Table of Contents
What Are Hojarascas?
Hojarascas are a classic Mexican shortbread cookie, often called “pan de polvo” because of their powdery, crumbly texture. They hold a special place in Mexican culture and are beloved at celebrations like Christmas, weddings, and baptisms. What sets them apart is their delicate crumb—and that magical coating of cinnamon sugar that melts on your tongue.
Why You’ll Love This Foolproof Hojarascas Recipe
- Designed for busy cooks and beginners, this recipe breaks down every step so you can bake with confidence. For another easy and satisfying treat, consider trying these foolproof thumbprint cookies.
- It explains ingredient roles to ensure you understand what makes Hojarascas tender and flavorful every time.
- Customizable options let you choose the fat and spice levels that fit your taste.
- Makes about 45 cookies, perfect for sharing or holiday gifting without stress.
Key Ingredients For Authentic Hojarascas
- Flour: Provides structure but keeping mixing minimal ensures tenderness.
- Fat (Butter here): Adds rich flavor and the crumbly texture.
- Sugar: Sweetens and helps with the signature crumbly bite.
- Cinnamon: The soul of Hojarascas, both in dough and coating.
The Great Fat Debate: Lard vs. Butter vs. Shortening
| Fat Type | Effect on Flavor | Effect on Texture |
|---|---|---|
| Lard | Traditional, slightly porky taste | Produces the flakiest, most tender texture |
| Butter | Rich, creamy, sweet dairy notes | Slightly denser but deliciously crumbly |
| Shortening | Neutral flavor | Soft and less greasy, good for vegan/vegetarian alternatives |
Choosing fat depends on whether you want authentic flavor (lard), rich taste (butter), or a neutral alternative (shortening).
A Note on Canela (True Mexican Cinnamon)
Canela is true cinnamon, softer and more aromatic than common cassia cinnamon. It’s often found in Mexican grocery stores or specialty spice shops. To grind cinnamon sticks without a coffee grinder, try a spice grinder or a sturdy mortar and pestle until finely powdered. Freshly ground canela elevates the flavor amazingly.
Essential Equipment for Making Hojarascas
- Stand mixer or hand mixer: For easy creaming of butter and sugar.
- Rolling pin: Floured well to prevent sticking.
- Cookie cutters: Star-shaped cutters work best because their simple shapes prevent breakage during transfer and baking.
- Cooling rack: To let cookies cool evenly and stay crisp.
Using star-shaped cutters keeps your Hojarascas intact and avoids frustrating cookie breaks.
How to Make Hojarascas (Mexican Shortbread Cookies) Step-by-Step
Here’s how easy it is to bake your own perfect batch of Hojarascas. Follow these exact steps for guaranteed success. For more baking inspiration, explore our wide range of delicious recipes.
Ingredients
- 1 cup water
- 1 stick whole cinnamon
- 8 oz butter
- 3/4 cup sugar
- 1 tspn salt
- 2 tbsp vanilla
- 1 tspn ground cinnamon
- 3 cups flour
- 1 cup sugar
- 1 tbsp ground cinnamon
Instructions
- Add water and cinnamon: In a small pot, add 1 cup water and the cinnamon stick.
- Boil and cool: Bring to a boil. Turn off heat and set aside.
- Let it cool: Let this cool completely.
- Preheat oven: Set oven to 350 degrees F.
- Cream butter and sugar: In a mixing bowl, add the butter and sugar.
- Mix well: Combine thoroughly.
- Add flavorings: Add salt, vanilla, cinnamon, and mix well.
- Stop mixer: Turn mixer off.
- Add half flour: Add 1/2 of the flour. Mix only until combined.
- Stop mixer: Turn mixer off again.
- Add remaining flour: Add the remaining 1/2 of the flour.
- Mix gently: Mix only until combined.
- Stop mixer: Turn mixer off again.
- Add cinnamon tea: Add half of the cooled cinnamon tea.
- Mix on low: Turn mixer on low.
- Add tea as needed: Add only the amount of tea necessary to bring the dough together. About 1/2 cup.
- Prepare surface: Turn mixer off and dust a clean surface and rolling pin with flour.
- Roll dough: Place cookie dough on the surface and roll it out evenly.
- Cut shapes: Cut out shapes using a cookie cutter.
- Arrange on sheet: Place on an ungreased cookie sheet.
- Bake: Bake for 15 minutes.
- Make sugar coating: Mix the sugar and ground cinnamon in a small bowl.
- Cool cookies: Cool the cookies completely on a rack.
- Coat cookies: Carefully and gently add each cookie to the bowl and cover with the sugar coating.
- Repeat coating: Repeat until all cookies have been coated.
- Enjoy: Makes about 45 cookies. Enjoy!
Pro Tips for Perfect, No-Fail Hojarascas
- Chill your dough for exactly 30 minutes; this helps cut clean shapes that don’t spread.
