11 Mexican Christmas Cookies Spiced Regional

Polvorones

Polvorones are delicious, crumbly cookies that are a beloved treat during the Mexican Christmas season. These traditional Spanish almond cookies are often flavored with cinnamon and coated in powdered sugar, making them a perfect addition to any holiday celebration. Their tender texture and rich, buttery taste are certain to delight your family and friends. Here’s a simple recipe for making these festive cookies at home.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will guarantee that your cookies bake evenly.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground almonds, powdered sugar, ground cinnamon, and salt. Make sure all the dry ingredients are well combined.
3. Cream Butter: In a separate mixing bowl, cream the softened unsalted butter until it’s light and fluffy. This usually takes about 2-3 minutes.
4. Add Vanilla: Add the vanilla extract to the creamed butter and mix until fully incorporated.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the butter mixture, stirring until the dough comes together. It should be crumbly yet able to hold its shape when pinched.
6. Shape Cookies: Take small portions of the dough (about 1 tablespoon each) and roll them into balls. Then, flatten each ball slightly to form disks.
7. Place on Baking Sheet: Line a baking sheet with parchment paper and place the shaped cookies about 1 inch apart.
8. Bake: Bake the cookies in the preheated oven for about 15-20 minutes, or until they are lightly golden on the bottom. Keep an eye on them to prevent overbaking.
9. Cool Down: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
10. Dust with Powdered Sugar: Once the cookies are completely cool, lightly dust them with powdered sugar for that traditional finish.
11. Serve and Enjoy: Your homemade polvorones are now ready to be served. Enjoy them with a cup of hot chocolate or as part of your holiday spread!

These cookies are not only delightful to eat but also make wonderful gifts during the holiday season. Happy baking!

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Buñuelos

Buñuelos are a traditional Mexican treat often enjoyed during the holiday season, particularly Christmas and New Year’s. These delightful fried pastries are known for their light, crispy texture and sweet flavor, often dusted with cinnamon sugar. They can be served plain, drizzled with syrup, or accompanied by a warm chocolate sauce for dipping, making them a popular dessert that brings joy to any festive gathering. Here’s how to make these scrumptious treats at home.

Cooking Instructions:

1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
2. Combine Wet Ingredients: In a separate bowl, beat the eggs, then add the milk, vanilla extract, and melted butter. Mix until smooth.
3. Make the Dough: Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms. If the dough is too sticky, you can add a little more flour.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead it gently for about 2-3 minutes until it becomes smooth.
5. Divide and Roll: Divide the dough into equal portions, about the size of a golf ball. Roll each ball out on the floured surface until thin, about 1/8-inch thick.
6. Heat the Oil: In a deep skillet or fryer, heat enough oil over medium heat to submerge the buñuelos. The oil is ready for frying when it reaches around 350°F (175°C).
7. Fry the Buñuelos: Carefully place one rolled-out buñuelo in the hot oil; it should bubble up immediately. Fry for about 1-2 minutes, or until golden brown. Flip it halfway through to guarantee even cooking.
8. Drain Excess Oil: Once cooked, remove the buñuelo from the oil using a slotted spoon, and let it drain on a paper towel-lined plate to remove excess oil.
9. Dust with Cinnamon Sugar: While still warm, sprinkle the buñuelos generously with cinnamon sugar to coat them evenly.
10. Serve Warm: Enjoy your homemade buñuelos warm, either on their own or with your choice of syrup or chocolate sauce for dipping. They make a perfect festive dessert to share with family and friends!

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Galletas De Nuez

Galletas De Nuez, or walnut cookies, are a beloved traditional Mexican dessert commonly enjoyed during the holiday season. These tender, buttery cookies are packed with finely chopped walnuts and have a delightful crumbly texture. Often dusted with powdered sugar, they are perfect for holiday gatherings or as a sweet treat with a cup of coffee or hot chocolate. Here’s how to make these delicious cookies at home.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground walnuts, baking powder, and salt until evenly mixed.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar together using an electric mixer or a wooden spoon until the mixture is light and fluffy, about 3-5 minutes.
4. Add Vanilla: Incorporate the vanilla extract into the creamed mixture and mix until well combined.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough comes together. Do not overmix; you want a tender dough.
6. Shape the Cookies: Take portions of the dough (about 1 tablespoon each) and roll them into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart, as they will spread slightly during baking.
7. Bake the Cookies: Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden. The centers may still look slightly soft and that’s fine—they will firm up as they cool.
8. Cool the Cookies: Remove them from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Dust with Powdered Sugar: Once the cookies are cool, generously dust them with powdered sugar before serving.
10. Enjoy: These delicious Galletas De Nuez are now ready to be enjoyed! Serve them at holiday gatherings or keep them in an airtight container for a sweet treat any time of the day.

