Polvorones or Mantecaditos are some of my favorite memories from growing up in Puerto Rico. They’re our version of traditional Spanish shortbread cookies. Delicate, buttery, and mildly sweet, these jam or sprinkle-decorated cookies melt in your mouth, crumbling with each bite. Although these cookies are available at many stores, the BEST ones are homemade.
These polvorones cookies are trendy around Christmas and other festive Puerto Rican holiday treats like tembleque and coquito. Are you planning a Puerto Rican Holiday celebration? Don't forget to add Pernil, Arroz con Gandules, Pastelon, and Empanadillas to your menu.
Are you interested in more dessert ideas for the holidays? Check out my Bread Pudding recipe. The bread is soaked in the custard, creating a velvety, dense, homogenous texture. Puerto Rican Hojaldre: Do not let the name fool you; this is a delicious spice cake where cinnamon, cloves, and nutmeg are the stars of the show. Rice Pudding, another delightful dessert full of spice and warmth, is great for cozy winter evenings.
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What are Polvorones?
The name polvorones derives from the word "Polvo," meaning dust, playing on the idea that the cookie crumbles into dust as you bite into it. Traditionally in Spain, these shortbread cookies are made with almonds and typically dusted with powdered sugar, which adds to the name of "polvo"-rones. However, in Puerto Rico, we decorate these cookies with color sprinkles, guava paste, or, my favorite, Maracchino Cherries.
Why you will love this recipe?
- Simple Ingredients, Big Reward: With just a few simple ingredients, polvorones cookies are easy to make, yet they deliver a rich and satisfying flavor. They are perfect for beginner bakers or those who want to make something extraordinary without needing complex techniques.
- Creative Variations: Once you know the basics, polvorones are highly customizable. You can experiment with flavors like coconut, cinnamon, and lemon zest or even add colorful sprinkles or sugar coatings, making them delicious and visually appealing.
- Connection to Tradition: Polvorones are deeply rooted in Hispanic culture, so learning to make them is a way to connect with heritage and honor family traditions, especially if they hold sentimental value or are part of cherished holiday memories.
- Gift-Worthy: Homemade polvorones make thoughtful gifts, especially when packaged in a nice box or bag. They’re an ideal treat to share with friends and family, symbolizing warmth and care.
Ingredient Notes
- Flour: Flour forms the structure of the polvorón. There is no need for specialty flour; good-ol' all-purpose flour does the trick. Flour provides the right amount of gluten to create a cohesive yet crumbly cookie.
- Fat: A combination of butter and lard is vital to the tender, crumbly texture of polvorones. This high-fat content prevents too much gluten development, keeping the cookie light and melt-in-the-mouth soft.
- Sugar: Sugar also adds to the crispiness of the cookie. Since not all the sugar crystals dissolve during baking, they add a bit of crunch to the polvorones.
See my recipe card below for a complete list of the ingredients with measurements.
Notes on Lard:
- Never buy your lard from the shelf of an aisle in a major grocer. These shelf-stable products tend to be hydrogenated and linked to trans fats, which we want to avoid.
- Please find a local farmer who renders fat from his/her pigs. Not only will you get a better, fresher product, but you will also be supporting your local community. I buy my lard from a reputable organic farm a few miles from home. The lard is rendered and canned in a mason jar at the farm and kept under refrigeration.
- Prevention has a great article on the use of lard and its health benefits.
Variations and Substitutions
- Alternate Flours: My Keto-inspired polvorones are made with a combination of almond and coconut flours, which add a great deal of flavor to these cookies. If you are not following a keto lifestyle, only substitute the regular flour for the alternate.
- Toasting the flour: Toasting the flour adds warmth and nutty flavors and contributes to the signature sandy texture. Toasted flour also helps the polvorones crumble delicately when eaten.
- Alternate Fats: Experiment with using different fats to make these cookies. Coconut oil can replace butter in a 1:1 ratio. Make sure you use solid-state coconut oil, but beware that it will melt at 75℉ or warmer. I suggest whipping the solid coconut oil lightly before adding the sugar to soften the oil. Then add sugar. If it begins to melt, place it in the fridge for a few minutes before continuing.
How to make Puerto Rican Polvorones
Here are the step-by-step instructions on how to make polvorones.
Leave butter on the counter and let it come to room temperature. Preheat the oven to 350℉. Place the oven rack in the center of the oven.
- In a bowl, cream butter and vegetable shortening. Then add sugar and cream until incorporated.
