Griddle Cookies
Every time I bake these cookies, I think of my childhood friend Leonor, and the one day back in 6th grade when we decided to bake these cookies at her house. We were both making the cookies on the stovetop, and her little brother insisted on having one before we were done making the whole batch. When we told him that he couldn’t have one until all of them were ready, he started crying out loud, yelling: “no one is denied a cookie!” He kept wailing and saying that phrase over and over, and eventually, my friend and I got annoyed and decided to give him a cookie. And now, you know that according to any child: no one is denied a cookie.
These cookies are really easy to make, and as soon as they’re out of the griddle, they’ll somehow disappear. My son absolutely loves these, as they make an excellent sweet snack for an afternoon coffee or tea. The dough is easy to work with, and you can add other ingredients to create new flavors (Use your imagination!).
There’s an endless number of griddle cookies in Mexico, all commonly called “gorditas” (fatty ones). Some make them with corn flour, while others choose to use wheat flour. The choice of fat used in the gorditas also depends on the cook and the region of the country. The choices are diverse, including butter, lard, margarine, heavy cream, and even suet (beef fat). Griddle cookies can be made very thin and crispy, or soft and thick. The best part is that after you make them, they can be stored for several days, just like any other cookie.
How to make Griddle Cookies
DIRECTIONS: 
- Heat the water and the cinnamon stick in a small saucepan over medium-high heat. When it starts boiling, reduce the heat to low, about 6-8 minutes. Remove from heat, and discard the cinnamon stick. Cool to room temperature. (Please check the ingredients list below)
- Combine flour and sugar in a bowl. Add the shortening in small pieces, mix the shortening with the flour/sugar mix until it resembles coarse crumbs.
- Slowly add the cinnamon tea over the mixture, tablespoon by tablespoon, and knead the dough until it sticks together.
- Wrap the dough in plastic and refrigerate for at least 30 minutes. When ready to make, let the dough sit on the counter for about 10 minutes.
- Heat the griddle or comal to medium heat. Divide the dough into small balls of about 1.15 oz/30grs. Keep covered with a plastic wrap. Line your tortilla press with 2 pieces of plastic cut to fit the size of the tortilla press.
- Place one piece of dough between the 2 plastic pieces and gently press the tortilla press’s handle to flatten the dough. Remove the piece of plastic covering the dough and lift the cookie using the piece of plastic at the bottom. Flip the plastic to place the cookie over the palm of your hand.
- Place onto the griddle and cook about 1 minute on each side. Depending on how thick you make your cookies, the cooking time will vary, up to 1-1/2 to 2 minutes per side.
- Carefully remove the cookie and move to a plate lined with a kitchen/tea towel. Wait until cookies are cool and crispy to eat.
Griddle Cookies
These cookies are really easy to make, and as soon as they’re out of the griddle, they’ll somehow disappear. My son absolutely loves these, as they make an excellent sweet snack for an afternoon coffee or tea. The dough is easy to work with, and you can add other ingredients.
Category dish type:
Breads
Cuisine:
Mexican
Servings: 20 Gorditas
Ingredients
For the Cinnamon tea:
- 1 cup of water
- ½ stick of cinnamon
For the dough:
- 2 Cups all purpose flour
- ½ cup sugar
- ¾ cup shortening
- 6 Tablespoons of cinnamon tea*
Instructions
-
Heat the water and the cinnamon stick in a small saucepan over medium-high heat. When it starts boiling, reduce the heat to low and keep simmering until the water starts changing to a very light caramel color, about 6-8 minutes. Remove from heat, and discard the cinnamon stick. Cool to room temperature.
-
Combine flour and sugar in a bowl. Add the shortening in small pieces over the flour-sugar mix. With your hands, mix the shortening with the flour/sugar mix until it resembles coarse crumbs.
-
Slowly add the cinnamon tea over the mixture, tablespoon by tablespoon, and knead the dough until it sticks together. If the dough does not come together, stir in a little bit more of cinnamon tea, one teaspoon at time, until the dough comes together.
-
Wrap the dough in plastic and refrigerate for at least 30 minutes**. (See Note above) This step helps develop the gluten, and it will be easier to form the circles. When ready to make, let the dough sit on the counter for about 10 minutes. (The dough keeps very well in the fridge for about 2 days, or it can be frozen for up to 1 month.)
-
Heat the griddle or comal to medium heat. Divide the dough into small balls of about 1.15 oz/30grs. Keep covered with a plastic wrap. Line your tortilla press with 2 pieces of plastic cut to fit the size of the tortilla press. If you don’t have a tortilla press, you can use a heavy glass pie dish to press the dough and form the cookies.
-
Place one piece of dough between the 2 plastic pieces and gently press the tortilla press’s handle to flatten the dough. Remove the piece of plastic covering the dough and lift the cookie using the piece of plastic at the bottom. Flip the plastic to place the cookie over the palm of your hand.
-
Place onto the griddle and cook about 1 minute on each side. Be very careful while flipping the cookies, as they are very fragile. You can use a thin spatula to do this step. Depending on how thick you make your cookies, the cooking time will vary, up to 1-1/2 to 2 minutes per side.
-
Carefully remove the cookie and move to a plate lined with a kitchen/tea towel. Repeat the process with the rest of the dough. Wait until cookies are cool and crispy to eat. You can store the cookies in a plastic bag in the refrigerator for up to a week.
Recipe Notes
*Not everyone makes them using cinnamon tea, this is just the way my mom makes them. You can use plain warm water if you prefer to do so.
**I usually start making the gorditas right away, but it is easier to work the dough once it has rested for at least 30 minutes.
¡Buen provecho!
Mely,
More recipes:
Se me antojaron Mely! Esta temporada no he hecho gorditas. Manos a la obra!
When you say to add shortening, can I use lard?
Hello yomiyomes,
yes, you can use butter, lard and even margarine. The texture will change depending of the type of fat, but they will still takes great!
Okay great! Thank you. My mom has made those out of piloncillo and they are amazing! It has been a long time since she's made them.
Yes, Yomiyomes! As I mentioned above, you can add piloncillo, cream and even cheese.
Happy cooking!
wow they seem very easy to make, and looks very tempting 🙂
Si uso Maseca* todos los demas ingredientes siguen igual?
Gracias!! Me encanta tu blog… haces que todo parezca muy facil! 🙂
Hola Eloísa
SI usas maseca los demás ingredientes no son igual. Ya que la manteca hará que las gorditas se quiebren en el comal.
Puedes usar una mezcla de las dos harinas, ó hacer con maseca y hornear como los coricos o pemoles.
Más adelante pondre la receta de los pemoles, esos se hacen con maseca y se cocinan en el horno.
Saludos y gracias por visitar. 🙂
Mely
I’m curious what these should tastes like. I made them exactly like instructions and they look exactly like your pictures. They taste ok, but other than crisp and sweet they don’t have much flavor. Can’t even taste cinnamon and I make my tea strong. I guess I was expecting more flavor.
Hello Anna,
These popular & loved Mexican cookies are not meant to have a strong flavor. The reason they are cooked on the griddle is to make them a quick and easy snack.
Happy cooking!
These cookies are great i wish i could make them and not have to tell my mom all the time yo make them.