Mexican Cinnamon Cookies

Mexican cinnamon cookies are tender cookies bursting with cinnamon flavor.

Mexican Cinnamon Cookies

Mexican cinnamon cookies are tender and delightful and will fill your house with the warm scent of cinnamon. If you like, you can add freshly ground nutmeg or even a dash of ground clove to the coating mixture to make the cookies even spicier. I have sometimes added a dash of cardamom or cocoa powder to the mixture to play with the flavor and, of course, ginger is always welcome during the holidays.

These cookies are so delightful that I suspect you will be baking a lot of them because they don't last long once your guests taste them. The longer the dough rests in the refrigerator, the better these cookies turn out, so you might want to make a batch or two and let the dough rest overnight. Bake them just before your guests arrive to infuse your home with a fabulous holiday aroma.

Ingredients

• 1 ½ sticks of butter
• ½ cup of sugar
• 3 ½ teaspoons ground cinnamon
• 2 egg yolks
• 1 ¾ cups all-purpose flour
• ¼ teaspoon salt
• 1 cup of sugar for coating

Instructions

1. Let the butter come to room temperature.
2. Once the butter is soft, cream the butter and sugar using your stand mixer.
3. Add 1 ½ teaspoons cinnamon.
4. Continue to beat the mixture.
5. Add the egg yolks, mix to combine.
6. Add the salt to the mixture.
7. Add the flour and beat until combined.
8. Turn the dough out onto your work surface and form into a disk about ½-inch thick.
9. Wrap with plastic wrap and let rest in your refrigerator for at least one hour.
10. Preheat oven to 350 degrees.
11. Line two cookie sheets with parchment paper.
12. Form the dough into ½-inch balls.
13. Place the dough balls on the lined cookie sheets.
14. Bake until pale golden brown, about 17 minutes.
15. Mix together 2 teaspoons of cinnamon and 1 cup of sugar.
16. When the cookies are cool enough to handle, roll each cookie in the sugar/cinnamon mixture.