Polvorones Sevillanos are easy & delicate cookies that are sold at Mexican bakeries. You only need three ingredients to make these lovely and crumbly white polvorones.
Mexican Sevilla - Style Polvorones
This type of polvorón does not include almonds, pecans, peanuts, or any other kind of nuts, as opposed to the traditional Polvorones Sevillanos, which are made using nuts and are very popular in Spain around Christmas time.
The recipe I’m sharing here is for the version of polvorón we have in Mexico, where nuts are not added. I believe this is because it’s a more economical way for commercial bakers to offer this type of cookie. It has a very similar shape and taste to shortbread or sugar cookies sugar cookies.
Even though these are literally cookies, in México we consider them as another type of pan de dulce, the same category that includes our sweet rolls and breakfast rolls.
What does “Polvorones” mean?
The texture of these cookies is delicate, and when you eat them, you can feel how they easily crumble in your mouth. They melt like a fine powder, and powder in Spanish is “Polvo”, hence the name Polvorones.
Other countries that have similar cookies are the Philippines and Puerto Rico, as these two countries have Spanish heritage just like México.
Polvorones are also known by the name of “mantecados” in Spain.
Other Mexican Sweet Bread Recipes
Pan de Dulce Recipes
How to make Polvorones Sevillanos
NOTES:
- In México, these cookies are not traditionally flavored, although some people will add ½ teaspoon of vanilla extract to the dough.
- In Spain, there are some polvorones that are flavored with orange zest or cinnamon powder. Either way, you make them, these polvorones are delicious and good for any occasion with a cup of coffee, hot chocolate, or a glass of milk.
- If you do not have confectioners’ sugar, you can make your own using regular sugar. Place it in your blender and pulverize it on a high setting.
DIRECTIONS:
- Place the all-purpose flour and confectioners’ sugar in a large bowl.
- Mix the ingredients well, then add the shortening to integrate it and form the dough. The right texture of the dough will resemble big clumps at first, but once you keep mixing it, it will stick together yet still be very easy to crumble as you work the dough with your hands.
- Divide the dough in half and place one portion on a working surface that has been previously dusted with flour. Preheat your oven to 350º F
- Sprinkle your rolling pin and your working surface with flour. Roll the dough until it is ⅜ of an inch thick. You need to make sure the dough doesn’t stick to your table, so add more flour if needed.
- Cut the dough into circles using a round 3-IN cookie cutter. Place the circles on a greased baking sheet. Bring the other portion of the dough to the working table to make the rest of the circles. You can also use parchment paper instead of greasing the baking sheets.
Baked Polvoron
- Bake the polvorones for 12-15 minutes or until they are firm.
- Remove the polvorones from the oven and let them cool, then dust them with confectioners’ sugar using a small sieve. These Polvorones Sevillanos keep well in a plastic container for up to a week at room temperature. They are perfect for enjoying with a cup of coffee. Like Café de la Olla or Coffee with Milk.
To know more about the History of the Polvorones check the Amigos Food Blog.
📖 Recipe
Polvorones Sevillanos
Ingredients
- 2 cups of all-purpose flour 340 grams/12oz
- 3¼ cups confectioners’ sugar 340 grams/12oz, plus extra for dusting the cookies
- 1¾ cups shortening 340 grams – 12oz, plus an extra 2 tbsp.
Instructions
- Place the all-purpose flour and confectioners’ sugar in a large bowl.
- Mix the ingredients well, then add the shortening to integrate it and form the dough. The right texture of the dough will resemble big clumps at first, but once you keep mixing it, it will stick together yet still be very easy to crumble as you work the dough with your hands.
- Divide the dough in half and place one portion on a working surface that has been previously dusted with flour. Preheat your oven to 350º F
- Sprinkle your rolling pin and your working surface with flour. Roll the dough until it is ⅜ of an inch thick. You need to make sure the dough doesn’t stick to your table, so add more flour if needed.
- Cut the dough into circles using a 3-IN round cookie cutter. Place the circles on a greased baking sheet. Bring the other portion of the dough to the working table to make the rest of the circles. You can also use parchment paper instead of greasing the baking sheets.
- Bake the polvorones for 12-15 minutes or until they are firm.
- Remove the polvorones from the oven and let them cool, then dust them with confectioners’ sugar using a small sieve. These Polvorones Sevillanos keep well in a plastic container for up to a week at room temperature. They are perfect for enjoying with a cup of coffee.
Notes
- In México, these cookies are not traditionally flavored, although some people will add ½ tsp. of vanilla extract to the dough.
