Hojarascas (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
Scale
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.