This espejo Mexican cookie recipe is very easy. Espejos, Spanish for mirrors, are a popular Mexican pan dulce. Learn how to make them at home step by step. They are easier than you might think.
For the cookie dough
3/4 cup+ 2 tablespoons unsalted butter
1cupconfectioner’s sugar100 gr
3cupsall purpose flour360 gr + more for dusting
For the glaze
1cupconfectioner’s sugar100 gr
3drops of lemon or lime juice.
For chocolate espejos you will need 3/4 cup semi-sweet chocolate120 gr
Medium bowl (if you are not using a mixer)
Pastry silicone mat (optional)
Wooden rolling pin or rolling pin with rings for thickness
Parchment paper, or silicone mat that fits your baking sheet
Cookie cutter (10 cm)
Beat the butter until smooth, add the sugar and continue beating until it reaches a smooth and fluffy consistency, about 5 minutes.
Add the salt, egg, and vanilla and continue beating until everything is well combined.
Lower the speed and gradually integrate the flour without over-working the dough. It should have a sandy consistency.
Stop the mixer and put the dough on top of some plastic wrap. Take two corners of the wrap, lift and push together, rotating the wrap until you get a smooth and compact dough (See video). Cover tightly and refrigerate for 30-40 minutes.
Pre-heat the oven to 350° F (180 °C).
Take half of the dough (return the other half to the refrigerator) and place it on a lightly floured surface. Flour the rolling pin as well, and roll the dough out to a thickness of 3/4 cm (a little less than 1/2 inch).
Cut the dough with a 10 cm diameter (about 4 inch) mold and place the cookies on a baking sheet that is greased or covered with parchment paper or a silicone pastry mat.
Gather the pieces of dough that are left after cutting the cookies and roll them out to continue cutting. Repeat with the other half.
Once you have cut all the cookies, you will surely have a little dough left; make a ball, flatten it with your hand or with the rolling pin, and place it with the rest of the cookies.
Put them in the fridge for 5 min.
Bake for 20-25 minutes or until the edges and bottom are golden brown.
Remove from the oven, cool for about 3 minutes, and carefully transfer to a wire rack to finish cooling.
When the cookies are freshly baked, they are a bit brittle, but they take on a firmer consistency once they cool.
When the cookies are completely cold, prepare the frosting. Mix the three ingredients, sugar, water, and lemon juice, until it is very thick and spreadable.
Take one of the cookies, and with a spatula, cover it with the glaze. Repeat until finished with all the espejos. When the frosting cools, it will look shiny like a mirror, but don’t expect to see yourself in it.
For chocolate, instead of the sugar frosting, melt the chocolate and coat the cookies with it while it is hot.
Espejo Mexican Cookie Recipe
Amount Per Serving
Calories 399Calories from Fat 171
% Daily Value*
Saturated Fat 12g75%
Trans Fat 1g
Vitamin A 582IU12%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword: Mexican cookies, Mexican espejo pan dulce
Important Note: You have to work the dough as quickly as possible because you don’t want the butter to melt. If the weather is warm, put the cookies in the fridge as you form them.If you make thinner cookies 1/2 cm the baking time will be 15-18 minutes