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    Home » Recipes » Desserts » Pan de Polvo

    Pan de Polvo

    Last Updated November 26, 2022. Originally Posted November 26, 2022 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Pan de Polvo are extra soft cookies coated with cinnamon and sugar. These Mexican delights taste of warm spice and are the ultimate in winter baking.
    Jump to Recipe Print Recipe
    Mexican shortbread cookies sitting on a cutting board.
    Pan de Polvo cookies served on a cutting board.
    Pan de Polvo cookies served on a cutting board.
    Pan de Polvo Cookies

    Pan de Polvo literally translated means “powder bread” or “dust bread.”

    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.

    Ingredients

    The ingredients needed to make Pan de Polvo labeled and sitting on a white marble surface.

    For the Dough:

    • all-purpose flour        
    • cornstarch           
    • pork lard                   
    • sugar                    
    • salt                        
    • vanilla extract    

    For the Spice Tea:

    • cinnamon stick    
    • star anise            
    • whole cloves     
    • water

    For Coating:

    • sugar                           
    • ground cinnamon     

    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

    Cinnamon stick, star anise and whole clove in a stockpot with water to make the cinnamon tea.
    • 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. 

    A collage showing how to make the cookie dough.
    • 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.

    Rolling out with a rolling pin and cutting dough using a circle cutter.
    • 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. 

    Circle cookie dough sitting on a baking sheet lined with parchment paper.
    • 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. 

    A hand sprinkling sugar and cinnamon on freshly baked Pan de Polvo cookies.
    • 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. 

    Pan de Polvo served on a large white plate.

    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. 

    Mexican shortbread cookies sitting on a cutting board.

    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 cookies served on a cutting board.

    Pan de Polvo

    Pan de Polvo are extra soft cookies coated with cinnamon and sugar. These Mexican delights taste of warm spice and are the ultimate in winter baking.
    5 from 43 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Mexican
    Prep Time: 12 minutes
    Cook Time: 18 minutes
    30 minutes
    Total Time: 1 hour
    Servings: 78 cookies
    Calories: 63kcal
    Author: Maggie Unzueta

    Ingredients

    For the Dough:

    • 1 lb all-purpose flour
    • 3 tbsp cornstarch
    • 1/2 lb pork lard
    • 1/2 cup sugar
    • 1/2 tsp salt
    • 1/2 tsp vanilla extract

    For the Spice Tea:

    • 1 cinnamon stick
    • 1 star anise
    • 2 whole cloves
    • 1 cup water

    For Coating:

    • 1 cup sugar
    • 3 tsp 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 1/2 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 1/4 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

    Cookies must still hot when coated with the cinnamon mixture. Otherwise, it will not stick.
    Add flour to the rolling pin so the dough won’t stick. 
    I am able to get 6 1/2 dozen cookies with a small circle cookie cutter. Feel free to use different shapes and sizes, but know that this might affect the total number of cookies made. 
    Swap out the lard for butter and shortening. 
     

    Nutrition

    Calories: 63kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.4g | Sodium: 15mg | Potassium: 7mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 0.4IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Desserts, Mexican, Recipes

    About Maggie Unzueta

    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.

    Reader Interactions

    Comments

    1. Catalina

      November 30, 2022 at 2:44 am

      5 stars
      Mmmmm….. these cookies are amazing! I love the cinnamon flavor!

      Reply
      • Maggie Unzueta

        December 1, 2022 at 1:52 pm

        The cinnamon flavor is so good!

        Reply
    2. Lynndee

      November 30, 2022 at 6:10 am

      I’ve never had these cookies before. They look good. I’m going to save your recipe for later.

      Reply
      • Maggie Unzueta

        December 1, 2022 at 1:52 pm

        You must try them. They are so good!

        Reply
    3. laura

      December 1, 2022 at 9:03 am

      These sound so yummy. I would have to make some of these.

      Reply
      • Maggie Unzueta

        December 1, 2022 at 1:50 pm

        Hope you do. It’s so yummy!

        Reply
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