immediately Desi!

  • Vanessa Sanchez October 28, 2016 at 4:04 pm

    Ahhhh I love cookies! It’s a toss up between fresh baked chocolate chip, and cream cheese cookies. I love chocolate chip but only the day I bake them! I don’t know why, but they lose their appeal after the first day (I know I sound cuckoo). Cream cheese cookies are a cake mix cookie. It’s a recipe from my mom’s old Betty Crocker cookbook. Those things are super addicting!

    • Kate Ramos
      Kate Ramos October 29, 2016 at 5:46 pm

      I’ve heard of sour cream cookies, but not cream cheese, that sounds too good to be true Vanessa!!

  • Anne M Hughes October 30, 2016 at 5:41 pm

    My favorite cookie is a Peanut Butter Nut Cookie (with a variety of different broken pieces of nuts) I would post a recipe, only I have only named it and not quite invented it… yet. I find that a lot of peanut butter cookies just don’t have a genuine peanut butter taste or mouth-feel to them. I am feeling drooling nostalgia now as I regress back to my junior high lunchroom days. Help me out here Kate! 😉
    PS: I follow you everywhere! 😀

  • carol clark October 31, 2016 at 11:32 am

    im simple sugar cookies with peppermint on top

  • Deb Fawley October 31, 2016 at 4:14 pm

    Chocolate chip cookies all the way.

  • Peggi October 31, 2016 at 6:44 pm

    Molasses cookies with frosting!

  • Becca Z November 1, 2016 at 9:23 am

    Mine would be Peanut Butter S’mores cookies. You make a peanut butter cookie recipe, and shape small cookies and bake. When cooled, you put marshmallow fluff between 2 of the cookies and make it a sandwich cookie. Then you melt chocolate chips with a little butter or coconut oil and dip half of each cookie, then set on rack that has something under it to catch the drips. They taste so amazing!

  • Keri justice November 1, 2016 at 9:26 am

    I have to go with a monster cookie. Made with oats and peanut butter and chocolate chips or chocolate candies. They’re chewy and delicious.

  • Keri justice November 1, 2016 at 9:32 am

    I liked/followed you on FB

  • Keri justice November 1, 2016 at 9:35 am

    I followed on twitter @KeriEjustice

  • Barbara Ryan November 1, 2016 at 9:54 am

    A chewy, crisp, chocolate chip cookie filled with big chunks of dark chocolate chips and loads of walnuts and/or Pecans would be a dream come true cookie for the rest of my life.
    Followed on Facebook, Twitter and Instagram

  • Heather November 2, 2016 at 5:47 am

    One cookie until the end of time — my version of Marranitos, the tender and adorable ginger pigs! http://buff.ly/2fhqvwK (from long-ago blogging past)

  • Heather November 4, 2016 at 3:50 am

    Also follow on Twitter and FB!