Authentic Mexican Cinnamon Cookies: History, Recipe & Tips

Mexican cinnamon cookies, known as galletas de canela or polvorones in traditional Mexican cuisine, are delicate, crumbly shortbread-like cookies infused with warm cinnamon flavor and typically rolled in cinnamon sugar. Unlike American-style cinnamon cookies, authentic Mexican versions often use masa harina for texture and feature canela (Mexican cinnamon), which is softer, sweeter, and more aromatic than common cassia cinnamon.

Mexican cinnamon cookies represent a beloved tradition in Mexican baking culture, offering a distinctive flavor profile that sets them apart from other cinnamon-based treats. These cookies, commonly called galletas de canela or polvorones, have deep roots in Mexican culinary heritage, blending indigenous ingredients with Spanish influences that arrived during colonial times.

The Cultural Significance of Mexican Cinnamon Cookies

Understanding the cultural context behind Mexican cinnamon cookies reveals why they're more than just a sweet treat. In Mexico, cinnamon (or canela) arrived via Spanish traders who brought it from Sri Lanka through European trade routes. Mexican bakers quickly incorporated this exotic spice into their traditional recipes, creating unique confections that blended pre-Hispanic ingredients like corn with Old World techniques.

Unlike the harder cassia cinnamon common in American supermarkets, authentic Mexican cinnamon (canela) comes from Cinnamomum verum (true cinnamon) and features a delicate, sweet flavor with subtle citrus notes. This distinction is crucial for achieving the characteristic taste of traditional Mexican cinnamon cookies.

Authentic Ingredients That Make the Difference

The magic of authentic Mexican cinnamon cookies lies in their carefully selected ingredients. While many recipes might seem similar to standard shortbread cookies, the specific components create a uniquely Mexican experience:

• Masa harina - Many traditional recipes incorporate this corn flour, giving the cookies a distinctive tender-crumble texture
• Canela - Mexican cinnamon with its characteristic sweet, complex flavor
• Unsalted butter - Preferably high-fat European-style for optimal texture
• Confectioners' sugar - Creates the signature melt-in-your-mouth quality
• Almond extract - A common addition that enhances the cinnamon flavor

Ingredient	Mexican Cinnamon Cookies	American Cinnamon Cookies
Cinnamon Type	Canela (true cinnamon)	Cassia cinnamon
Texture Base	Often includes masa harina	Typically all-purpose flour only
Sugar Coating	Cinnamon-sugar blend	Often just cinnamon
Flavor Profile	Sweeter, more floral notes	Stronger, spicier heat

Traditional Mexican Cinnamon Cookies Recipe

Creating authentic Mexican cinnamon cookies requires attention to detail and respect for traditional techniques. This recipe yields approximately 24 cookies with the characteristic crumbly texture and delicate cinnamon flavor.

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• ½ cup confectioners' sugar, plus extra for coating
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract
• 1½ cups all-purpose flour
• ½ cup masa harina
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons Mexican cinnamon (canela), plus more for coating
• ¼ cup granulated sugar

Step-by-Step Instructions

1. Prepare cinnamon sugar: In a small bowl, mix ¼ cup granulated sugar with 2 tablespoons canela. Set aside.
2. Cream butter and sugar: Using a stand mixer, beat butter and confectioners' sugar until light and fluffy (about 3-4 minutes).
3. Add extracts: Mix in vanilla and almond extracts until fully incorporated.
4. Combine dry ingredients: In a separate bowl, whisk together flour, masa harina, baking powder, salt, and remaining cinnamon.
5. Mix dry into wet: Gradually add dry ingredients to butter mixture, mixing on low until just combined. Do not overmix.
6. Chill dough: Cover and refrigerate for at least 2 hours (or up to 24 hours) to allow flavors to develop and prevent spreading.
7. Preheat and prepare: Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
8. Shape cookies: Roll dough into 1-inch balls. Roll each ball first in cinnamon sugar mixture, then in additional confectioners' sugar.
9. Bake: Place 2 inches apart on prepared sheets. Bake 15-18 minutes until edges are just set but centers remain pale.
10. Cool completely: Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack.

