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Mexican Sugar Cookies

Mexican Sugar Cookies

Bea Ramirez

Cut-out cookies rolled in sugar and cinnamon.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 755 kcal
  • 38%
  • Fat:
  • 44.2 g
  • 68%
  • Carbs:
  • 83.6g
  • 27%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
  3. Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.
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These were so yummy! They are extremely delicate cookies. So much so that I had to add another egg to keep them together. After adding the extra egg they were much easier to dip/roll in the cinnamon sugar. Also I couldn't find ground anise for the life of me so I had to use a scant tsp of anise extract instead. They almost reminded me of shortbread cookies with a touch of anise flavor in the background.


My whole family loved this cookie recipe! We recently had a quinceañera for our daughter on January 5, 2002, My family and I baked at least thousand cookies. The people at the reception could not get enough of them. Thanks so much your recipe. This one will stay in my recipe box for generations. Terry Duran Palacios, Texas


I am a high school Spanish teacher and i made these cookies for my class. They were a big hit. The students could not believe that I made homemade cookies. I did make then about a quarter inch thin so that the dough made more cookies. One batch made about sixty cookies. They were also inexpensive to make.