Ever tried a cookie that practically melts in your mouth? That’s exactly what Hojarascas—Mexican shortbread cookies—are all about. These crumbly, sugar-coated delights have been a favorite for generations, especially in northern Mexico and Texas. The name, which means “dry leaves,” perfectly describes their delicate, flaky texture.
Traditionally served during holidays or family celebrations, they’re flavored with cinnamon and rolled in sugar, making them as irresistible as they sound. This recipe? It’s inspired by the classics but tweaked to be easier and just as delicious.
Ready to get started? Let’s make some sweet memories.
Quick Recipe Rundown
Prep & Cook Time
- Prep: 25 minutes
- Bake: 45 minutes
- Total: 1 hour 10 minutes
Yields
About 45 cookies. Perfect for a party—or just yourself.
Difficulty
Beginner-friendly. Seriously. Mixing and rolling the dough might take a bit of patience, but no fancy techniques required.
What You’ll Need
- Stand mixer or hand mixer (you can mix by hand in a pinch!)
- Rolling pin (a clean wine bottle works too!)
- Cookie cutters (any shape, but stars and flowers are popular)
- Baking sheets
- Cooling rack
Make-Ahead Tips
Got a busy day? Make the dough ahead of time and pop it in the fridge for up to 24 hours. You can even cut out the cookies and freeze them. Then bake straight from the freezer whenever the craving strikes.
Ingredients
For Cinnamon Tea:
- 1 cup water
- 1 cinnamon stick
This is the secret to that warm, cinnamon flavor. Let it cool before mixing it into the dough.
For the Dough:
- 8 oz shortening (or butter for a softer texture)
- ¾ cup sugar
- 1 tsp salt
- 2 tbsp vanilla extract
- 1 tsp ground cinnamon
- 3 cups all-purpose flour
Shortening is the traditional choice, but if you like buttery cookies, go for butter instead.
For the Coating:
- 1 cup sugar
- 1 tbsp ground cinnamon
Mix these together—it’s what gives that final sweet, spicy touch!
How to Make Them
Step 1: Cinnamon Tea
Start simple. Boil 1 cup of water with a cinnamon stick. Turn off the heat and let it cool. That’s it!
Step 2: Making the Dough
- Preheat your oven to 350°F.
- Beat the shortening and sugar together until fluffy. Add the salt, vanilla, and cinnamon. Mix until it’s all blended.
- Add the flour in two batches. Don’t overmix—it can make the cookies tough. Use a spatula to scrape the sides as needed.
- Slowly pour in about ½ cup of the cooled cinnamon tea. Stop when the dough comes together. It should be soft but not sticky.
Step 3: Roll and Cut
Lightly dust your counter and rolling pin with flour. Roll the dough to about ¼ inch thick. Too thick? They’ll cook unevenly. Too thin? They’ll break. Use your favorite cookie cutters and gather up the scraps to roll again.
Step 4: Bake
Lay the cutouts on an ungreased baking sheet. Leave a little space between them—they’ll spread just a bit. Bake for 15 minutes or until the edges are golden.
Step 5: Sugar Coat
While the cookies are still warm (but not too hot to handle), gently coat them in the cinnamon-sugar mix. Pro tip? Use a spoon to avoid breaking them—these cookies are delicate! Let them cool completely.
Ways to Make Them Your Own
- Gluten-Free? Swap the flour for a gluten-free blend with xanthan gum for structure.
- Vegan? Use a plant-based shortening or vegan butter.
- Want a Flavor Twist? Add a dash of nutmeg or cloves for a cozy vibe.
Feeling Fancy? Drizzle a little melted chocolate over the cookies after the sugar coating or sprinkle on some edible glitter for a festive look.
Seasonal Pairings:
- Winter? Pair these with hot chocolate or café de olla.
- Summer? Serve with fresh fruit or a sweet compote.
Tips for Serving and Storing
How to Serve:
Pile these on a plate lined with parchment paper for a rustic look. Gifting them? Stack them in clear bags or boxes tied with ribbon.
Storage:
Keep them in an airtight container at room temperature for up to a week. Want to save some for later? Freeze them in a zip-top bag and defrost whenever you need a treat.
Refresh Tip:
Pop them in a 300°F oven for a few minutes to bring back their crispness.
Final Thoughts
Hojarascas aren’t just cookies—they’re a taste of tradition, love, and heritage. Whether you’re making them for a holiday or just because, they’re sure to brighten someone’s day. A little crumbly, a lot delicious—these cookies are worth every bite.
Happy baking! And don’t forget: Handle them gently. They’re delicate, just like their name suggests.
PrintHojarascas (Mexican Shortbread Cookies)
Hojarascas, or Mexican shortbread cookies, are a traditional treat with a crumbly texture and warm cinnamon flavor. Coated in cinnamon sugar, these cookies are perfect for holidays or any time you crave a sweet, aromatic dessert. This recipe adds a twist with cinnamon-infused tea for extra depth.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 45 cookies 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
For the Cinnamon Tea:
- 1 cup water
- 1 stick whole cinnamon
For the Dough:
- 8 oz shortening (or substitute butter for a softer texture)
- ¾ cup sugar
- 1 tsp salt
- 2 tbsp vanilla extract
- 1 tsp ground cinnamon (freshly ground for best flavor)
- 3 cups all-purpose flour
For the Sugar Coating:
- 1 cup sugar
- 1 tbsp ground cinnamon
Instructions
Make the Cinnamon Tea
- In a small pot, boil 1 cup of water with the cinnamon stick. Turn off the heat and let it cool completely. This tea will add a subtle cinnamon flavor to the dough.
Prepare the Dough
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together shortening and sugar until light and fluffy. Add salt, vanilla extract, and ground cinnamon, mixing until smooth.
- Gradually add flour in two batches, mixing just until combined after each addition. Avoid overmixing to keep the cookies tender.
- Slowly incorporate half of the cooled cinnamon tea while mixing on low speed. Add only enough tea (about ½ cup) to bring the dough together into a soft but non-sticky consistency.
Shape and Bake
- Lightly flour your work surface and rolling pin. Roll out the dough evenly to about ¼-inch thickness. Use cookie cutters to cut out shapes, re-rolling scraps as needed.
- Place cookies on an ungreased baking sheet, leaving space between them. Bake for about 15 minutes, or until edges are lightly golden.
Coat with Cinnamon Sugar
- While cookies are still warm but not hot, gently coat them in the sugar-cinnamon mixture using a spoon or by lightly tossing them in a bowl. Cool completely on a rack before serving.
Notes
Serving Suggestions:
Hojarascas pair beautifully with Mexican hot chocolate, coffee, or spiced tea for a cozy treat.
Tips & Tricks:
- Use freshly ground cinnamon for a more vibrant flavor.
- Handle cookies gently while warm—they’re fragile but firm up as they cool.
Storage & Reheating:
- Store in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies in resealable bags for up to two months. To refresh their texture, warm briefly in a low oven (300°F) for about five minutes.
