Traditional Hojarascas (Mexican Cinnamon Sugar Cookies)

Traditional Hojarascas are classic Mexican cinnamon sugar cookies known for their delicate, crumbly texture, buttery flavor, and sweet cinnamon coating. These beloved cookies are especially popular in northern Mexico and are often enjoyed during holidays, family gatherings, or alongside a warm cup of coffee or Mexican hot chocolate.

Made with simple pantry ingredients, Hojarascas are easy to prepare and have a melt-in-your-mouth texture that makes every bite irresistible. Their beautiful flower shape and generous cinnamon-sugar coating make them a wonderful homemade treat for sharing.

Why You’ll Love This Recipe

Delicate and crumbly: These cookies have a tender, melt-in-your-mouth texture.
Simple ingredients: Made with everyday baking ingredients.
Authentic Mexican flavor: Cinnamon adds warmth and traditional sweetness.
Perfect for holidays: Beautiful flower-shaped cookies for celebrations and family gatherings.
Make-ahead friendly: The dough can be prepared in advance and refrigerated.

Preparation Time

Prep Time: 20 minutes
Chilling Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 24 cookies

Ingredients

For the Cookie Dough

1 cup vegetable shortening or lard, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup warm milk, approximately

For the Cinnamon Sugar Coating

¾ cup granulated sugar
2 tablespoons ground cinnamon

Instructions

1. Prepare the Dough

In a large mixing bowl, beat the softened vegetable shortening or lard with ½ cup granulated sugar until creamy and smooth.

Add the egg and vanilla extract. Mix until everything is well combined and incorporated.

2. Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.

Gradually add the dry ingredients to the shortening mixture, mixing until a crumbly dough begins to form.

Slowly add the warm milk, a little at a time, until a soft, manageable dough comes together. You may not need all the milk, so avoid adding too much.

3. Chill the Dough

Divide the dough into two equal portions and wrap each portion in plastic wrap.

Refrigerate for 30 minutes. Chilling makes the dough easier to roll and helps the cookies maintain their shape during baking.

4. Roll and Cut the Cookies

Preheat your oven to 350°F (175°C).

Lightly flour a clean work surface and roll out one portion of dough to approximately ¼-inch thickness.

Use a flower-shaped cookie cutter to cut out the cookies.

Carefully transfer them to baking sheets lined with parchment paper, leaving a little space between each cookie.

Gather the leftover dough, gently reroll it, and continue cutting until all the dough is used.

5. Bake the Hojarascas

Bake for 12–15 minutes, or until the bottoms are lightly golden.

The tops should remain relatively pale. Avoid overbaking, as these cookies are meant to have a delicate, tender, and crumbly texture.

Remove from the oven and let the cookies rest on the baking sheet for approximately 3–5 minutes.

6. Prepare the Cinnamon Sugar

While the cookies are baking, combine ¾ cup granulated sugar and 2 tablespoons ground cinnamon in a shallow bowl.

Mix thoroughly until the cinnamon is evenly distributed throughout the sugar.

7. Coat the Cookies

While the cookies are still slightly warm, gently transfer each one into the cinnamon-sugar mixture.

Carefully turn to coat all sides. Handle them gently because Hojarascas are delicate and can break easily while warm.

Place the coated cookies on a wire rack to cool completely.

8. Serve and Enjoy

Arrange the finished Hojarascas on a serving plate and enjoy them with Mexican coffee, café de olla, or a warm cup of Mexican hot chocolate.

Their sweet cinnamon coating and delicate texture make them an irresistible homemade Mexican treat!

Expert Tips for the Best Hojarascas

Use softened shortening or lard: This helps create a smooth dough and a delicate cookie texture.
Don’t add too much milk: Add it gradually until the dough comes together without becoming sticky.
Chill the dough: Refrigerating helps prevent the cookies from spreading and makes cutting easier.
Keep the dough evenly thick: Rolling to approximately ¼ inch helps the cookies bake consistently.
Don’t overbake: The bottoms should be lightly golden while the tops remain pale.
Coat while warm: The cinnamon sugar adheres better when the cookies are slightly warm.
Handle gently: These cookies are naturally crumbly, especially right after baking.

How to Store Hojarascas

At Room Temperature: Store completely cooled cookies in an airtight container for up to 5–7 days. Keep them in a cool, dry place.

In the Refrigerator: Refrigeration is generally unnecessary and may affect their delicate texture.

In the Freezer: Place the cooled cookies in a freezer-safe airtight container, separating layers with parchment paper. Freeze for up to 2 months. Thaw at room temperature before serving.

Make-Ahead Dough: The prepared dough can be wrapped tightly and refrigerated for up to 2 days before rolling and baking.

Frequently Asked Questions

What are Hojarascas?

Hojarascas are traditional Mexican shortbread-style cookies coated in cinnamon sugar. They are especially popular in northern Mexico and are known for their delicate, crumbly texture.

Can I use lard instead of vegetable shortening?

Yes! Lard is traditionally used in many Hojarascas recipes and gives the cookies an authentic flavor and delicate texture. Vegetable shortening is a convenient alternative.

Why are my Hojarascas falling apart?

These cookies are naturally delicate and crumbly. If they fall apart excessively, the dough may be too dry, or the cookies may have been handled while too hot. Allow them to rest for 3–5 minutes before coating.

Can I make Hojarascas without a flower-shaped cookie cutter?

Absolutely! You can use round, star-shaped, or any other cookie cutter you have available.

Do Hojarascas need to be refrigerated?

No. Once completely cooled, they can be stored in an airtight container at room temperature.

What can I serve with Hojarascas?

They pair beautifully with Mexican hot chocolate, café de olla, regular coffee, or a glass of warm milk.

Final Thoughts

Traditional Hojarascas are more than just cinnamon sugar cookies; they are a beloved part of Mexican homemade baking. With their beautiful shapes, delicate texture, and irresistible cinnamon coating, they are perfect for holidays, special occasions, or simply enjoying a sweet moment with family.

Bake a batch, share them with loved ones, and enjoy a delicious taste of traditional Mexican baking!