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