Mexican Sugar Cookies Recipe -
Mexican Sugar Cookies Recipe

Mexican Sugar Cookies

Recipe by  

"Cut-out cookies rolled in sugar and cinnamon."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
  3. Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2007

These were so yummy! They are extremely delicate cookies. So much so that I had to add another egg to keep them together. After adding the extra egg they were much easier to dip/roll in the cinnamon sugar. Also I couldn't find ground anise for the life of me so I had to use a scant tsp of anise extract instead. They almost reminded me of shortbread cookies with a touch of anise flavor in the background.

Most Helpful Critical Review
Dec 06, 2010

These were bland. The recipe resembled something I make, but the slight differences were enough to take a pretty good recipe and turn it into a cookie without taste or character. Won't be making these again.


33 Ratings

Dec 24, 2003

My whole family loved this cookie recipe! We recently had a quinceañera for our daughter on January 5, 2002, My family and I baked at least thousand cookies. The people at the reception could not get enough of them. Thanks so much your recipe. This one will stay in my recipe box for generations. Terry Duran Palacios, Texas

Jan 08, 2006

I am a high school Spanish teacher and i made these cookies for my class. They were a big hit. The students could not believe that I made homemade cookies. I did make then about a quarter inch thin so that the dough made more cookies. One batch made about sixty cookies. They were also inexpensive to make.

Feb 23, 2007

These were very simple to make and quite tasty too. Reminded me of a cross between a shortbread cookie with a snickerdoodle type of flavor. Almost as good as my friend Esther's, whose recipe I was trying to duplicate, only her directions were a can of pre-creamed shortening, a 5 lb bag of flour, 2 c sugar, boil cinn stick and anise to make a tea, add that to dry, ...etc. LOL, I mentioned to her I just didn't need 1000 cookies! so I found this very similar recipe. I think she called these Biscochito. (I think that's how it's spelled) Our local grocery makes them and calls them "pan de polvo" also called "Mexican wedding cookies". Wonderful texture and flavor to these little cookies. They almost melt in your mouth. This made about 8 dozen tea sized cookies. Can't eat just one...Thanks for sharing this keeper!

Feb 21, 2004

This made the best cookies & my 3 year old daughter really enjoyed baking them with me! The only thing I changed was that I substituted 1 tsp pumpkin pie spice for the anise seed. We got a bunch of compliments on these cookies!

Jun 12, 2007

These were great! I made them for a mexican fiesta party I threw and they were a big hit. Three days later they still are soft and moist. Delicious!

Jul 14, 2008

Holy Cinnamon Batman! These were a huge hit, I must have given a dozen people the website and link. It took a bit of experimentation for my oven, but as soon as I saw any browning on the edges, I removed. These also didn't taste great right after baking, they were kinda crumbly and flour tasting. But the next day they ROCKED.


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  • Calories
  • 755 kcal
  • 38%
  • Carbohydrates
  • 83.6 g
  • 27%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 44.2 g
  • 68%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 232 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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