18 Spicy Mexican Cookie Recipes Deliciously Sweet

Vibrant, flavorful, and irresistibly sweet, Mexican cookies are a delightful twist on traditional treats that promise to spice up your baking routine. Whether you’re a fan of the heat or just love a cookie with character, our roundup of 18 Spicy Mexican Cookie Recipes is sure to inspire your next kitchen adventure. Dive in and discover how these deliciously sweet creations can bring a fiesta of flavors to your table!

Mexican Wedding Cookies

Got a sweet tooth and a little time to spare? These Mexican Wedding Cookies are your ticket to a buttery, nutty paradise. Perfect for any occasion, they’re as fun to make as they are to eat.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out overnight for the perfect consistency)
• 1/2 cup powdered sugar, plus more for dusting (trust me, you’ll want extra for that snowy finish)
• 2 tsp vanilla extract (the real deal makes all the difference)
• 2 cups all-purpose flour (sifted, unless you enjoy lumpy cookies)
• 1 cup finely chopped pecans (toasted for an extra layer of flavor)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. This should take about 3 minutes with a hand mixer.
3. Mix in the vanilla extract until just combined. Overmixing can make the cookies tough.
4. Gradually add the sifted flour and salt to the butter mixture, mixing on low speed until the dough comes together. It’ll be crumbly, but that’s okay.
5. Fold in the toasted pecans with a spatula. This ensures they’re evenly distributed without overworking the dough.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. They don’t spread much, but they need room to breathe.
7. Bake for 12-15 minutes, or until the bottoms are just golden. The tops should remain pale for that classic look.
8. Let the cookies cool on the baking sheet for 5 minutes, then roll them in powdered sugar while still warm. This creates that iconic snowy coating.
9. Once completely cool, give them a second dusting of powdered sugar for extra sweetness and texture.

Absolutely melt-in-your-mouth tender, these cookies are a dream with a cup of coffee or as a sweet ending to a spicy meal. Try serving them on a vintage plate for a touch of nostalgia.

Chocolate-Dipped Polvorones

Perfect for those cozy afternoons when you’re craving something sweet but not too heavy, these Chocolate-Dipped Polvorones are a delightful treat. They’re buttery, crumbly, and just the right amount of sweet, especially with that rich chocolate coating.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup powdered sugar (because granulated just doesn’t give the same melt-in-your-mouth texture)
• 1/2 cup unsalted butter, softened (room temp is key for easy mixing)
• 1/4 tsp vanilla extract (the real deal, not imitation)
• 1/4 tsp salt (to balance the sweetness)
• 4 oz semi-sweet chocolate, chopped (I prefer bars over chips for smoother melting)
• 1 tsp coconut oil (this makes the chocolate dip perfectly smooth)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, powdered sugar, and salt until well combined.
3. Add the softened butter and vanilla extract to the dry ingredients. Mix until a crumbly dough forms. Tip: Use your hands to bring the dough together if it’s not coming easily.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: They’ll firm up as they cool, so don’t overbake.
6. Let the cookies cool completely on the baking sheet. Meanwhile, melt the chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
7. Dip each cooled cookie halfway into the melted chocolate, then place them back on the parchment paper to set. Tip: For a quicker set, pop them in the fridge for about 10 minutes.

Great for gifting or just treating yourself, these Chocolate-Dipped Polvorones have a melt-in-your-mouth texture with a satisfying crunch from the chocolate. Try serving them with a cup of strong coffee to balance the sweetness.

Cinnamon Sugar Mexican Shortbread

Craving something sweet with a twist? You’re in for a treat with this Cinnamon Sugar Mexican Shortbread. It’s the perfect blend of buttery goodness and warm spices that’ll have you reaching for seconds.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out for about an hour before starting)
• 1/2 cup granulated sugar, plus extra for sprinkling
• 2 cups all-purpose flour (scoop and level for the perfect measure)
• 1 tsp ground cinnamon (the secret to that warm, cozy flavor)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything mixes evenly.
3. Whisk together the flour, cinnamon, and salt in a separate bowl, then gradually add to the butter mixture, mixing just until combined. Tip: Overmixing can make the shortbread tough, so stop as soon as the flour disappears.
4. Press the dough into a 1/2-inch thick rectangle on the prepared baking sheet. Use a knife to score the dough into squares or rectangles before baking. Tip: Scoring now makes it easier to break apart after baking.
5. Sprinkle the top generously with extra sugar for that irresistible crunchy topping.
6. Bake for 20-25 minutes, or until the edges are just starting to turn golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Golden and crisp on the outside with a tender, melt-in-your-mouth center, these shortbread cookies are a delight. Serve them alongside a cup of hot chocolate or coffee for the ultimate cozy treat.

