Hojarascas (Mexican Cinnamon Shortbread Cookies)
Hojarascas (Mexican Cinnamon Shortbread Cookies) is a easy Mexican recipe that serves 34. 120 calories per serving.
Prep: 35 min | Cook: 28 min | Total: 1 hr 25 min
Cost: $5.76 total, $0.17 per serving
Ingredients
- 4 cups All-purpose flour (Use standard US measuring cups; about 500g)
- 2/3 cup Vegetable shortening (Room temperature)
- 2/3 cup Lard (Room temperature; essential for authentic flavor)
- 1 large Egg (Room temperature)
- 2 tablespoons Vanilla extract
- 1 tablespoon Ground cinnamon (Heaping; plus 2 heaping tablespoons for coating)
- 1 pinch Salt
- 3/4 cup Powdered sugar (confectioners' sugar)
- 2-3 tablespoons Water (Room temperature; use only as needed)
- 1/2 cup Granulated sugar (For coating)
Instructions
Mix dry ingredients
In a large mixing bowl, combine 4 cups all-purpose flour, 1 heaping tablespoon ground cinnamon, 3/4 cup powdered sugar, and a pinch of salt. Mix thoroughly to evenly distribute the ingredients.
Time: PT5M
Add wet ingredients and fats
Add 1 large egg, 2 tablespoons vanilla extract, 2/3 cup vegetable shortening, and 2/3 cup lard to the dry mixture. Begin mixing with a spoon or your hands until the mixture is crumbly.
Time: PT5M
Add water as needed
Gradually add water, one tablespoon at a time, mixing after each addition. Stop when the dough holds together when pressed but is not sticky. You may only need 2-3 tablespoons.
Time: PT3M
Knead and rest the dough
Transfer the dough to a clean surface and gently knead until fully combined and smooth. Place the dough in a bowl, cover, and let it rest at room temperature for 20 minutes.
Time: PT22M
Temperature: 25°C
Preheat oven and prepare baking sheet
Preheat your oven to 180°C (356°F). Line a baking sheet with a silicone mat, parchment paper, or lightly grease and flour it.
Time: PT5M
Temperature: 180°C
Roll out and cut dough
On a lightly floured surface, roll out the dough to about 1/4 inch (6 mm) thickness. Cut out cookies with a 7 cm round cutter or any shape you like. Gather scraps and re-roll until all dough is used.
Time: PT10M
Arrange cookies on baking sheet
Place the cut cookies on the prepared baking sheet, spacing them slightly apart.
Time: PT2M
Bake
Bake in the preheated oven for 20-28 minutes, or until the bottoms are golden brown. Check at 20 minutes and add time as needed.
Time: PT28M
Temperature: 180°C
Prepare cinnamon sugar coating
While cookies bake, mix 1/2 cup granulated sugar with 2 heaping tablespoons ground cinnamon in a shallow bowl.
Time: PT2M
Coat cookies while hot
As soon as cookies come out of the oven, immediately toss them in the cinnamon sugar mixture to coat. Place on a rack to cool.
Time: PT5M
Cool and serve
Let cookies cool completely before storing. Enjoy with coffee, hot chocolate, or as a snack.
Time: PT6M
Nutrition Facts
- Calories
- 120
- Protein
- 1g
- Carbohydrates
- 15g
- Fat
- 6g
- Fiber
- 0.5g
Dietary info: Vegetarian, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: Egg, Wheat (gluten)
Ingredient Substitutions
- Instead of All-purpose flour: Pastry flour
- Instead of Vegetable shortening: Butter (texture will change)
- Instead of Lard: All vegetable shortening (less authentic)
- Instead of Egg: Flax egg (for vegan, but texture will change)
- Instead of Vanilla extract: Almond extract (different flavor)
- Instead of Ground cinnamon: Pumpkin pie spice (for coating)
- Instead of Powdered sugar (confectioners' sugar): Granulated sugar (texture will be grittier)
- Instead of Granulated sugar: Powdered sugar
Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Whisk or spoon
- Rolling pin
- Cookie cutter (7 cm or similar) (optional)
- Baking sheet
- Silicone baking mat or parchment paper (optional)
- Oven
- Spatula
- Shallow bowl or plate (for coating cookies)
Critical Steps — Do Not Skip
- Use both lard and vegetable shortening for authentic flavor and texture.
- Do not add too much water; dough should just hold together.
- Roll dough gently to avoid cracking.
- Coat cookies in cinnamon sugar immediately after baking while still hot.
Chef Tips from the Video
- For extra flavor, add finely chopped pecans or almonds to the dough.
- Use freshly ground cinnamon for the coating for the best aroma.
- If you don't have a cookie cutter, use a glass or cut squares with a knife.
Troubleshooting
Cookies are too crumbly and fall apart.
Add a little more water, 1 teaspoon at a time, until dough holds together.
Cookies are hard after baking.
Reduce baking time or check oven temperature; overbaking makes them hard.
Sugar does not stick to cookies.
Coat cookies immediately while hot; if cooled, briefly warm in oven and try again.
Dough cracks when rolling.
Let dough rest longer or add a teaspoon of water to soften.
Storage
Refrigerator: Up to 1 week in an airtight container.
Freezer: Up to 2 months, well-wrapped.
Room temperature: 3-5 days in an airtight container.
Make-Ahead Tips
- Dough can be made a day ahead and kept covered at room temperature.
- Baked cookies freeze well; thaw at room temperature before serving.
Frequently Asked Questions
What is the cultural significance and history of Hojarascas (Mexican Cinnamon Shortbread Cookies) in Mexican cuisine?
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.
What are the traditional regional variations of Hojarascas (Mexican Cinnamon Shortbread Cookies) in Mexican cuisine across different states?
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.
What is the authentic traditional way Hojarascas (Mexican Cinnamon Shortbread Cookies) are served in Nuevo León, Mexico?
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.
During which occasions or celebrations are Hojarascas (Mexican Cinnamon Shortbread Cookies) traditionally associated in Mexican culture?
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.
How does Hojarascas (Mexican Cinnamon Shortbread Cookies) fit into the broader Mexican cuisine tradition?
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.
What are the authentic traditional ingredients for Hojarascas (Mexican Cinnamon Shortbread Cookies) versus acceptable substitutes?
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.
What other Mexican dishes pair well with Hojarascas (Mexican Cinnamon Shortbread Cookies) for a complete snack or dessert spread?
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.
What makes Hojarascas (Mexican Cinnamon Shortbread Cookies) special or unique in Mexican cuisine?
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.
What are the most common mistakes to avoid when making Hojarascas (Mexican Cinnamon Shortbread Cookies) at home?
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.
Why does this Hojarascas (Mexican Cinnamon Shortbread Cookies) recipe use a blend of lard and vegetable shortening instead of just butter?
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.
Can I make Hojarascas (Mexican Cinnamon Shortbread Cookies) ahead of time and how should I store them?
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.
What does the YouTube channel Unknown specialize in regarding Mexican cooking and Hojarascas (Mexican Cinnamon Shortbread Cookies)?
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.
Last updated: August 20, 2026
