Mexican Cinnamon Sugar Shortbread Cookies

Ingredients

• 1 cup unsalted butter (use for browning; gives nutty flavor)
• 0.5 cup brown sugar (packed)
• 0.5 cup granulated sugar (divided: half in dough, half for coating)
• 2 cups all‑purpose flour (spooned and leveled)
• 0.25 teaspoon salt (enhances flavor)
• 1 teaspoon vanilla extract (pure vanilla recommended)
• 1 teaspoon ground cinnamon (for dough; extra 2 tsp for coating)
• 0.5 cup extra granulated sugar (for coating) (mixed with cinnamon for rolling)

Instructions

1. Brown the butter

   Place the butter in a saucepan over medium heat. Stir constantly; after about 3‑4 minutes the butter will foam, then turn golden‑brown and emit a nutty aroma. Remove from heat and let cool slightly.

   Time: PT5M

2. Combine dry ingredients

   In a mixing bowl whisk together flour, salt, 1 tsp ground cinnamon, brown sugar, and ½ cup granulated sugar until evenly distributed.

   Time: PT5M

3. Make the dough

   Pour the warm browned butter into the dry mixture, add vanilla extract, and stir with a spatula until a soft dough forms. If the dough feels too sticky, add a tablespoon of flour.

   Time: PT5M

4. Chill the dough

   Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm the butter.

   Time: PT30M

   Temperature: 4°C

5. Preheat oven & prepare baking sheet

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 350°F

6. Shape cookies

   Portion the chilled dough into 1‑inch balls (about 1 tablespoon each). Place them 2 inches apart on the prepared sheet.

   Time: PT5M

7. Bake

   Bake for 12‑15 minutes, until the edges are just lightly golden. The centers will still look pale.

   Time: PT12M

   Temperature: 350°F

8. Cinnamon‑sugar coating

   While the cookies are still warm, roll each one in a mixture of ½ cup granulated sugar and 2 tsp ground cinnamon until fully coated.

   Time: PT5M

9. Cool

   Transfer coated cookies to a cooling rack and let them cool completely (about 10 minutes) before serving or storing.

   Time: PT10M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

6 g

Fiber

0 g

Ingredient Substitutions

• Instead of unsalted butter: salted butter (reduce added salt), clarified butter
• Instead of brown sugar: dark muscovado sugar, honey (reduce other liquids)
• Instead of granulated sugar: coconut sugar, powdered sugar (for coating)
• Instead of all‑purpose flour: cake flour (will be softer), gluten‑free flour blend
• Instead of salt: kosher salt, sea salt
• Instead of vanilla extract: almond extract (use half amount)
• Instead of ground cinnamon: ground nutmeg (half amount)
• Instead of extra granulated sugar (for coating): powdered sugar

Equipment Needed

• saucepan
• mixing bowl
• whisk or spatula
• measuring cups
• measuring spoons
• baking sheet
• parchment paper
• cooling rack
• oven mitts

Critical Steps — Do Not Skip

• Brown the butter without burning
• Chill the dough to prevent spreading
• Do not overbake the cookies
• Roll cookies in cinnamon‑sugar while still warm

Chef Tips from the Video

• Use a light brown butter for a subtle nutty flavor
• For extra crisp edges, flatten the balls slightly before baking
• Serve warm with a scoop of vanilla ice cream for contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep up to 2 months.

Room temperature: At room temperature, cookies stay fresh for 3 days in a sealed container.

Make-Ahead Tips

• The dough can be prepared up to 2 days ahead and kept refrigerated
• Baked cookies freeze well; re‑heat briefly before serving