Mexican Hot Chocolate Cookies

You know those chilly evenings when all you want is something sweet with a little kick? These Mexican Hot Chocolate Cookies are your answer—spicy, chocolatey, and utterly comforting.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that rich chocolate flavor)
• 1 tsp ground cinnamon (because what’s Mexican hot chocolate without cinnamon?)
• 1/4 tsp cayenne pepper (adjust to your heat preference, but don’t skip it!)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature (soft butter creams better)
• 3/4 cup granulated sugar
• 1 large egg (room temp eggs blend more smoothly)
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, cinnamon, cayenne pepper, baking soda, and salt. Tip: Sifting the dry ingredients helps avoid lumps.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure everything mixes evenly.
4. Add the egg and vanilla extract to the butter mixture, beating until just combined.
5. Gradually mix in the dry ingredients until a dough forms, then fold in the chocolate chips. Tip: Don’t overmix the dough to keep the cookies tender.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
7. Bake for 10-12 minutes, until the edges are set but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Let these cookies cool slightly before diving in—they’re soft, with a melt-in-your-mouth texture and a warm, spicy finish. Perfect with a glass of cold milk or crumbled over vanilla ice cream for an extra decadent treat.

Pumpkin Spice Mexican Cookies

Wow, have you ever thought about combining the cozy flavors of pumpkin spice with the boldness of Mexican cookies? Well, now’s your chance to dive into this unique fusion that’s perfect for any season.

Ingredients

• 1 cup unsalted butter (I like to use it softened for easier mixing)
• 1 cup granulated sugar (because who doesn’t love a sweet cookie?)
• 1 egg (room temp works best here)
• 1 tsp vanilla extract (the real deal, not imitation)
• 2 cups all-purpose flour (sifted to avoid lumps)
• 1 tsp baking powder (for that perfect rise)
• 1 tsp cinnamon (the heart of pumpkin spice)
• 1/2 tsp nutmeg (for a little extra warmth)
• 1/4 tsp cloves (just a pinch makes all the difference)
• 1/2 cup pumpkin puree (canned is fine, but homemade is chef’s kiss)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Tip: This usually takes about 3 minutes with an electric mixer.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Tip: Overmixing can lead to tough cookies.
6. Fold in the pumpkin puree until the dough is uniform in color.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Just imagine biting into these cookies—soft, spiced, with a hint of pumpkin that’s not too overpowering. They’re fantastic with a glass of cold milk or as a base for an ice cream sandwich with cinnamon ice cream.

Orange Zest Mexican Sugar Cookies

Perfect for those days when you’re craving something sweet with a little zing, these Orange Zest Mexican Sugar Cookies are a game-changer. They’re easy to whip up and pack a punch of flavor that’ll have you coming back for more.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out for about an hour before starting)
• 1 1/2 cups granulated sugar (because who doesn’t love a sweet cookie?)
• 2 large eggs, room temperature (they mix better this way)
• 1 tsp vanilla extract (the real deal, not imitation)
• 2 3/4 cups all-purpose flour (sifted to avoid lumps)
• 1 tsp baking powder (for that perfect rise)
• 1/2 tsp salt (to balance the sweetness)
• Zest of 2 oranges (the star of the show, make sure they’re fresh)
• 1/2 cup granulated sugar for rolling (extra sparkle never hurt anyone)

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything mixes evenly.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, mixing until just combined.
5. Fold in the orange zest until evenly distributed throughout the dough. Tip: Don’t overmix here to keep the cookies tender.
6. Shape the dough into 1-inch balls, then roll each in the remaining 1/2 cup sugar. Place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll continue to cook a bit on the tray, so don’t wait for them to brown.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Kick back and enjoy these cookies with their crisp edges, chewy centers, and bursts of citrus. They’re fantastic with a cup of tea or as a bright finish to any meal.