- In Spain, there are some polvorones that are flavored with orange zest or cinnamon powder. Either way, you make them, these polvorones are delicious and good for any occasion with a cup of coffee, hot chocolate, or a glass of milk.
- If you do not have confectioners’ sugar, you can make your own using regular sugar. Place it in your blender and pulverize it on a high setting.
NEW COOKBOOK
BUY IT NOW
Jeff
Could you add something like dried cranberries to these cookies? Or, is the dough/cookie too delicate?
Mely Martínez
Hello Jeff,
I'm not sure if the dough could break. You can try.
Laura Schmierer
Love this recipe. Not many Mexican bakeries around me make them so I am happy I found your recipe, thanks for sharing. I loved these as a little girl. I sometimes add a bit of red food coloring to make them pink.
Ian
Fabulous finally a fail proof recipe!
Freddy
I made this recipe for the first time and the cookies came out good, but the amount of sugar was way to much for my liking. I only used two cups of sugar and way to sweet. I redid the recipe a second time and only used one cup of sugar. A lot better.
Amanda
Hi! Are these the same as the ones typically dyed pink and still have the powdered sugar? Those have been my favorite since I was little!
Mely Martínez
Hello Amanda,
Yes! These are the same ones, just without the pink food coloring.
Carla
Quedan súper ricos
Mely Martínez
Hola Carla,
Que bueno que te gustaron!
Isabel
Estos panes son mis favoritos, en donde vivo no los he encontrado, así que tuve que prepararlos y fueron todo un éxito 🙂
Mely Martínez
Hola Isabel,
que bueno que te gustaron los polvorones sevillanos. Saludos!
Eury
Hello Mely!!
What is exactly "shortening"?
Me.confunfo muchísimo pues en donde vivo (Irlanda) no puedo encontrar algo con ese nombre y cuando busco en Google me aparecen substitutos como mantequilla, margarina, manteca. En México hay una cosa que se llama INCA, creo es manteca vegetal. Esa es la que refiere la receta?? Podría utilizar alguna alternativa?
Mely Martínez
Hola Eury,
Si, shortening es manteca vegetal, lo que en México se vende de la marca "INCA"
Gina Bisaillon
I made several of your cookies as a hostess gift a few years ago. I made the polvorones with pork lard, and I remember several of the guests remarking how "buttery" they were!
Mely Martínez
Hello Gina,
Thank you for coming back and commenting on the cookies. I need to make some with lard pretty soon. They indeed taste delicious with it.
Karina gonzalez
My polvorones experience was a huge success! My three year old daughter helped mix the three ingredients, roll them and cut them with ease. The hardest part was waiting for them to cool. They were So good, they were mother-in-law approved!
Ceci Barcenas
Hi!
I made this recipe the other day and they came out amazing! Thank you 🙂
Can you substitute the shortening for butter? If it’s possible, what do you recommend?
Mely Martínez
Hello Ceci,
I have never made them with butter, my guess is that they will come a little harder in texture. But if you make them, please come back and let me know.
Charles Kroeger
I did a three things to the recipe. l added 1/2 cup walnuts ground pretty fine in the blender but not as fine as corn meal. I added 100 g of my favorite European cultured butter to a plant based shortening (same amount of total grams, as the recipe less 50 g for the walnut crumble) and added a tsp of maple syrup. I also increased the baking time a bit longer. this version is very short might leave an oily stain in your lunch bag 🙂
I liked them very much, it was hard to eat only one, so I had three.
Mely Martínez
Hello Charles,
Thank you for sharing all the changes, would you mind sharing about the texture? I know some people will find very helpful to know that they can use butter.
Monica
My Tía makes these every year at Christmas time but uses regular granulated sugar and rolls them in cinammon sugar after. Delicious! 🥰
Carlos Castillo
Hi, is there a way to make these carb friendly?
Mely Martínez
Hello Carlos,
Unless you try an almond flour version, that is my guess.
Laguera
Monica, that's how my grandmother used to finish them while still warm!
Laura Cerda
Can I make this in a KA mixer or food processor? Will the final dough have the consistency of pizza dough? Can't wait to try next week. BTW, don't have Instagram to post but will try Pinterest if that's ok.
Mely Martínez
Hello Laura,
I have never tried with the KA mixer, it is so easy to put together by hand.
Bee
Can I substitute the shortening for apple sauce?
Thanks.
Mely Martínez
Hello Bee,
I have never tried to use apple sauce for shortening, if you do and if works, please come back to let us know.