Polvorones Sevillanos

Polvorones Sevillanos - Sugar Cinnamon Cookies

I had my mind set on having some polvoron for the weekend but didn’t have any powdered milk, a key ingredient. Getting a polvoron fix is serious business for me but I’m not about to run to the nearest Goldilocks (there are none). Good thing I have a recipe for a similar Spanish treat called Polvorones Sevillanos that doesn’t require powdered milk.

Filipino Polvoron and Polvorones Sevillanos are two distinct things but do share similarities other than the name. The Filipino version uses flour toasted in a dry skillet and is pressed in a mold to finish while its Spanish counterpart is shaped into ovals before baking in the oven. The resulting tastes of the shortbread made from these two methods are unsurprisingly different.

Even with the different cooking methods, both share the same crumbly texture and instantly falls apart into a fine powder upon biting. One of my hidden talents is the ability to whistle with a mouthful of polvoron without spewing the buttery powder into someone’s face.

Lasang Pinoy Sunday Edition

recipe adapted from Penelope Casas’ The Foods and Wines of Spain

Polvorones Sevillanos
Cinnamon Cookies Dusted with Powdered Sugar

makes 20 cookies (approximately 1 ounce each)

8 ounces butter (two sticks), at room temperature
1 egg yolk
1 tablespoon powdered sugar
1 tablespoon vanilla extract
2 cups (9 ounces) whole wheat pastry flour
1/2 teaspoon cinnamon

sifted powdered sugar, for dusting

Polvorones - Sugar Cinnamon Cookies Ingredients


  • The original recipe called for Spanish brandy or Cognac. I’m more of a beer person. Vanilla extract has alcohol so I used that instead. Best. Tip. Ever.
  • I used whole wheat pastry flour instead of all-purpose or regular pastry flour. I try to incorporate whole grains anywhere I can even if it doesn’t make sense. It’s not exactly going to transform the sticks of butter into health food in this case.


Cream the butter with a whisk or electric hand mixer until light and fluffy.

Mix the egg yolk with the powdered sugar. Add the vanilla extract. Beat this mixture into the creamed butter.

Polvorones - Sugar Cinnamon Cookies Creamed Butter

Start preheating the oven to 300ºF.

Sift the flour with the ground cinnamon. Fold into the butter mixture gently with a spatula just until evenly distributed. Divide the dough into 20 pieces. Shape into ovals with lightly floured hands.

Polvorones - Sugar Cinnamon Cookies On Sheet

Bake on a cookie sheet or sheet pan for about 30 minutes. The shortbread will spread slightly and should barely get browned.

Cool the cookies briefly for a few minutes. Roll the warm cookies in powdered sugar (the polvorones will be very fragile). The surface of the cookies will end up moistening and absorbing the powdered sugar. Let the polvorones cool completely.

Dust with more powdered sugar to serve.

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18 Responses to “Polvorones Sevillanos”

  1. ces says:

    hi jude!
    thanks for the entry! polvoron in itself is such a hit with the kids, what more with these polvorones sevillanos! yum!thanks for sharing the recipe, i will definitely make these soon! hope to see you in the next rounds! current theme is…anything grilled!

  2. _ts of [eatingclub] vancouver says:

    Hahahaha, I remember that! That is, spraying polvoron crumbs trying to talk while eating them. =D

    last blog post: Foray into "Fusion": Pan-roasted Halibut with Fava Beans, Potato-Onion Cakes and Bagoong Butter Sauce

  3. ces, got a few ideas for the next LaPis already. Also looking forward to the round up.

    ts, good times, and lots of wasted polvoron :)

  4. Dee says:

    A dessert that I’ve never heard of? How can this be?
    They look great! How did they taste?

    last blog post: Playing tag

  5. Dee, the cookie by itself is buttery and barely sweet but you can easily adjust the sweetness to your taste depending on how much powdered sugar is used.

  6. Cinnamon Sugar Cookies « FP Daily says:

    [...] Polvorones Sevillanos from Apple Pie, Patis & Pâté. One of Jude’s hidden talents is his ability to “whistle with a mouthful of polvoron without spewing the buttery powder into someone’s face.” Way to go, man, way to go. [...]

  7. Y says:

    I love polvoron. The recipe I use is quite different to yours (but it’s Spanish based). I love the powdery-ness of the baked product. Your hidden talent must make for a very good party trick .. hehe..

  8. MyKitchenInHalfCups says:

    A wonderful hidden talent! I would love to try these two side by side but I’ll settle for just a few of these in the mean time ;) )

  9. Kristen says:

    I love how these sound. I bet they taste wonderful!

    last blog post: Blogging

  10. Gay says:

    I just had Goldilocks polvoron cravings and got my fix. Hay sarap!

  11. anna says:

    you take such great pictures.
    never knew there was another kind of polvoron.

    i might just try this. =)

  12. Sandy Knake says:

    This website has got a lot of very helpful info on it! Thank you for helping me.

  13. Albert Lary says:

    Thank you so much, this was a good read. I was actually born in Madrid ( not telling you when though!) but moved around europe and lastly settled in Britain when I was 6. I dont remember much of the few years I was in spain, but the smell of spanish food always seems to ring a bell in me or something. Funny, how I dont remember anything except the smells,isn’t it! I even found a whole website dedicated to spanish recipe, which gave me great delight and thought I really should to share with your readers. Anyway, thank you again. I’ll get my husband to add your website to my rss app…

  14. ARTSOCIAL + Contemporary art paired with food and drink says:

    [...] to Jim Denevan’s frozen lake art. This is totes what his art would bake if it had an oven. Polvorones Sevillanos aka cinnamon cookies dusted with powdered [...]

  15. Why Can’t I Eat Goulash in a Gallery? - artsocial | artsocial says:

    [...] to Jim Denevan’s frozen lake art. This is totes what his art would bake if it had an oven. Polvorones Sevillanos aka cinnamon cookies dusted with powdered [...]

  16. Carroll B. Merriman says:

    limited wine will be good for health,but not too much.

  17. EVANGELINA says:

    I simply couldn’t depart your site before suggesting that I extremely loved the standard info a person provide to your visitors? Is gonna be back regularly in order to check out new posts

  18. Padron Pepper Tapa Recipe — Andrea Meyers says:

    [...] Apple Pie, Patis, & Pâté – (Polvorones Sevillanos) Sugar Cinnamon Cookies [...]

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