Description
These traditional Mexican sugar cookies are celebrated for their unique sandy texture and iconic cracked tops. By utilizing a foundation of shortening and a thorough creaming process, this recipe yields a sturdy yet tender cookie that perfectly captures the spirit of an authentic panaderia.
Ingredients
- 541 g All-Purpose Flour
- 336 g Butter-Flavored Shortening or Lard
- 300 g White Granulated Sugar
- 67 g Cane Sugar (for rolling)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1 tbsp Pure Vanilla Extract
- 2 Large Eggs
- Gel food coloring (optional)
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt until well combined.
- Using a stand mixer fitted with a paddle attachment, cream the shortening, granulated sugar, and vanilla extract on medium speed for 2 minutes until light and fluffy.
- Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure full emulsification.
- Turn the mixer to the lowest setting and gradually add the dry ingredients, mixing only until the white streaks of flour disappear.
- If desired, divide the dough into separate bowls and mix in gel food coloring; wrap the dough tightly and refrigerate for at least 1 hour.
- Preheat your oven to 350ºF (175ºC) and line several baking sheets with parchment paper.
- Portion the chilled dough using a 1/4 cup scoop, roll into smooth balls, and then roll each ball generously in the cane sugar.
- Place five balls on each baking sheet, flatten slightly with the back of a measuring cup, and bake for 12 to 14 minutes until deep cracks form.
- Allow the cookies to rest on the hot sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the most authentic appearance, ensure you do not let the cookies brown in the oven; they should remain pale to preserve their traditional flavor profile. If you are baking in a warm kitchen, keep the dough portions in the refrigerator between batches to maintain the proper fat consistency for those signature surface cracks. These cookies are quite sturdy once cooled and store beautifully in an airtight container for up to one week.
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mexican