Get ready to spice up your holiday baking with these deliciously sweet and savory Mexican-inspired cookies! Whether you’re looking for a festive treat to serve at your next gathering or just want to mix things up in the kitchen, we’ve got you covered. From classic Mexican Wedding Cookies to innovative creations like Cajeta-Stuffed Snickerdoodles and Pecan Praline Mexican Cookies, these 18 recipes will add a dash of excitement to your holiday cookie exchange.
Mexican Wedding Cookies
These traditional cookies are a staple at Mexican celebrations, including weddings. Crunchy on the outside and chewy on the inside, they’re a sweet treat that’s sure to please.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1 egg
– 2 teaspoons vanilla extract
– Colored sprinkles or chopped pecans for decoration (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Roll out dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes.
6. Place cookies on prepared baking sheet and bake for 12-15 minutes or until lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Chocolate-Dipped Polvorones
Transform traditional polvorones into indulgent treats by dipping them in velvety chocolate. This easy recipe is perfect for special occasions or as a sweet surprise.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 2 tablespoons ground almonds
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and ground almonds. Add butter, granulated sugar, and vanilla extract; mix until a dough forms.
3. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter.
4. Bake for 18-20 minutes or until lightly golden. Let cool completely on a wire rack.
5. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval. Dip cooled cookies into melted chocolate, allowing excess to drip off. Place dipped cookies on parchment paper. Dust with confectioners’ sugar (if desired).
Cinnamon Sugar Mexican Shortbread
These buttery shortbread cookies are infused with the warmth of cinnamon and a hint of Mexican flair, making them perfect for a sweet treat or as a thoughtful gift.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 2 teaspoons ground cinnamon
– 1/4 teaspoon salt
– 1 3/4 cups all-purpose flour
– 1/2 teaspoon baking powder
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and granulated sugar until light and fluffy.
3. Add confectioners’ sugar, cinnamon, and salt; mix until well combined.
4. Gradually add flour and baking powder; mix until a dough forms.
5. Roll out dough to 1/4-inch thickness. Cut into desired shapes.
6. Place on prepared baking sheet and bake for 18-20 minutes or until lightly golden.
7. Allow to cool before dusting with cinnamon sugar mixture (equal parts granulated sugar and cinnamon).
Cooking Time: 18-20 minutes
Mexican Hot Chocolate Cookies
Mexican Hot Chocolate Cookies Recipe
Warm up with a rich and spicy cookie that combines the flavors of Mexico’s famous hot chocolate with sweet and chewy goodness.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/4 cup dark brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– 1 cup semi-sweet chocolate chips
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually mix in the dry ingredients, then stir in cinnamon, cayenne pepper, and chocolate chips.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
6. Bake for 12-14 minutes or until edges are lightly golden.
7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes
Pumpkin Spice Mexican Cookies
These cookies combine the warmth of pumpkin spice with the bold flavors of Mexico, perfect for a unique dessert or snack. With the crunch of pecans and the sweetness of honey, these cookies are sure to be a hit.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup canned pumpkin puree
– 1 tablespoon honey
– 1 teaspoon pumpkin pie spice
– 1/2 cup chopped pecans
– 1/4 cup Mexican chocolate chips (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, brown sugar, granulated sugar, baking powder, and salt.
3. In a large bowl, cream butter and pumpkin puree until smooth. Add honey, pumpkin pie spice, and mix until combined.
4. Gradually add dry ingredients to wet ingredients and stir until a dough forms. Fold in pecans and chocolate chips (if using).
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-15 minutes or until lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Almond Vanilla Mexican Cookies
These chewy cookies combine the warmth of vanilla and the crunch of almonds with the spicy kick of cayenne pepper, making them a unique and addictive treat.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 1/2 cup chopped almonds
– 1/4 teaspoon cayenne pepper
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
3. In a large bowl, cream together butter and sugars until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in the dry ingredients and almonds until just combined.
