Hojarascas

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream the softened butter and sugar until light and fluffy.
3. Mix in the vanilla, cinnamon, salt, and baking powder.
4. Add the flour gradually, stirring until a soft dough forms.
5. Roll the dough into small balls and flatten with a cookie stamp or the bottom of a glass.
6. Bake for 12–15 minutes, or until the edges are just lightly golden.
7. While still warm, gently toss the cookies in the cinnamon-sugar mixture to coat.
8. Cool completely so they firm up and achieve their perfect crumbly texture.

Variations

• Add ¼ cup finely grated piloncillo for a deeper, rustic sweetness.
• Mix in a pinch of clove or nutmeg for extra warmth.
• Swap vanilla for almond extract for a lightly floral twist.
• Sprinkle a dusting of powdered sugar on top for a softer finish.

Tips

• Don’t overbake—hojarascas should stay pale with lightly golden edges for the best texture.
• If the dough feels too soft, chill it for 15 minutes before shaping.
• Use a cookie stamp for beautiful, traditional designs that hold well after baking.
• Store in an airtight container; the flavor develops even more by the next day.