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By: Oriana Romero/Published: /Updated: / 50 Comments
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These classic Venezuelan PolvorosasCookies are always a big hit. They practically melt in your mouth. Easy to make, easier to eat. They’re absolutely the BEST!
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Table of Contents hide
1.Venezuelan Polvorosas Cookies Recipe
2.Recipe Highlights
3.Venezuelan Polvorosas Ingredients
4.How To Make Venezuelan Polvorosas Cookies Step-by-Step
5.Recipe Tips
6.Storing Venezuelan Polvorosas Cookies
7.Frequently Asked Questions
8.More Venezuelan Recipes You’ll Love!
9.Recipe Card 📖
Venezuelan Polvorosas Cookies Recipe
When I feel nostalgic and want to recreate my childhood’s most comforting food memories in my kitchen, I make Venezuelan Polvorosas.
These cookies were my weakness when I was a child. Okay … 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 at every birthday, baptism, communion, wedding event, you name it, and they were there too.
Now you can make them yourself and see why I am so obsessed with these cookies. Let’s get started!
Recipe Highlights
- They’re uniquely flavorful and dense with a melt-in-your-mouth texture.
- Super easy to make.
- Only a few simple ingredients.
- Perfect for gifting.
- Surprisingly addicting; you can’t stop at one!
Venezuelan Polvorosas Ingredients
Amounts are included in the printable recipe below (scroll down).You’ll need:
- Vegetable shortening: For traditional Venezuelan Polvorosas, shortening is a MUST. This made them soft and melt-in-your-mouth tender. This is the one I use, Vegetable shortening.
- Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the polvorosas.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Cinnamon: For extra flavor!
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
- Powdered sugar: This is optional for coating the cookies after they are baked.
How To Make Venezuelan Polvorosas Cookies Step-by-Step
Detailed instructions are included in the printable recipe below (scroll down).
Step 1 – Prepare The Equipment
Preheat oven to 350º F (180º C). Line cookie sheets with parchment paper. Set aside.
Step 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 a mixer set on low speed and mix just until combined.
Step 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 a 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.
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 them to a freezer bag or container. You can bake these straight from frozen; simply increase the time by a couple of minutes.
Frequently Asked Questions
Can I use butter instead of shortening?
If you want to make traditional Venezuelan Polvorosas, I do not recommend using butter.
Can I make these gluten-free?
I haven’t tested this recipe to be gluten-free, but I think it could work if you substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is myfavorite brand. Just be sure to stir the dough longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes,so the flour has time to hydrate and soften before baking it.
How many cookies does this recipe yield?
This recipe makes about 22 – 24 cookies (about 1 tablespoon of dough per cookie).
More Venezuelan 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…
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Recipe Card 📖
Venezuelan Polvorosas Cookies
Oriana Romero
These classic Venezuelan PolvorosasCookies are always a big hit. Easy to make, easier to eat! They’re absolutely the BEST!
4.37 from 74 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 22 -24 polvorosas
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 the tops with a fork 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.
Oriana’s Notes
STORE: Store extra cookies in an airtight container for up to 7 days.
FREEZE: 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 them to a freezer bag or container. You can bake these straight from frozen; simply increase the baking time by a couple of minutes.
QUICK 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.
- 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.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 170kcalCarbohydrates: 20gProtein: 1gFat: 9gSaturated Fat: 2gPotassium: 12mgSugar: 11gCalcium: 2mgIron: 0.5mg
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Course Dessert
Cuisine Venezuelan
Calories 170
Keyword cookies dessert easy eggfree Eggless Polvorosas recipe venezuelan
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 abouteggless baking.
FAQs
This recipe was originally published on December 2015. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in November 2022 to make it as helpful as possible!
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
Reader Interactions
Comments
April Prince says
I made these as a surprise for my father’s 80th birthday party and it took him straight back to his childhood in Venezuela (before the sad chaos now) They were amazing! THANK YOU for sharing this family recipe; I am grateful to include this in OUR family recipes. Thank you again, April!
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Oriana Romero says
Hello April! I’m so glad you both loved this recipe! Thank you for sharing your wonderful feedback.
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bin bin says
bae these r so good i made them for spanish project we love mommyReply
Oriana Romero says
Thanks so much, bin bin! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know. xo
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Alyssa says
Holy moly, these are good. I wanted to make a dessert and we were out of eggs and butter. The light texture is wonderful. Thanks for sharing!Reply
Oriana Romero says
Hello Alyssa! I LOVE these too. Thank you for sharing your wonderful feedback and review!
