Mexican Lard Sugar Cookies

Ingredients

• 1 cup lard (rendered pig lard, solid at room temperature)
• 1 cup granulated sugar (fine white sugar)
• 2 tsp vanilla extract (pure vanilla extract)
• 1/2 cup cinnamon water (boil 1/2 cup water with 1 cinnamon stick, then strain)
• 3 cups all‑purpose flour (sifted)
• 1 tsp ground cinnamon (freshly ground for best flavor)
• 1/4 tsp ground nutmeg (pinch, freshly grated if possible)
• 1/2 tsp salt (fine sea salt)
• 1/2 cup extra granulated sugar (for coating) (will be mixed with cinnamon for the final dip)
• 1 tsp ground cinnamon (for coating) (same as above, mixed with extra sugar)

Instructions

1. Make cinnamon‑infused water

   Combine 1/2 cup water and 1 cinnamon stick in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, let steep another 5 minutes, then strain and set aside to cool slightly.

   Time: PT10M

2. Cream lard and sugar

   In a mixing bowl, add 1 cup lard and 1 cup granulated sugar. Using a hand mixer on medium speed, beat until the mixture is light and fluffy, about 5 minutes. Add 2 tsp vanilla extract and the warm cinnamon water, mixing until fully incorporated.

   Time: PT5M

3. Incorporate dry ingredients

   Sift together 3 cups flour, 1 tsp ground cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt. Gradually add the dry mixture to the creamed lard, using a spatula or your hands, until a dough with a wet Play‑Doh consistency forms.

   Time: PT10M

4. Chill the dough

   Shape the dough into a flat disc, wrap tightly in cling wrap, and refrigerate for 20 minutes. This firms the lard and makes rolling easier.

   Time: PT20M

5. Roll out the dough

   Lightly flour a clean work surface and the rolling pin. Roll the chilled dough to about 1/4‑inch thickness, adding a little flour underneath to prevent sticking.

   Time: PT10M

6. Cut and arrange cookies

   Press a star‑shaped cookie cutter into the rolled dough, lift the shapes, and place them on a parchment‑lined baking sheet. Gather scraps, re‑roll, and repeat until all dough is used.

   Time: PT5M

7. Bake

   Preheat the oven to 350°F (175°C). Bake the cookies for 20 minutes, or until the edges are lightly golden. Rotate the sheet halfway through for even coloring.

   Time: PT20M

   Temperature: 350°F

8. Prepare cinnamon‑sugar coating

   While the cookies are still warm, mix 1/2 cup extra granulated sugar with 1 tsp ground cinnamon in a shallow bowl.

   Time: PT2M

9. Coat the cookies

   One by one, dip each warm cookie into the cinnamon‑sugar mixture, allowing excess to shake off, then place on the cooling rack to set.

   Time: PT5M

10. Cool and serve

    Let the coated cookies cool completely on the rack (about 5 minutes). Store in an airtight container.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

1g

Carbohydrates

15g

Fat

6g

Fiber

0.5g