Mexican Vanilla Bean Snickerdoodles

Fancy a cookie that’s a little different? These Mexican Vanilla Bean Snickerdoodles are soft, chewy, and packed with warm, spicy-sweet flavors. Perfect for when you want something cozy but with a twist.

Ingredients

– 1 cup unsalted butter, softened (I like to leave mine out overnight)
– 1 1/2 cups granulated sugar (because who doesn’t love a sweet cookie?)
– 2 large eggs, room temp (they mix better this way)
– 2 tsp Mexican vanilla extract (the real deal makes all the difference)
– 2 3/4 cups all-purpose flour (scoop and level for accuracy)
– 2 tsp cream of tartar (secret ingredient for that signature tang)
– 1 tsp baking soda
– 1/2 tsp salt
– 1/4 cup granulated sugar + 1 tbsp ground cinnamon for rolling (the more, the merrier)

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl sides to ensure everything mixes evenly.
3. Beat in the eggs one at a time, then stir in the Mexican vanilla extract.
4. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing leads to tough cookies, so stop when you no longer see flour streaks.
6. In a small bowl, mix the 1/4 cup sugar and cinnamon for rolling.
7. Shape dough into 1-inch balls, roll in the cinnamon-sugar mixture, and place 2 inches apart on baking sheets.
8. Bake for 8-10 minutes, until the edges are just set but centers are still soft. Tip: They’ll continue to cook on the sheet, so pull them out when they look slightly underdone.
9. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack.

Keep these cookies in an airtight container to maintain their chewiness. The Mexican vanilla adds a depth of flavor that’s irresistible, especially with a cold glass of milk or crumbled over vanilla ice cream.

Cajeta-Stuffed Alfajores

Let me tell you about these little bites of heaven that are perfect for any occasion. Cajeta-Stuffed Alfajores are a delightful twist on the classic South American cookie, filled with rich, creamy cajeta that’ll have you coming back for more.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra lightness)
• 1/2 cup cornstarch (this gives the cookies their signature melt-in-your-mouth texture)
• 1/2 cup powdered sugar (because granulated just doesn’t cut it here)
• 1 cup unsalted butter, room temperature (softened butter is key for a smooth dough)
• 1 tsp vanilla extract (the good stuff makes all the difference)
• 1/2 cup cajeta (store-bought is fine, but homemade is next level)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cornstarch, and powdered sugar until well combined.
3. Add the softened butter and vanilla extract to the dry ingredients. Mix until a soft dough forms. Tip: If the dough feels too sticky, chill it for 30 minutes.
4. Roll the dough out to 1/4-inch thickness on a lightly floured surface. Use a round cookie cutter to cut out circles.
5. Place the circles on the prepared baking sheet and bake for 10-12 minutes, or until the edges are just golden. Tip: Don’t overbake; they should stay pale.
6. Let the cookies cool completely on a wire rack. Once cooled, spread a teaspoon of cajeta on the flat side of one cookie and sandwich with another. Tip: Warm the cajeta slightly if it’s too thick to spread.

Velvety smooth cajeta paired with the tender, crumbly cookie creates a match made in dessert heaven. Try dusting them with powdered sugar or drizzling extra cajeta on top for an Instagram-worthy finish.

Anise Seed Mexican Tea Cookies

Wondering how to spice up your tea time with a twist? These Anise Seed Mexican Tea Cookies are your answer—crunchy, sweet, and with a hint of licorice that’ll have you reaching for more.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out for an hour—it creams better!)
• 1/2 cup powdered sugar, plus extra for dusting (because you can never have too much sweetness)
• 2 tsp anise seeds (toast them lightly for an extra flavor kick)
• 2 cups all-purpose flour (sifted, unless you enjoy lumpy dough)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F—this ensures even baking from the get-go.
2. In a large bowl, cream the softened butter and powdered sugar together until light and fluffy. Tip: A hand mixer saves time and arm ache.
3. Stir in the anise seeds, then gradually add the sifted flour and salt, mixing until just combined. Overmixing leads to tough cookies.
4. Roll the dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. They’ll spread a bit, so give them space.
5. Bake for 12-15 minutes, or until the edges are just golden. Tip: Rotate the sheet halfway for even browning.
6. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack. While still warm, dust with powdered sugar. Tip: Use a sieve for a light, even coating.

