Introduction
When you think of classic Mexican desserts, cinnamon is almost always part of the story. In this article, we’ll dive into the world of Mexican cinnamon cookies, also known as Canelitas. These cookies are light, crumbly, and bursting with cinnamon-sugar goodness. We’ll explore their origins, share a simple recipe, and give you tips for perfecting them at home. Whether you’re new to baking or a seasoned pro, you’ll find everything you need here to make authentic Mexican cinnamon cookies and keep your cookie jar full. Stick around for baking secrets, cultural history, and the ultimate canelitas recipe.
Table of Contents
Table of Contents
The Story of Mexican Cinnamon Cookies & Why They Matter
A Sweet Memory From My Grandmother’s Kitchen
Growing up in Asheville, North Carolina, cinnamon was more than just a spice in our pantry, it was a way of life. My grandmother, Yiayia, was Greek, but she had this wonderful habit of blending cultures in her kitchen. I remember one afternoon when she surprised me with a batch of Mexican cinnamon cookies after her neighbor shared the recipe. The smell of those cookies baking was hypnotic. It wasn’t just cinnamon, it was comfort, love, and heritage wrapped in sugar.
Years later, when I traveled to Mexico City, I discovered that these cookies, known locally as Canelitas, are everywhere. From bustling street markets to cozy cafés, Mexican cinnamon cookies are part of daily life, enjoyed with café de olla or hot chocolate. They’re as much a part of Mexican culture as tres leches cake or pan de elote. If you’ve never tried them, imagine a delicate shortbread, dusted with cinnamon sugar, that practically melts the moment you take a bite.
At About Tastes, I’ve shared desserts from all over the world from Greek baklava to ube crinkle cookies. But these Mexican cinnamon cookies hold a special place in my heart. They’re simple, but that’s what makes them magical. The combination of lard (or butter, if you prefer), flour, sugar, and cinnamon is humble yet irresistible.
What Makes Mexican Cinnamon Cookies So Special?
Cinnamon plays a starring role in Mexican baking. It’s not just any cinnamon, it’s Ceylon cinnamon, known for its soft, floral notes and delicate texture.Here is a unique rephrasing of your sentence:
Compared to the stronger Cassia cinnamon often found in the U.S., Mexican cinnamon offers a milder, soothing warmth that enhances desserts subtly.That’s why Mexican cinnamon cookies are so light and aromatic. They don’t punch you in the face with spice, they welcome you softly, like a sweet breeze from your abuela’s kitchen.
These cookies are also versatile. Some people make them crisp, others leave them soft in the center. Some dust them with confectioners’ sugar for extra sweetness, while others prefer the classic cinnamon-sugar coating. Either way, they’re perfect for celebrations or a quiet afternoon snack. Plus, they store well, making them a great recipe to bake in big batches.
If you love exploring Mexican sweets, check out our Pastel de Tres Leches or Strawberries and Cream Tres Leches Cake. But today, let’s focus on perfecting the art of Mexican cinnamon cookies, the kind that fills your kitchen with joy.
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Mexican Cinnamon Cookies – 5-Step Amazing Recipe Guide
- Total Time: 35 minutes
- Yield: 12 dozen 1x
Description
Mexican cinnamon cookies, or Canelitas, are tender, crumbly cookies coated in cinnamon sugar. Perfect with coffee or hot chocolate, they’re a beloved treat in Mexican households.
Ingredients
2 cups lard, room temperature
4 cups all-purpose flour
3 teaspoons baking powder
1–1/2 teaspoons ground cinnamon
Dash salt
1 large egg, separated, room temperature
3/4 cup sugar
COATING:
2/3 cup sugar
4 teaspoons ground cinnamon
Confectioners’ sugar, optional
Instructions
1. Preheat oven to 375°F (190°C).
2. Cream lard in a large bowl until fluffy.
3. Whisk flour, baking powder, cinnamon, and salt together.
4. Gradually beat dry ingredients into lard.
5. Beat egg white until stiff, then fold in sugar and yolk.
6. Incorporate egg mixture into dough.
7. Turn dough onto floured surface; knead gently.
8. Divide dough into 6 parts; roll into 24-inch ropes.
9. Cut diagonally into 1-inch pieces.
10. Place on ungreased baking sheet.
11. Bake 8–10 minutes until edges are golden.
12. Cool 2 minutes on pan.
13. Roll warm cookies in cinnamon-sugar mixture or confectioners’ sugar.
14. Cool completely on wire racks.
Notes
Store in airtight container for up to a week. Freeze for longer storage. Perfect for holiday gifts or dessert platters.
