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Mexican Cinnamon Cookies

January 20, 2012

I originally made these cookies for Mexican Ladies Night a couple years ago, but today I made them for Jeff because he likes cinnamon/sugar cookies, and he went snowboarding. If I don’t go boarding with him, I always try to make him a special treat to come home to.

These are some of the easiest cookies I’ve ever made. I adapted this recipe from, but per some of the reviews, cut back on some of the powdered sugar. I like them better than other cinnamon/sugar cookies because they are more like shortbread than cookies, really. More dense, buttery, and melt-in-your-mouth, and less chewy/crispy.

If you know someone who adores cinnamon, or if you have a Mexi Ladies Night to attend, these are sure to be a hit!


  • 1 cup butter
  • 1 cup confectioners’ sugar
  • 2 tsp ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (I use half whole wheat flour for a healthier spin)


  • 2 mixing bowls (one large, one small)
  • electric mixer
  • 1 small bowl for cinnamon/sugar mixture
  • cookie sheets
  • cookie drying rack


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together 1/2 cup confectioners’ sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1 tsp of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls.
  3. Mix together the other 1/2 cup confectioners’ sugar and 1 tsp cinnamon; roll balls in cinnamon mixture.
  4. Bake for 15 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.
  5. Feel free to sift over more of your cinnamon/sugar mixture.


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