If you grew up in a Mexican household — or lucky enough to live near a panadería — you probably remember the comforting smell of Gorditas de Azúcar wafting from the kitchen.
Soft, pillowy, and just sweet enough, these traditional Mexican sugar gorditas are a cross between a cookie and a griddle cake. They’re buttery, lightly spiced with cinnamon, and best enjoyed warm with a cup of coffee or milk.
This Gorditas de Azúcar recipe is straight from the heart — the kind of treat you make with abuela, or pass down through generations. No special tools, no yeast, just a few humble ingredients and a hot comal or skillet. They’re a hit with kids and adults alike, and easy enough for beginners.
Why You’ll Love This Recipe
These gorditas are soft and fluffy on the inside, with a slightly crisp, golden crust on the outside — all thanks to the magic of cooking them right on the griddle. They’re sweet but not overly sugary, with the warm flavor of vanilla and cinnamon shining through.
They also hold up well for a few days, so you can make a batch ahead for snacks, lunchbox treats, or sweet breakfasts.
Whether you eat them plain or split them open to spread with butter, cajeta, or jam, they’re one of those simple joys everyone should experience.
What You’ll Need
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup milk (whole milk preferred)
- Optional: extra sugar + cinnamon for topping
Pro Tips
- Use room temperature butter for the easiest mixing and smoothest dough.
- Don’t overwork the dough — just enough to bring it together and keep the gorditas tender.
- Cook low and slow on a hot griddle so the inside cooks through before the outside browns too quickly.
- Sprinkle with sugar after cooking while they’re still warm for a sparkling finish.
- Freeze uncooked dough for quick weekday treats — just roll, cut, and cook when ready.
Tools You’ll Need
- Mixing bowl
- Wooden spoon or hand mixer
- Measuring cups and spoons
- Rolling pin
- Circle cutter or drinking glass
- Skillet, griddle, or comal
- Spatula
Substitutions & Variations
- Make them dairy-free: Use plant-based butter and non-dairy milk.
- Add orange zest or anise for extra traditional flavor.
- Use whole wheat flour for a more rustic texture.
- Make them extra sweet: Dip in cinnamon sugar after cooking.
- Serve with fillings: Try cajeta (goat’s milk caramel), Nutella, or strawberry jam.
Make Ahead Tips
You can prepare the dough ahead of time and refrigerate it for up to 2 days. Roll and cook when ready.
Cooked gorditas also store well in an airtight container for up to 3 days. Reheat gently on a dry skillet or in the microwave.
Instructions
1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
2. Cream Butter and Sugar
In a separate bowl, beat the softened butter and sugar together until light and fluffy. Add the egg and vanilla and beat until smooth.
3. Combine Wet and Dry
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until a soft, sticky dough forms.
4. Roll and Cut
On a lightly floured surface, roll out the dough to about ½ inch thick. Cut into circles using a cookie cutter or glass.
5. Cook the Gorditas
Heat a dry skillet or comal over medium-low heat. Cook each gordita for 2–3 minutes per side, until golden brown and cooked through.
6. Sprinkle and Serve
While warm, sprinkle with cinnamon sugar if desired. Serve warm or let cool completely.
Leftovers & Storage
Store cooled gorditas in an airtight container at room temperature for up to 3 days. Reheat in a skillet or microwave until warm. You can also freeze baked gorditas in a freezer-safe bag for up to 2 months. Thaw and warm before serving.
Recipe FAQs
1. Are gorditas de azúcar the same as regular gorditas?
No — traditional savory gorditas are made with masa and filled with meats or beans. Gorditas de azúcar are sweet, flour-based griddle cakes that are more like thick cookies.
2. Can I bake them instead of cooking on a skillet?
Yes! Bake at 350°F for 10–12 minutes on a parchment-lined tray until just golden. The texture will be slightly different but still delicious.
3. What kind of flour works best?
All-purpose flour is traditional, but you can experiment with whole wheat or even spelt for added nuttiness.
4. Can I use margarine instead of butter?
Yes, though butter gives a better flavor. Just make sure it’s softened and not melted.
The Final Flip
These Gorditas de Azúcar are a sweet little taste of tradition — soft, buttery, and dusted in cinnamon sugar, just like the ones from the panadería or your abuela’s kitchen.
Whether you serve them for dessert, breakfast, or just because, they’re guaranteed to bring smiles.
Try them out and let me know how they turned out — or what sweet fillings your family loves best!