Hojarascas are traditional Mexican shortbread cookies, delightfully crumbly and flavored with cinnamon. Often enjoyed during holidays, especially Christmas, these cookies are coated in cinnamon sugar and made from a simple dough that’s rich, tender, and melts in your mouth. Whether paired with coffee or gifted to loved ones, hojarascas bring the warmth and flavor of Mexican baking to every bite.
Why You’ll Love This Recipe
- Crumbly, melt-in-your-mouth texture
- Warm cinnamon flavor in every bite
- Made with simple pantry ingredients
- Ideal for holidays, gifting, or everyday snacking
- Easily shaped with cookie cutters for festive occasions
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Granulated sugar
- Vegetable shortening or unsalted butter
- Water or brewed cinnamon tea (for extra flavor)
- Vanilla extract
For the cinnamon sugar coating:
- Granulated sugar
- Ground cinnamon
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine flour, baking powder, salt, and cinnamon.
- Cream fat and sugar: In another bowl, beat together the shortening or butter with sugar until light and fluffy.
- Combine mixtures: Add dry ingredients to the creamed mixture, along with vanilla extract and a little water or cinnamon tea, just enough to bring the dough together. Knead gently until smooth.
- Roll and cut: On a lightly floured surface, roll the dough to about ¼ inch thickness. Use cookie cutters to cut into desired shapes.
- Bake: Place cookies on the prepared baking sheet. Bake for 12–15 minutes, or until the edges are lightly golden.
- Coat with cinnamon sugar: While still warm, toss the cookies in a cinnamon-sugar mixture until well coated. Cool completely on a wire rack.
Servings and Timing
- Servings: About 36 cookies
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
Variations
- Anise twist: Add a splash of anise extract for traditional flavor
- Nutty hojarascas: Mix in finely chopped pecans for added crunch
- Citrus zest: Add orange or lemon zest to the dough for a fresh note
- Holiday style: Use seasonal cookie cutter shapes and colored sugar
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 1 week
- Freezing: Freeze unbaked cookie shapes on a tray, then store in a sealed bag up to 2 months. Bake from frozen as needed
- Reheating: Not necessary, but if desired, warm briefly in a low oven to refresh
FAQs
What are Hojarascas?
Hojarascas are traditional Mexican shortbread cookies, flavored with cinnamon and coated in cinnamon sugar, with a delicate and crumbly texture.
What’s the difference between hojarascas and polvorones?
While both are Mexican shortbread cookies, hojarascas are typically lighter, more spiced, and often coated in cinnamon sugar, whereas polvorones can be denser and flavored in various ways.
Can I use butter instead of shortening?
Yes. Butter will give a slightly richer taste and a more golden finish, while shortening yields a more traditional, crumbly texture.
Why are they called “hojarascas”?
The word “hojarasca” means “dried leaves” in Spanish, referring to the light, flaky texture of the cookies.
Do I need to chill the dough?
Not usually, but if the dough feels too soft, a quick 15–20 minutes in the fridge can help with rolling and cutting.
Can I use store-bought cinnamon sugar?
Yes, but freshly mixed cinnamon sugar gives the best aroma and flavor.
Are they supposed to be crunchy or soft?
They should be slightly crisp on the outside but crumbly and tender when bitten into.
Can I flavor them differently?
Absolutely! Try cardamom, nutmeg, or even a bit of cocoa powder for a twist.
Do hojarascas travel well?
Yes, they’re sturdy once cooled and make great gifts or party favors.
What do you serve them with?
They’re perfect with café de olla, hot chocolate, or even a glass of cold milk.
Conclusion
Hojarascas are a beloved taste of Mexican tradition—simple, aromatic, and delicious. Whether you’re baking them for a holiday, sharing with friends, or enjoying with your morning coffee, these cinnamon-dusted shortbread cookies offer comfort and joy with every bite. Try them once, and they’ll become a treasured part of your cookie collection.
PrintHojarascas (Mexican Shortbread Cookies)
Hojarascas are traditional Mexican shortbread cookies, often flavored with cinnamon and sometimes anise. These crumbly, buttery cookies are especially popular during holidays and celebrations, typically coated in cinnamon sugar for a sweet finish.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground anise (optional)
- 1/4 tsp salt
- 1 cup lard or unsalted butter, softened
- 1 tsp vanilla extract
- 2 tbsp milk (if needed)
- 1/2 cup granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, powdered sugar, cinnamon, anise (if using), and salt.
- In a large bowl, cream the lard or butter until smooth. Mix in vanilla extract.
- Gradually add the dry ingredients to the creamed mixture. If the dough is too dry, add milk one tablespoon at a time until it holds together.
- Roll out dough on a floured surface to about 1/4 inch thickness and cut into desired shapes with cookie cutters.
- Place on baking sheet and bake for 12–15 minutes, or until the bottoms are lightly golden.
- While still warm, toss cookies in the cinnamon sugar mixture until coated.
- Cool completely on a wire rack and store in an airtight container.
Notes
- Lard gives a traditional flavor and texture, but butter can be used as a substitute.
- Hojarascas are great for gifting and can be made in fun shapes for holidays.
- Try adding citrus zest for an extra layer of flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg