Buttery Spanish Polvorones Cookies That Melt in Your Mouth

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Polvorones are the shortbread that barely holds together, the ones that crumble the second you bite. I handle them gently and use just enough flour so they stay tender, not dry.

This Spanish Polvorones Cookies Recipe is straightforward, making it easy to savor the authentic flavors of Spain at home. With their simple ingredient list, you can prepare these cookies to impress family and friends.

Delicious Buttery Polvorones Cookies

Polvorones are a type of shortbread cookie that originated in Spain, made with flour, sugar, and ground almonds, often finished with a dusting of powdered sugar. This recipe yields about 24 cookies and takes around 1 hour from prep to finish.

Ingredients

2 cups all-purpose flour
1 cup ground almonds or almond flour
1 cup unsalted butter at room temperature
3/4 cup powdered sugar plus extra for dusting
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon cinnamon optional
1 tablespoon milk if needed for dough consistency

Instructions

Prep the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Toast the Flour: In a skillet over medium heat, toast the flour for about 5-7 minutes until it’s lightly golden, stirring frequently. Let it cool.
Mix Ingredients: In a bowl, cream the butter and powdered sugar until light and fluffy. Add the cooled flour, ground almonds, vanilla, salt, and cinnamon (if using). Mix until a dough forms. If the dough is too crumbly, add a tablespoon of milk.

Shape Cookies: Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet. Flatten slightly with your palm.
Bake: Bake for 18-20 minutes or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes.
Dust with Sugar: Transfer to a wire rack to cool completely. Once cooled, dust with additional powdered sugar before serving.