Mexican Christmas Cookies—often known as polvorones or biscochitos—are the kind of festive treat that fills the kitchen with warmth and nostalgia. Soft, tender, and delicately spiced, these cookies practically melt as soon as they touch your tongue. Their light, buttery texture pairs beautifully with the cinnamon-sugar coating, creating a holiday cookie that feels both simple and special. They’re a cherished part of many Christmas traditions and a delightful addition to any seasonal cookie plate.

These cookies start with a classic shortbread-style dough enriched with butter and powdered sugar, giving them that signature tender crumb. A touch of cinnamon in the dough adds warmth, while vanilla or almond extract brings depth and sweetness. As they bake, the cookies emerge lightly golden on the bottom, still soft inside, and ready to be dusted in their aromatic coating.

The cinnamon-sugar coating is what truly defines these cookies. Tossed gently while still warm, they absorb the sweet spice mixture and take on a beautifully fragrant finish. The result is a holiday cookie with layers of flavor: buttery, lightly spiced, and wonderfully sugary without being overly sweet. They’re perfect for snacking with coffee, gifting to friends, or serving at festive gatherings.

For an authentic twist inspired by traditional biscochitos, adding a hint of anise introduces a classic aroma that instantly transports you to Mexican holiday celebrations. Whether you shape them into rounds, balls, or festive cutouts, these cookies are sure to bring joy to any holiday baking session.

Servings: 24–30 cookies
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract (or 1/2 tsp almond extract)
• 2 cups all-purpose flour
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp baking powder

Cinnamon-Sugar Coating:

• 1/2 cup granulated sugar
• 1 tbsp cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Beat the softened butter and powdered sugar together until light, fluffy, and creamy.
3. Mix in the vanilla or almond extract.
4. In a separate bowl, whisk together the flour, cinnamon, salt, and baking powder.
5. Add the dry ingredients to the butter mixture and mix until a soft dough forms.
6. Roll the dough into small balls or shape into round cutouts.
7. Arrange on the baking sheets and bake for 12 to 15 minutes, or until the bottoms are lightly golden.
8. While still warm, gently toss the cookies in the cinnamon-sugar mixture to coat fully.
9. Let cool completely and enjoy these melt-in-your-mouth treats.

Variations

• Add 1/2 tsp anise seed for a traditional biscochito flavor.
• Replace cinnamon-sugar coating with powdered sugar for more of a polvorón style.
• Add orange zest for a bright citrus note.
• Dip half the cookie in melted chocolate for a festive finish.
• Add chopped pecans or walnuts for extra richness.

Tips

• Make sure the butter is fully softened for the smoothest dough.
• Don’t overbake—these cookies should stay pale on top and just golden underneath.
• Toss gently in sugar while still warm so the coating sticks perfectly.
• Store in an airtight container to maintain their tender texture.
• Freeze the dough ahead of time for easy holiday baking.