Hojarascas cookies are more than a sweet treat, they’re a taste of tradition. These cinnamon-scented shortbread-style cookies have deep roots in northern Mexico and are loved for their crumbly texture and nostalgic flavor. In this article, I’ll share a personal story behind my family’s version of hojarascas, walk you through the ingredients, explain how to make them step-by-step, and give tips for storing, serving, and adding fun variations. Whether you’re baking these for the holidays or a cozy Sunday afternoon, hojarascas cookies are the perfect way to bring warmth into your kitchen.
Cinnamon, Crumbs & Grandma’s Apron: My First Hojarascas Cookies
Growing up in a home filled with strong women and the aroma of fresh-baked sweets, some of my sweetest memories were made with a dusting of flour on my cheeks and my grandma humming softly as she shaped dough with her weathered hands. Hojarascas cookies were one of the first Mexican desserts I learned from her. To this day, the smell of cinnamon and butter takes me right back to our little kitchen—me on a stool, her in her floral apron, patiently teaching me how to flatten each dough ball just so.
Grandma used to say, “Hojarascas are humble cookies, but they carry a lot of heart.” And it’s true. These cookies don’t need frosting or fancy fillings. They shine with their simplicity—flaky, lightly sweet, warmly spiced with cinnamon, and finished with a whisper of powdered sugar. Every time I bake them, I’m reminded that food connects generations. It’s how my daughter now knows her great-grandmother without ever having met her.
And while my mom was often busy working to support us, Grandma kept the kitchen alive with recipes passed down from Michoacán, especially during holidays or family gatherings. That’s where my love for traditional Mexican desserts truly began—right beside her.
Now, I share recipes like these with women like me—busy, family-loving, and always making time for something sweet. These hojarascas cookies are simple to make, deeply meaningful, and perfect to share. Just like the Polvorones Mexican Cookies I shared recently, they carry the same warmth and tradition I hope to pass along to your kitchen too.Ingredients & Equipment for Hojarascas Cookies
Simple Ingredients with Big Flavor
One of the reasons I love making hojarascas cookies is because they call for pantry staples—nothing fancy, just real ingredients that come together beautifully. These cookies are all about that warm cinnamon note, balanced with just the right amount of sweetness and a buttery crumb that melts in your mouth.
Here’s everything you’ll need:
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Each ingredient plays a role in building the texture and flavor. The flour gives them that sturdy-yet-crumbly bite, the butter makes them rich, and cinnamon brings that signature warmth. Some traditional recipes call for lard, but I stick with butter for its creamy flavor and ease of use.
If you’ve tried my Mantecadas Recipe, you’ll know how much of a difference it makes to use real vanilla and quality butter—it’s no different here!
Kitchen Tools to Make It Easy
You don’t need a stand mixer or fancy gadgets to make these cookies. Here’s all you’ll need:
- Oven (preheated to 350°F)
- Baking sheet (lined with parchment paper)
- Parchment paper (to prevent sticking and promote even browning)
- Medium bowl (to whisk dry ingredients)
- Whisk (for blending spices and flour)
- Large bowl (to cream butter and sugar)
- Mixer or sturdy spoon (to mix the dough by hand or with a handheld mixer)
- Measuring cups and spoons (accurate measuring helps ensure perfect texture)
- Cooling rack (to let the cookies finish setting without overbaking)
These are all likely already in your kitchen, which makes this recipe beginner-friendly and approachable for home bakers of any level.
How to Make Hojarascas Cookies – Step-by-Step
From Dough to Delicious: Step-by-Step Instructions
Making hojarascas cookies at home is simple and incredibly rewarding. These crumbly cinnamon cookies come together quickly with just a few steps, and they fill your kitchen with the coziest aroma. Here’s how to do it:
Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cinnamon, baking powder, and a pinch of salt.
Step 3: In a large bowl, cream the softened butter with granulated sugar until pale and fluffy. This takes about 2–3 minutes with a hand mixer.
Step 4: Beat in the egg and vanilla extract until fully combined.
Step 5: Gradually mix the dry ingredients into the butter mixture, stirring until a soft dough forms. If it’s too sticky, add a spoonful of flour at a time until manageable.
Step 6: Roll the dough into small balls or slightly flatten them with your palm. Place them about 2 inches apart on your prepared baking sheet.
Step 7: Bake for 12–15 minutes or until the edges are just turning golden.
Step 8: Let the cookies cool on the sheet for a few minutes before transferring to a wire rack.
Step 9: Once cooled, dust with powdered sugar if desired—and enjoy!
Tips for Success and a Touch of Tradition
Hojarascas dough can be a bit delicate, but that’s part of what makes the cookies so tender. Be careful not to overmix, and make sure your butter is softened—not melted. That helps give the cookies their signature crumbly texture.