These cookies are delightfully crumbly with a melt-in-your-mouth texture. Serve them alongside a cup of strong coffee or tea for a perfect afternoon treat. For a festive touch, sprinkle colored sugar before baking.

Mexican Chocolate Crinkle Cookies

Craving something sweet with a little kick? These Mexican Chocolate Crinkle Cookies are your answer. They’re rich, fudgy, and just spicy enough to keep things interesting.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that deep chocolate flavor)
• 1 tsp baking powder (fresh is key here)
• 1/4 tsp salt (I use sea salt for a slight crunch)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 1/4 cup brown sugar (adds a nice molasses hint)
• 1/3 cup vegetable oil (go for a neutral taste)
• 2 large eggs (room temp blends better)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 tsp cinnamon (for that warm spice)
• 1/4 tsp cayenne pepper (adjust if you’re sensitive to heat)
• 1/2 cup powdered sugar (for rolling, because we love that crinkle effect)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
4. Add the eggs one at a time to the sugar mixture, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the cinnamon and cayenne pepper.
6. Place the powdered sugar in a small bowl. Roll tablespoon-sized portions of dough into balls, then roll each ball in powdered sugar until fully coated.
7. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the cookies have spread and the tops have cracked. They’ll be soft but will firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

What makes these cookies stand out is their perfect balance of sweet and spicy, with a texture that’s chewy on the inside and slightly crisp on the outside. Serve them with a cold glass of milk or crumble them over vanilla ice cream for an extra special treat.

Pecan Mexican Snowball Cookies

Guess what? You’re about to make the most delightful little treats that’ll have everyone asking for more. These Pecan Mexican Snowball Cookies are buttery, nutty, and just the right amount of sweet—perfect for any occasion or just because.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out for an hour before starting)
• 1/2 cup powdered sugar, plus more for dusting (trust me, you’ll want extra for that snowy look)
• 2 tsp vanilla extract (the good stuff makes a difference)
• 2 cups all-purpose flour (spooned and leveled to avoid dense cookies)
• 1 cup finely chopped pecans (toasting them first brings out an amazing flavor)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2 minutes.
3. Mix in the vanilla extract until well combined.
4. Gradually add the flour and salt, mixing just until the dough comes together. Tip: Overmixing can make the cookies tough.
5. Fold in the chopped pecans until evenly distributed throughout the dough.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Tip: If the dough is too soft, chill it for 30 minutes for easier handling.
7. Bake for 12-15 minutes, or until the bottoms are just lightly golden. Tip: They won’t brown much on top, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes, then roll them in powdered sugar while still warm.
9. Once completely cooled, give them another roll in powdered sugar for that perfect snowy coating.

Out of the oven, these cookies are melt-in-your-mouth tender with a rich pecan flavor. Serve them on a vintage plate for a cozy touch, or pack them in a cute box as a sweet gift.

Chili-Spiced Mexican Chocolate Cookies

Mmm, imagine biting into a cookie that’s got the perfect mix of spicy and sweet. That’s exactly what you get with these chili-spiced Mexican chocolate cookies—a little heat, a lot of chocolate, and totally irresistible.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that rich chocolate flavor)
• 1 tsp baking soda (fresh is key for the perfect rise)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup unsalted butter, softened (room temp makes it easier to mix)
• 3/4 cup granulated sugar (for that classic cookie sweetness)
• 1 large egg (room temp eggs blend better, trust me)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 tsp chili powder (adjust based on how spicy you like it)
• 1/2 tsp cinnamon (for that warm, Mexican chocolate vibe)
• 1 cup semi-sweet chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, chili powder, and cinnamon until well combined.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until just combined.
5. Gradually mix in the dry ingredients, stirring until the dough comes together.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Let these cookies cool slightly before diving in—they’re soft and chewy with a kick of heat that sneaks up on you. Perfect with a glass of cold milk or crumbled over vanilla ice cream for an extra decadent treat.