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Mantecadas

Mantecadas are fluffy, buttery Mexican muffins that are often enjoyed during the holiday season or as a sweet snack throughout the year. With a slightly sweet flavor and a tender texture, these delightful treats pair wonderfully with coffee or hot chocolate. Their subtle flavors make them a favorite among many, and they are perfect for sharing with family and friends.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until well combined. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer or wooden spoon until the mixture is light and fluffy, about 3-5 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow with the vanilla extract. If using, add the lemon zest for additional flavor.
5. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix until just combined; do not overmix.
6. Fill the Muffin Tin: Use a spoon or ice cream scoop to divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
8. Cool the Muffins: Once baked, remove the muffin tin from the oven and let the mantecadas cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve: Enjoy your delicious mantecadas warm or at room temperature, and pair them with your favorite beverage. They can be stored in an airtight container at room temperature for several days.
10. Delight in Every Bite: These fluffy muffins are a wonderful addition to any holiday table or a sweet treat to savor throughout the year!

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Cocadas

Cocadas are traditional Mexican coconut macaroons that feature a chewy texture and a delightful sweetness. Made primarily with shredded coconut, sweetened condensed milk, and egg whites, these treats are baked to a golden perfection and are often enjoyed during festive occasions, including Christmas. Their rich coconut flavor combined with a hint of vanilla makes them a delightful snack or dessert that is loved by many.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
2. Mix Coconut and Sweetened Condensed Milk: In a large mixing bowl, combine the shredded coconut and sweetened condensed milk. Stir until the coconut is evenly coated with the milk.
3. Whip Egg Whites: In a separate bowl, use a clean electric mixer or a whisk to whip the egg whites until they form stiff peaks. This means that when you lift the whisk or mixer out of the bowl, the peaks will stand straight up and hold their shape.
4. Combine Mixtures: Gently fold the whipped egg whites into the coconut mixture. Be careful not to deflate the egg whites; fold until just combined. If using, sprinkle in the ground cinnamon and a pinch of salt for extra flavor and fold gently.
5. Shape the Cocadas: Use a spoon or a small cookie scoop to drop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. The mixture will spread slightly while baking, so guarantee there’s enough space around each mound.
6. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the cocadas are golden brown on top and slightly firm to the touch.
7. Cool the Cocadas: Once baked, remove the baking sheet from the oven and allow the cocadas to cool on the sheet for about 5-10 minutes. Then, transfer them to a wire rack to cool completely.
8. Serve: Enjoy your cocadas at room temperature as a sweet snack or dessert. They can be stored in an airtight container for several days.

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Chocorroles

Chocorroles are delicious Mexican chocolate rolled cakes filled with a creamy filling and often enjoyed as a dessert or snack during holiday celebrations. These sweet treats are characterized by their soft, fluffy texture and rich chocolate flavor, making them a beloved favorite during Christmas time in Mexico. The contrasting combination of the chocolate cake and the sweet, creamy filling creates a delightful taste experience.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a jelly roll pan (around 10×15 inches) by greasing it with butter or lining it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs with granulated sugar using an electric mixer until the mixture is pale and fluffy, about 5 minutes.
4. Add Milk, Oil, and Vanilla: Gradually mix in the milk, vegetable oil, and vanilla extract into the egg and sugar mixture until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until the batter is just combined. Be careful not to over-mix.
6. Spread the Batter: Pour the batter into the prepared jelly roll pan, spreading it evenly to the corners with a spatula.
7. Bake: Place the pan in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
8. Prepare for Rolling: While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
9. Roll the Cake: Once the cake is done, remove it from the oven and immediately flip it onto the prepared kitchen towel, removing the parchment paper if used. Starting from one end, carefully roll the cake and the towel together into a log shape. Let it cool in the rolled position for about 30 minutes.
10. Make the Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and heavy cream together until smooth and creamy. This will be the filling for the chocorroles.
11. Fill the Cake: Once the cake has cooled completely, unroll it gently. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border along the edges.
12. Re-roll the Cake: Carefully roll the cake back into its original shape (without the towel) and wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour to allow it to set.
13. Slice and Serve: After chilling, remove the plastic wrap and slice the chocorroles into sections. Serve them as a delightful dessert during your holiday gatherings! Enjoy!

