My Story With Pan de Polvo
Pan de polvo cookies were one of my favorite treats as a kid, and they always remind me of Durango.
I remember going to the little neighborhood market across from my grandmother’s house. She was buying eggs when we saw freshly made pan de polvo at the counter. The owner was proudly telling everyone how delicious they were.
My grandmother only had a few pesos, and although I could tell she wanted them as much as I did, we couldn’t afford the cookies. So we went home with just the eggs.
A few hours later, my aunt came home with a bag of pan de polvo. The woman from the market had noticed how much we wanted them and sent them to us as a gift.
My grandmother and I devoured those delicate, melt-in-your-mouth cookies. It was such a simple gesture, but I never forgot it. To this day, pan de polvo remind me of my grandmother and Durango.
Why You’ll Love This Recipe ❤️
- They melt in your mouth. These delicate cookies are soft, crumbly, and incredibly tender.
- No eggs needed. The simple dough creates a wonderfully delicate texture without eggs.
- Full of warm spices. Cinnamon, cloves, and star anise give these cookies their signature flavor.
- They’re a Mexican tradition. Pan de polvo are especially popular in Northern Mexico, including Durango.
- Perfect for sharing. Make a batch for the holidays, a cookie exchange, or whenever you’re craving a taste of Mexico.
Pan de polvo are traditional Mexican shortbread cookies made with flour, cornstarch, lard, and warm spices. The name literally translates to “powder bread” or “dust bread,” a fitting name for these delicate cookies that practically melt in your mouth.
This Mexican cookie is especially popular in Northern Mexico, including Durango, where my family is from. Cinnamon, cloves, and star anise give the cookies their signature flavor, while a coating of cinnamon sugar adds the perfect finishing touch.
I like to make them small, so you can grab a few without feeling guilty. They’re perfect for Christmas cookie trays, holiday gifts, and cookie exchanges. Try them along with my Mexican Wedding Cookies recipe.
Ingredients
For the Dough:
For the Spice Tea:
For Coating:
Swap out the lard for butter, or use vegetable shortening for a vegan version.
Looking for a vegan Mexican cookie? Try my hojarascas recipe.
Instructions
- First, make the spice tea. It infuses the cookies with warm cinnamon, clove, and star anise flavor.
- 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.
Optional: To make the cinnamon sugar mixture really stick, brush the cookies with melted butter and then sprinkle with sugar.
🙋🏻♀️ Frequently Asked Questions
Pan de polvo literally translates to “powder bread” or “dust bread.” The name refers to the delicate, crumbly texture of these Mexican cookies.
Pan de polvo and hojarascas are very similar Mexican cookies, and the names are often used interchangeably depending on the region. They are especially popular in Northern Mexico.
No. Traditional pan de polvo are made without eggs, which helps give them their delicate, melt-in-your-mouth texture.
The cinnamon, cloves, and star anise are simmered in water to make a spice tea. A small amount of this tea is added to the dough, infusing the cookies with warm, aromatic flavor.
Yes. You can substitute butter for the lard. The texture and flavor will be slightly different, but the cookies will still be delicious.
🫙 Storing Instructions
Place any leftovers in an airtight container for up to 5 days.
🧊 Freezing Instructions
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
- Mexican Sprinkle Cookies
- Galletas de Avena (Oatmeal Cookies)
- Mexican Spiced Chocolate Chip Cookies
- Gingerbread Reindeer Cookies
- Chocolate Argentinian Alfajores
Pan de polvo are more than just cookies to me. They bring back memories of my grandmother and Durango.
These delicate Mexican shortbread cookies are especially delicious with a cup of cafe de olla. Make a batch and share them with someone you love—you may just create a memory of your own.
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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!
My dough is creamy like texture, do I add more tea or start over😟
If you have mixed all the ingredients together and it’s not coming together, add a little bit of flour. One tablespoon at a time. You don’t want to add too much flour or the cookies will be tough. Do not add more than 1/4 cup though. If you still find the dough is not coming together, then you added too much of the tea mixture and need to start over.