Mexican Sugar Cookies: Plovorones

Introduction

You’ll love these vibrant, crumbly Plovorones, a citrus-kissed twist on the classic Mexican sugar cookie. The triple hit of lemon, orange, and lime zest gives them a uniquely bright and aromatic flavor that sets them apart. Rolling them in colorful crystal sugar before baking adds a festive crunch and a beautiful, sparkly finish.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 27 cookies

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup butter flavored vegetable shortening (Crisco)
• 1 cup granulated sugar
• 1 large egg
• zest of 1 lemon
• 3-4 tablespoons water
• 1/8 teaspoon fresh lemon zest (adjust to taste for brightness) (such as Loranne Oils lemon baking emulsion)
• zest of 1 orange
• zest of 1 lime
• Yellow (green, orange food coloring gel)
• Yellow (green, orange large crystal decorating sugar)

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the butter flavored vegetable shortening and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Beat in the large egg until fully incorporated. Then, add the lemon zest, orange zest, lime zest, and fresh lemon zest (adjust to taste for brightness), mixing until combined.
5. Gradually add the flour mixture to the shortening mixture, mixing on low speed just until the dough begins to come together.
6. Add 3 tablespoons of water and mix. If the dough is still crumbly and doesn’t hold together when pinched, add the remaining 1 tablespoon of water. The dough should be cohesive but not sticky.
7. Divide the dough into three equal portions. To each portion, add a small amount (a toothpick dab is enough) of one color of food coloring gel—yellow, green, or orange. Knead or mix each portion until the color is evenly distributed.
8. Place each colored crystal sugar (yellow, green, orange) into separate shallow bowls or plates.
9. Take about 1 tablespoon of dough from one color, roll it into a smooth ball, then roll it generously in the matching colored crystal sugar to coat completely. Place on the prepared baking sheet. Repeat with all dough, spacing cookies about 2 inches apart as they will spread slightly.
10. Using the bottom of a glass or a measuring cup, gently flatten each dough ball to about 1/4-inch thickness. If needed, dip the glass bottom in granulated sugar to prevent sticking.
11. Bake for 9-12 minutes, or until the bottoms are just lightly golden and the tops look set. Be careful not to overbake.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Flavor Focus: Make a single-color batch using just lemon or orange zest for a simpler, yet still vibrant, citrus flavor.
• Shape It Up: Instead of flattening with a glass, use the tines of a fork to press a classic crisscross pattern into the dough balls before baking.
• Layered Look: For a marbled effect, gently combine two small pieces of differently colored dough before rolling into a ball and coating in a single color of sugar.
• Mini Bites: Use a teaspoon to measure out smaller dough portions for adorable, bite-sized cookies perfect for parties—just reduce the baking time by 1-2 minutes.

Tips for Success

• Measure Flour Correctly: For the most accurate results, fluff your flour with a spoon, then spoon it into your measuring cup and level it off with a knife. Scooping directly can pack in too much flour, leading to dry cookies.
• Chill if Needed: If your dough becomes too soft or sticky while handling, pop it in the refrigerator for 15-20 minutes. This makes rolling and coating much easier.
• Don’t Skip the Sugar Coating: Roll the dough balls in the crystal sugar *before* flattening them. This ensures the colorful sugar is embedded on top and won’t fall off as easily after baking.
• Uniform Size: Use a cookie scoop or tablespoon measure to portion the dough for cookies that bake evenly and are all done at the same time.

Storage & Reheating

FAQ

Can I use real butter instead of shortening?

For the authentic texture, it’s best to use shortening as listed. Butter will create a crispier, flatter cookie that spreads more, while shortening yields the tender, crumbly, slightly puffier texture characteristic of Plovorones.

What if I can’t find fresh lemon zest (adjust to taste for brightness) or the baking emulsion?

You can substitute with 1/4 teaspoon of pure fresh lemon zest (adjust to taste for brightness), but the baking emulsion is preferred as it is more heat-stable. In a pinch, you can use an additional 1/2 teaspoon of fresh lemon zest, though the lemon flavor will be more subtle.

My dough is dry and crumbly even after 4 tablespoons of water. What should I do?

This can happen due to flour measurement or humidity. Add more water, 1 teaspoon at a time, mixing thoroughly after each addition, just until the dough holds together when pinched.

Can I make these ahead of time?

Yes! You can prepare the dough, divide and color it, then wrap each portion tightly in plastic wrap and refrigerate for up to 2 days. Let it sit at room temperature for 15-20 minutes before rolling and baking.

Why are my cookies not very colorful after baking?

The gel food coloring can fade slightly in the oven. To ensure vibrant cookies, be bold with the color when kneading it into the dough, and be generous when rolling in the colored crystal sugar.

Can I freeze the baked cookies?

Absolutely. Once completely cooled, layer the cookies between sheets of parchment paper in a freezer-safe container or bag. They will keep for up to 2-3 months. Thaw at room temperature.