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stack of venezuelan polvorosas cookies with a glass of milk
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Venezuelan Polvorosas Cookies

These classic Venezuelan Polvorosas Cookies are always a big hit. Easy to make, easier to eat! They’re absolutely the BEST!
Course Dessert
Cuisine Venezuelan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 22 -24 polvorosas
Calories 170kcal

Ingredients

  • 1 cup (200 g) vegetable shortening (at room temperature)
  • 1 cup (200 g) granulated sugar
  • 1/4 teaspooon salt
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 cups (280 g) all- purpose flour
  • 1/4 cup (30 g) powdered sugar for coating (optional)

Instructions

  • Preheat oven to 350º F (180º C). Line cookie sheets with parchment paper. Set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, mix shortening on medium speed until softened and creamy, about 1 -2 minutes. Add in sugar, salt, vanilla, and cinnamon; continue mixing for 2 – 3 minutes.
  • Reduce the mixer speed to low, add in flour slowly; mix just until combined.
  • Roll balls of dough (about 1 tablespoon of dough per cookie). Arrange the balls on a large baking sheet, spacing them 1/2 inch apart. Press the tops with a fork to flatten them a little.
  • Bake for 18 - 20 minutes, or until very lightly browned on the sides. Let the cookies cool on the baking sheets for just 5 minutes. Then, transfer to a wire rack to cool, then once cookies are cool, sprinkle with powdered sugar, if desired. NOTE: Make sure your bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.

Notes

 
STORE: Store extra cookies in an airtight container for up to 7 days.
FREEZE: You can freeze these cookies before or after you bake them. Flash freeze them in a single layer on a sheet pan until frozen and transfer them to a freezer bag or container. You can bake these straight from frozen; simply increase the baking time by a couple of minutes.
QUICK TIPS
  • You can add a little bit of lemon or orange zest to the polvorosas to change things up.
  • For traditional Venezuelan Polvorosas, shortening is a MUST. This made them soft and melt-in-your-mouth tender.
  • Avoid over-mixing the cookie batter, or you’ll get dense cookies.
  • I recommend using real vanilla extract and not artificial extract for the best results.
  • Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just 5 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard. 
 
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 170kcal | Carbohydrates: 20g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Potassium: 12mg | Sugar: 11g | Calcium: 2mg | Iron: 0.5mg