You can shape them into rounds, ovals, or even use a cookie cutter if you’re making them for holidays or special occasions. And if you love nostalgic recipes like these, you might enjoy my Mexican Flan Recipe—another traditional dessert that feels like home.
Serving, Variations & Storage for Hojarascas Cookies
How to Serve Hojarascas Cookies with Style
These hojarascas cookies are perfect for holidays, after-dinner desserts, or with a warm drink during quiet moments. I love serving them with café de olla or Mexican hot chocolate—something rich and cozy to complement the cinnamon spice.
When family drops by unannounced (which happens often in our home), a quick plate of these cookies makes everyone feel welcome. I usually pair them with a few slices of Mexican Sweet Empanadas for a nostalgic dessert spread that never disappoints.
For a festive twist, try stacking them into a little pyramid, dusted generously with powdered sugar and a sprinkle of extra cinnamon—it’s simple but looks like something from an abuela-run bakery.
Easy Variations to Try and How to Store Them
Make it Your Own:
- Nutty Version: Add 1/4 cup of finely chopped pecans or walnuts to the dough. They blend beautifully with the cinnamon.
- Citrus Touch: Mix in a teaspoon of orange zest for a bright contrast to the warmth of the spice.
- Spice It Up: A pinch of ground cloves or nutmeg can deepen the flavor, especially during the holidays.
Storing Tips:
Let the cookies cool completely before storing. Place them in an airtight container at room temperature. They’ll stay fresh and crisp for up to 5 days.
If you want to freeze them, skip the powdered sugar until after thawing. Place the cooled cookies in a freezer-safe bag or container with parchment between layers to prevent sticking. They’ll last about 1 month frozen—just thaw at room temp before enjoying.
Bonus tip? These cookies make excellent edible gifts. Wrap a few in wax paper, tuck them into a tin, and you’ve got a heartfelt homemade treat. If you liked this recipe, you may also enjoy the soft, nostalgic flavor of my Easy Mexican Marshmallow Cookies for another sweet surprise.
Frequently Asked Questions About Hojarascas Cookies
What does hojarasca mean?
In Spanish, “hojarasca” means “fallen leaves” or “leaf litter.” The name refers to the cookie’s light, flaky, and crumbly texture—just like dried leaves in autumn. These cookies are often enjoyed during Día de los Muertos or Christmas, reflecting tradition and comfort.
What are hojarascas?
Hojarascas are traditional Mexican shortbread cookies, flavored with cinnamon and sometimes dusted with powdered sugar. They’re especially popular in northern Mexico and among Mexican-American families in Texas and the Southwest. Made with simple ingredients, they’re known for their melt-in-your-mouth texture and warm spice.
What is the best way to store hojarascas?
Store hojarascas cookies in an airtight container at room temperature. They stay fresh for up to 5 days. If you plan to keep them longer, freeze them without the powdered sugar. Just thaw at room temperature before serving, and dust with sugar after thawing for the best texture.
Are hojarascas the same as biscochitos?
While hojarascas and biscochitos share similarities—like their cinnamon flavor and crumbly texture—they are not exactly the same. Biscochitos, the official state cookie of New Mexico, usually include anise and are traditionally made with lard. Hojarascas typically skip the anise and focus on cinnamon and vanilla instead.
Conclusion: A Cookie That Connects Generations
Hojarascas cookies may look simple, but they hold generations of flavor, memory, and love. Whether you’re baking them for the first time or recreating a family recipe, these cinnamon cookies bring warmth to any occasion. In our home, they remind us of quiet afternoons with Grandma and busy days made sweeter with a batch of fresh cookies cooling on the counter.
And if you’re ready to try more traditional treats, my Spicy Mango Tres Leches Cake is another unique twist on a Mexican classic worth exploring.
These recipes aren’t just food—they’re stories you can taste.
Print
Hojarascas Cookies: Traditional Cinnamon Mexican Shortbread Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Traditional Mexican cinnamon cookies with a crumbly, melt-in-your-mouth texture. Hojarascas are easy to make and filled with nostalgic flavor.
Ingredients
2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
Pinch of salt
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cinnamon, baking powder, and salt.
3. In a large bowl, cream butter with sugar until fluffy.
4. Add egg and vanilla to butter mixture; mix well.
5. Gradually mix dry ingredients into wet until a soft dough forms.
6. Roll into small balls or flatten slightly and place on baking sheet.
7. Bake for 12–15 minutes until edges are lightly golden.
8. Cool on sheet for 5 minutes, then transfer to wire rack.
9. Dust with powdered sugar if desired and serve.
Notes
Store in an airtight container for up to 5 days.
Freeze without powdered sugar; thaw before serving.
Add orange zest or chopped nuts for a variation.
Nutrition
- Serving Size: 2 cookies
- Calories: 110
- Sugar: 6g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg