Galletas de canela (or canelitas) are classic Mexican cinnamon sugar cookies that are light, crisp, and full of warm cinnamon flavor. They melt in your mouth and are perfect with coffee, milk, or tea.
If you’ve been looking for an easy Mexican cookie to bake at home, this recipe is simple, comforting, and made with everyday ingredients you probably already have in your kitchen.
Fresh out of the oven and rolled in cinnamon sugar, they’re the kind of cookie that disappears fast… especially when served with cafe de olla.
Ingredients
- All-purpose flour
- Muscovado sugar (gives the cookies their deeper caramel color and richer flavor)
- Unsalted butter (softened)
- Egg
- Vanilla extract
- Baking powder
- Salt
- Granulated sugar + Ground cinnamon (for coating)
How to Make Galletas de Canela or Canelitas
Start by adding the softened butter and muscovado sugar to a large mixing bowl. Beat the butter and sugar until the mixture looks fluffy, and a little airy.
Crack in the egg and mix again until it’s completely blended.
It should feel soft and creamy. Take your time with this part; it’s what gives the cookies that delicate crumb.
Add the flour, ground cinnamon, and just a pinch of salt.
Add the dry ingredients to the butter mixture little by little, mixing until everything comes together.
The dough will turn soft and smooth as you go, it should feel easy to work with and not sticky at all.
Divide the dough into two portions. Place each portion between two big sheets of parchment paper and roll it out until it’s about ¼ inch thick.
Once both sheets are rolled out, slide them onto a baking sheet or a tray and pop them into the fridge for 30 minutes.
This rest time helps the dough firm up so the cookies hold their shape when you cut them, especially important for that classic round, slightly dented shape we love in canelitas.
While the dough chills, preheat your oven to 350°F (175°C).
When the dough is cold and easy to handle, peel off the top layer of parchment and cut out circles about 2 inches wide.
Use a knife or spatula to make small cuts on the cookies, creating a grid-like pattern. This gives them their traditional canelitas look.
Transfer them gently onto a lined baking sheet, leaving a little space between each one.
Bake the cookies for 13–15 minutes, or just until the edges turn a soft golden color.
Now for the best part: as soon as they come out of the oven, carefully roll the warm cookies in a mixture of sugar and cinnamon.
They’ll be delicate at this stage, so handle them gently. The warmth helps the coating stick beautifully and gives the cookies that nostalgic sparkle.
Place the Galletas de Canela on a wire rack to cool completely. They’ll crisp up a bit as they cool, but honestly, eating one while it’s still warm is a whole experience on its own.
Baking Tips & Notes
- If you want that classic look, roll the dough evenly so the cookies bake at the same speed and stay nicely round.
- Using parchment keeps the dough smooth and prevents sticking, plus you don’t need extra flour that could dry out the cookies.
- Try to cut the cookies while the dough is still nice and cold; they come out so much cleaner this way.
- Keep an eye on the oven and pull the cookies out as soon as the edges start turning golden. That’s when they stay crisp but not dry.
- Let the cookies cool completely before storing; they always crisp up more once they’ve had a chance to rest.
- If you can find Mexican canela, use it! It gives the cookies a softer, more nostalgic cinnamon flavor. And if you’re curious, muscovado sugar is what gives these galletas de canela their deeper color and richer flavor.
Enjoy With
These galletas de canela are perfect with cozy drinks, especially on quiet mornings or lazy afternoons. At home I love pairing them with:
Keeping Your Galletas Perfect
Galletas de canela keep really well, and you’ll always “accidentally” grab one when you walk through the kitchen!
Just place them in an airtight container once they’re completely cool. They stay crisp and delicious for up to two weeks at room temperature.
If your house gets humid, add a small piece of paper towel or bread inside the container, it helps keep them dry and crunchy.
More Cookies Recipes
Canelitas or Galletas de Canela
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar (+ more for coating)
- â…” cup unsalted butter
- 1 medium egg
- 1 Tablespoon ground cinnamon (+ more for coating)
Instructions
- Add the softened butter and sugar to a mixing bowl and beat until light and creamy.
- Mix in the egg until fully combined.
- In a separate bowl, whisk together the flour, ground cinnamon, and a pinch of salt.
- Add the dry ingredients to the butter mixture in batches, mixing just until a soft, non-sticky dough forms.
- Switch to your hands if needed to bring the dough together.
- Divide the dough into two portions. Place each one between two large sheets of parchment paper and roll it out to about ¼ inch thick.
- Refrigerate the rolled dough for about 30 minutes, or until firm enough to cut easily.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cut the dough into circles about 3 inches wide. Use a knife or spatula to make small lines across each cookie, creating a grid pattern.
- Carefully transfer the cookies to the prepared baking sheet and bake for 20-25 minutes, or until the edges are lightly golden.
- Remove from the oven and, while the cookies are still warm, gently roll them in the cinnamon-sugar coating.
- Transfer to a wire rack and let them cool completely.
Notes
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Roll the dough between sheets of parchment paper to prevent sticking and avoid adding extra flour.
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If the dough is firm and easy to cut, you can work with it right away. If it feels too soft, refrigerate it for 30 minutes before cutting.
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Remove the cookies when the edges just start turning golden. They’ll become crispier as they cool.
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Mexican canela gives these cookies a lovely, familiar cinnamon flavor.
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Muscovado sugar gives galletas de canela their deeper color and richer flavor, but you can substitute with brown sugar if you want.
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Let the cookies cool completely before storing them in an airtight container to keep them crisp.
