Hojarascas, also known as Mexican cinnamon shortbread cookies, originated in the state of Nuevo León and have been a beloved treat since the early 20th century. They were traditionally made for family gatherings and festive occasions, symbolizing hospitality and the sweet side of Mexican culinary heritage. Their crumbly texture and cinnamon sugar coating reflect the influence of Spanish colonial baking merged with local tastes.

In Nuevo León, Hojarascas are typically coated in a thick layer of cinnamon sugar and made with a mix of lard and shortening. In other regions like Veracruz, bakers may add orange zest or use butter instead of lard for a richer flavor. Some coastal areas incorporate a light glaze of piloncillo (unrefined cane sugar) to add a caramel note.

In Nuevo León, authentic Hojarascas are served at room temperature, freshly baked and generously rolled in a mixture of ground cinnamon and sugar. They are commonly presented on a simple ceramic platter alongside a pot of strong coffee or hot chocolate, allowing the warm beverage to highlight the cookie’s buttery crumb and spicy sweetness.

Hojarascas are traditionally prepared for holidays such as Día de los Muertos, Christmas, and local patron saint festivals in Nuevo León. They are also a staple for everyday family gatherings, birthday parties, and as a comforting treat after school or work, symbolizing warmth and togetherness.

Hojarascas exemplify the Mexican tradition of blending European pastry techniques with native flavors, especially the use of cinnamon, a spice introduced by the Spanish. They sit alongside other Mexican baked goods like pan de muerto and polvorones, showcasing the country's rich pastry heritage that balances sweetness with aromatic spices.

The authentic recipe calls for all‑purpose flour, lard, vegetable shortening, an egg, and vanilla extract, finished with a cinnamon‑sugar coating. Acceptable substitutes include using all butter in place of lard for a richer flavor, or swapping vegetable shortening with coconut oil for a dairy‑free version, though the texture may be slightly less crumbly.

Hojarascas pair beautifully with Mexican hot chocolate, a cup of café de olla (spiced coffee), or a glass of horchata. For a fuller dessert platter, serve them alongside flan, cajeta (goat‑milk caramel), or fresh fruit like mango and papaya to balance the cinnamon sweetness.

Hojarascas stand out for their delicate crumbly texture achieved by the combination of lard and shortening, which creates a melt‑in‑your‑mouth feel unlike typical Mexican biscuits. Their generous cinnamon‑sugar coating provides a fragrant, spiced finish that is both nostalgic and distinctively Mexican.

Common mistakes include over‑mixing the dough, which can develop gluten and make the cookies tough, and using too much flour, which dries them out. Also, failing to chill the dough before rolling can cause the cookies to spread unevenly, and not coating them thoroughly with cinnamon sugar will diminish their signature flavor.

The blend of lard and vegetable shortening provides the ideal balance of flakiness and stability; lard contributes a rich, authentic flavor while shortening prevents the dough from becoming overly greasy. Butter alone would add more moisture and a distinct dairy taste, potentially resulting in a softer, less crumbly cookie that deviates from the traditional texture.

Yes, Hojarascas can be baked a day or two in advance. Store them in an airtight container at room temperature with a parchment sheet between layers to maintain crispness. For longer storage, keep them in a sealed jar in a cool, dry place for up to a week; they can also be frozen for up to three months.

The YouTube channel Unknown focuses on sharing traditional Mexican recipes, often highlighting regional specialties like Hojarascas from Nuevo León. Its videos emphasize authentic techniques, ingredient sourcing, and cultural stories behind each dish, aiming to preserve and celebrate Mexican culinary heritage.