Mexican Cinnamon Cookies

Hola! Happy Seis de Mayo. Last night a group of us got together to welcome a good friend back to Detroit after a few years in Toronto. Since it was Cinco de Mayo, our menu was easy to determine. I’ll have to get our lovely host’s Swiss chard and tofu taco recipe for another day, but here are a cookies I brought. I literally Googled “Mexican cookies” and this is one of the recipes that came up.

They were really easy, ready in no time and everyone seemed to love them. They can easily be made vegan by swapping out the butter for something like Earth Balance Buttery Spread/Sticks.   The only thing I changed below was listing half the original recipe’s amount of sugar/cinnamon to roll the cookies in. Half of a cup should be plenty — I had tons left over! Enjoy!

• 1 c. butter, softened
• 1/2 c. powdered sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 1 1/2 c. all-purpose flour
• 1/2 c. powdered sugar
• 1/2 tsp. cinnamon

1. Preheat oven to 350 degrees and grease cookie sheets

2. In a medium bowl, cream together 1/2 c. powdered sugar and butter until smooth. Stir in vanilla.

3. Combine flour, salt, and 1/2 tsp. cinnamon and add to creamed mixture.

4. Combine remaining 1/2 c. powdered sugar and 1/2 tsp. cinnamon.

5. Shape dough into 1-inch balls with hands and roll in cinnamon-sugar mixture. One batch makes 20-25 cookies.

6. Bake 15 to 20 minutes or until lightly browned. Cool on wire racks.


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