Mexican Coconut Macaroons

You’re going to love these Mexican Coconut Macaroons. They’re the perfect blend of sweet, coconutty goodness with a hint of cinnamon that’ll have you reaching for just one more.

Ingredients

• 2 cups sweetened shredded coconut (the finer the shred, the better the texture)
• 1/2 cup sweetened condensed milk (this is the secret to their chewiness)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 tsp ground cinnamon (for that warm, Mexican twist)
• 1/4 tsp salt (to balance the sweetness)
• 2 large egg whites (room temperature helps them whip up better)

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, sweetened condensed milk, vanilla extract, ground cinnamon, and salt until well combined.
3. In a separate bowl, beat the egg whites with a hand mixer until stiff peaks form. This will take about 3-4 minutes.
4. Gently fold the beaten egg whites into the coconut mixture. Be careful not to deflate the egg whites too much.
5. Using a cookie scoop or tablespoon, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 20-25 minutes, or until the macaroons are golden brown on the edges and bottoms.
7. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Fresh out of the oven, these macaroons are crispy on the outside and delightfully chewy inside. Try drizzling them with melted chocolate for an extra indulgent treat.

Tres Leches Sandwich Cookies

Fancy a sweet treat that’s a twist on the classic tres leches cake? These sandwich cookies are your answer, combining the beloved milk-soaked goodness with a handheld delight.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsalted butter, softened (room temp is key for the perfect creaming)
• 1/2 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1 large egg (room temp, always, for smoother mixing)
• 1 tsp vanilla extract (the real deal, no imitations)
• 1/2 cup whole milk (for that rich, tres leches soak)
• 1/2 cup evaporated milk (it’s all about that creamy texture)
• 1/2 cup sweetened condensed milk (the sweet, sticky heart of the dish)
• 1 cup heavy cream (chilled, for whipping into clouds)
• 2 tbsp powdered sugar (for just a hint of sweetness in the cream)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and sugar until light and fluffy. Tip: This takes about 3 minutes with an electric mixer.
3. Beat in the egg and vanilla until just combined. Tip: Overmixing can make the cookies tough.
4. Gradually mix in the flour until a dough forms. It should be soft but not sticky.
5. Roll the dough into small balls, place on the baking sheet, and flatten slightly. Bake for 10-12 minutes until edges are golden. Tip: They’ll firm up as they cool, so don’t overbake.
6. While cookies cool, whisk together whole milk, evaporated milk, and condensed milk in a bowl.
7. Once cookies are cool, dip each into the milk mixture for a few seconds, then place on a wire rack to drain.
8. Whip the heavy cream with powdered sugar until stiff peaks form.
9. Spread a dollop of whipped cream on a cookie and sandwich with another. Repeat with all cookies.

So there you have it—tres leches sandwich cookies that are creamy, dreamy, and downright irresistible. Serve them chilled for a refreshing twist, or right away if you can’t wait to dive in.

Mexican Molasses Spice Cookies

Now, imagine biting into a cookie that’s perfectly spiced, with a hint of molasses sweetness that just melts in your mouth. That’s exactly what these Mexican Molasses Spice Cookies offer—a cozy, flavorful treat that’s surprisingly simple to whip up.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda (freshness is key, so check the date)
• 1/2 tsp salt (I always use sea salt for a cleaner taste)
• 1 1/2 tsp ground cinnamon (the heart of the spice blend)
• 1/2 tsp ground cloves (a little goes a long way)
• 1/2 tsp ground ginger (for that warm, spicy kick)
• 1/2 cup unsalted butter, softened (room temp is best for easy mixing)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 1/2 cup molasses (not blackstrap—it’s too bitter)
• 1 large egg (room temp blends smoother)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
4. Add the molasses and egg to the butter mixture, beating until well combined.
5. Gradually mix in the dry ingredients until just incorporated—don’t overmix.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
7. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Best enjoyed warm, these cookies have a soft, chewy center with a slightly crisp edge. The blend of spices and molasses creates a depth of flavor that’s irresistible. Try serving them with a dollop of whipped cream for an extra special treat.