- Prep Time: 25 min
- Cook Time: 10 min
- Category: Dessert
- Method: cookies
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 47 calories
- Sugar: 2g
- Sodium: 10mg
- Fat: 3g (1g saturated fat)
- Carbohydrates: 5g
- Cholesterol: 4mg
The Origins of Mexican Cinnamon Cookies: A Bite of History
Where Did Mexican Cinnamon Cookies Come From?
The history of Mexican cinnamon cookies is tied closely to the arrival of cinnamon itself in Mexico. When the Spanish colonizers brought cinnamon from Ceylon (present-day Sri Lanka) in the 1500s, Mexican bakers embraced it wholeheartedly. Today, cinnamon is at the heart of countless Mexican desserts, from arroz con leche to pan dulce. But few treats showcase this spice more simply and beautifully than Mexican cinnamon cookies.
Locally called Canelitas, these cookies hold a cherished place in many Mexican families’ kitchens.They’re often made for Christmas, Día de los Muertos, and everyday coffee breaks. Unlike some other Mexican cookies like Polvorones, which have a nutty base, Canelitas highlight the cinnamon first and foremost.
The original recipes used lard, an ingredient that gives the cookies their signature flakiness. Lard has been used in Mexican kitchens for centuries, not just in cookies but in tamales, tortillas, and other baked goods. However, if you’re looking for a plant-based alternative, vegetable shortening works just fine, though you’ll miss a bit of that authentic richness. Our cookies section explores more global cookie variations, from soft to crisp, but Canelitas stand out because of their unique melt-in-your-mouth texture.
Why Are Canelitas So Popular in Mexico?
The reason Mexican cinnamon cookies are so popular is simple: they’re nostalgic. Ask anyone in Mexico, and they’ll tell you about enjoying these cookies at their grandmother’s house or buying them from local bakeries packed in brown paper bags.They complement café de olla, a classic Mexican coffee infused with cinnamon and piloncillo, or a warm cup of hot chocolate beautifully.
In fact, if you visit a Mexican bakery (or panadería), you’ll often find trays of Canelitas alongside other treats like conchas and polvorones. Mexican desserts are often about shared experiences and family gatherings, and Mexican cinnamon cookies are no exception. They’re meant to be made in big batches—this recipe yields 12 dozen cookies for a reason!
For more on classic Latin sweets, check out our Filipino desserts collection, where cross-cultural influences continue to shine. But if you’re craving a cinnamon-scented kitchen right now, let’s move on to how to make these cookies step by step.
How to Make Mexican Cinnamon Cookies: Step-by-Step Guide
Ingredients You’ll Need for Mexican Cinnamon Cookies
Making Mexican cinnamon cookies at home is surprisingly easy.The recipe uses simple ingredients, yet delivers a flavor that stays with you. Here’s the complete list you’ll need:
- 2 cups lard, room temperature (or substitute with vegetable shortening if needed)
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1½ teaspoons of ground cinnamon — preferably Ceylon cinnamon when available.
- Dash of salt
- 1 large egg, separated, room temperature
- 3/4 cup sugar
For the coating:
- 2/3 cup sugar
- 4 teaspoons ground cinnamon
- Confectioners’ sugar (optional)
If you’re looking for more festive cookie ideas, check out our Koulourakia recipe for another cultural favorite that’s great for gatherings.
Baking Instructions: From Dough to Cinnamon Delight
- Preheat your oven to 375°F (190°C). This ensures even baking from the start.
- Cream the lard in a large bowl until it becomes light and fluffy. This is what gives the cookies their signature texture.
- In another bowl, combine the flour, baking powder, cinnamon, and salt by whisking them together. Slowly blend this mixture into the lard until everything is thoroughly combined.
- Divide the egg yolk from the white, then whip the egg white until it holds firm peaks.Whisk in the sugar and the egg yolk gently, then slowly beat this into your dough mixture.
- Transfer the dough to a lightly floured surface and fold it gently 8 to 10 times.This step is crucial for developing just the right texture without overworking the dough.
- Divide the dough into six equal parts. Roll each piece into a long rope about 24 inches in length, then slice diagonally into pieces approximately 1 inch wide.
