These Mexican Cinnamon Cookies are light, airy, and crisp treats infused with rich vanilla and cinnamon flavors. Resembling traditional shortbread, they achieve a delightful texture by using shortening instead of butter, allowing the warm spice to shine through. Perfect for pairing with coffee or as an anytime snack, these cookies are a testament to simple ingredients creating exceptional taste.
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Mexican cinnamon cookies go by many names and have countless variations, but this particular recipe has been a cherished favorite for years. A staple in my mom’s home and now in mine, these cookies hold a special place in our family traditions. I’m so grateful to share them with loved ones—and now, with all of you! I also recommend trying my other Mexican Cinnamon Sugar Shortbread Cookies recipe!
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Why You Will Love These Mexican Cinnamon Cookies
Originally shared by my mama, this recipe holds a special place in my heart. Growing up, my mom worked two jobs, so I didn’t see her often, but I always remembered finding this handwritten recipe tucked away in a kitchen drawer—written years before she was married with kids.
Tested and Approved. By so many people! This Mexican cookie recipe cookie is light, airy and crispy. Since it is made with shortening vs butter, it has a crispier texture but that lack of flavoring from using butter allows the cinnamon flavor to shine through.
So Easy To Make! This cinnamon cookie comes together within 30 to 45 minutes, and they are so very soft and full of flavor.
Perfect For Gifting! These are perfect cookies to gift during the Christmas season, Cinco De Mayo, or for family get togethers. Who wouldn't love a delicious batch of cookies anyway?
If you love a cookie full of spice then I highly recommend trying my Apple Pie Cookie, Mexican Hot Chocolate Cookies or my Mexican Hot Chocolate Brownies! All use cinnamon, and the warm cookies are perfectly paired with coffee or hot chocolate!
Ingredients
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.
Mexican Vanilla. I use Mexican vanilla from Nielsen Massey in this recipe. Mexican vanilla typically undergoes a different harvesting process than other vanillas. You may substitute with vanilla extract.
Cinnamon. We use cinnamon within the cookie, and also as part of the cinnamon sugar coating for after it is baked.
Shortening. No butter here - only shortening. Such a crucial ingredient because shortening is what helps this cookie maintain its tall structure but still produce a very soft and crisp cookie. If you prefer to use butter then I recommend making my Cinnamon Shortbread Cookie.
Sugar. We use a one cup sugar in this recipe for baking the cookies, plus another ½ cup for the cinnamon mixture.
Pre-Baking Tips
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Spoon and Level Flour. If you do not have a kitchen scale, then spoon and level your flour to ensure you are not adding too much.
Heat shortening prior to mixing. Microwave for 15 to 20 seconds to help allow the sugar and shortening to mix much easier.
Use 2 tablespoon ice cream scoop to scoop up some dough, and then gently press into the cookie scoop before removing. This will help pull the dough together better and eliminate any air pockets.
Coat cookie with cinnamon sugar mixture before and after baking. The cinnamon is the true star of this recipe so we really want it to shine. Applying the two coats is what will help to elevate the flavor of the cookie.
Let's Make Mexican Cinnamon Cookies
This recipe to make Galletas de Canela uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
Step 1: Prepare cinnamon sugar coating in a small bowl by combining ingredients and whisking. Set aside.
Step 2: Place shortening in heat safe bowl, and microwave between 15 to 20 seconds. Add sugar and vanilla and whisk until well combined. Use rubber spatula to scrape down bowl.
Hot Tip! Microwaving the vegetable shortening for just a few seconds will help make it more pliable when mixing!
Step 3: Add egg and whisk well.
Step 4: In a separate bowl, sift all purpose flour, cinnamon, baking powder, baking soda and fine sea salt. Add to wet ingredients.
Step 5: Add dry ingredients to wet ingredients. Use rubber spatula to fold together.
Step 6: Use 2 tablespoon ice cream to scoop dough. Use fingers to gently press dough into scoop, and remove from scoop.
Hot Tip! If the dough is too crumbly, add 1-2 tablespoons of milk to help bring the dough together. Also, use your hands to help knead the dough until well combined.
Step 7: Place dough into cinnamon sugar and roll to evenly coat entire cookie.
Step 8: Place 5 to 6 on baking sheet at least 2" apart. Bake at 350 F for 13 to 14 minutes, or until you see browning along the bottoms. Remove from oven and place on wire rack to cool.
Step 9: Allow cookies to cool a few minutes before coating in the cinnamon sugar. Coat bottom and top evenly.
FAQ's
This particular recipe only works with shortening. However, you can make my Cinnamon Shortbread Cookie which does use butter and is very good too!
It could be too much flour, or not creaming shortening and sugar enough to produce airy mixture. I recommend using a kitchen scale to weigh ingredients vs. volume measurements to ensure a more accurate result.
No, you do not. This is entirely optional and is only meant to enhance the cinnamon flavor further.
If you find the dough is dry and crumbly, add 1 - 2 tablespoons of milk to help pull dough together.
