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Mexican orange sugar sookies: Polvorones de naranja by Karen Hursh Graber © 2007

The sugar cookies called polvorones are sometimes known as "Mexican wedding cookies" in English, although I've never seen them served at a wedding here in Central Mexico. They are a common bakery item throughout the year, but the version made with fresh orange juice and zest is associated with the Christmas season, possibly because oranges are an abundant winter fruit.


  • ¾ cup (1 ½ sticks) butter or margarine
  • 2/3 cup sugar plus extra for sprinkling on cookies
  • 1 egg yolk
  • juice and zest of 1 orange
  • 1 ¾ cups sifted flour
  • ¼ teaspoon baking soda

Preheat oven to 375ºF.

With a wooden spoon, cream the butter or margarine with the sugar until light and fluffy. Stir in the egg yolk and the orange juice and zest. Add the flour and baking soda.

On a floured surface, roll out the dough ¼ inch thick. Cut into circles about 2-2 ½ inches in diameter. Bake on greased cookie sheets until light golden.

Allow to cool and sprinkle with sugar. Makes about 2 dozen.


Link to source articles
May in Mexico: A month of holiday food
Mexican holiday sweets: cookies, candy and more





Published or Updated on: December 1, 2007 by Karen Hursh Graber © 2007
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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