Mexican Ojarascas Cookies
Indulge in the warm, cinnamon-kissed delight of Mexican Ojarascas Cookies, a beloved traditional treat that melts in your mouth with every bite. Crafted with simple pantry staples like all-purpose flour, butter, and ground cinnamon, these tender, crumbly cookies are a perfect balance of sweetness and spice. Each buttery round is generously coated in a fragrant cinnamon-sugar mixture, making them utterly irresistible. With just 20 minutes of prep time and a quick bake, Ojarascas are a fantastic option for festive gatherings, afternoon tea, or simply satisfying your sweet tooth. Whether you’re embracing your cultural roots or exploring new flavors, these traditional Mexican shortbread cookies are sure to become a favorite in your recipe collection. Perfect for serving with coffee, hot chocolate, or as a standalone treat, Ojarascas are a must-try for any baking enthusiast!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 cup granulated sugar
- 1 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 0.25 cup cinnamon-sugar mixture (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour and ground cinnamon until well combined. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until light and creamy, about 2-3 minutes.
Add the vanilla extract and mix until incorporated.
Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough starts to come together.
Add the milk one tablespoon at a time and mix until the dough is soft but not sticky. If necessary, add an additional teaspoon of milk to achieve the desired consistency.
Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Press down gently on each ball with the bottom of a glass to flatten them slightly.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as these cookies should remain tender.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack.
While the cookies are still warm, gently coat them in the cinnamon-sugar mixture by rolling each cookie or sprinkling the mixture on top.
Let the cookies cool completely before serving. Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 10.5 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 16 mg | 0% | |
*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.
