Hojarascas are tender, crumbly, cinnamon-kissed cookies that embody the heart of traditional Mexican baking. They’re simple, cozy, and wonderfully aromatic—perfect alongside a cup of café de olla or hot chocolate. These cookies have a melt-in-your-mouth texture thanks to plenty of butter and a delicate crumb that comes from the balance of flour and warm spices.
As they bake, your kitchen fills with the nostalgic scent of cinnamon and vanilla, a fragrance that evokes holidays, family gatherings, and panadería charm. Once out of the oven, the warm cookies are tumbled in cinnamon sugar, giving them their signature sparkle and a little extra sweetness. Even better, they become more tender as they cool, achieving that perfect sandy, crumbly bite hojarascas are known for.
This recipe stays true to the classic—simple, rustic, and utterly delicious—while also offering room for personal touches. A pinch of clove or a little piloncillo in the dough brings a deeper, more old-world flavor. No matter how you make them, these cookies are always a comforting treat worth sharing.
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Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 tsp baking powder
For coating:
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions:
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