Hojarascas are a beloved Mexican classic, celebrated for their delicate texture and warm cinnamon aroma. These cookies are tender, crumbly, and lightly sweet, making them perfect alongside a cup of coffee or as a comforting holiday treat. Their signature softness comes from the use of shortening or lard, which creates that melt-in-your-mouth consistency people remember from childhood.
Their charm lies not only in their texture but in their simplicity. A handful of humble ingredients come together to form a dough that’s easy to roll out and cut into traditional flower shapes. Once baked, the cookies are coated in a generous layer of cinnamon sugar that gives them their iconic flavor and gentle sweetness. No frosting, no fuss — just pure, nostalgic comfort.
These cookies are especially wonderful after they’ve had time to rest. Allowing them to sit in a sealed container overnight lets the cinnamon sugar settle beautifully into the surface, making every bite even more tender and aromatic. Whether you’re honoring tradition or discovering them for the first time, hojarascas are sure to become a treasured favorite.
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Servings: 24–30 cookies
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup shortening (or lard for authentic flavor)
- ½ cup sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla
- ¼ tsp salt
- 1–2 tbsp water (only if dough is too dry)
Cinnamon Sugar Coating:
- ½ cup sugar
- 2 tbsp ground cinnamon
Instructions:
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