VENEZUELAN POLVOROSAS COOKIES RECIPE
When I feel nostalgic and like to recreate my childhood’s most comforting food memories in my own kitchen. Recently, the memories took me to the delicious Venezuelan Polvorosas.
These cookies were my weakness when I was a child. Sorry… Let me rephrase that; they still are!! Oh man… they are so good!! The name “Polvorosas” refers to the sandy texture of these delicate and crumbly cookies.
These cookies conjure up many memories for me. My aunt was a great baker and I remember that every time we went to visit her, she had these humongous glass jars filled with all kinds of sweets. Papitas (little milk truffles), Catalinas (Venezuelan molasses cookies), Conservas de Coco (sweets made with coconut), Polvorosas, of course, and many many more. As you can imagine, that was like heaven for me.
Besides my aunt’s house, Polvorosas cookies were present in every birthday, baptism, communion, wedding, you name it, and they were there too.
Now you get to make them yourself and see why I am so obsessed with these cookies. Let’s get started!
VENEZUELAN POLVOROSAS INGREDIENTS
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Vegetable shortening — at room temperature
- Granulated sugar
- Salt
- Pure vanilla extract
- Cinnamon
- All-purpose flour
- Powdered sugar — this is optional and for coating the cookies
HOW TO MAKE VENZUELAN POLVOROSAS COOKIES
Detailed instructions are included in the printable recipe below (scroll down).
1 – PREPARE THE EQUIPMENT
Preheat oven to 350º F (180º C). Line cookie sheets with parchment paper. Set aside.
2 — MAKE THE DOUGH
In the bowl of an electric stand mixer fitted with the paddle attachment, mix shortening on medium speed until creamy, about 1 minute. Add in sugar, salt, vanilla, and cinnamon; continue mixing for 2 – 3 minutes. Add in flour slowly with mixer set on low speed and mix just until combined.
3 — BAKE THE COOKIES
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 fork into the tops to flatten them a little. Bake for 20 to 25 minutes, or until very lightly browned on the sides. Transfer to a wire rack to cool, then once cookies are cool, sprinkle with powdered sugar, if desired.
QUICK RECIPE 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.
STORING VENEZUELAN POLVOROSAS COOKIES
Made too many cookies? Is there such a thing as too many cookies? Either way, here’s how to store these Polvorosas.
LEFTOVERS
Store extra cookies in an airtight container for up to 7 days.
FREEZER
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 to a freezer bag or container. You can bake these straight from frozen; simply increase the time by a couple of minutes.
More Recipes You’ll Love!
- Venezuelan Chocolate Marquesa
- Venezuelan Flan Quesillo
- Easy Arroz con Leche [Recipe+Video]
- Venezuelan Papitas de Leche {Milk Truffles}
- Venezuelan Eggnog Ponche Crema
- Eggless Flan Cookies
- Browse more recipes…
Venezuelan Polvorosas Cookies
Equipment
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 fork into the tops 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.
- 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.
- Venezuelan Flan Quesillo
- Venezuelan Chocolate Marquesa
- Venezuelan Papitas de Leche
- Easy Venezuelan Chicha
- Easy No-Bake Venezuelan Bienmesabe
- More Venezuelan Recipes…
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in December 2015, post content edited to add more helpful information, no change to the recipe in November 2021
Sign up with your email address to receive egg-free recipes.