Perfecting Your Mexican Cinnamon Cookies: Essential Tips

Even with the right recipe, achieving perfect Mexican cinnamon cookies requires attention to specific techniques:

• Chill thoroughly: Properly chilled dough prevents excessive spreading and maintains the delicate crumb structure
• Don't overbake: These cookies continue to set as they cool; remove them when edges are just set but centers appear slightly underdone
• Use fresh masa harina: Stale masa harina can make cookies gritty; store in the refrigerator for best results
• Grind your cinnamon: For the most aromatic flavor, grind whole canela sticks just before using
• Double coating: The traditional double coating (cinnamon sugar followed by confectioners' sugar) creates the signature appearance and flavor balance

Regional Variations Across Mexico

Mexican cinnamon cookies aren't uniform across the country—regional variations reflect local ingredients and traditions:

• Central Mexico: Often includes a touch of anise seed for complexity
• Michoacán: May incorporate local avocado leaf for subtle herbal notes
• Oaxaca: Sometimes features Oaxacan chocolate in addition to cinnamon
• Northern Mexico: Tends toward simpler recipes with emphasis on pure cinnamon flavor
• Coastal regions: May include a hint of orange zest to complement the cinnamon

Common Mistakes to Avoid

Many home bakers encounter issues when making authentic Mexican cinnamon cookies. Here's how to avoid the most frequent problems:

• Using the wrong cinnamon: Cassia cinnamon's stronger, more bitter flavor overwhelms the delicate balance—seek out true Mexican canela
• Overmixing the dough: Creates tough cookies; mix until ingredients are just incorporated
• Skipping the chill time: Warm dough spreads too much, losing the distinctive shape and texture
• Overbaking: These cookies should be tender and slightly crumbly, not crisp
• Using stale masa harina: Results in gritty texture; check expiration dates and store properly

Serving and Storage Recommendations

Traditional Mexican cinnamon cookies are best enjoyed with specific accompaniments and stored properly to maintain their delicate texture:

• Serving suggestions: Pair with hot chocolate, café de olla, or Mexican coffee for an authentic experience
• Storage: Keep in an airtight container with a piece of bread to maintain moisture (the bread absorbs excess moisture while keeping cookies tender)
• Freezing: Freeze unbaked dough balls for up to 3 months; bake from frozen, adding 2-3 minutes to baking time
• Reviving stale cookies: Place in a sealed container with a slice of apple for 24 hours to restore moisture

Authenticity vs. Adaptation: Respecting Tradition While Making It Your Own

While maintaining authenticity is important for traditional Mexican cinnamon cookies, thoughtful adaptations can honor the spirit of the recipe while accommodating modern needs:

• Gluten-free version: Substitute masa harina and a gluten-free flour blend (not a 1:1 substitute for all-purpose flour)
• Vegan adaptation: Use plant-based butter with high fat content (at least 80%) and check sugar processing methods
• Reduced sugar options: Maintain texture by replacing only a portion of the sugar with monk fruit sweetener
• Nut-free variations: Omit almond extract and replace with additional vanilla or a touch of orange blossom water

Remember that the essence of authentic Mexican cinnamon cookies lies in the quality of ingredients and respect for technique, not rigid adherence to every detail. The most important element is creating cookies that honor the tradition while bringing joy to those who enjoy them.

What makes Mexican cinnamon cookies different from regular cinnamon cookies?

Mexican cinnamon cookies (galletas de canela) differ from American-style cinnamon cookies in several key ways: they typically use true Mexican cinnamon (canela) which is sweeter and more delicate than cassia cinnamon, often incorporate masa harina for texture, have a more crumbly shortbread-like consistency, and traditionally feature a double coating of cinnamon sugar followed by confectioners' sugar.

Can I use regular cinnamon instead of Mexican cinnamon for these cookies?

While you can substitute regular cinnamon, the flavor profile will differ significantly. Mexican cinnamon (canela) is Cinnamomum verum (true cinnamon) with a sweeter, more complex flavor and less heat than the cassia cinnamon commonly sold in American stores. For best results, seek out Mexican cinnamon sticks from Latin markets or online specialty stores, or grind them yourself for maximum flavor.

Why do traditional Mexican cinnamon cookie recipes include masa harina?

Masa harina, a corn flour treated with lime, gives authentic Mexican cinnamon cookies their distinctive tender-crumble texture that melts in your mouth. This ingredient connects the cookies to Mexico's indigenous culinary heritage, blending pre-Hispanic corn traditions with Spanish-influenced baking techniques. The masa harina adds a subtle earthiness that complements the cinnamon without making the cookies taste corn-like.

How do I prevent my Mexican cinnamon cookies from spreading too much?

To prevent excessive spreading: 1) Chill the dough thoroughly (at least 2 hours), 2) Measure flour correctly (spoon and level, don't scoop), 3) Use cold butter that's softened just enough to cream, 4) Don't overmix the dough, and 5) Bake on cool baking sheets. Properly chilled dough maintains its shape during the critical first minutes of baking when the structure sets.