Hojarascas (Mexican Shortbread Cookies)

Welcome to my kitchen, my friends!

Today, I want to share one of my favorite holiday traditions with you: baking Mexican Shortbread Cookies, or Hojarascas. These cinnamon-dusted cookies aren’t just a treat; they’re a huge part of celebrations and family gatherings.

In Mexico, you’ll find them everywhere, especially around Christmas.

The name “hojarascas” means “dead leaves,” which perfectly describes how light and crumbly they are. They literally melt in your mouth.

This recipe is a classic, perfected over generations to get that perfect balance of sweetness, rich cinnamon flavor, and a uniquely tender crumb.

And the best part? They pair perfectly with a hot cup of coffee or a warm glass of milk. One bite and you’re transported to a cozy, festive place.

The Recipe at a Glance

Making these cookies is a delightful process and surprisingly forgiving. So don’t worry if you’re a baking newbie!

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Difficulty: Easy to Medium. You just need to be a little gentle with the dough.
• Servings: About 45 cookies.

The good news? You can easily scale this recipe up or down. A kitchen scale is your best friend here—it’s a total game-changer for accuracy.

Batch Size	Flour (cups)	Shortening (oz)	Sugar for Dough (cups)	Sugar for Coating (cups)
1x	3	8	¾	1
2x	6	16	1 ½	2
3x	9	24	2 ¼	3

Equipment You’ll Need: A mixing bowl, a small pot, a rolling pin, some cookie cutters, and an ungreased cookie sheet. A stand or hand mixer helps, but you can definitely do this by hand.

Make-Ahead Options: This recipe is perfect for making ahead of time. You can make the dough and keep it in the fridge for up to 3 days, or freeze it for up to 3 months. Perfect for saving time during the busy holiday season.

The Ingredients

The magic of these cookies is that they only need a few simple, high-quality ingredients. Before you start, get everything ready. It’ll make the process so much smoother.

For the Cinnamon Tea:

• 1 cup of water
• 1 whole cinnamon stick

This isn’t just for flavor; it’s a traditional technique that gives the cookies their unique texture and a deep, aromatic spice.

For the Dough:

• 8 oz of shortening (This gives the cookies their signature crumbly texture. You can also use lard for an even more traditional flavor, or unsalted butter for a richer taste)
• ¾ cup of sugar
• 1 teaspoon of salt (to balance the sweetness)
• 2 tablespoons of vanilla extract (a high-quality pure vanilla makes a big difference)
• 3 cups of all-purpose flour

For the Sugar Coating:

• 1 cup of sugar
• 1 tablespoon of ground cinnamon (I love using high-quality Mexican cinnamon. It’s a bit softer and sweeter than the kind you usually find, and its floral notes really shine here)

Step-by-Step Method

Okay, put on your apron! It’s time to get started.

Step 1: Making the Cinnamon Tea

First, we need to create the heart of the cookie’s flavor.

In a small pot, add your water and cinnamon stick. Bring it to a boil, then immediately turn off the heat and set it aside. Let it cool completely. As it cools, the water will turn a beautiful amber color and fill your kitchen with the most amazing smell.

This part is super important. Adding hot liquid to the dough will melt the shortening and mess up the texture.

Step 2: Preparing the Dough

First, preheat your oven to 350°F and get your cookie sheet ready. You don’t need to grease it, but if you’re worried about sticking, parchment paper works wonders.

In a large bowl, beat the shortening and sugar together until the mixture is light, fluffy, and a pale white color. This creaming process is crucial for a tender cookie.

Next, add the salt, vanilla, and ground cinnamon. Mix until everything is just combined.

Now for the flour. The key here is not to overmix. Add half of the flour and mix on low speed just until it comes together. The mixture will look a bit like coarse sand at this point. Add the rest of the flour and mix again, but stop as soon as it forms.

And now for the cooled cinnamon tea. Add half of the liquid, and with the mixer on low, add just enough more until the dough comes together in a soft, pliable ball. You’ll know it’s ready when the dough pulls away from the sides of the bowl.

Dust your countertop and rolling pin with a little flour. Roll the dough out evenly to about a ¼-inch thickness. This is the perfect thickness for that classic shortbread texture.

Now, grab your cookie cutters and have some fun!

Step 3: Baking and Coating

Carefully place your cut-out cookies on the cookie sheet. Bake for about 15 minutes.

Keep an eye on them—they’re done when the edges are a light golden brown, but the centers are still pale. They’ll be incredibly delicate when they come out of the oven.

While the cookies are baking, combine the sugar and ground cinnamon for the coating in a small, shallow bowl.

Once the cookies are out of the oven, let them cool completely on a rack. This is a crucial step! If you try to coat them while they’re still hot, they will fall apart. Trust me, I’ve learned this the hard way.

Once they’re cool and firm enough to handle, gently add each cookie to the bowl and cover with the sugar coating.

Mix It Up!

One of the best things about these cookies is how you can customize them.

• Spice it up: If you love a rich, spicy flavor, add a pinch of nutmeg or even a tiny amount of clove to the dough.
• Go nutty: For a little crunch, add ½ cup of finely chopped toasted pecans or almonds to the dough.
• Citrus twist: Add a teaspoon of orange zest.
• Dietary options: You can easily make these vegan by using a plant-based shortening. For a gluten-free option, experiment with a gluten-free all-purpose flour blend (just know the texture might be a little different).
• Change the shape: While they’re a Christmas classic, you can change the shape and spice them for any season. Heart cutters for Valentine’s Day, or pumpkin shapes for fall!

Serving and Storage

These cookies are meant to be shared! I love serving them with a hot cup of Mexican hot chocolate or a rich, dark coffee.

Once they are completely cool, store them in an airtight container at room temperature. They’ll stay fresh for up to a week. You can also freeze the baked cookies in a freezer-safe container for up to 3 months. To thaw them, just take them out of the freezer and let them come to room temperature.

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