5 from 4 votes
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Mexican Shortbread Cookies

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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!

A pile of Mexican shortbread cookies sitting on a white plate.

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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)

Collage of unbaked and baked Shortbread Cookies.
  1. Preheat the oven to 275 degrees.
  2. 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.
  3. Divide the dough in half and roll the dough between two silicone baking mats. Place the mats into the freezer for 20 minutes.
  4. Remove and use the cookie cutter to cut 12 cookies out of each cookie mat.
  5. Remove the scraps and sprinkle the sugar on top of the cookies. (Photo 1)
  6. Bake in the oven for 40 minutes.
  7. Remove and allow to cool completely. (Photo 2)
Mexican Shortbread Cookies spread out on a white platter.

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.

Mexican shortbread cookies leaning on the other shortbread cookies.

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

What are Hojarascas made of?

This is actually another type of Mexican shortbread cookie that is made with a topping of cinnamon and sugar.

Can you freeze Mexican shortbread cookies?

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.

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Stack of chocolate Shortbread Cookies.
5 from 4 votes

Mexican Shortbread Cookies


Author: Kim Schob
Course: Desserts
Cuisine: American, Mexican
Prep Time: 25 minutes
Cook Time: 40 minutes
Freezer 20 minutes
Total Time: 1 hour 25 minutes
Yields 24 cookies
This Mexican cookie recipe is a fun and delicious treat!

Ingredients 

  • 2 cups (250 g) flour
  • cups (57 ⅓ g) cocoa powder Hershey
  • 3 tsp ancho chili powder
  • 1 tsp ground cinnamon
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 1 cup (227 g) sweet cream butter unsalted and softened
  • cups (133 ⅓ g) sugar
  • 2 tsp pure vanilla extract
  • ¼ cup (50 g) 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

Calories: 143kcal (7%) Carbohydrates: 17g (6%) Protein: 2g (4%) Fat: 8g (12%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 20mg (7%) Sodium: 114mg (5%) Potassium: 56mg (2%) Fiber: 1g (4%) Sugar: 8g (9%) Vitamin A: 311IU (6%) Vitamin C: 1mg (1%) Calcium: 9mg (1%) Iron: 1mg (6%)

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