Pan de Polvo literally translated means “powder bread” or “dust bread.”
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There’s no egg in the recipe, making them super soft, very delicate, and melt-in-your mouth delicious.
This dessert hails from the Northern States, including my family’s home state of Durango, Mexico.
I prefer to make these Mexican shortbread cookies small so you don’t feel guilty eating half a dozen.
They make a great holiday gift and perfect for a Christmas cookie exchange.
Table of Contents
Ingredients
For the Dough:
For the Spice Tea:
For Coating:
Swap out the lard for butter, or use shortening to make them vegan.
We are making spice tea to infuse the cookies.
These cookies are also referred to as hojarascas or galletas de boda (wedding cookies) since they are often served at weddings and other special occasions.
Instructions
- To a small stockpot, add water, cinnamon stick, cloves, and star anise.
- Bring to a boil, then reduce the heat to low and simmer for 3 minutes.
- Allow the cinnamon tea to cool completely.
Baking factors to consider:
Altitude and humidity contribute to how much of the cinnamon spice tea to add to the dough. You might need more or less.
For that reason, we are making more of the tea just in case. Discard any remaining.
- In a large mixing bowl, place flour, cornstarch, lard, sugar, and salt.
- Mix together until crumbly.
- Add ½ cup of the cinnamon tea and vanilla.
- Knead until everything is combined and a dough forms.
Why is the dough not coming together?
Pour in more of the spice tea. Little by little. Only add enough to bring the dough together, or the cookies will be tough.
Chilling Dough
Transfer the dough to a floured surface and form a ball. Wrap it in plastic wrap, and place it in the fridge to chill for 30 minutes.
It is CRUCIAL to chill the dough so the cookies can develop the flavors and won’t spread as much when baked.
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Lightly flour a working surface. Roll the dough ball into a sheet about ¼ inch thick.
- Cut the dough with a 1.5″ (or 4cm) round cookie cutter and then transfer the raw cookies to the prepared baking trays.
Line the cookie sheets with wax paper, parchment paper, or grease with butter first.
Personally, I prefer wax paper to butter.
Traditionally, these cookies are made with a circle cookie cutter, but you can use different shapes – stars, hearts, squares, etc.
- Bake between 18 and 20 minutes, or until the cookies are slightly golden.
Check the cookies at the 18 minute mark. They should be golden brown.
If they need more time, let them bake until the 20 minute mark.
Remove the cookies from the oven and set on the counter.
- Carefully, remove the cookies and coat them on all sides with the cinnamon-sugar mixture.
- Allow the cookies to cool completely on a wire rack.
Sprinkle with the cinnamon sugar mixture while they are still warm.
To make the cinnamon sugar mixture really stick, brush the cookies with melted butter and then sprinkle with sugar.
Storing:
Place any leftovers in an airtight container for up to 5 days.
To Freeze:
Cool the cookies completely then wrap them in plastic wrap and place them in a sealable freezer bag. Remove as much air as possible. Freeze for up to 2 months. Thaw and enjoy.
More Cookie Recipes:
- Galletas de Avena (Oatmeal Cookies)
- Mexican Spiced Chocolate Chip Cookies
- Chocolate Argentinian Alfajores
- Mexican Wedding Cookies
Pan de Polvo are soft, crumbly, cinnamon cookies that go perfectly with a cup of cafe de olla.
Be sure to make a big batch. They’ll be gone before you know it.
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Pan de Polvo
Ingredients
For the Dough:
- 1 lb all-purpose flour
- 3 tablespoon cornstarch
- ½ lb pork lard
- ½ cup sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
For the Spice Tea:
- 1 cinnamon stick
- 1 star anise
- 2 whole cloves
- 1 cup water
For Coating:
- 1 cup sugar
- 3 teaspoon ground cinnamon
Instructions
- Add water, cinnamon stick, cloves, and star anise to a small stockpot.
- Bring to a boil. Boil for 3 minutes.
- Allow the spice tea to cool completely before using.
- Place the flour, cornstarch, lard, sugar, and salt in a large mixing bowl.
- Mix together until crumbly.
- Add ½ cup of the spice tea and the vanilla.
