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Hojarascas: Mexican Cinnamon Cookies

Soft, fragrant Mexican cinnamon cookies that melt in your mouth and fill your kitchen with warmth—perfect for cozy gatherings or heartfelt homemade gifts.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Mexican
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup vegetable shortening
  • 1 cup sugar
  • 1/4 tsp salt just a touch
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon for dough
  • 2 1/2 cups all-purpose flour divided
  • 1 cup cinnamon tea cooled; made by steeping 1 cinnamon stick in hot water
For the Coating
  • 1/4 cup sugar
  • 1 tsp ground cinnamon for coating

Equipment

  • Large bowl
  • Whisk or Mixer
  • Rolling Pin
  • baking sheet
  • Wire rack

Method
 

  1. Step 1: Prepare the cinnamon tea by boiling water with one cinnamon stick. Remove from heat and let steep until aromatic. Cool completely.
  2. Step 2: In a large bowl, beat vegetable shortening and sugar until light and fluffy. Add salt, vanilla extract, and ground cinnamon and mix until smooth.
  3. Step 3: Gradually add half the flour, stirring until just combined. Add remaining flour and mix until dough is crumbly.
  4. Step 4: Slowly pour in cooled cinnamon tea, mixing gently until dough holds together when pressed. Do not overwork.
  5. Step 5: Lightly flour work surface and roll dough to about ¼-inch thickness. Cut into shapes or squares and place on unlined baking sheet.
  6. Step 6: Preheat oven to 350°F (175°C). Bake cookies for 12-15 minutes until edges turn golden. Watch closely to avoid overbaking.
  7. Step 7: Mix sugar and ground cinnamon for coating. Once cookies are completely cooled on a wire rack, gently toss in the cinnamon sugar mixture until evenly coated.

Notes

You can substitute butter for shortening for a richer flavor but less crumbly texture. Try half all-purpose and half whole wheat flour for nuttier taste. Add nutmeg or ground cloves for festive warmth. Store cookies in an airtight container at room temperature for up to 1 week or refrigerate up to 2 weeks; bring to room temperature before serving. Cookies freeze well for longer storage.