Mexican Sugar Cookies (Polvorones Rosas)

The perfect cookie to grab some coffee, sit down, and dunk. Mexican Sugar cookies are easy to make and great to make for your Cinco de Mayo celebration or family gatherings.

Tastes just like the Mexican cookies you get from a real Mexican bakery! If you like that taste you will love these cookies. Loaded with traditional baking ingredients like sugar, butter, and flour, these sugar cookies keep things simple, classic, and tasty. 

✽What's in Mexican Sugar Cookies (Polvorones Rosas)

All the ingredients you need for this recipe are probably in your pantry right now! 

Wet Ingredients

Salted Butter, salted and softened

Dry Ingredients

Sugar

Baking soda

All-purpose flour

Spices

Nutmeg

Allspice

Salt

Ground cinnamon

✽How to make Mexican Sugar Cookies 

•  Beat butter with sugar in a stand mixer at medium to high speed for 30 seconds. 

•  In a large bowl mix flour, baking soda, spices, and salt. Using a mixer (use the paddle attachment) add dry ingredients to the butter-sugar mixture and blend until the dough is pliable. 

•  The dough may be a little crumbly, knead the dough to hold it together.

• Divide the dough in half. Add a couple of drops of red food coloring and work into the dough with your hands until the desired color. Do the same with the second half of the dough using the yellow food coloring( or any color you want) **food coloring may dye hands. 

•  Shape dough into 1-inch balls. Roll balls in ½ cup of sugar (or cinnamon sugar). Place the balls 2 inches apart on parchment-lined cookie sheets and gently flatten them with the bottom of a glass jar.

• Bake in preheated oven for 13 to 15 minutes or until edges are lightly browned. Cool completely, and store in an airtight container or zip-lock gallon bag. 

•  Baked cookies can be frozen after cooling in an airtight container for up to 3 months.