Mexican Shortbread Cookies
These Mexican Shortbread Cookies are literally the best. When it comes to delicious cookies with a nice crunch, this traditional recipe is one that you’ll love and adore. There’s a reason that this is a favorite to keep in stock at Mexican bakeries!
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The flavor of these Mexican wedding cookies is like a combination of sugar cookie meets chocolate chip cookies, with a little bit of heat! Fill up your cookie jars because you’re going to want to keep this cookie recipe stocked and ready to enjoy.
Step-by-step instructions plus images see below!
Why You’ll Love These Mexican Chocolate Shortbread Cookies
- You’ll love the crumbly texture once you bite into the cookies
- They’re quick and easy to make a double batch (they’re perfect for enjoying your morning coffee or for making a sweet treat for Cinco de Mayo!)
- Quick and easy to make for simple pleasure and treat to your sweet tooth
If you love cookies, you’re going to love my Homemade Brookies Cookies Recipe! So much sweetness in every single bite!
Ingredients
- Flour – All-purpose flour.
- Hershey cocoa powder – Gives that dark coloring and a hint of sweetness.
- Ancho chile powder – A nice little bit of heat!
- Ground cinnamon
- Kosher salt
- Ground black pepper
- Butter – Room temperature, softened
- Sugar – White, granulated
- Extract – Pure vanilla
- Sugar to sprinkle on top of cookies
How to Make Mexican Wedding Cookies (step-by-step)
- Preheat the oven to 275 degrees.
- Using a medium bowl, whisk the flour, cocoa, chile powder, cinnamon, salt, and black pepper. Using a standing mixer, beat the butter, sugar, and vanilla until combined and creamy. Gradually beat the dry ingredients into the wet until a dough forms.
- Divide the dough in half and roll the dough between two silicone baking mats. Place the mats into the freezer for 20 minutes.
- Remove and use the cookie cutter to cut 12 cookies out of each cookie mat.
- Remove the scraps and sprinkle the sugar on top of the cookies. (Photo 1)
- Bake in the oven for 40 minutes.
- Remove and allow to cool completely. (Photo 2)
Storing Leftovers
To keep the cookies fresh, you’ll want to store them in an airtight container. You can keep them stored at room temperature without issue.
Tips
Make sure that you pay attention to the baking time for these cookies. They will harden up more as they cool down, so don’t expect them to be firm right up when you take them out of the oven.
Substitutions and Additions
Add a powdered sugar topping! This is a great way to add some sweetness without having to do a ton of work.
Leave out the ancho chili powder! If you’re not a fan of heat, just leave it out. It’s as simple as that!
Frequently Asked Questions
This is actually another type of Mexican shortbread cookie that is made with a topping of cinnamon and sugar.
You can! Just let them cool down all the way and then add them to the freezer. They should stay fine for up to 2 months.
Mexican Shortbread Cookies
Equipment
- Fluted Round Cookie Cutter 3 Inch
Ingredients
- 2 cups flour
- ⅔ cups cocoa powder Hershey
- 3 tsp ancho chili powder
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 1 cup sweet cream butter unsalted and softened
- ⅔ cups sugar
- 2 tsp pure vanilla extract
- ¼ cup sugar to sprinke on top
Instructions
- Preheat the oven to 275 degrees.
- Using a medium bowl, whisk the flour, cocoa, chile powder, cinnamon, salt and black pepper.
- Using a standing mixer, beat the butter, sugar and vanilla until combined and creamy.
- Gradually beat in the dry ingredients into the wet until a dough forms.
- Divide the dough in half and roll the dough between two silicone baking mats.
- Place the mats into the freezer for 20 minutes.
- Remove and use the cookie cutter to cut out 12 cookies out of each cookie mat.
- Remove the scraps and sprinkle the sugar on top of the cookies.
- Bake in the oven for 40 minutes.
- Remove and allow to cool completely.
- Devour!
Nutrition Information
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I made these Mexican shortbread cookies and they were such a nice little treat with a cup of coffee. I’ll be making them again.
I don’t know about you, but I have trouble not eating the entire batch myself.
These Mexican shortbread cookies turned out so buttery and delicious! They’re perfectly tender with just the right amount of sweetness. Such a simple little treat that’s hard to stop eating!
I agree they are so hard to stop eating, sometimes I want to eat the entire batch by myself.
This mexican shortbread cookies are so delicious, thanks for sharing, I am going to make a big batch now.
Be careful making a big batch, you might just eat the whole thing.
These had such a nice crisp texture with that classic buttery shortbread flavor. I loved how simple they were but still felt really special.
That buttery shortbread flavor is so delicious!
Never had Mexican shortbread cookies before but wow, I’m so glad I made these. Who knew I’d love the cocoa and chili so much? Great recipe, thank you!
The chili really adds such a special touch to these cookies.
Enjoyed these so much!