- Knead until a small dough forms.
- If it's not coming together, add more of the tea, as needed.
- Sprinkle flour to a clean surface and add the dough.
- Wrap with plastic wrap, and place the dough in the fridge for 30 minutes.
- Preheat the oven to 350 degrees and line a baking sheet with wax paper.
- Flour a working surface and roll out the dough to about ¼ inch thick.
- Cut the dough with a 1.5" (or 4cm) rounded cookie cutter.
- Transfer each cookie to the prepared baking sheets.
- Bake for 18-20 minutes, or until cookies are golden brown.
- Check at the 18 minute mark. Depending on the weather, they might need up to 20 minutes.
- Carefully remove the cookies and coat with the cinnamon-sugar mixture.
- Repeat with all the cookies.
- Place cookies on a wire rack and allow them to cool down completely.
- Serve and enjoy!
Notes
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
“Swap out the lard for butter and shortening. ”
Is that either or?
If both, then what might the measurements for each please? ^.^
Thank you!
Hi there! It’s the same amount as the lard.
These sound so yummy. I would have to make some of these.
Hope you do. It’s so yummy!
I’ve never had these cookies before. They look good. I’m going to save your recipe for later.
You must try them. They are so good!
Mmmmm….. these cookies are amazing! I love the cinnamon flavor!
The cinnamon flavor is so good!
Yum yum! I am literally drooling over these Pan de Polvo cookies 😍. I’ll have to try this recipe soon.
Hope you do. You won’t be disappointed!
These sound so yummy!! I’d have given them a go now but I don’t have some of the ingredients. I’m guessing I can use butter instead of pork lard as we don’t get that in shops here.
Yes, you can use butter instead of lard. The pan de polvo cookies will be just as yummy.
These look so cute but seem like they pack a lot of flavor! I’d love to give making them a try and I bet the texture is really nice!
You are going to love the texture. Crumbly. delicious.
Do these freeze well?
Yes, there is a section in the post where I gave freezer instructions for pan de polvo.
TO FREEZE:
Cool the cookies completely then wrap them in plastic wrap and place them in a sealable freezer bag. Remove as much air as possible. Freeze for up to 2 months. Thaw and enjoy.
I have never had these yummy looking cookies and I have pinned this one to make this year as well. I love trying new recipes and these are so yummy and pretty looking! Thank you for sharing!
You’re going to really enjoy these cookies. Pan de polvo cookies are a classic and so yummy!
Hi! Does the pre baked dough freeze well?
Yes. Roll it up and tightly wrap into plastic wrap. It stores well for up to 3 months.
These cookies melted in the mouth, they are so scrumptious. They were eaten up in minutes. Thanks for sharing another great recipe!
Yes, they are! So glad you enjoyed them.
Wow! This looks absolutely delicious and tasty! I’ve never tried this before but I can’t wait to check this out!
Hope you do. You won’t regret making them.
I’ve never heard of these but they look delightful and so easy to make. I will have to try them out soon.
They are a must try. Pan de Polvo cookies are very traditional for us in Mexico, but in the US, they are gaining popularity.
These sound delicious! I can honestly say though I have never baked with pork lard.
Oh, you have to try it. It gives the cookies a delicious flavor.
These cookies look so good. I’ll have to make a batch this weekend. You can go wrong with cinnamon and sugar.
I wish I was at your house this weekend. Baking is always a lot of fun!
I’ve never heard of these cookies but WOW! These look heavenly, and I can’t wait to make these with my daughter soon.
You and your daughter are in for a real treat!
These cookies look so good. I will be adding them to my recipe box.
You won’t regret it. Pan de polvo cookies are the best, if I say so myself.
These cookies sound delicious. I will add them to my baking list.
Thank you!
Yum – this sounds amazing!! Pinning this to try for the holidays. Thank you!
Pan de Polvo will make your holidays extra special. They are so yummy!
Wow! These look amazing and seem easy to make! I’ll have to try them!
So glad you enjoyed them! They are delicious.
These are my kind of cookies. I just love cinnamon and sugar.
Me too. Pan de Polvo are my favorite cookies.