mexican sugar cookies recipe

Written ByJenny Smyth Posted on
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The Best mexican sugar cookies recipe

I’m so excited to share my favorite Mexican sugar cookies recipe with you all. I’ve been making these for years, and they’re always a hit with my family and friends.

The first time I had these cookies was at a friend’s house, and I was immediately hooked. They’re sweet, crumbly, and have just the right amount of spice from the cinnamon and anise.

I love how they smell like warm spices when they come out of the oven. My kids can’t get enough of them, and they’re perfect for snacking on the go or as a special treat after dinner.

The best part is that they’re incredibly easy to make and require only a few ingredients, making them perfect for busy weeknights or weekend baking projects. I’ve also found that these cookies freeze beautifully, so you can make a big batch and enjoy them all month long.

The key to making these cookies is to not overmix the dough, as this can result in tough cookies that don’t spread properly in the oven. I’ve also found that using high-quality ingredients like real butter and pure vanilla extract makes all the difference in the flavor of these cookies.

Whether you’re looking for a special treat or just want something easy to make for your family, these Mexican sugar cookies are sure to become a favorite in your household.

Mexican Sugar Cookies

4.6 from 774 votes

Mexican sugar cookies are a delightful treat with a crispy exterior and a soft, chewy interior. These cookies are flavored with anise seeds and topped with a sweet and tangy glaze.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 24Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp anise seeds
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract

For the Glaze

1 1/2 cups powdered sugar
1-2 tbsp orange juice
1 tsp orange zest

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Line a baking sheet with parchment paper and set aside.
3In a medium mixing bowl, combine flour, baking powder, salt, and anise seeds.
Set aside.
4In a separate large mixing bowl, cream together butter and granulated sugar using an electric mixer until light and fluffy.
5This should take about 2-3 minutes.
6Add eggs one at a time, mixing well after each addition.
7Stir in vanilla extract.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9The dough should be slightly sticky.
10On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
11Use cookie cutters to cut out shapes and place them on the prepared baking sheet, spacing them about 1 inch apart.
12Gather the scraps, re-roll, and cut out additional cookies until all the dough is used.
13Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
14Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
15While the cookies are cooling, prepare the glaze.
16In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth.
17If the glaze is too thick, add more orange juice, one teaspoon at a time, until desired consistency is reached.
18Once the cookies are completely cooled, drizzle the glaze over the top of each cookie, allowing it to drip down the sides.
19Let the glaze set for a few minutes before serving.
20Enjoy your delicious Mexican sugar cookies.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Electric mixer
Rolling pin
Cookie cutters

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a fun twist, you can add a few drops of food coloring to the glaze to make colorful cookies. Store any leftover cookies in an airtight container at room temperature for up to 5 days.

I always keep a stash of these delicious Mexican sugar cookies on hand for any occasion. Whether it’s a family gathering or just a snack attack, these tasty treats are always a winner.

And let’s not forget about their amazing shelf life – with proper storage, they’ll stay fresh for weeks! If you haven’t tried making these yet, what are you waiting for?

Give them a try today!

❓ Frequently Asked Questions About Mexican Sugar Cookies

Q: What is the origin of Mexican sugar cookies?

These cookies have their roots in traditional Mexican cuisine, where they were often made as a special treat for holidays and celebrations. They’re believed to have originated in the state of Puebla, where they were known as ‘rositas’ due to their delicate rose-like shape.

Q: What’s the difference between Mexican sugar cookies and other types of sugar cookies?

The main difference between these cookies and other types of sugar cookies is the use of anise seeds, which give them a unique flavor and aroma. Anise seeds have been used in Mexican baking for centuries and add a distinct licorice flavor that’s hard to find elsewhere.

Q: Can I make these cookies without anise seeds?

You can make these cookies without anise seeds if you prefer a different flavor profile. Simply omit the anise seeds from the recipe and proceed with the remaining ingredients.

Q: How do I store these cookies for later use?

These cookies freeze beautifully, so you can store them in an airtight container in the freezer for up to 2 months. To thaw, simply leave them at room temperature or thaw them in the microwave.

Q: Can I make these cookies gluten-free?

To make these cookies gluten-free, simply substitute the all-purpose flour with gluten-free flour and adjust the liquid content accordingly.

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