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Heylen says
Thank you for sharing your family recipe. These polvorosas took me back to my childhood in Caracas. I am so glad to be able to able to share this now with my children. They loved them! I substituted with King Arthur’s GF All puporse flour and palm oil shortening and they turned out perfectly! Mil gracias😘Reply
Oriana Romero says
Hola Heylen! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know =)
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Indhira says
Es el segundo comentario que le dejo, el primero no lo publicó, use los ingredientes mencionados con la medida exacta y fue un desastre la masa se volvió una sola a los pocos minutos de hornear, tuve que botarlo y perder todos los materiales, esperaba que me dijese si las medidas esta segura que son las correctas. Le faltaba consistencia eso si lo noté pero que se haya vuelto todo una sola pasta llena de agujeros que no se iba a cocer fue una sorpresa
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Oriana Romero says
Hola Indhira! Es imposible saber qué hiciste mal en la receta que resulto un desastre. Esta receta ha estado en mi familia por muchos años y siempre resulta bien. Si tomaste el tiempo de leer los comentarios, veras que hasta niños la han hecho para compartir en sus colegios. De todas formas, muchas gracias por probar mi receta.
Hi Indhira! It is impossible to know what you did wrong in the recipe that resulted in a disaster. This recipe has been in my family for many years and it always turns out well. If you took the time to read the comments, you will see that even children have made it to share in their schools. Anyway, thank you very much for trying my recipe.
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Angelica samaan says
Hi I’m a Venezuelan.Also a mother of 3 ,cooking is my passion and my profession. I directed nursing home kitchen for 25 years.During corona virus i made Polvorosas and distributed among my neighbors ,one of then one the recibe and i have in Spanish so i was looking for recipe in English so i did no have to translate and i found you,.
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Oriana Romero says
Hello Angelica! I am glad you found me. Happy Cooking!
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Jacki says
My son & I just made this for extra credit for his Spanish class. His country of study was Guatemala & Polvorosa cookies came up as a dessert. Of course I found recipes for Guatemalan, Columbian & Venezuelan Polvorosas. So glad we tried your recipe. My son loves them & they were so easy to make! Followed your recipe exactly even after reading through the comments. Gracias!Reply
Oriana Romero says
Hello Jacki! So glad everyone enjoyed it!! I’m glad you found it easy to make.
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Grace M Manacop says
Hello!!
I made these cookies for my culture and food presentation on Venezuela and the cookies were a success! I like to thank you for the family recipe. I love these cookies!!Reply
Oriana Romero says
Hello Grace! So glad you enjoyed this, thanks so much for trying my recipe!
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Carol says
Are they suppose to crumble when out of the oven? The cookies still feel like batter. I cooked them for 30 minutes. I followed the exact recipe, but I never made them before so maybe that’s how they are suppose to be
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Oriana Romero says
Hello Carol! The cookies hold their shape, they will crumble just when you eat it. if you try the recipe again make sure that the vegetable shortening is room temperature (softened) but not melted.
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Danyiell says
Could I use pure cane sugar instead of graduated sugar . I am making these for a Spanish project. Would it affect the way they turn out?Reply
Oriana Romero says
Hello Danyiell! I haven’t tested this recipe with cane sugar but I think it would change the texture. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
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Jen Formel says
Amazing. My daughter made them for her Spanish class. She had to do a Venezuelan presentation with a dessert and we chose this recipe. What a success.
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Oriana says
Hello Jen! So glad everyone enjoyed it!! Thanks so much for your feedback and for trying my recipe.
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Nina Hutchinson says
tried these for my sons school project for a trial run and they worked really well. Is there a particular type of sugar that works best for making them? Thanks x
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Oriana says
Hello Nina! Granulated sugar is the best for this recipe. I’m SO GLAD you like it. Thank you for taking the time to come back and let me know!?
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GFly says
I tried making these for my son’s Spanish project, and like other comments, my cookies lost all shape and were basically flat. I measured all ingredients carefully and used vegetable shortening. I bake often, so I know my oven temp is accurate. I noticed there is no leavening agent in the recipe-do you use all purpose or self-.rising flour? I just want to figure out where I went wrong..
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Oriana says
Hello GFly! I am sorry this recipe didn’t work for you. I use all-purpose flour. This recipe, in particular, does not need leavening. Thanks for trying my recipe though.
