Mexican Cinnamon Sugar Cookies

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground anise seeds 1/2 teaspoon ground anise seeds
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed brown sugar 1/4 cup (50g) packed brown sugar
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon orange zest 1 teaspoon orange zest
• For the cinnamon sugar coating: For the cinnamon sugar coating:
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 4g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 1g
• Fiber: 0.5g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, salt, ground cinnamon, and ground anise seeds.
3. 3.
   In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. 4.
   Add the egg, vanilla extract, and orange zest to the butter mixture. Mix until well combined.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. 6.
   Roll the dough into small balls, approximately 1 inch in diameter.
7. 7.
   In a shallow bowl, combine the granulated sugar and ground cinnamon for the coating.
8. 8.
   Roll each dough ball in the cinnamon sugar mixture until fully coated.
9. 9.
   Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
10. 10.
    Gently flatten each dough ball with the bottom of a glass or the palm of your hand.
11. 11.
    Bake for 10-12 minutes, or until the edges are lightly golden.
12. 12.
    Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugars.
• Orange zest — Use a microplane or fine grater to zest the orange, avoiding the bitter white pith.

Tips & Tricks

• For an extra burst of flavor, you can add a pinch of ground cloves to the dough.
• If you prefer a stronger anise flavor, you can increase the amount of ground anise seeds slightly.
• To achieve a softer texture, slightly underbake the cookies by reducing the baking time by 1-2 minutes.
• Store the cookies in an airtight container to maintain their freshness and crispness.
• These cookies make a wonderful homemade gift for friends and family during the holiday season.

Serving advice

Serve these Mexican Cinnamon Sugar Cookies alongside a cup of hot chocolate or a steaming mug of Mexican spiced coffee for a truly indulgent treat. They are perfect for afternoon tea, dessert, or as a sweet snack any time of the day.

Presentation advice

Arrange the Mexican Cinnamon Sugar Cookies on a decorative platter or in a cookie jar, allowing their golden color and cinnamon sugar coating to shine. Dust a little extra ground cinnamon on top for an added touch of elegance.