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Mexican Shortbread Cookies

Melt-in-Your-Mouth Mexican Shortbread Cookies to Love

These Mexican Shortbread Cookies are buttery, melt-in-your-mouth delights with a hint of cinnamon that will charm your taste buds.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: DESSERTS
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted butter at room temperature
  • 1/2 cup Vegetable shortening
  • 3/4 cup Sugar can substitute with brown sugar
  • 1 teaspoon Ground cinnamon
  • 2 cups Flour plus extra as needed
  • 2 tablespoons Water
  • 1 teaspoon Anise extract
For the Cinnamon Sugar Mixture
  • 1/4 cup Sugar
  • 1 teaspoon Ground cinnamon

Equipment

  • mixing bowl
  • baking sheet
  • Parchment Paper
  • Cookie Scoop

Method
 

How to Make Mexican Shortbread Cookies
  1. Preheat your oven to 350°F (175°C).
  2. Mix the unsalted butter, vegetable shortening, sugar, and ground cinnamon in a mixing bowl until smooth.
  3. Gradually add the flour, stirring until a soft dough forms. Add more flour if sticky.
  4. Combine the water and anise extract into the dough and mix until evenly infused.
  5. Scoop the dough and roll it into small balls, about the size of a tablespoon.
  6. Roll each dough ball in the cinnamon sugar mixture until coated.
  7. Place the cookies on a baking sheet lined with parchment paper and bake until golden brown, about 10-12 minutes.
  8. Allow cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 70mgPotassium: 30mgSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.4mg

Notes

For extra flavor, dust with a little more cinnamon sugar before serving!

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