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Tejocotes

Tejocotes are a traditional Mexican fruit, often used in holiday celebrations, particularly in the making of ponche (a warm fruit punch) during Christmas and New Year’s. These small, round fruits have a sweet and slightly tart flavor, and they add a unique taste to festive dishes. When prepared, they can also be enjoyed on their own or as part of other sweet treats, showcasing the vibrant flavors of Mexican cuisine.

Cooking Instructions:

1. Prepare the Tejocotes: Rinse the tejocotes under cold water to clean them. Remove the stems and any blemishes from the fruit. You can leave them whole with the skin on or cut them in half to reduce cooking time.
2. Combine Ingredients: In a large pot, combine the cleaned tejocotes, 4 cups of water, cinnamon sticks, brown sugar, and cloves. If you are using any other fruits, you can add them to the pot as well.
3. Bring to a Boil: Place the pot over medium heat and bring the mixture to a gentle boil. Stir occasionally to help dissolve the sugar.
4. Simmer: Once the mixture reaches a boil, reduce the heat to low and let it simmer for about 20-30 minutes. The tejocotes should soften and infuse the water with their flavors.
5. Check for Doneness: After 30 minutes, check to see if the tejocotes are tender. You can test this by piercing them with a fork; they should easily break apart.
6. Adjust Sweetness: Taste the liquid and adjust the sweetness to your liking by adding more brown sugar if desired. Stir well to dissolve the sugar.
7. Serve: Once cooked, you can serve the tejocotes warm in a bowl with some of the spiced liquid. They can be enjoyed on their own, with other fruits, or as part of a festive ponche.
8. Garnish (Optional): For added flavor, you may add sliced orange or chopped apples to the bowl before serving. Enjoy your tejocotes as part of a holiday gathering!

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Roscas De Reyes

Roscas de Reyes, or Kings’ Rings, are traditional Mexican pastries enjoyed during the celebration of Día de Reyes (Three Kings Day) on January 6th. This sweet, round bread is often decorated with colorful fruit and symbolizes the journey of the Three Wise Men. It is commonly served with hot chocolate or at family gatherings, and typically contains a hidden figurine and a dry pea, adding excitement to the tradition.

Cooking Instructions:

1. Activate the Yeast: In a small bowl, heat the milk until warm (not boiling). Add the yeast and a teaspoon of sugar, stirring gently. Let it sit for about 5-10 minutes until it becomes frothy.
2. Prepare the Dough: In a large mixing bowl, combine the flour, remaining sugar, salt, cinnamon, and vanilla extract. Create a well in the center and add the activated yeast mixture, 2 eggs, and softened butter.
3. Mix and Knead: Using a wooden spoon or your hands, mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. If the dough is sticky, sprinkle a bit more flour as needed.
4. First Rise: Place the kneaded dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm area for 1-2 hours, or until doubled in size.
5. Shape the Rosca: Once risen, punch down the dough and divide it into two equal portions. Roll each portion into a long rope, about 2-3 inches thick, then shape it into a ring by connecting the ends. The ring should have a hole in the center to allow even baking.
6. Second Rise: Place the shaped rosca on a baking sheet lined with parchment paper. Cover it lightly and let it rise for another hour until it puffs up again.
7. Preheat the Oven: While the dough is rising, preheat your oven to 350°F (175°C).
8. Prepare for Baking: Beat the remaining egg and brush the mixture over the top of the dough to give it a nice golden color when baked. Decorate the rosca with colorful candied fruits, figs, and apricots, pressing them gently into the dough.
9. Bake: Bake the rosca in the preheated oven for 25-30 minutes, or until it turns golden brown. Make sure to check for doneness by tapping the bottom; it should sound hollow.
10. Cool and Serve: Once baked, remove the rosca from the oven and let it cool on a wire rack. Once completely cooled, hide the figurine and pea inside the bread before serving. Slice and enjoy your roscas de reyes with hot chocolate or coffee!

