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$2.21 RECIPE / $0.09 EACH

To compliment all of the spicy Mexican food I made this week (Fire Roasted Salsa & Chicken and Lime Soup), I needed something sweet.

I conducted a quick google search for “Mexican desserts” and found this tiny wedding cookie named Polvorones.

I actually remember having these cookies when I was a child but was always under the assumption that they were Italian cookies.

possibly because we decided the name was amusing to utter in an over-exaggerated Italian accent while running around the house with our mouths stuffed full of cookies. I guess we did that for a straight. My poor mum.

Food: Polvorones
Source: The Bossy Kitchen

I digress.

These tasty little crumbly cakes are somewhat similar to pie crust but a little cakier and a little crumblier. They are pretty essentially balls of butter, flour, and sugar flavored with a little touch of cinnamon and vanilla.

They crumble when you bite into them and then melt on your tongue. What more could you want?

I worked off of this recipe that I discovered on Allrecipes.com. I needed to add quite a bit more flour to get a dough that could be molded into balls.

So, I would suggest starting with 1.5 cups and adding 1/4 cup more at a time until the dough is dry enough for you to handle without them melting butter all over you and greasing up your hands.


Polvorones are dense, cinnamon-flavored shortbread cookies commonly known as Mexican Wedding Cookies.

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 24 cookies


  • 1 cup 2 sticks of butter ($1.41)
  • 1 cup powdered sugar, divided ($0.18)
  • 1 tsp vanilla extract ($0.30)
  • 2 cups flour ($0.17)
  • 2 tsp cinnamon, divided ($0.10)
  • 1/4 tsp salt ($0.05)


  1. Set the oven temperature to 350 degrees. Bring the butter to room temperature. Mix together 1/2 cup of powdered sugar and butter. Combine the butter and sugar until they have a “creamed” consistency and are thoroughly combined. You can use a mixer, a fork, and some elbow grease to blend the ingredients. Then add the vanilla extract.
  2. In a separate basin, add 1.5 cups of flour, 1 teaspoon of cinnamon, and a quarter teaspoon of salt. They should be thoroughly blended.
  3. Mix the flour mixture into the butter and sugar that have been creamed together. If the mixture remains too sticky to mold into balls with your hands, add an additional 1/4 cup of flour. After the initial 1.5 cups, I added approximately 1/2 to 3/4 cup more.
  4. Form 24 balls of uniform size from the dough (think ping pong balls). Combine the remaining 1/2 cup of powdered sugar and 1 teaspoon of cinnamon in a bowl, then coat each ball with the sugar mixture.
  5. Place the sugar-coated dough balls on a baking sheet and bake at 350 degrees for 15 to 20 minutes, or until a light golden brown hue has developed. Allow the cookies to cool before consuming for the best texture!


  • Serving: 1 Serving
  • Calories: 126.33 kcal
  • Carbohydrates: 13.15 g
  • Protein: 1.16 g
  • Fat: 7.77 g
  • Sodium: 85.76 mg
  • Fiber: 0.4 g


Food: Polvorones
Source: The Bossy Kitchen
  1. Combine the butter at room temperature and the powdered sugar in a bowl.
  2. Mix them as thoroughly as possible using a fork or a mixer. This is quite difficult to perform with cold butter, so allow it to soften.
  3. Combine 1.5 cups of flour, 1/4 teaspoon of salt, and 1 teaspoon of cinnamon in a separate basin. Stir until they are thoroughly mixed.
  4. Combine the butter mixture with the flour mixture. The outcome should be dense dough. If it is still too soft and sticky to pick up and roll into a ball, add 1/4 cup of flour at a time until you can manipulate it with your hands. If the butter was extremely warm, to begin with, you can refrigerate the bowl to make it more solid.
  5. Roll the dough into twenty-four balls of ping-pong size. Combine 1 cup of powdered sugar and 1 teaspoon of cinnamon, then roll the balls in the mixture.
  6. Bake the sugar-coated balls at 350 degrees for 15 to 20 minutes, or until they are golden brown.
  7. When completed, they will have a light golden brown hue, and the sugar coating will have a somewhat cracked appearance. Allow cooling before consuming!