Polvorones Recipe (mexican cookies)

Prepare these polvorones at home and enjoy them with a delicious café de olla in a very Mexican style. These yummy treats are similar in texture to a pie crust, something between a cake and a cookie.

Our recipe is very easy to make and you don’t need special ingredients or fancy utensils. Also, the dough is very versatile and you can make them in various shapes. Don’t miss the video below where we show you how!

Mexican polvorones served with café de olla.

What are polvorones?

Polvorones are a Mexican sweet bread very similar to a cookie. They are sold in all Mexican bakeries and come in many flavors, colors, and shapes. There are round, star-shaped, rhombus and even square.

These delicious cookies are a gift that The Spanish Conquest brought to Mexico, when the spaniards introduced their delicious pastries, adapting it to the uses, ingredients and customs of the Aztec country.

A polvorón break in 3 parts to show the texture inside.

Thus, while Spanish polvorones recipe is noted by adding ground almonds in its preparation, in the mexican recipe this is not always the case. Another difference is the use of lard or shortening in the Mexican version instead of butter as in the Spanish cookies. I like to make mines using both so I won’t miss the flavour of any of them.

The variations

In Mexico we can find polvorones of different flavors, for example cinnamon, orange, lemon, vanilla, chocolate and even anise. We also find them in different shapes; watch the video where we show you how to make some of those then you decide which one to make.

Polvorones are perfect to enjoy with a café de olla or atole in the morning or in the afternoon as a snack, maybe spreading some cajeta on top!

I have to confess that when I was living in Mexico they were absolutely not one of my favorite’s sweet breads. But as you know, when you go away from your country, many things are missed, even if they weren’t before a part of your life. Polvorones are now one of my favorite Mexican sweets along with elote ice cream.

And here I am, sharing with you my simple recipe. Even if you do not have an electric mixer, you can still do it by hand since it will only take a little more time, but the effort will for sure pay off when you’ll be enjoying a crumbling, warm, delicious homemade polvorón.

Mexican cookies on a cooling rack.

The Recipe (step by step)

Place the butter and shortening in the stand mixer bowl, add the sugar and beat at high speed for 5 minutes or until achieving a smooth and fluffy cream. Add the egg, the orange zest and the vanilla, beat for 2-3 more minutes to combine.

Showing creamy butter texture with a spatula.

Sift the flour together with baking powder and baking soda. Remove the whisk attachment and put the paddles. Add a cup of flour and mix to integrate the ingredients, add the rest of the flour one cup at a time until everything is combined.

The dough on a mixer bowl.

Form a ball, wrap it with cling film and place it in the refrigerator for 30 minutes.

Dough ball on a marble surface,

Make the cookies

Remove the dough from fridge and divide it in two portions. Wrap one of the portions and keep it in the refrigerator while working with the other.

With a rolling pin roll the dough into a large circle about 1/3 inch (0,80cm) thick.

The dough rolled on a marble surface.

Cut circles about 3,60″ (9cm). Use a cookie cutter or the edge of a small bowl.

Cutting the dough in circles.

If you want to decor them with a little circle in the middle you can use a small cookie cutter or the tip of a clean glass bottle.

Decorating cookies with a bottle tip.

How to make the gendarmes/elotitos

Divide the dough into 12-14 portions of the same weight.

Form a cylinder with a portion of the dough, give it an elongated shape with your hands and flatten it with your palms. Use a fork to make the stripes on top.

A 4 photo collage showing how to make

For the rustic edges

If you want your polvorones to have unformed-rustic edges, do not knead the dough too much. As you take it off the refrigerator, make the portions and use the palm of your hands or the bottom of a heavy plate to flatten them and make the edges uneven.

Flattening cookies with a plate.

Bake

Place the cookies on a baking sheet. If you want, you can make a mixture of 1 egg + 1 tablespoon of cream and use this to brush the top of the cookies, but this is optional.

Unbaked polvorones on a baking tray.

Bake at 370°F (180°C) for about 20 minutes or until polvorones start to brown on the edges. Take them out of the oven and very carefully place them on a cooling rack.

Baked polvorones on a cooling rack.

