Mexican Cinnamon Cookies
I originally made these cookies for Mexican Ladies Night a couple years ago, but today I made them for Jeff because he likes cinnamon/sugar cookies, and he went snowboarding.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 Allrecipes.com, 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
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
- Mix together the other 1/2 cup confectioners’ sugar and 1 tsp cinnamon; roll balls in cinnamon mixture.
- Bake for 15 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.
- Feel free to sift over more of your cinnamon/sugar mixture.