Piloncillo Mexican Ginger Cookies

Unbelievably easy and packed with flavor, these Piloncillo Mexican Ginger Cookies are your next baking project. You’ll love the deep molasses-like sweetness from the piloncillo, paired with a spicy ginger kick.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup piloncillo, grated (find it in the Latin aisle, it’s a game-changer)
• 1/2 cup unsalted butter, softened (room temp is key for easy mixing)
• 1 large egg (straight from the fridge works, but room temp blends better)
• 2 tsp ground ginger (the fresher, the better for that spicy warmth)
• 1 tsp baking soda (make sure it’s fresh for the perfect rise)
• 1/2 tsp salt (I use sea salt for a slight crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and grated piloncillo until light and fluffy. Tip: This takes about 3 minutes with an electric mixer.
3. Beat in the egg until fully incorporated. Tip: Scrape down the sides of the bowl to ensure everything mixes evenly.
4. Whisk together the flour, ground ginger, baking soda, and salt in a separate bowl.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing leads to tough cookies, so stop when you no longer see flour streaks.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
7. Bake for 10-12 minutes, or until the edges are just starting to brown. Tip: They’ll look soft but firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Absolutely divine when warm, these cookies have a chewy center with crispy edges. Serve them with a cup of hot chocolate for a cozy treat, or crumble over vanilla ice cream for an easy dessert upgrade.

Mexican Lime Shortbread Cookies

Craving something sweet with a zesty twist? These Mexican Lime Shortbread Cookies are your ticket to a delightful treat that’s both buttery and bright, perfect for those sunny afternoons or as a tangy dessert.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out for an hour—it creams like a dream!)
• 1/2 cup powdered sugar (sift it to avoid lumps, trust me on this.)
• 2 cups all-purpose flour (for that perfect crumbly texture.)
• Zest of 2 limes (the more zest, the zestier!)
• 1 tbsp fresh lime juice (freshly squeezed makes all the difference.)
• 1/4 tsp salt (just a pinch to balance the sweetness.)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3 minutes.
3. Mix in the lime zest and juice until well combined.
4. Gradually add the flour and salt, mixing just until the dough comes together. Tip: Overmixing can make the cookies tough.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten each ball slightly with the bottom of a glass or your fingers. Tip: Dip the glass in flour to prevent sticking.
7. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kick back and enjoy these cookies with their melt-in-your-mouth texture and a punch of lime. They’re fantastic with a cup of tea or as a base for a citrusy ice cream sandwich.

Horchata-Flavored Sugar Cookies

Ready to dive into a cookie that’s a little different? These horchata-flavored sugar cookies bring a cozy, cinnamon-kissed twist to your usual sugar cookie routine. Perfect with your morning coffee or as a sweet afternoon pick-me-up.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out for about an hour—just until it’s easy to press with a finger)
• 1 1/2 cups granulated sugar (because who doesn’t love a little extra sweetness?)
• 2 large eggs, room temperature (they mix in smoother this way)
• 1 tsp vanilla extract (the real deal, please—it makes all the difference)
• 3 cups all-purpose flour (scoop and level for the perfect measure)
• 1 1/2 tsp baking powder (fresh is best for that perfect rise)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 2 tsp ground cinnamon (hello, horchata vibes)
• 1/4 cup milk (whole milk gives these cookies their tender crumb)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything mixes evenly.
3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
4. In another bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add this to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Tip: Don’t overmix—just until the flour is incorporated to keep the cookies tender.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the bottom of a glass. Tip: Dip the glass in sugar before flattening for a little extra sparkle and crunch.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack.

These cookies are wonderfully soft with a slight chew, packed with warm cinnamon flavor that’s not too overpowering. Try serving them with a drizzle of dulce de leche for an extra indulgent treat.

Summary

These 18 Spicy Mexican Cookie Recipes offer a delightful twist on traditional sweets, blending heat with sweetness in every bite. Whether you’re a seasoned baker or new to the kitchen, there’s a recipe here to spark your culinary creativity. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow spice lovers to discover.