Get ready to transport your taste buds to the heart of Mexico with these irresistible Pan de Polvo cookies! These delicate, melt-in-your-mouth treats are more than just a dessert – they're a sweet journey through traditional Mexican culinary artistry. Imagine a cookie so light and deliciously spiced that it practically dissolves on your tongue, leaving behind a warm cinnamon embrace that will have you craving more. Whether you're looking to impress your family, wow your friends, or simply indulge in a moment of pure culinary bliss, these Pan de Polvo cookies are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup ground cinnamon (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies will bake evenly and achieve a perfect golden color.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they are well mixed.
- In another bowl, cream together 1/2 cup of softened unsalted butter and 1/2 cup of powdered sugar. Use an electric mixer on medium speed or a wooden spoon to beat the mixture until it is light and fluffy, which should take about 2-3 minutes.
- Add 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix until well incorporated.
- Gradually add the dry flour mixture to the butter mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cookies tough.
- Once the dough comes together, it should be soft and slightly sticky. If it feels too sticky, you can add a little more flour, a tablespoon at a time, until it reaches the right consistency.
- Using your hands, form the dough into small balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may appear slightly soft, but they will firm up as they cool.
- While the cookies are baking, prepare the cinnamon dusting by combining 1/4 cup of ground cinnamon with a little extra powdered sugar in a shallow bowl.
- Once the cookies are out of the oven, let them cool on the baking sheet for about 5 minutes. Then, while they are still warm, gently roll each cookie in the cinnamon-sugar mixture until fully coated.
- Transfer the cookies to a wire rack to cool completely. Enjoy your delicious Pan de Polvo cookies with a cup of coffee or tea!
Tips
- Temperature Matters: Make sure your butter is truly softened but not melted. This ensures the perfect cookie texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until the dough comes together. Overmixing can lead to tough cookies.
- Consistent Size: Use a small cookie scoop or tablespoon to ensure all cookies are uniform in size, which helps them bake evenly.
- Cinnamon Coating Trick: Roll the cookies in cinnamon-sugar while they're still warm – this helps the coating stick better and creates a more intense flavor.
- Storage Secret: Store these cookies in an airtight container with a piece of bread to help maintain their delicate texture.
- Make Ahead: The dough can be prepared in advance and refrigerated for up to 24 hours before baking, making them perfect for planning ahead.
- Serving Suggestion: These cookies are traditionally served during holidays but are delicious any time of year. Pair with a strong coffee or hot chocolate for the ultimate experience!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 10g
Protein: 1g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 15mg
