Mexican Cinnamon Sugar Shortbread Cookies

Ingredients

• 2 3/4 cup All-Purpose Flour (sifted)
• 1/2 teaspoon Ground Cinnamon (Mexican cinnamon preferred)
• 1/4 teaspoon Ground Anise Seed (optional)
• 1 teaspoon Salt (fine table salt)
• 8 oz Shortening (butter‑flavored) (softened, room temperature)
• 3/4 cup Granulated Sugar (for dough)
• 1 1/2 teaspoon Vanilla Extract (pure)
• 1 cup Granulated Sugar (coating) (for cinnamon‑sugar dredge)
• 1 teaspoon Ground Cinnamon (coating)

Instructions

1. Combine dry ingredients

   In a mixing bowl, whisk together the sifted all‑purpose flour, 1/2 tsp ground cinnamon, 1/4 tsp ground anise seed (if using), and 1 tsp salt until evenly distributed.

   Time: PT4M

2. Cream shortening with sugar and vanilla

   Add the softened shortening to the bowl, then sprinkle 3/4 cup granulated sugar over it. Using a fork, mash the mixture until the sugar is broken up, then whisk until the mixture is smooth and slightly fluffy. Stir in 1½ tsp vanilla extract.

   Time: PT6M

3. Incorporate flour mixture

   Gradually add the dry‑ingredient mixture to the creamed shortening, using the fork to cut the shortening into the flour. Mix until the dough comes together in a crumbly but cohesive mass. Do not over‑mix.

   Time: PT4M

4. Form and roll the dough

   Gather the dough into a ball, then place it on a lightly floured surface or parchment. Using a rolling pin, roll the dough to about 1/3 inch thickness (approximately 0.8 cm).

   Time: PT8M

5. Cut shapes

   Press a flower‑shaped cookie cutter (or a butter knife for diamonds/squares) into the rolled dough to cut out cookies. Place the cut cookies onto a parchment‑lined baking sheet, leaving a little space between them.

   Time: PT4M

6. Preheat oven

   Preheat the oven to 350°F (177°C).

   Time: PT10M

   Temperature: 350°F

7. Bake cookies

   Bake the cookies for 15 minutes, or until the edges have a very light golden tinge. They should not turn deep brown.

   Time: PT15M

   Temperature: 350°F

8. Prepare cinnamon‑sugar coating

   While the cookies bake, combine 1 cup granulated sugar with 1 tsp ground cinnamon (and a pinch of salt, if desired) in a shallow plate. Mix well and break up any lumps.

   Time: PT4M

9. Cool slightly

   Remove the baking sheet from the oven and let the cookies rest on the sheet for about 5 minutes, just enough for them to firm but remain warm.

   Time: PT5M

10. Coat with cinnamon‑sugar

    Using a spatula, lift each warm cookie and gently roll it in the cinnamon‑sugar mixture until lightly coated. Place the coated cookies back onto the parchment to finish cooling.

    Time: PT5M

11. Cool completely

    Transfer the coated cookies to a cooling rack and allow them to cool completely before storing.

    Time: PT5M

Nutrition Facts

Calories

70

Protein

0.5g

Carbohydrates

9g

Fat

3g

Fiber

0.2g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Gluten-Free Flour blend
• Instead of Ground Cinnamon: Ground Ceylon cinnamon
• Instead of Ground Anise Seed: Anise extract (use less)
• Instead of Salt: Sea salt
• Instead of Shortening (butter‑flavored): Pork lard, Unsalted butter
• Instead of Granulated Sugar: Coconut sugar
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Granulated Sugar (coating): Powdered sugar (will change texture)
• Instead of Ground Cinnamon (coating): Ground Ceylon cinnamon

Equipment Needed

• Mixing Bowl
• Fork
• Whisk
• Rolling Pin
• Cookie Cutter (flower shape)
• Baking Sheet
• Parchment Paper
• Measuring Cups and Spoons
• Plate or Shallow Dish (for coating)
• Oven
• Oven Mitts
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Cream the shortening and sugar until smooth.
• Combine the dough without over‑mixing.
• Roll the dough to an even 1/3‑inch thickness.
• Coat the cookies while they are still warm.

Chef Tips from the Video

• For an authentic flavor, substitute half of the butter‑flavored shortening with rendered pork lard.
• Use Mexican cinnamon (cassia) for a deeper, spicier note.
• Press a small piece of parchment under the cutter to help release delicate shapes.

Troubleshooting

Storage

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

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months.

Room temperature: Can sit at room temperature in a sealed tin for 2–3 days.

Make-Ahead Tips

• The dough can be wrapped tightly and refrigerated for up to 2 days before rolling.
• Shape the cookies, freeze them on a tray, then transfer to a bag; bake from frozen, adding 2‑3 minutes to bake time.