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Hojarascas (Mexican Cinnamon Cookies) 🌟🍪

Tender, Spiced, and Coated in Sweet Cinnamon Sugar

There’s nothing quite like the aroma of freshly baked hojarascas filling your kitchen—a comforting blend of cinnamon, vanilla, and nostalgia. These traditional Mexican cinnamon cookies are a beloved treat during holidays, family gatherings, and celebrations across Texas and Northern Mexico. Known for their crumbly, melt-in-your-mouth texture and warm spice, hojarascas are as rich in flavor as they are in heritage.

Often made in festive shapes and coated generously in a cinnamon-sugar mixture, these cookies are similar in texture to shortbread or polvorones. They’re simple, timeless, and deeply rooted in Mexican culinary tradition. Whether you’re baking them for a holiday cookie tray or simply to enjoy with your cafecito, this recipe brings the heart of the panadería right into your home.

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💖 Why You’ll Love This Recipe

• 🍪 Authentic flavor – Traditional taste made with cinnamon tea, vanilla, and manteca.
• 🕰️ Perfect for holidays – A staple in Mexican Christmas and Día de los Muertos celebrations.
• 🌟 Melt-in-your-mouth texture – Delicate and crumbly, just like abuelita used to make.
• 🧼 Simple ingredients – Pantry staples, no fancy equipment required.
• 🎨 Fun to shape and decorate – Use your favorite cookie cutters to make it your own.

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🧾 Ingredients

For the Dough:

• 1 cup manteca vegetal (vegetable shortening)
• 1 cup sugar
• 1 tsp salt
• 2 tbsp vanilla extract
• 1 tsp ground cinnamon
• 3 cups all-purpose flour
• 1 cup cinnamon tea, cooled (made by boiling 1 cinnamon stick in 1 cup water)

For the Coating:

• Cinnamon-sugar mixture, to taste
  (Start with 1 cup sugar + 1 tbsp ground cinnamon and adjust as desired)

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🛠️ Tools You’ll Need

• Cookie cutters (hearts, stars, or holiday shapes)
• Rolling pin
• Mixing bowls
• Wire rack for cooling
• Unlined baking sheet

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👩‍🍳 Step-by-Step Instructions

Step 1: Make the Cinnamon Tea

1. In a small saucepan, combine 1 cup water and 1 cinnamon stick.
2. Bring to a boil, then remove from heat.
3. Let it steep and cool completely. This fragrant tea infuses the cookies with subtle spice.

Step 2: Prepare the Dough

4. In a large bowl, cream together the shortening and sugar until light and fluffy.
5. Mix in the salt, vanilla extract, and ground cinnamon until well incorporated.
6. Gradually stir in half the flour until just combined.
7. Add the rest of the flour and mix until crumbly.
8. Slowly add about ½ cup of the cooled cinnamon tea, a little at a time, just until the dough holds together.
   (You may not need the entire cup—go slow!)

Step 3: Roll and Cut the Cookies

9. Lightly flour your surface and rolling pin.
10. Roll the dough to about ¼ inch thickness.
11. Use your favorite cookie cutters to cut out shapes and transfer them to an unlined baking sheet.

Step 4: Bake the Cookies

12. Preheat your oven to 350°F (175°C).
13. Bake cookies for 15 minutes, or until the edges are just golden.
14. Remove from oven and let them cool completely on a wire rack.

Step 5: Coat in Cinnamon Sugar

15. Once fully cooled (to prevent breaking), gently toss each cookie in the cinnamon-sugar mixture.
16. Store in an airtight container or serve immediately.

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💡 Expert Tips & Variations

✅ Tips for Success

• Chill the dough if it’s too soft to roll—20 minutes in the fridge helps.
• Don’t skip the cooling step before coating, or your cookies may crumble.
• Test your cinnamon tea—if it’s too weak, your cookies may lack depth of flavor.

🔄 Tasty Variations

• Add a touch of orange zest to the dough for a citrusy twist.
• Swap the manteca for unsalted butter if you prefer a buttery shortbread-style texture.
• For extra crunch, sprinkle a bit of turbinado sugar over the cookies after coating.

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⚠️ Important Notes

• These cookies are meant to be crumbly, not chewy. That delicate texture is part of their charm!
• Do not overwork the dough—just mix until it comes together.
• Storage tip: Hojarascas stay fresh for up to 1 week in an airtight container.

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🔢 Nutritional Information

Per cookie (approximate, based on 45 cookies)

• Calories: 85
• Fat: 4g
• Carbohydrates: 12g
• Sugar: 5g
• Protein: 0.5g
• Sodium: 40mg

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❓ Frequently Asked Questions (FAQ)

Can I freeze hojarascas?

Yes! Freeze baked cookies (without the cinnamon-sugar coating) in an airtight container. When ready to serve, thaw and coat in fresh cinnamon sugar.

What is manteca vegetal?

It’s vegetable shortening, commonly used in Mexican baking for its crumbly texture. Brands like Crisco work well, but traditional recipes often use Inca or Manteca Iberia.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour substitute. The texture may be slightly more delicate, but still delicious.

Why are my cookies too dry?

You may have added too much flour or not enough cinnamon tea. Next time, add the tea slowly until the dough holds together without cracking.

Are hojarascas the same as polvorones?

They’re very similar! Both are crumbly, shortbread-style cookies. Polvorones can refer to various types (like wedding cookies), while hojarascas are known for their cinnamon flavor and sugar coating.

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🌟 Bring Tradition to Your Table

There’s something truly special about baking a recipe that’s been passed down through generations. These Mexican Hojarascas are more than just cookies—they’re a bite of tradition, memory, and love. Whether you’re making them for a holiday celebration or just because, this recipe is sure to win hearts.

So roll out that dough, cut into your favorite shapes, and get ready to fall in love with the sweet, cinnamon-kissed magic of hojarascas. 🍪💫

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