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Churros

Churros are a beloved Mexican treat, known for their crispy exterior and soft, fluffy interior. These fried dough pastries are typically coated in cinnamon sugar and often enjoyed with a side of rich chocolate sauce for dipping. Whether served at festive occasions or as a street food snack, churros bring warmth and sweetness to any gathering.

Cooking Instructions:

1. Prepare the Dough: In a medium saucepan, combine the water, 2 tablespoons of vegetable oil, granulated sugar, and salt. Bring the mixture to a boil over medium heat.
2. Add Flour and Mix: Once boiling, remove the saucepan from heat and add the flour and baking powder at once, stirring vigorously with a wooden spoon until the mixture forms a dough that pulls away from the sides of the pan.
3. Incorporate Eggs: Let the dough cool slightly for about 5 minutes. Add the eggs one at a time, blending well after each addition until the dough is smooth and glossy.
4. Heat the Oil: In a deep pot or fryer, pour enough oil to submerge churros (about 2-3 inches deep). Heat the oil to 350°F (175°C) over medium-high heat.
5. Pipe the Churros: Transfer the churro dough into a pastry bag fitted with a large star tip. Once the oil is hot, carefully pipe lengths of dough (about 4-6 inches long) directly into the oil, cutting them off with scissors or a knife. Fry in batches, being careful not to overcrowd the pot.
6. Fry Until Golden: Fry churros for about 2-3 minutes on each side, or until they are golden brown. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Coat with Sugar: In a shallow dish, combine the ground cinnamon and additional granulated sugar. While the churros are still warm, roll them in the cinnamon sugar mixture until well coated.
8. Serve: Serve the churros immediately with a side of warm chocolate sauce for dipping and enjoy the delicious, sweet crunch!

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Galletas De Jengibre

Galletas de Jengibre, or gingerbread cookies, are a traditional Mexican holiday treat that infuses warm spices and rich molasses into a delightful cookie. These cookies are often decorated with icing and enjoyed during festive celebrations, making them a favorite among both children and adults. The unique blend of flavors and aromas evokes the spirit of Christmas, filling homes with warmth and cheer.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until well combined. Set this mixture aside.
3. Cream Butter and Sugar: In another mixing bowl, beat the softened butter and brown sugar together using an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Molasses and Egg: Mix in the molasses and the large egg, continuing to beat until fully incorporated and smooth.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture, stirring gently with a wooden spoon or spatula until the dough comes together.
6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling helps the flavors develop and makes the dough easier to handle.
7. Roll Out Dough: After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
8. Cut Cookies: Use cookie cutters to cut out shapes from the rolled dough. Place the cut-out cookies onto the prepared baking sheet.
9. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until they look firm and slightly darker at the edges. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Prepare Icing: For the icing, combine powdered sugar with a small amount of milk until you reach your desired consistency. Decorate the cooled cookies as desired.
11. Serve and Enjoy: Once decorated, the Galletas de Jengibre are ready to be enjoyed! They make perfect gifts or party treats during the holiday season.

Oaxaqueñas De Chocolate

Oaxaqueñas De Chocolate, or Oaxacan chocolate cookies, are rich, decadent treats that celebrate the traditional flavors of Oaxaca, Mexico. These cookies incorporate the unique taste of Mexican chocolate, which is often flavored with cinnamon and sometimes nuts, resulting in a deliciously chewy cookie that’s perfect for holiday sharing or an indulgent dessert.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, ground cinnamon, and salt. Confirm the dry ingredients are well combined, then set aside.
3. Melt Chocolate: In a small microwave-safe bowl, melt the chopped Mexican chocolate in the microwave in 30-second intervals, stirring in between until smooth. Let it cool slightly.
4. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
5. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract and the melted chocolate until combined.
6. Combine with Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed or using a spatula until just combined. Do not overmix.
7. Shape Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes. The edges should look set but the tops will be soft; they will continue to firm up as they cool.
9. Cool and Dust: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optional: Dust with powdered sugar before serving for a festive touch.
10. Enjoy: Serve the cookies warm or at room temperature, and enjoy the rich, chocolatey flavor of these delightful Oaxaqueñas De Chocolate!