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Polvorones Mexicanos

The recipe for these cookies is so easy to make, and the best part is the versatility of the dough. With the same dough, you can make many different cookies or Polvorones Mexicanos. The only thing you will change is the shape, flavor or toppings depending on what cookie you want to make with it.
Course Breads
Cuisine Mexican
Servings 16


  • 300 grams vegetable shortening about 1 ½ cup
  • 250 grams granulated sugar 1 ¼ cup
  • 1 large egg
  • 500 grams All Purpose Flour 4 cups
  • 15 grams baking powder 4 teaspoons
  • 3 grams baking soda ½ teaspoon
  • Zest of one orange
  • cup sugar granulated for dusting


  • Confectioner sugar
  • Egg yolks beaten
  • Cocoa Powder
  • Vanilla
  • Organic red and yellow food coloring



  • First, adjust the oven rack to the middle position and turn the oven on to 325 degrees. Grease 2 baking sheets or line with parchment paper.
  • In a medium size bowl mix the flour, baking powder and baking soda.
  • Using a stand mixer, beat shortening and sugar on medium speed until it turns fluffy and creamy, for about 3 minutes. Add egg and orange zest or vanilla and beat until combined. Reduce speed to low and add the flour mixture one cup at a time, scraping down the bowl as needed. The dough will become a little stiff. If you don’t have a stand mixer, mix the ingredients in the same order in a large bowl using a wooden spoon or rubber spatula. I had made them using a stand mixer and by hand and both methods work fine. Of course, it will be faster using the stand mixer.
  • Divide the dough in half forming a disc with each piece of dough. Roll each disk of dough into a large circle using your rolling pin, about ⅓ inch thick, on the lightly floured surface. Using the 3 ¼ biscuit cutter, cut out 8 circles, re-rolling dough scraps just once to form more circles. Roll out the second disk of dough and proceed to form the rest of the circle as you did with the first tone.
  • Place dough circles on prepared baking sheets spacing the cookies ½ inch apart. Dust center of the cookies with granulated sugar. Bake until edges are lightly browned, about 18 minutes, switching and rotating baking sheets halfway through baking time. Let the cookies cool on sheets on baking sheets for 5 minutes, then transfer to cooling wire racks.
  • When baking cakes, bread or cookies, I prefer to use grams instead of ounces or cups, tablespoons or teaspoons. When using grams, your measurement of ingredients will be more precise every time. Baking is a little bit of science and art, and every time you change the amount of an ingredient the results are going to be different. Kitchen scales are not expensive and are a very useful tool for your baking.


  • This is another common shape for polvorones, and for this, you will need a very highly sophisticated gadget: a glass bottle! Yes, use the tip of a glass bottle to stamp that little circle at the center of the cookies.
  • Place about ½ cup of granulated sugar in shallow dish. Divide the dough into medium size balls (65 grams), with your hand roll 16 balls. Roll balls in sugar to coat.
  • Place the balls on a lightly floured surface and with the bottom of a thick glass gently press down one at a time to a ⅓” inch thick. Dust tip of the glass bottle with flour and then gently press the center of the cookie. Some bakeries add ¼ teaspoon of strawberry preserves in the center circle.
  • Make sure to space cookies 2 inches apart on prepared baking sheets and bake for about 18-20 minutes, until edges are golden.


  • Form a log with the dough and refrigerate about 30 minutes, wrapped with plastic film.
  • When ready to bake, cut in ⅓-IN slices, place on baking sheet, sprinkle with sugar, and bake 18-20 minutes.


  • To form these cookies divide the dough into 65 grams balls, roll them with your hands in a long shape resembling a banana. Gently press your finger into the dough slightly flattening the top.
  • Mix one egg yolk with few drops of water. Brush the top part of the dough with egg yolk. With a fork scratch the top surface of the dough. Brush egg yolk once again over the top of the cookie dough.
  • Bake as instructed above.
  • As mentioned before, this dough is very versatile, you can just brush the tops with egg yolk before baking to get a glossy cookie, or brush with egg yolk and cover with multicolor sprinkles, or once the cookies are baked and cool down dust them with confectioners sugar.

One cookie dough with many faces… I hope you enjoy this recipe.


    • If you prefer to have a vanilla flavor instead of orange, add ½ tablespoon of vanilla instead of the orange zest.
    • For chocolate cookies, mix in 2 tablespoons of cocoa powder to the dry ingredients.
    • Some Mexican bakeries sell the pink or yellow colored cookies. If you want to have that same effect, add a few drops of food coloring to the wet ingredients before adding the flour. You can also set aside a portion of the dough and add the food coloring and knead to mix in the color.
    • To give the cookies a shiny and glossy finish, brush egg yolk to the tops before baking.
    • Plan ahead to make the cookies making sure you have all the ingredients. You will need a 3-¼″ biscuit cutter and 2 baking sheets.
    • You can divide the dough and freeze one part for later use.