{"id":12908,"date":"2026-06-19T12:12:25","date_gmt":"2026-06-19T17:12:25","guid":{"rendered":"https:\/\/recetas123.net\/cucas-colombianas\/"},"modified":"2026-06-19T12:17:16","modified_gmt":"2026-06-19T17:17:16","slug":"colombian-cucas-cookies","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/colombian-cucas-cookies\/","title":{"rendered":"Colombian Cucas Cookies"},"content":{"rendered":"\n

Cucas are traditional Colombian dark cookies, also known in some regions as black cookies or galletas del pa\u00eds<\/em>. You make them with panela, wheat flour, and warm spices such as cinnamon, clove, and ginger. They usually have a firm outside with a soft or gently chewy center.<\/p>\n\n\n\n

They are a classic snack with coffee and milk, hot chocolate, or a glass of fresh milk. Although regional variations exist, the panela-and-spice version is the most recognizable Colombian style.<\/p>\n\n\n

<\/div>
\n\t
\n\t\t\t\t
\"Cucas<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Colombian Cucas Cookies<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Preparaci\u00f3n<\/div>\n\t\t\t
20<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cocci\u00f3n<\/div>\n\t\t\t\t
40<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
1<\/span> hr<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t
\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tDessert\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tColombian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 14<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 185<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 420 g all-purpose flour (3 cups)<\/li>\n\n\n\n
  • 200 g finely grated panela (1 cup)<\/li>\n\n\n\n
  • 113 g unsalted butter, softened (\u00bd cup)<\/li>\n\n\n\n
  • 60 ml molasses or thick panela syrup (\u00bc cup)<\/li>\n\n\n\n
  • 120 ml water (\u00bd cup)<\/li>\n\n\n\n
  • 1 large egg<\/li>\n\n\n\n
  • 5 g ground ginger (1 teaspoon)<\/li>\n\n\n\n
  • 5 g ground cinnamon (1 teaspoon)<\/li>\n\n\n\n
  • 1 g ground cloves (\u00bc teaspoon)<\/li>\n\n\n\n
  • 5 g baking soda (1 teaspoon)<\/li>\n\n\n\n
  • 2 g salt (\u00bc teaspoon)<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Preheat the oven to 180 \u00b0C \/ 350 \u00b0F and line a baking sheet with parchment paper.<\/li>\n\n\n\n
    2. Mix the dry ingredients,<\/strong> place the flour, ginger, cinnamon, cloves, baking soda, and salt in a large bowl. Stir until the spices are evenly distributed.<\/li>\n\n\n\n
    3. Make the sweet base,<\/strong> beat the butter with the grated panela until you have a moist, even mixture. Add the molasses, water, and egg, then mix until combined.<\/li>\n\n\n\n
    4. Make the dough,<\/strong> gradually add the dry ingredients and mix until you have a soft, dark, slightly sticky dough. When it feels too wet, add up to 35 g of extra flour, one tablespoon at a time.<\/li>\n\n\n\n
    5. Let the dough rest for 15 minutes so the flour can absorb moisture and the dough becomes easier to roll.<\/li>\n\n\n\n
    6. Cut the cookies,<\/strong> roll out the dough on a lightly floured surface until it is about 1 cm thick. Cut circles about 6 to 7 cm wide and place them on the baking sheet, leaving space between them.<\/li>\n\n\n\n
    7. Bake for 18 to 22 minutes, until the edges look firm and slightly darker. Remove them while the centers still feel a little soft because they will finish setting as they cool.<\/li>\n\n\n\n
    8. Let them rest on the baking sheet for 10 minutes, then transfer them to a wire rack. Serve them warm or fully cooled.<\/li>\n<\/ol>\n\n\n\n

      Chef\u2019s tips<\/h2>\n\n\n\n
        \n
      • Grate the panela finely so it blends smoothly into the dough.<\/li>\n\n\n\n
      • Do not overbake the cucas; they should be firm but not dry or hard.<\/li>\n\n\n\n
      • Use molasses or thick panela syrup for a deeper color and richer aroma.<\/li>\n\n\n\n
      • Let the cookies cool before storing them to preserve their texture.<\/li>\n<\/ul>\n\n\n\n

        Traditional variations<\/h2>\n\n\n\n

        In some Colombian regions, cucas include lemon or orange zest. In Cauca, related cookies may be called liberales<\/em> or peras<\/em>, while other regional versions vary in spices, color, and sweetness.<\/p>\n\n\n\n

        How to serve<\/h2>\n\n\n\n

        Serve cucas at room temperature, on their own or in a basket with other traditional baked goods. They are especially good for breakfast, coffee breaks, or afternoon snacks with hot drinks.<\/p>\n\n\n\n

        Recommended accompaniments<\/h2>\n\n\n\n
          \n
        • Coffee with milk<\/li>\n\n\n\n
        • Colombian hot chocolate<\/li>\n\n\n\n
        • Fresh milk<\/li>\n\n\n\n
        • Hot panela drink<\/li>\n\n\n\n
        • Cinnamon or herbal tea<\/li>\n<\/ul>\n\n\n\n

          A culinary curiosity<\/h2>\n\n\n\n

          Cucas belong to a broader family of panela-based sweets found across Latin America. In Colombia, they may also be called black cookies or galletas del pa\u00eds<\/em>, and their character comes from the combination of panela, flour, and spices.<\/p>\n\n\n\n

          Their dark color does not come from cocoa. It mainly comes from panela or molasses, which also provide moisture and a deep caramel-like flavor.<\/p>\n\n\n\n

          <\/p>\n","protected":false},"excerpt":{"rendered":"

          Cucas are traditional Colombian dark cookies, also known in some regions as black cookies or galletas del pa\u00eds. You make them with panela, wheat flour, and warm spices such as cinnamon, clove, and ginger. They usually have a firm outside with a soft or gently chewy center. They are a classic snack with coffee and […]<\/p>\n","protected":false},"author":6,"featured_media":12910,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[161,183],"tags":[],"class_list":["post-12908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-colombian-recipes","category-postres-colombianos","entry","has-media"],"yoast_head":"\nColombian Cucas Cookies | Recetas123<\/title>\n<meta name=\"description\" content=\"Make Colombian cucas with panela and warm spices, traditional dark cookies perfect with coffee, hot chocolate, or milk.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recetas123.net\/en\/colombian-cucas-cookies\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Colombian Cucas Cookies | Recetas123\" \/>\n<meta property=\"og:description\" content=\"Make Colombian cucas with panela and warm spices, traditional dark cookies perfect with coffee, hot chocolate, or milk.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/recetas123.net\/en\/colombian-cucas-cookies\/\" \/>\n<meta property=\"og:site_name\" content=\"Recetas123\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/recetas123.ne\" \/>\n<meta property=\"article:published_time\" content=\"2026-06-19T17:12:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-06-19T17:17:16+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/recetas123.net\/wp-content\/uploads\/Cucas-Colombianas.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"950\" \/>\n\t<meta property=\"og:image:height\" content=\"580\" \/>\n\t<meta property=\"og:image:type\" 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