Once polvorones have cooled enough, you can roll them on icing sugar or brush them with melted butter and then roll them on regular sugar. Or you can simply enjoy them as they have come out of the oven.

Recipe notes

  • If you want some chocolate flavored polvorones, remove a portion of the dough (for example 1/3) and add two tablespoons of cocoa powder, knead until the chocolate is well integrated into the dough.
  • It is important to not skip the resting time in the refrigerator as this allows the dough to take on a more compact texture that will be better to handle and make the polvorones.
  • When transferring the cookies from the oven to the cooling rack, be very careful because they’re very fragile and could break easily.

How to store

Once the polvorones are at room temperature, you can put them in a container with a lid and leave them in the kitchen. They keep for about a week.

If you want to freeze them, wrap them individually in cling film or place them into a freeze-proof container.

Watch How To Make

HUNGRY FOR MORE? – Try our Mexican Coyotas cookies recipe or enjoy our Cortadillos cake for merienda.

Polvorones recipe (mexican cookies)

Prepare these polvorones recipe at home and enjoy them with a delicious café de ollain a very mexican style. These yummy treats are similar in texture to a pie crust, something between a cake and a cookie.
PREP 30 minutes
COOK 20 minutes
TOTAL 1 hour 20 minutes
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Servings: 14 cookies
Author: Maricruz

Ingredients 

  • 3 ⅓ cups all purpose flour
  • cup sugar
  • cup butter (softened)
  • ½ cup shortening (softened)
  • 1 egg
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp orange zest

optional

  • 1 egg
  • 1 tsp cream (or milk)
  • icing sugar

Instructions

Make the dough

  • Place the butter and shortening in the stand mixer bowl, add the sugar and beat at high speed for 5 minutes or until you'll have a smooth and fluffy cream.
  • Add the egg, the orange zest and the vanilla, beat for 2-3 more minutes to combine.
  • Sift the flour together with baking powder and baking soda. Remove the whisk attachment and put the paddles.
  • Add a cup of flour and mix to integrate the ingredients, add the rest of the flour one cup at a time until everything is combined (read note 1).
  • Form a ball, wrap it with cling film and place it in the refrigerator for 30 minutes.

Make the cookies

  • Remove the dough from fridge and divide it in two portions. Wrap one of the portions and keep it in the refrigerator while working with the other.
  • With a rolling pin roll the dough into a large circle about ⅓ inch (0,80cm) thick.
  • Cut circles about 3,60″ (9cm). Use a cookie cutter or the edge of a small bowl (read notes 3, 4 and 5).

Bake

  • Place the polvorones on a baking sheet. If you want, you can make a mixture of 1 egg + 1 tablespoon of cream and use this to brush the top of the cookies, but this is optional.
  • Bake at 370°F (180°C) for about 20 minutes or until polvorones start to brown on the edges. Take them out of the oven and very carefully place them on a cooling rack.
  • Once the polvorones have cooled enough, you can roll them on icing sugar or brush them with melted butter and then roll them on regular sugar. Or just enjoy as they are.

notes

  1. If you want some chocolate flavored polvorones, remove a portion of the dough (for example 1/3) and add two tablespoons of cocoa powder, knead until the chocolate is well integrated into the dough.
  2. It is important to not skip the resting time in the refrigerator as this allows the dough to take on a more compact texture that will be better to handle and make the polvorones.
  3. If you want to decor them with a little circle in the middle you can use a small cookie cutter or the tip of a clean glass bottle.
  4. To make the “gendarmes/elotitos”: Divide the dough into 12-14 portions of the same weight. Form a cylinder with a portion of the dough, give it an elongated shape with your hands and flatten it with your palms. Use a fork to make the stripes on top.
  5. If you want your polvorones to have unformed-rustic edges, do not knead the dough too much. As you take it off the refrigerator, make the portions and use the palm of your hands or the bottom of a heavy plate to flatten them and make the edges uneven.
  6. When transferring the polvorones from the oven to the cooling rack, be very careful because they’re very fragile and could break easily.
  7.  
Nutrition
Calories: 210kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 122mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
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