Easy Mexican Shortbread Cookies:
Just 6 Ingredients!
Mexican Shortbread Cookies, also called polvorones (prounounced pohll-vuh-
rohn-ays) come in all shapes and
sizes: pink, chocolate, vanilla, tricolor, topped with chocolate chips, chopped
pecans, powdered sugar. Pink and yellow polvorones
are traditionally offered at Mexican bakeries.
This recipe is a simple version that’s fun to make with your
kids or just easy to make for you.
stick pretty closely to the classic shortbread ingredient ratio of 1 part
sugar, 2 parts butter, and 3 parts flour. Here, you add food coloring, roll out
the cookie dough, cut out the cookies with cookie cutters, decorate them, and
bake them like cut outs.
With food coloring and sprinkles, they are as colorful as the polvorones from a Mexican bakery.
Prep time: 20-30 minutes
Bake time: 10-12 minutes
Makes about 3 dozen 2-inch cookies
1 ¼ cups (2 ½ sticks) butter or margarine, softened
2 ½ cups all-purpose flour
½ cup granulated sugar
1 teaspoon salt
Pink and yellow food coloring
Directions for Easy Mexican Shortbread Cookies
- Preheat oven to 350º F.
- In a medium bowl, using an electric mixer on medium speed, combine
the butter and sugar. Gradually add flour and salt. The mixture will be
crumbly. Continue to beat the cookie dough until it forms soft pellets.
- Divide the cookie dough in half. Place one half in a
separate bowl. Add yellow food coloring to one half and pink food coloring to
the other half. Mix each bowl separately, one at a time, until the pellets turn
a uniform yellow/uniform pink.
- Work each half of the dough with your hands until it forms a
- To roll out dough, begin with one color. Use a rolling pin to roll out the dough
between two sheets of plastic wrap to ¼-inch thickness. Peel off the top layer
of plastic wrap. Cut out cookies with cookie cutters directly onto the
plastic wrap below. Carefully transfer the cookies to an ungreased baking
sheet, placing the cookies about 1 to 2-inches apart. Continue to roll
out dough until all is cut out. Decorate cookies with colorful sprinkles.
- Bake cookies for 10-12 minutes for 2-inch cookies (a bit
less for smaller cut outs, a bit more for larger ones.) Remove baking sheets
from the oven. Let the cookies cool for about 2 minutes on the baking
sheet, then transfer to wire rack to cool completely.
- Store cookies in an airtight container with waxed paper
Baking Tips for Easy
Mexican Shortbread Cookies
Use any shape cookie cutter you want. Round polvorones (or round with scalloped
edges, like a biscuit cutter) are one traditional favorite.
To help sprinkles adhere (and not fall off and make a mess
when you remove cookies from the baking sheet), press them into the dough with
your finger or the back of a spoon while you decorate – rather than simply
sprinkle them on top.
Get more ideas on our Mexican Cookies Pinterest board.
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