Mexican Cinnamon Cookies
User Reviews
5
Mexican Cinnamon Cookies
Description
The recipe for Mexican Cinnamon Cookies starts with whipping egg whites to stiff peaks, which are then folded into a creamed mixture of shortening, butter, sugar, and dry ingredients including flour, baking powder, and cinnamon. This technique lightens the dough, creating a soft and tender cookie body. The dough is rolled into small balls spaced on a parchment-lined baking sheet and baked at 375°F until edges are set and just lightly browned. After cooling briefly on the baking sheet, cookies are rolled in a mixture of sugar and cinnamon for a final sweet and spicy coating.
These cookies feature the warm flavor of ground cinnamon both inside the dough and as a finishing touch, making them suitable for holiday baking or any occasion when a sweet, spiced cookie is desired. The combination of shortening and butter contributes to a tender crumb with subtle richness. The light, whipped egg white folding adds air and lift to the texture, avoiding heaviness.
Serve the cookies with coffee or hot chocolate to complement the cinnamon flavor. They store well in an airtight container for several days and maintain their delicate texture when cooled properly. The cookies make a nice addition to cookie platters or holiday dessert trays.
Ingredients
- 1 large egg , room temperature, separated
- 1 cup shortening
- 1 cup butter softened, unsalted
- 3/4 cup sugar
- 4 cups flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/8 teaspoon salt
To Finish:
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 375 degrees and line baking sheets with parchment paper.
- Separate the egg white (discard or reserve the yolk for another recipe). Add to your stand mixer and beat to stiff peaks on high speed.
- Gently scrape whipped egg whites out of stand mixer into a mixing bowl.
- To your stand mixer, add the shortening, butter, and sugar, and cream until light and fluffy.
- Sift together flour, baking powder, cinnamon, and salt. Add to the stand mixer on the lowest speed setting until just combined.
- Fold in the beaten egg white until just combined.
- Roll into 1" balls and place two inches apart on the baking sheet.
- Bake for 11-13 minutes.
- Add remaining sugar and cinnamon to a bowl and mix.
- Let cookies sit 5 minutes on the baking sheet to cool then coat in the cinnamon-sugar mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 17mg | 1% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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