Hojarascas (Mexican Shortbread Cookies)
A warm, cinnamon-dusted shortbread cookie that practically melts in your mouth. This is more than just a cookie; it’s a taste of festive tradition and pure comfort.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Total Time: 1 hr 10 mins
- Yield: 45 cookies 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
For the Cinnamon Tea:
- 1 cup water
- 1 whole cinnamon stick
For the Dough:
- 8 oz shortening
- ¾ cup sugar
- 1 tsp salt
- 2 tbsp vanilla extract
- 3 cups all-purpose flour
For the Coating:
- 1 cup sugar
- 1 tbsp ground cinnamon
Instructions
- Make the Tea: In a small pot, boil the water with the cinnamon stick. Turn off the heat and let it cool completely.
- Prep the Oven & Pan: Preheat your oven to 350°F. Line a baking sheet with parchment paper if you’re worried about sticking.
- Mix the Dough: In a large bowl, beat the shortening and sugar together until it’s light and fluffy. Mix in the salt, vanilla, and ground cinnamon.
- Add the Flour: Add half of the flour and mix on low until it looks like coarse sand. Add the rest of the flour and mix until it just comes together.
- Form the Dough: Slowly add the cooled cinnamon tea, a little at a time, until the dough forms a soft, pliable ball.
- Roll it Out: Lightly flour your countertop and roll the dough to about a ¼-inch thickness. Cut out your shapes with cookie cutters.
- Bake: Place the cookies on your baking sheet and bake for about 15 minutes. The edges should be lightly golden, but the center will still be pale.
- Coat the Cookies: While they’re baking, mix the coating sugar and cinnamon in a shallow bowl.
- Cool & Finish: Let the cookies cool completely on a rack. They will be very delicate when hot. Once cool, gently coat each cookie in the cinnamon-sugar mix.
Notes
- Serving: These cookies are amazing with a hot cup of coffee, a glass of milk, or some rich Mexican hot chocolate.
- Storage: Store in an airtight container at room temperature for up to a week. They also freeze well for up to 3 months. Just let them thaw on the counter before serving.
- Tips: Don’t overmix the dough! Overworking it will make the cookies tough. Be gentle with them when they come out of the oven—they’re fragile until they’ve cooled.