Mexican Sugar Cookies (Polvorones Mexicanos) are thick, crunchy cookies that come in bright citrus colors and three distinct flavors: lemon, lime, and orange. Made with desert-safe ingredients, these cookies travel well and are perfect for warm-weather care packages or for filling cookie jars year-round.
Why you’ll love this recipe
These Mexican Sugar Cookies are versatile and easy to enjoy any time of day—delicious with morning coffee or as an afternoon treat. One simple dough is divided into three portions, each flavored with citrus zest and tinted with a matching food gel, so you get three flavors with one batch. They bake up thick and crisp, and their colorful tops make them festive for gifts or parties.
Instructions
This is a condensed overview of the steps. Full, detailed instructions follow in the recipe card below.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Beat shortening in a mixer until fluffy, then add sugar, egg, and lemon zest.
- Add the flour mixture and enough water to form a stiff dough.
- Divide dough into three equal portions and add the zest, extract, and food coloring to create lemon, lime, and orange doughs.
- Scoop 2-tablespoon portions, roll into balls, coat the tops in matching colored decorating sugar, and place on parchment-lined baking sheets.
- Flatten each ball to about 1/4″ thickness using the palm of your hand or the bottom of a measuring cup.
- Bake 10–12 minutes, until edges begin to turn golden, then cool briefly on the sheet before transferring to a rack to cool completely.
Tips and variations
- This dough works well for cutout cookies. Chill 1–2 hours, then roll between parchment to 1/4″ and cut shapes.
- Control color intensity by adding food gel one drop at a time. You can omit coloring altogether for a natural look.
- Even thickness ensures consistent baking. When pressing cookies, work slowly and apply even pressure to each cookie for the best results.
More sugar cookie recipes
Mexican Pink Cookies (Polvorones Rosas) are crunchy pink sugar cookies with a sparkling sugar coating.
Frosted Flakes Sugar Cookies are thin and crisp with a crunchy cereal coating.
Lavender Lemon Sugar Cookies offer a delicate floral-citrus flavor that pairs beautifully with tea.
Sprinkle Sugar Cookies covered in nonpareil sprinkles are perfect for celebrations.
4th of July Sugar Cookies bring a festive red, white, and blue swirl with a crunchy texture.
Watermelon Sugar Cookies are a colorful slice-and-bake cookie that resembles the fruit.
For a quick option, Orange Sugar Cookies start with packaged dough and are boosted with orange zest and chocolate.
My experience with this recipe
Years ago our family spent several summers attending Spanish immersion schools in central Mexico. Walking to school each day, we stopped at neighborhood panaderías and sampled a wide variety of baked goods. Those bakery visits made us fond of many traditional treats, and Mexican sugar cookies were a staple in our daily bakery bags.
In a typical panadería you select a metal tray and tongs, fill the tray with pastries from trays and bins, and the cashier bags your selections. Our family built a habit of trying new items, but the colorful sugar cookies were always part of the mix—simple, crunchy, and perfect for sharing.
Mexican Sugar Cookies: Plovorones
Equipment
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medium cookie scoop
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baking sheet
Ingredients
- 2 ¾ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup butter-flavored vegetable shortening (Crisco)
- 1 cup granulated sugar
- 1 large egg
- zest of 1 lemon
- 3-4 tablespoons water
- ⅛ teaspoon lemon extract
- zest of 1 orange
- zest of 1 lime
- yellow, green, and orange food coloring gel
- matching large crystal decorating sugar
Instructions
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Preheat oven to 350°F and line baking sheets with parchment paper.
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Combine flour, baking powder, and salt in a medium bowl; set aside.
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In a stand mixer fitted with the paddle attachment, beat the shortening until fluffy. Mix in the sugar.
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Beat in the egg and lemon zest, then gradually mix in the flour mixture.
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Add water, 1 tablespoon at a time, until the dough forms a cohesive ball and is no longer crumbly.
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Divide dough into three equal portions. To the first add lemon extract and yellow gel; to the second add lime zest and green gel; to the third add orange zest and orange gel. Knead each portion until color and flavor are evenly distributed.
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Use a medium scoop to portion 2 tablespoons of dough, roll into 2-inch balls, and press the tops into matching colored sugar.
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Place dough balls about 4″ apart on the prepared sheets (about 9 per sheet). Cover a dough ball with a small square of wax paper and press evenly with the bottom of a measuring cup until 1/4″ thick. Repeat for remaining cookies.
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Bake one sheet at a time for 10–12 minutes, until the edges just begin to brown. Cool on the sheet 2 minutes then transfer to a wire rack to cool completely.
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Store in an airtight container at room temperature for up to 10 days.
Notes
- This dough can be chilled and rolled for cutout shapes—chill 1–2 hours, then roll between parchment to 1/4″ and cut shapes.
- Add food coloring gel one drop at a time to reach your preferred shade, or omit coloring if desired.
- For even baking, maintain consistent cookie thickness. Press carefully and evenly when flattening dough balls.
Packing tips
Wrap cookie pairs, bottoms together, in plastic wrap. Stack wrapped pairs upright in a freezer-weight zip-top bag, removing as much air as possible before sealing. For shipping longer than 10 days, vacuum sealing is recommended.
Nutrition
First Published: August 13, 2019. Last Updated: September 28, 2021. Updated with improved photographs and clearer instructions for a better reader experience.