Traditional Pan de Polvo (Cinnamon Sugar Cookies)

Pan of warm pan de polvo



1 stick cinnamon

2 cups water


5-6 cups flour (700-750 gr)

1 ¼ cups sugar (250gr)

1 tbsp. ground cinnamon (7 gr)

1 ½ tsp. baking powder (6gr)

2 ¾ cup lard or shortening (560gr)


1 ½ cups sugar (300 gr)

1 tbsp. ground cinnamon (7 gr)


Make the tea by combining the stick of cinnamon with the water, and boiling for approximately 4 minutes. Remove from heat and set aside.

Preheat the oven to 350°F (176°C) Combine the flour, sugar, cinnamon, baking powder and shortening or lard in a large mixing bowl. Add 3/4 cup of the cinnamon tea. Mix well using an electric mixer, until the dough is smooth. On a floured surface, roll out the dough and cut into 2” (5cm) wide shapes. Roll to a ¼” thickness (6mm.) Knead in extra flour if dough seems too soft.

Bake for 8 minutes, until golden. While the cookies are baking, combine the sugar and ground cinnamon for the topping in a shallow bowl. Remove the cookies from the oven, allow to cool briefly, and roll the warm cookies through the sugar topping mixture. Set aside to cool completely. Roll again in the powdered sugar, if desired.


It’s difficult to make the exact amount of cinnamon tea needed for this recipe, and its a real hassle when you make too little. I always make a little extra so I have what I need. The rest can be added to another recipe, or perhaps you can add  some to a hot tea or coffee beverage. On its own, cinnamon tea is nice with a bit of sugar and lemon.