If you’ve ever visited a Mexican Panaderia you already know the joy of the buttery, chewy, sometimes crumbly Polvorones 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 Polvorones 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.
Polvorones 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.
More Mexican Sweets We Love
- Meyer Lemon Tres Leches Strawberry Shortcake
- Our Favorite Molasses Banana Bread
- Mexican Chocolate Sweet Tamales with Hot Honey
What About The Clean-Up?
Baking is fun, cleaning up afterward is definitely not. Check out my 6 kitchen cleaning hacks that’ll make it a little bit easier.Print
Polvorones: One Recipe, Four Cookies
A Mexican cookie recipe with endless possibilities. Make vanilla spice, thumbprints, sprinkle cookies, chocolate sugar and more!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 3 dozen (2-inch) cookies 1x
- 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.
For Spiced Vanilla Cookies:
- Increase vanilla extract amount to 1 tablespoon
- Add 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground cardamom
For Whole Wheat Thumbprints with Jam or Dulce de Leche:
- 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.
For Sprinkle Cookies:
- 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.
For Chocolate Sugar Cookies:
- 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.
One More Thing
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This post was sponsored in conjunction with Coaction PR. All recipes and opinions are my own.