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.
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 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.
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.
Vanilla Spice Cookies
Up the vanilla amount and adds ginger, cardamom, and nutmeg.
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.
Chocolate Sugar Cookies
Add cocoa powder to the dough and a sparkle of sugar on top.
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.
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.
- Silpat Perfect Cookie non-stick baking mat
- Dreamfarm Levups measuring cups
- Dreamfarm Levoons measuring spoons
- Casabella Cookie Dough Tray with Lids
- V-Etched Spice Grater
A prize package worth more than $85!!
Here’s what you do to enter:
- 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).
- 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!!
- 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
- Heat oven to 350°F and arrange rack in the middle. Line a baking sheet with a Silpat or parchment paper.
- Combine flour, baking soda, and salt in a medium bowl. Whisk to mix and break up any lumps.
- 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.
- 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.
- 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.
- 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.
- Increase vanilla extract amount to 1 tablespoon
- Add 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground cardamom
- 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.
- 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.
- 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.
This post was sponsored in conjunction with Coaction PR. All recipes and opinions are my own.