6. Stir in cayenne pepper.
7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
8. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Cajeta-Stuffed Snickerdoodles
Satisfy your sweet tooth with these soft and chewy Snickerdoodles stuffed with a rich Cajeta filling.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp cream of tartar
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– Cajeta filling (recipe below)
– Confectioners’ sugar for dusting
Cajeta Filling:
– 1/2 cup goat’s milk caramel sauce (Cajeta)
– 1/4 cup chopped pecans or walnuts
– 1 tbsp unsalted butter, softened
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and cream of tartar. Set aside.
3. In a large bowl, beat the butter and sugars until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually mix in the dry ingredients until just combined.
5. Roll dough into balls, about 1 inch (2.5 cm) in diameter. Flatten slightly to form a disk shape.
6. Place a small spoonful of Cajeta filling in the center of each disk. Fold and seal the edges, pressing gently to ensure the filling is secure.
7. Bake for 12-14 minutes or until lightly golden. Dust with confectioners’ sugar before serving.
Cooking Time: 12-14 minutes
Mexican Chocolate Crinkle Cookies
These crinkly cookies are infused with the deep flavors of Mexican chocolate and a hint of spice, making them a unique and delicious addition to any cookie plate.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/2 cup Mexican chocolate (Ibarra or similar), finely chopped
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually mix in the flour mixture, then stir in the chopped chocolate, cinnamon, and cayenne pepper.
5. Roll dough into balls, about 1 inch (2.5 cm) in diameter. Place on prepared baking sheet, leaving 2 inches (5 cm) between each cookie.
6. Bake for 12-15 minutes or until edges are set.
Cooking Time: 12-15 minutes
Orange Zest Mexican Sugar Cookies
Add a burst of citrus flavor to your traditional sugar cookies with the addition of orange zest and a hint of Mexican spices. These soft and chewy treats are perfect for snacking or gift-giving.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground anise
– 1/2 tsp salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 tbsp orange zest
– Colored sugar or sprinkles for decoration (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, baking soda, cinnamon, anise, and salt.
3. In a separate bowl, cream together sugar and butter until light and fluffy.
4. Beat in eggs and orange zest.
5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
6. Roll out the dough on a floured surface to about 1/4 inch thickness.
7. Cut into desired shapes and place on prepared baking sheet.
8. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Anise Seed Mexican Tea Cookies
These aromatic cookies combine the warmth of anise seeds with the comfort of a cup of tea. Perfect for a cozy afternoon or as a thoughtful gift, these tea cookies are sure to please.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 2 tbsp anise seeds
– 1 egg
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in anise seeds, egg, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
5. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes or use a cookie cutter.
6. Bake for 10-12 minutes, or until edges are lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 10-12 minutes
Pecan Praline Mexican Cookies
Experience the sweet and spicy combination of pecans and praline in these unique Mexican cookies.
Ingredients:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1/4 cup praline syrup (or caramel sauce)
• Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, beating until just combined.
5. Stir in chopped pecans and praline syrup (or caramel sauce).
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are lightly browned.
Cooking Time: 12-14 minutes
Churro-Style Cinnamon Roll Cookies
These soft-baked cookies combine the best of churros and cinnamon rolls, making them a perfect breakfast or snack treat. The combination of sweet and spicy flavors will leave you craving more.
Ingredients:
– 1 cup unsalted butter, at room temperature
– 3/4 cup granulated sugar
– 2 teaspoons ground cinnamon
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Add cinnamon and vanilla extract; mix well.
3. Whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients; mix until a dough forms.
4. Roll out dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes (e.g., strips or circles).
5. Place cookies on prepared baking sheet, leaving space between each cookie.
6. Bake for 12-15 minutes or until lightly golden.
7. Allow cookies to cool before dusting with confectioners’ sugar (optional).
Cooking Time: 12-15 minutes
Mexican Mocha Espresso Cookies
Elevate your cookie game with these rich and decadent treats that combine the bold flavors of Mexico with the energizing kick of espresso. Perfect for a coffee break or as a sweet treat to impress friends and family.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 2 tbsp espresso powder
– 1 tsp vanilla extract
– 1 cup semi-sweet chocolate chips
– 1/2 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and cinnamon. Set aside.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time.