- Add almond extract
- Add flour
- When done, the dough will have a sandy consistency. However, it will hold its shape when rolled into a ball.
- With a small scoop or spoon, portion small amounts and roll with your hand to make a ball. Then, place it on a baking sheet and make an indent with a measuring spoon.
- Guava paste is the preferred topping for these cookies. I used my biscuit cutter to cut small discs to place on the cookies, but you may use sprinkles (the other preferred topping in Puerto Rico), or Maracchino Cherries cut in half.
- Bake cookies for 20 minutes or until lightly golden around the edges. Remove from the oven and let cool before serving.
Expert Tips
- If the dough is too loose: Add a bit more milk. Small amounts go a long way. Once you add the milk, incorporate it and test it to see if it holds its shape.
- Keep the Dough Simple: Do not overmix the dough; mix just until combined. Overworking the dough can make the polvorones tough instead of tender.
- Store Properly: Once cooled, store polvorones in an airtight container at room temperature to keep them fresh. They can last up to a week and retain their melt-in-your-mouth texture. However, you may keep the cookies in the refrigerator for about a month. Just let them rest at room temperature for a few minutes to remove the chill from the fridge and soften the cookie.
- Dough Feels Too Soft to Handle: The problem could be overly softened or melted butter. Solution: Firm the dough in the fridge for 15-30 minutes. This will make it easier to roll and shape.
- Uneven Baking or Browning: Uneven oven temperature or cookie sizes can cause uneven browning. Solution: Use an oven thermometer to ensure accuracy and ensure all cookies are the same size. Rotate the baking sheet halfway through for even baking.
Recipe FAQs
Polvorones are traditional shortbread cookies popular in Puerto Rico, Spain, and other Latin American countries. They are known for their crumbly texture, buttery flavor, and mild sweetness.
The name "polvorones" comes from the Spanish word polvo, meaning "dust" or "powder," which refers to their crumbly, powdery texture.
While similar, polvorones and Mexican wedding cookies have slight differences. Mexican wedding cookies often include ground nuts in the dough and are coated in powdered sugar, while Puerto Rican polvorones are usually more straightforward and less sweet.
Yes! In Puerto Rico, polvorones can be made with variations such as guava paste, sprinkles, or even a hint of coconut. Other regions may add cinnamon, lemon zest, or cocoa for a twist.
To keep polvorones fresh, store them in an airtight container at room temperature for up to a week. For more extended storage, they can be frozen and thawed as needed.
Absolutely! You can prepare and refrigerate the dough for up to 3 days before baking. Baked cookies can also be made in advance and stored for later enjoyment.
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📖 Recipe
Puerto Rican Polvorones
Ingredients
- ¼ pound butter
- ½ cup vegetable shortening
- ½ cup sugar
- 1 teaspoon almond extract
- 2 ¼ cups flour
- 1 oz guava paste for decoration
- colored sprinkles for decoration
Instructions
- Leave butter on the counter and let it come to room temperature.¼ pound butter, ½ cup vegetable shortening
- Preheat the oven to 350 degrees F.
- In a bowl, cream butter, and vegetable shortening.
- Add in sugar and cream together.½ cup sugar
- Add almond extract and flour, and blend.1 teaspoon almond extract, 2 ¼ cups flour
- Take mixture by teaspoonfuls and rub with the palm of the hands to form balls.
- Arrange on a parchment paper line cookie sheet.
- Press each ball gently with the back of a teaspoon to create a depression and form the cookie.
- Decorate with guava paste, sprinkles, Maraschino Cherries, or desired preserve.1 oz guava paste, colored sprinkles
Notes
- If the dough is too loose: Add a bit more fat. Small amounts go a long way. Once you add the fat, incorporate it and test it to see if it holds its shape.
- Keep the Dough Simple: Avoid over-mixing the dough; mix just until combined. Overworking the dough can make the cookies tough instead of tender.
- Store Properly: Once cooled, store polvorones in an airtight container at room temperature to keep them fresh. They can last up to a week and retain their melt-in-your-mouth texture.
- Dough Feels Too Soft to Handle: The problem could be overly softened or melted butter. Solution: Firm the dough in the fridge for 15-30 minutes. This will make it easier to roll and shape.
- Uneven Baking or Browning: Uneven oven temperature or cookie sizes can cause uneven browning. Solution: Use an oven thermometer to ensure accuracy and ensure all cookies are the same size. Rotate the baking sheet halfway through for even baking.