- Use a thin metal spatula to gently transfer fragile cookies from the baking sheet to the cooling rack.
- Avoid overmixing after adding flour to keep the cookies tender and crumbly.
- Let cinnamon tea cool completely before adding to dough for the perfect balance of moisture.
Troubleshooting Common Issues
| Problem | Likely Cause | Easy Solution |
|---|---|---|
| Cookies spread too much | Dough too warm or overmixed | Chill dough before baking, mix gently |
| Cookies falling apart | Not enough fat or overbaking | Use recommended butter amount, bake just 15 min |
| Dough too sticky | Added too much cinnamon tea | Add a little extra flour, chill dough |
| Cookies not browning | Oven temperature too low or uneven | Use oven thermometer, bake on center rack |
Variations and Substitutions
- Egg vs. No-Egg: Adding an egg increases richness and helps structure, but our recipe is eggless for an authentically crumbly texture.
- Gluten-Free Hojarascas: Use a 1-to-1 gluten-free flour blend; you may need to adjust resting time and liquid slightly.
- Smaller Batch: Here’s how to make half the recipe:
Smaller Batch:
| Ingredient | Full Batch | Half Batch |
|---|---|---|
| Water | 1 cup | 1/2 cup |
| Whole cinnamon | 1 stick | 1/2 stick* |
| Butter | 8 oz | 4 oz |
| Sugar (for dough) | 3/4 cup | 3/8 cup |
| Salt | 1 tspn | 1/2 tspn |
| Vanilla | 2 tbsp | 1 tbsp |
| Ground cinnamon | 1 tspn | 1/2 tspn |
| Flour | 3 cups | 1 1/2 cups |
| Sugar (for coating) | 1 cup | 1/2 cup |
| Ground cinnamon (coating) | 1 tbsp | 1/2 tbsp |
*If using half a stick cinnamon, break it into smaller pieces.
How to Store and Freeze Hojarascas
Store your cooled Hojarascas in an airtight container at room temperature for up to one week—they stay crisp and delicious. For longer storage, freeze baked cookies in a sealed container for up to 3 months. Unbaked dough can also be frozen tightly wrapped for up to one month; thaw overnight in the fridge before baking.
What to Serve with Hojarascas
For a true taste of Mexico, pair your Hojarascas with classic drinks like Champurrado, Atole, or rich Mexican hot chocolate. These drinks complement the cookies’ cinnamon flavor and add warmth to the experience. For something modern, try a sweet dessert wine that can elevate your treat to a special occasion. And if you’re looking for another indulgent dessert to share, try this ultimate Texas chocolate pecan pie recipe.
Hojarascas (Mexican Shortbread Cookies)
Ingredients
Equipment
Method
- Make the cinnamon tea: Combine water and cinnamon stick in a small pot, bring to a boil, turn off heat, and let cool completely.
- Preheat oven to 350°F (175°C). Leave baking sheet ungreased.
- Cream butter and 3/4 cup sugar in a mixing bowl until smooth and slightly fluffy.
- Mix in salt, vanilla, and 1 teaspoon ground cinnamon just until combined.
- Add half of the flour and mix only until incorporated.
- Add remaining flour and mix just until a crumbly dough forms; do not overmix.
- With mixer on low, drizzle in cooled cinnamon tea, adding only enough (about 1/2 cup) for the dough to come together.
- Lightly flour a clean surface and rolling pin. Roll dough evenly to about 1/4-inch thickness.
- Cut shapes with cookie cutters and place on an ungreased baking sheet.
- Bake 12–15 minutes until set and just beginning to color at the edges.
- Transfer cookies to a rack and cool completely.
- Stir 1 cup sugar with 1 tablespoon cinnamon. Gently toss cooled cookies in the mixture to coat; repeat with all cookies (about 45).
Notes
Frequently Asked Questions about Hojarascas
Can I refrigerate the hojarascas dough overnight?
Yes! Refrigerating the dough overnight helps deepen flavors and makes rolling easier. Just cover it tightly with plastic wrap.
What are the best cookie cutter shapes to use?
Simple shapes like stars work best. Intricate designs tend to break because Hojarascas are delicate.
My cookies are too crumbly and falling apart. What did I do wrong?
You might have overbaked them or reduced the fat too much. Stick to the recipe’s butter amount and baking time for tender, crumbly but intact cookies.
Are Hojarascas the same as Biscochitos?
They’re similar but not identical. Biscochitos often include anise and sometimes egg, while Hojarascas focus on cinnamon and traditionally have no egg.
Conclusion
This is truly the ultimate guide to baking perfect Hojarascas that bring warmth and joy to your table. Whether you choose traditional lard, rich butter, or vegan-friendly shortening, these cookies offer comforting simplicity for every baker. Which fat will you be using for your Hojarascas – traditional lard, rich butter, or vegan-friendly shortening? Let me know your choice and how they turn out in the comments below!
