Hojarascas con Azúcar y Canela (Mexican Cinnamon Sugar Cookies)
These homemade Hojarascas con Azúcar y Canela are delicate, crumbly cookies coated in sweet cinnamon sugar. Each bite has a tender, melt-in-your-mouth texture and a warm cinnamon flavor that pairs beautifully with coffee, hot chocolate, or a glass of milk.
Made with simple pantry ingredients, these Mexican cinnamon sugar cookies are a lovely treat for holiday gatherings, family celebrations, or an afternoon snack.
Why You’ll Love This Recipe
- Delicate and crumbly: Shortening or lard gives these cookies their tender texture.
- Simple ingredients: Made with everyday baking staples.
- Warm cinnamon flavor: Cinnamon flavors both the dough and the sugar coating.
- Perfect for sharing: One batch makes approximately 24 cookies, depending on their size.
Recipe Details
Preparation time: 20 minutes
Chilling time: 15–20 minutes
Baking time: 12–15 minutes per batch
Cooling time: 10 minutes
Total time: Approximately 60–65 minutes for one batch
Yield: About 24 cookies
Ingredients
For the Cookies
- 3 cups all-purpose flour
- 1 cup vegetable shortening or lard
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- Up to ¼ cup milk, only as needed
For the Cinnamon-Sugar Coating
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
How to Make Hojarascas
1. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside.
2. Beat the Shortening and Sugar
In a large mixing bowl, beat the shortening or lard with the sugar for 2–3 minutes, until light and fluffy.
3. Add the Egg and Vanilla
Mix in the egg and vanilla extract until well combined.
4. Make the Dough
Gradually add the dry ingredients, mixing just until the dough comes together. If it feels dry and will not hold together when gently pressed, add milk one tablespoon at a time. You may not need the full amount.
5. Chill
Cover the dough and refrigerate for 15–20 minutes so it is easier to roll and cut.
6. Roll and Cut
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll the dough to approximately ¼-inch thickness. Cut into circles or flower shapes. Gather the scraps and gently reroll as needed.
7. Bake
Place the cookies on the prepared baking sheets, leaving about 1 inch between them. Bake for 12–15 minutes, until the bottoms are lightly golden and the tops remain pale.
8. Coat in Cinnamon Sugar
Combine the coating ingredients in a shallow bowl.
Let the cookies rest on the baking sheet for 3–5 minutes. While still warm, carefully coat them in the cinnamon sugar. Handle gently, as warm cookies are fragile.
9. Cool and Serve
Transfer to a wire rack and cool completely. The cookies become more delicate and crumbly as they cool.
Tips for the Best Cookies
- Measure flour carefully: Spoon it into the measuring cup and level it off to avoid a dry dough.
- Add milk gradually: Use only enough to help the dough hold together.
- Avoid overmixing: Stop mixing once the dough comes together.
- Keep the tops pale: Waiting for the tops to brown can lead to overbaking.
- Coat while warm: The warmth helps the cinnamon sugar stick.
Storage
Let the cookies cool completely before placing them in an airtight container. Store at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 2 months, separating layers with parchment paper.
Frequently Asked Questions
Can I use butter instead of shortening?
Butter can change the spread and texture of these cookies. For the crumbly texture described in this recipe, use shortening or lard.
Why is my dough falling apart?
The dough may need a little moisture. Add milk one tablespoon at a time until it holds together when gently pressed.
Do I need a cookie cutter?
No. A small drinking glass works well for cutting round cookies.
Why won’t the cinnamon sugar stick?
The cookies may have cooled too much. Coat them while they are still slightly warm, after allowing a few minutes for them to firm up.