Hojarascas – Traditional Mexican Cinnamon Cookies
Delicate, crumbly Mexican shortbread cookies coated in cinnamon sugar. These classic cookies are pale, tender, and melt in your mouth—just like those from an old Mexican panadería
Prep Time: 20 minutes
Bake Time: 12–15 minutes
Total Time: ~35 minutes
Yield: 24–30 cookies
Ingredients
1 cup vegetable shortening or lard (traditional flavor)
¾ cup powdered (confectioners’) sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
Cinnamon Sugar Coating
½ cup granulated sugar
1½ teaspoons ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream the shortening (or lard) and powdered sugar until light and fluffy.
Mix in the vanilla extract.
Gradually add the flour and salt, mixing just until a soft dough forms. Do not overmix.
Lightly flour a surface and roll dough to about ¼-inch (6 mm) thickness.
Cut into rounds or shapes (hearts, stars, flowers).
Place cookies on prepared baking sheets, spacing slightly apart.
Bake for 12–15 minutes, until cookies are set but still pale.
Do not let them brown.
Let cookies cool for 2–3 minutes on the baking sheet.
While still warm, gently toss cookies in cinnamon sugar until fully coated.
Transfer to a wire rack and cool completely before serving.
Pro Tips
These cookies should stay light in color—browning will make them dry.
Lard gives the most authentic texture and flavor.
Hojarascas taste even better the next day as the flavors settle.
Store in an airtight container for up to 5 days.
