Hojarascas – Traditional Mexican Cinnamon Cookies

Instructions:

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream the shortening and powdered sugar until light and fluffy.
3. Mix in the vanilla extract.
4. Gradually add the flour and salt, mixing just until a soft dough forms.
5. Roll the dough out on a lightly floured surface to about ¼-inch thickness.
6. Cut into hearts, stars, or traditional round shapes.
7. Place cookies slightly spaced apart on the prepared baking sheets.
8. Bake for 12–15 minutes, until set but still pale. Do not allow the cookies to brown.
9. Let cookies cool slightly.
10. Gently toss the warm cookies in the cinnamon sugar mixture until evenly coated.
11. Cool completely before serving.

Variations

• Add a pinch of ground anise for a subtle aromatic note.
• Use butter instead of shortening for a slightly firmer, richer cookie.
• Dust with powdered sugar instead of cinnamon sugar for a lighter finish.
• Add orange zest to the dough for a citrus-scented variation.

Tips

• Keep the cookies pale to maintain their signature tender texture.
• Handle the dough gently; overworking will make the cookies dense.
• Store in an airtight container—hojarascas improve in flavor after resting overnight.
• Roll cookies in cinnamon sugar while still warm so it adheres evenly.