4. Stir in espresso powder, vanilla extract, and chocolate chips. Fold in pecans (if using).
5. Gradually add flour mixture to wet ingredients; mix until just combined.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Coconut Lime Mexican Cookies
Brighten up your snack game with these unique cookies that combine the flavors of Mexico with the tropics! These chewy treats are infused with coconut and lime, perfect for a sweet and tangy indulgence.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1/2 cup shredded coconut
– 1/4 cup lime zest (from about 2 limes)
– 1/4 cup chopped pecans or walnuts (optional)
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together butter and sugars until creamy. Beat in egg and vanilla extract.
3. Stir in shredded coconut, lime zest, and nuts (if using).
4. Scoop tablespoon-sized balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
5. Bake for 12-14 minutes or until lightly golden.
6. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-14 minutes
Dulce de Leche Thumbprint Cookies
These buttery cookies are a perfect treat for any occasion, and the addition of dulce de leche filling takes them to the next level. The sweetness of the caramel pairs perfectly with the crunch of the cookie.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 1 egg
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– Dulce de leche filling (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Beat in the egg and vanilla extract.
4. Gradually add flour and salt; mix until just combined.
5. Roll dough into balls, about 1 inch in diameter.
6. Place on prepared baking sheet, leaving 2 inches of space between each cookie.
7. Bake for 12-15 minutes or until lightly golden.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. Once cooled, use a thumbprint or spoon to create an indentation in each cookie.
10. Fill with dulce de leche filling and serve.
Cooking Time: 12-15 minutes
Spiced Mexican Molasses Cookies
Spiced Mexican Molasses Cookies: A sweet twist on traditional molasses cookies, these treats combine the warmth of cinnamon, nutmeg, and anise with the richness of dark Mexican molasses.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground anise
– 1 cup unsalted butter, at room temperature
– 3/4 cup dark Mexican molasses
– 1/2 cup white granulated sugar
– 2 large eggs
– Salt, to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and anise.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter.
6. Place cookies on prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 12-15 minutes or until edges are set and centers are slightly soft.
8. Remove from oven and let cool on wire rack.
Cooking Time: 12-15 minutes
Tres Leches Sandwich Cookies
These moist and flavorful cookies are infused with the sweet and creamy essence of tres leches (three milks) cake, sandwiched between two soft and chewy cookies. Perfect for a sweet treat or dessert.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup tres leches cake mix (or make your own)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy. Beat in vanilla extract.
3. Gradually mix in flour, baking powder, and salt.
4. Divide dough into two portions. Roll out each portion to about 1/8 inch thickness.
5. Cut into desired shapes or use a cookie cutter.
6. Bake for 10-12 minutes or until edges are lightly golden.
7. Allow cookies to cool completely before sandwiching with tres leches cake mix and dusting with confectioners’ sugar.
Cooking Time: 20-24 minutes
Piloncillo and Pecan Mexican Cookies
Sweet and nutty, these cookies combine the rich flavors of piloncillo (Mexican brown sugar) and pecans for a delicious treat.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup piloncillo, crumbled
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup chopped pecans
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually add the flour mixture to the wet ingredients, stirring until combined.
5. Stir in piloncillo and pecans.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Summary
Get ready to spice up your cookie game with these deliciously sweet and spicy Mexican cookie recipes! From classic treats like Mexican Wedding Cookies and Chocolate-Dipped Polvorones, to unique flavor combinations like Pumpkin Spice Mexican Cookies and Cajeta-Stuffed Snickerdoodles, there’s something for everyone. These 18 mouthwatering recipes are sure to satisfy your cravings and transport you to the vibrant flavors of Mexico. Whether you’re a fan of spicy heat or sweet indulgence, these cookies are sure to be a hit with friends and family alike.
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