Storage
Storage. After baking you can store in ziplock bags or airtight container for up to 5 days.
Freezing Prior To Baking. Follow steps up until baking. Place in refrigerator for about 15 minutes to cool, wrap in plastic wrap and then place in freezer safe ziplock bag. Freeze for up to 3 months. When ready to bake, remove from freezer and allow to sit on counter for about 30 minutes before proceeding to follow baking instructions.
Freezing After Baking. Once cookies have cooled completely, place in freezer safe ziplock bag or airtight container and place in freezer. They can remain frozen for up to 3 months. When ready to eat, remove bag from freezer and allow to come to room temperature without opening bag.
More Cookie Recipes To Enjoy
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Mexican Cinnamon Cookies Recipe (Galletas de Canela)
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Equipment
- kitchen scale optional but recommended
- 2 tbsp ice cream/cookie scoop
- rubber spatula
- heat safe mixing bowls
- parchment paper
- mixer with whisk attachment
Ingredients
Ingredients
- 2 ¾ cup all purpose flour
- 1 cup shortening
- 1 cup sugar
- 1 ea large egg room temperature
- 1 tbsp mexican vanilla or pure vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine sea salt
Cinnamon Sugar Coating
- ½ cup sugar
- 1 ¼ tsp ground cinnamon
Instructions
- Preheat oven to 350 F.
- Prepare cinnamon sugar coating in a small bowl by combining ingredients and whisking. Set aside.½ cup sugar, 1 ¼ tsp ground cinnamon
- Place shortening in heat safe bowl, and microwave between 15 to 20 seconds. Add sugar and vanilla and whisk until well combined. Use rubber spatula to scrape down bowl.1 cup shortening
- Add egg and whisk well.1 ea large egg
- In a separate bowl, sift all purpose flour, cinnamon, baking powder, baking soda and fine sea salt. Add to wet ingredients.2 ¾ cup all purpose flour, 1 tsp ground cinnamon, 1 tsp baking powder, ¼ tsp baking soda, ½ tsp fine sea salt
- Add dry ingredients to wet ingredients. Use rubber spatula to fold together.
- Use 2 tablespoon ice cream to scoop dough. Use fingers to gently press dough into scoop, and remove from scoop.
- Place dough into cinnamon sugar and roll to evenly coat entire cookie.
- Place 5 to 6 on baking sheet at least 2" apart. Bake at 350 F for 13 to 14 minutes, or until you see browning along the bottoms. Remove from oven and place on wire rack to cool.
- Allow cookies to cool a few minutes before coating in the cinnamon sugar. Coat bottom and top evenly.
Notes
- Kitchen scale is recommended. While I do share the volume measurements, I always will recommend a kitchen scale.
- Measuring Dry Ingredients should always be done using the spoon and level method if you are not using a kitchen scale. Too much flour will quickly cause issues when mixing your dough, and result in a tougher cookie.
- Hot Tip! Microwaving the vegetable shortening for just a few seconds will help make it more pliable when mixing!
- Hot Tip! If the dough is too crumbly, add 1-2 tablespoons of milk to help bring the dough together. Also, use your hands to help knead the dough until well combined.
- Use 2 tablespoon ice cream scoop to scoop up some dough, and then gently press into the cookie scoop before removing. This will help pull the dough together better and eliminate any air pockets.
- Coat cookie with cinnamon sugar before and after baking. The cinnamon is the true star of this recipe so we really want it to shine. Applying the two coats is what will help to elevate the flavor of the cookie.
Jane Pennell says
The dough was really dry. Tastes good.And I had to flatten cookies out. Probably not make again or less flour
Sharon Alvarenga says
Hi Jane! I appreciate your feedback, and used it to update the recipe to share 2 things. 1) clearer instructions on how to make the recipe to ensure it does not turn out dry by using too much flour or improper mixing. 2) this cookie is meant to be crispy and lack some moisture usually found in other recipes because we use shortening. The use of shortening is important because it removes the flavor (and moisture!) we usually find in butter and instead allows the cinnamon to shine through.
Thank you for taking the time to share your thoughts, and I hope you can revisit this updated recipe and find it to be easier to follow and achieve the intended crispy, cinnamon packed cookie it is intended to be.
x, Sharon
Mikayla says
I made these for a cafeteria dessert special for the hospital I work at and we ran out of shortening so I substituted margarine and OMG. So good. I was so pleased and people loved them.
Brieta M Robbins says
I have made these several times, always had great success, people love them. I do use 1/2 c butter & 1/2 c shortening plus sometimes (when I know it's all adults) I add 1/8 t. cayenne pepper. But made them today using Stevia sugar, DON'T DO THAT, Dry not flavorfully at all, crumbly. From now on will for sure use regular Sugar. Just made them yesterday to take to a carry-in and they were great thankfully, used Sugar. These made today will be for family so kids & hubby will eat them. But won't sub ever again.
Sharon Alvarenga says
Thank you Brieta! Glad you love the recipe. And I love the idea of adding cayenne pepper for the added kick!