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Marzena says
I made the cookies for a school project, followed the recipe and proportions. Cookies are tasty but lost shape, are large, round and flat. What did I do wrong?
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Oriana says
Hello Marzena! Thanks so much for trying my recipe. Did you measure the ingredients properly? Also, did you use vegetable shortening? In this particular recipe, you can not substitute the shortening for butter. Hope you give another try soon!
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Ryn says
I have a question. If I were to make the batter, then put it in the fridge over night to make the next day. Would the cookies still be the same? It’s my first time making these and I just though I should ask.
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Oriana says
Hello Ryn! Yes, you can refrigerate the dough just leave it at room temperature 10-15 minutes before baking. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
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Sophia Carawan says
Hi! I’m making these cookies for a spanish project and I need to know the origin of these cookies. Any idea where they came from?Reply
Oriana says
Hello Sophia! Thanks for your interest in my recipe. The origin of the polvorosas occurs in the colonial period when the Spanish conquerors bring from Spain the best of their sweets. After the years the original recipe has been adapted to the tastes of Venezuelans. Hope this help.
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Rosa says
Venezuelan American here! I’ve been looking at recipes related to my heritage and found your Polvorosas recipe. I want to try making these cookies but I tend to not use shortening. Can I use butter and how much?
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Oriana says
Hola Rosa! I have never made polvorosas with butter. My guess is that the texture will be different since shortening is 100% fat and butter is composed of about 85% fat and 15% water. My suggestion is to use a “healthy-ish” vegetable shortening like this one: http://amzn.to/2BYlg4V . Thanks for stopping by!
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Valentina says
Hi! I tried this recipe with Nutiva shortening, it is a blend of sustainably sourced red palm oil and coconut oil and they work out GREAT!! These were my favorite cookies when I was little in Venezuela and still are! Thanks for the recipe!Reply
Oriana Romero says
Hello Valentina! It sounds like you nailed it! These are my fave too =) Thanks so much for trying my recipe and taking the time to come back and let me know. Happy 2021 😉
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Regina says
I just found this recipe and want to try it today. But I don’t have an electric stand mixer. Any tips for those of us who want to try this without electric tools?
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Oriana says
Hello Regina! You can definitely make these without an electric mixer, just mix using a wooden spoon or spatula. Please come back and let me know who you like these cookies. ????
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Dillon says
I just made these for a spanish project and they’re the bombReply
Oriana says
WOO HOO! So glad you enjoyed these, Dillon. Thanks so much for trying my recipe!
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Marie says
I made 4 batches of these cookies for my classmates for international food festival and when I did the first batch they looked like normal cookies and when I did the 2 batch, they looked more like the picture. TIP: Put a little extra flour in them, and it’s okay if they are a little crumbly, just make a sphere with your hands and push with fork. And don’t forget to turn them 180 degrees after half of the time! Other than that they turned out really good.
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Oriana says
Hello Marie, I’m glad you enjoyed these cookies. Thanks so much for trying my recipe!
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Sam says
I’m planning to make these for a Venezuelan themed Spanish Heritage Month project. Any tips for baking these for the first time??
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Oriana says
Hi Sam!! These cookies are very easy to make. TIP: As the cookies are fragile right out of the oven, let cool slightly before moving. Good luck and be sure to shout out if you have any questions!
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mariana says
I tried it and after 9 minutes the borders of the cookies were basically black, they also lost shape 🙁Reply
mommyhoodsdiary says
ohh… I’m so sorry to hear that Mariana! Is your oven set to fahrenheit or celsius? These cookies are suppose to be bake at 350 fahrenheit. If that wasn’t the problem maybe is a good idea if you check if your oven is working properly. If your oven isn’t cooking properly, it may not be heating to the set temperature like it should. You can do that with a oven thermometer. I have never had this problem! This is a family recipe, which I’ve made tons of times. Please let me know if you try the recipe again. Thanks!
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Rae says
I just found your blog and am crazy in love with it! Gonna make these and learn to pronounce the name *hides face* for my son’s profesora next weekendReply
mommyhoodsdiary says
Thanks Rae for your kind comment!! My readers’s words are my fuel.
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Mayito Castillo says
Uuffff! Estas polvorosas me traen gratos recuerdos de mi madre, ella me las hacia muy a menudo. Ya teniendo la receta las hare lo mas pronto posible! Felices fiestas amiga!Reply
mira says
Love that you shared a childhood favorite recipe! These look gorgeous! Pinned!
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