Mexican Cinnamon Shortbread is a delightful treat that combines the rich flavors of cinnamon with the buttery texture of traditional shortbread. This recipe is perfect for those who love a sweet snack with a hint of spice, making it a wonderful addition to any dessert table or a cozy afternoon tea. With simple ingredients and an easy-to-follow process, you can create these delicious cookies that are sure to impress your family and friends.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
Step 3: Add Vanilla
Stir in the vanilla extract, blending it well with the butter and sugar mixture.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step 5: Form the Dough
Once the dough is formed, it should be soft but not sticky. If it feels too sticky, you can chill it in the refrigerator for about 30 minutes.
Step 6: Shape the Cookies
In a small bowl, combine the granulated sugar and the additional ground cinnamon. Roll the dough into small balls, about 1 inch in diameter, then roll each ball in the cinnamon-sugar mixture to coat.
Step 7: Bake the Cookies
Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Step 8: Cool and Serve
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Mexican Cinnamon Shortbread with a cup of coffee or tea!
FAQs
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you may want to reduce or omit the added salt in the recipe.
How should I store Mexican Cinnamon Shortbread?
Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.
Can I add nuts or chocolate to the recipe?
Absolutely! Feel free to add chopped nuts or chocolate chips to the dough for extra flavor and texture.
What can I serve with Mexican Cinnamon Shortbread?
These cookies pair wonderfully with coffee, tea, or hot chocolate. They also make great gifts during the holiday season!