Hojarascas
Delight in the rustic charm of Hojarascas, traditional Mexican shortbread cookies that are tender, crumbly, and infused with the comforting flavors of cinnamon and vanilla. Perfectly golden and delicately dusted in a sweet cinnamon-sugar coating, these cookies offer a melt-in-your-mouth texture that pairs beautifully with coffee or tea. With just a few pantry staples—like all-purpose flour, vegetable shortening, and ground cinnamon—this easy recipe comes together in under 40 minutes, making it ideal for holidays, celebrations, or whenever you crave a homemade treat. Roll them out into fun shapes, bake to perfection, and create a batch of these time-honored cookies that are as beautiful as they are irresistible. Whether you’re exploring traditional Mexican desserts or looking for a new cookie recipe to wow your family, Hojarascas are sure to become a favorite! Keywords: Hojarascas recipe, traditional Mexican cookies, cinnamon sugar cookies, crumbly shortbread, easy cookie recipes.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Vegetable shortening
- 0.75 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon (for coating)
- 0.5 cup Granulated sugar (for coating)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
In a large mixing bowl, combine the vegetable shortening and sugar. Beat with a hand mixer or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the ground cinnamon and vanilla extract to the mixture and mix until well incorporated.
Gradually add the all-purpose flour, 1 cup at a time, while mixing on low speed. Continue until a soft dough forms. The dough should be smooth and slightly crumbly but hold its shape when pressed together.
Divide the dough into two pieces for easier handling. Lightly flour a clean surface and roll out one portion of the dough to about 1/4-inch thickness.
Use cookie cutters in your desired shapes (traditionally flowers or stars) to cut the dough. Transfer the cut cookies to the prepared baking sheets, spacing them about 1 inch apart.
Repeat the rolling and cutting process with the remaining dough until all of it is used.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges just start to turn golden. Be careful not to overbake, as they can become too dry.
While the cookies bake, prepare the cinnamon-sugar coating by mixing 1 teaspoon of ground cinnamon with 1/2 cup of granulated sugar in a shallow dish.
Once the cookies are out of the oven, let them cool for about 5 minutes. While they are still warm but cool enough to handle, gently coat each cookie in the cinnamon-sugar mixture, ensuring an even layer.
Transfer the coated hojarascas to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts
Calories |
4415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.6 g | 312% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7 mg | 0% | |
| Total Carbohydrate | 529.4 g | 193% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 251.5 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