- Arrange the cookies on a baking sheet without greasing, spacing them about an inch apart. Bake for 8 to 10 minutes, or until the edges turn a light golden color. Take care to avoid overbaking!
- Let the cookies rest on the baking sheet for 2 minutes to cool slightly, then gently toss the still-warm cookies in the cinnamon-sugar mixture.You can also dust them with confectioners’ sugar for a softer sweetness if you prefer.
- Transfer cookies to a wire rack to cool completely.
For visual bakers, creating a step-by-step photo guide—like we did for our Triple Chocolate Mousse Cake, can help make the process even smoother.
Pro Tip: Store Your Cookies Like a Pro
Once completely cooled, store your Mexican cinnamon cookies in an airtight container. They’ll keep well for up to a week at room temperature, though chances are they won’t last that long!
If you’re baking for a holiday gathering or a cookie exchange, you can make these cookies ahead of time. They freeze beautifully—just make sure to coat them in the cinnamon sugar after thawing for the freshest flavor.
Tips, Variations & How to Serve Mexican Cinnamon Cookies
Easy Variations to Try at Home
One of the best things about Mexican cinnamon cookies is how adaptable they are.After perfecting the classic recipe, feel free to experiment while preserving its authentic taste.Here are some fun variations:
- Butter Swap: If you prefer, substitute butter for lard. This gives the cookies a slightly richer flavor but still keeps that delicate texture.
- Spice Mix: Add a pinch of ground cloves or nutmeg for a more complex spice profile. This twist is especially popular during holiday baking.
- Chocolate Dip: For a festive upgrade, dip half of each cookie in melted chocolate. This pairs beautifully with the cinnamon and makes your cookies stand out on any dessert table.
- Gluten-Free Option: Use a 1-to-1 gluten-free flour blend. These cookies hold up surprisingly well with gluten-free flours, especially when using lard or shortening to maintain the structure.
If you love experimenting with cookie flavors, check out our Cottage Cheese Cookie Dough recipe for a high-protein, guilt-free treat.
How to Serve Mexican Cinnamon Cookies
Serving Mexican cinnamon cookies is all about pairing them with the right drink and setting the mood. Here are a few ideas:
- With Café de Olla: This spiced Mexican coffee, brewed with cinnamon and piloncillo, is the perfect companion.
- For a cozy treat, enjoy Mexican hot chocolate infused with chili and cinnamon to add a spicy, warming twist.
- Dessert Boards: Mix your Canelitas with melomakarona or other international cookies for a globally inspired dessert spread.
- Holiday Gifts: Pack them in decorative tins for a thoughtful homemade holiday gift. The cinnamon scent alone will win people over.
Conclusion: Bake, Share & Celebrate Tradition
Mexican cinnamon cookies aren’t just about dessert—they’re about tradition, comfort, and connection. Whether you grew up enjoying Canelitas at your grandmother’s table or you’re discovering them for the first time, baking these cookies is a way to celebrate Mexican culinary heritage in your own kitchen.
Now that you have the recipe and tips, it’s time to preheat the oven and fill your home with the aroma of cinnamon. And if you want to explore more global flavors, visit our Mexican desserts section or try other family favorites from around the world.
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FAQs About Mexican Cinnamon Cookies
What cookies are popular in Mexico?
Mexico has a rich tradition of cookies, known as galletas. Popular types include Polvorones (Mexican wedding cookies), Orejas (puff pastry palmiers), and of course, Mexican cinnamon cookies or Canelitas. These are often enjoyed during holidays but are also part of everyday life in many Mexican homes
Where did Mexican cinnamon cookies originate?
Mexican cinnamon cookies have roots in colonial Mexico when Spanish colonists brought cinnamon from Ceylon. The recipe evolved over time, blending European baking techniques with indigenous ingredients. Today, Canelitas are a beloved staple in Mexican bakeries and home kitchens.
What are Mexican cinnamon cookies called?
They’re commonly called Canelitas, which translates to “little cinnamons.” Some regions also refer to them simply as galletas de canela. No matter the name, they’re known for their crumbly texture and cinnamon-sugar coating
Are Mexican cinnamon cookies the same as Canelitas?
Yes! Canelitas are simply another name for Mexican cinnamon cookies.Some commercial brands also sell packaged versions under the name Canelitas, but homemade versions like the one in this recipe offer a fresher, more authentic taste.