These orange mexican cookies are crunchy and have an intense citrus flavor. They are of medium in size, neither too big nor too small, and are perfect to eat along with a drink, because they are not too sweet by themselves.
These cookies have orange juice and zest, which makes the flavor of the fruit really noticeable. This makes them very fresh, but at the same time they are very creamy. They call for vanilla extract, and this, along with the butter, makes them decadent and rich.
The directions to make them are very simple, and similar to many other desserts, so it is something quick to do when you want to have cookies that are perfect for this winter season, especially because they are ideal to eat with several types of hot drinks, which we all crave a lot these days.
We like these cookies a lot, because they are really easy to male, and the result is great compared to how long they take to make. A funny thing is that I don’t particularly like orange in desserts, especially when it comes to the combination of chocolate and orange, for example. I can eat it, but it’s not my favorite combination. But when it comes to other things, like in these cookies, I think it tastes great, because the orange is the center of attention, and it is allowed to shine.
So, even if you’re not a big fan of orange like me, I would recommend you try them, because they can really impress you! It happens to us that many people tell us that they don’t like pineapple, for example, and then they try our pineapple upside down cake and tell us that it is the best dessert they have ever tasted in their lives, so have faith in things, because the same ingredient, presented in different ways can make you fall in love with it!
If you like this recipe, then you have to check out our classic butter cookies, they are so good, and you will love them for sure!
Orange mexican cookies
- 1 C + 2 tbsp (250 gr) unsalted butter, at room temperature
- 1 1/4 C (250 gr) white sugar
- 1 egg
- 1 tbsp (15 ml) vanilla extract
- The zest of 2 oranges
- The juice of 1 orange
- 3 3/4 C + 2 tbsp (500 gr) all purpouse flour
- 1/2 tsp (2.5 gr) baking powder
- 1/4 tsp (1.2 gr) baking soda
- 1 1/2 tsp (7.5 gr) salt
- Preheat the oven to 180° C. Place baking paper in two rectangular molds of approximately 45cm x 33cm.
- In a medium bowl, sift the flour with the baking powder, baking soda and salt.
- Add the butter with the sugar in a large bowl and beat with an electric mixer or balloon whisk for 2-3 minutes until smooth and creamy.
- Add the egg with the vanilla extract, orange zest and orange juice. Beat for 2 more minutes.
- Add the flour mixture and beat just long enough for the ingredients to integrate and form a very soft dough.
- Once the dough is formed, place it on a clean, floured surface and make approximately 20 small balls of the same size.
- Take one of the balls of dough, sprinkle it with a little flour and, with the help of a lid or a glass of 6-7 cm in diameter, flatten it so that it is circular and has the typical shape of a polvorón. Repeat this process to make the rest of the polvorones.
- Once all the polvorones are formed, place them in the molds separated 3 cm from each other so that they do not stick together when baking.
- Bake the polvorones for about 20 minutes until they are lightly browned. It is important not to brown them too much because they will be too hard.
- Remove the polvorones from the oven and let them cool in the same tray for 20 minutes before eating. It is important to let them rest during this time so they do not break.