Recipe by Cathy
"A Mexican-style cookie rolled in cinnamon sugar."
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1 1/2 cups
I loved these as posted, then I made some changes to try to duplicate the real Spanish version of these delightful cookies, but many will probably be turned off by the LARD.
Substitute lard for the butter, double the cinnamon in the cookie, and roll in sesame seeds instead of the sugar/cinnamon coating. They should come out super soft like fine sand and just hold together. In Spain they are traditionally wrapped after baking and you SQUEEZE the cookie before unwrapping so it holds together. Forget Chocolate Chip or Peanut Butter Cookies, THIS IS WHAT COOKIES ARE ALL ABOUT!
I followed this recipe to the letter and knew I was in trouble when instead of a "stiff dough" I ended up with a powdery, crumbling mess that wouldn't stick together for anything. Can anyone tell me how to fix that?
A not too sweet little cinnamon cookie just perfect for a little something with a cup of coffee. Don't be afraid to coat the cookie well with the sugar/cinnamon mixture and be careful not to overbake. It should be a soft, tender cookie that just melts in your mouth. Not good however, for those who need a heavy sugar kick.
These actually turned out really good...I tasted them when they were warm and I was ready to throw them away. But when my husband got home, he tried them and loved them. I tried them again and these cookies are definitely cookies that need to be cooled down before eaten. After they cooled down, they tasted just what I expected them to taste. Will definitely make again.
Fast, easy, and delicious! I made these late at night for my daughter's Spanish class the next morning.....she said everybody loved them.....the teacher said if she'd make him another batch, he'd give her an A on her final! I made it just like the recipe says and they were perfect....melt in your mouth!
I rated a 4 instead of a 5 because it just doesn't say "WOW" to me but it is still very MARVELOUS! Honestly, I think it's just a personal preference thing....that's why you should read more than one review right?
Followed the recipe exactly and turned out great..HOWEVER... like others have said, it is not necessary to make that large of the cinnamon mixture. Just make the balls first..., eye your cookie balls and just guess logically how much sugar you should use...it's pretty obvious not a whole cup.
Weird how people complain or like that it's doughy. People shouldn't even mention that! It's obvious that you should've baked it longer or less based your preferences. My first batch turned out dry (baked too long) and so my second batch I baked it shorter. My point is...this cookie CAN be dry.
This recipe is worthy of making again in the future! It IS one of those melt-in-your-mouth type cookies.
The recipes did not produce 24 cookies, but they were still very good. I would add a little granulated sugar to the poweredsugar/cinammon mixture that you roll the balls in to make them a bit tastier, but I really liked them. Softening the butter at the beginning of the recipe really helps.
these are very good, will definitely be on my Christmas list next year! I doubled the vanilla and cinnamon in the cookies, next time use 1 tsp cinnamon and 1/2 cup icing sugar for rolling, 1 tbsp scoop made 32 cookies, 15 minutes was perfect, tossed cookies in leftover sugar and cinnamon mixture.
* Percent Daily Values are based on a 2,000 calorie diet.
Polvorones de Canele (Cinnamon Cookies)
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 70
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