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    Home » Recipes » Desserts » Hojarascas (Mexican Shortbread Cookies)

    Hojarascas (Mexican Shortbread Cookies)

    Last Updated November 9, 2022. Originally Posted January 10, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Hojarascas are yummy Mexican shortbread cookies covered in a sweet cinnamon and sugar coating. Make a few dozen because one batch is just never enough.
    Jump to Recipe Print Recipe
    Star-shaped hojarascas cookies on a wooden platter.

    Star-shaped hojarascas cookies on a wooden platter.

    Hojarascas, pan de polvo, or Mexican shortbread cookies. What do you call these cookies?

    I grew up calling them “pan de polvo,” but my good friend Sonia from La Pina en la Cocina is from Monterey. She calls them Hojarascas, and well, that’s what I’ve started calling them.

    Her recipe is different since it uses lard. Here is an adapted version that is 100% vegan and equally yummy.

    Also check out more traditional Mexican desserts.

    Ingredients for hojarascas cookies on a wooden surface.

    These are the ingredients that you need to make these Mexican cookies.

    • Shortening
    • Vanilla
    • Flour
    • Sugar
    • Ground Cinnamon
    • Salt
    • Cinnamon Tea (see below)

    Lard adds flavor and texture to the cookies. You very well can use butter too. In this case, use shortening to make these Mexican vegan cookies.

    More Mexican Vegan Desserts: Pineapple Empanadas and Sweet Tamales.

    Cinnamon stick and water in a metal pot.

    • In a small pot, add water and whole cinnamon.
    • Bring to a boil. Turn off the heat.
    • Let sit until completely cool.

    Some people will use whole cloves or anise seeds in making the spice tea. You can use just cinnamon, two, or all of three to make the tea.

    Please note: The tea needs to be completely cool before adding to the mixture.

    These spices are commonly used to make other authentic Mexican desserts like Capirotada and Arroz con Leche.

    Two side by side pictures showing shortening, sugar, and vanilla in a mixer.

    • Add sugar and shortening to the KitchenAid mixer.
    • Mix well to combine.
    • Then add vanilla.

    You can also use a hand mixer to accomplish this.

    Swap Out Option: For an extra special touch, use scrape out the beans from two vanilla pods instead.

    A collage showing salt, cinnamon, and flour mixing in a KitchenAid.

    • Next add salt and ground cinnamon to the mixer.
    • Add half of the flour. Mix only until everything is incorporated. Don’t over-mix.
    • Add flour in stages.

    Over mixing will result in dense cookies.

    If you add the flour all at once and turn on the KitchenAid, it will fly everywhere.

    Word to the Wise: Add the flour little by little to get everything fully incorporated, and your kitchen doesn’t get covered in flour.

    A plastic spatula scraping down the sides of the mixer.

    Scrape the sides and the bottom of the bowl with a spatula.

    This will help in making sure everything is completely mixed in.

    A hand holding a decorative Mexican cup over the Kitchen Aid mixer.

    • Add 1/4 cup cinnamon tea. Mix.
    • Add 1/4 cup more of the tea. Mix again.

    You want to do this in stages, using ONLY the amount of tea necessary to bring the dough together.

    Two pictures side by side of rolling out and cutting out the cookies.

    • Add flour to a clean surface.
    • Remove the dough from the mixer and place it on the flour.
    • Dust the rolling pin with flour.
    • Roll out the dough.

    The dough will be slightly sticky.

    Do not add too much flour. Only the amount necessary to roll out and cut out the cookies. Adding too much flour will result in tough hojarascas.

    Pro Tip: Be sure to roll out the dough evenly. This will ensure that the cookies bake properly.

    • Using a cookie cutter, cut out the cookies.
    • Gather up any leftover scraps. Roll out and cut out again.

    Star-shaped cookies on a cookie sheet.

    Hojarascas come in all shapes and sizes. Look for a shape that is not difficult to remove from the dough.

    • Place on an ungreased cookie sheet.
    • Bake at degrees for minutes.

    You can place the unbaked hojarascas on wax paper to prevent them from sticking.

    Cinnamon and sugar in a white bowl with a whisk.

    In the meantime, mix sugar and cinnamon in a bowl.

    This is the same mixture used in Buñuelos, or Mexican Fritters.

    FYI: Hojarascas are sometimes referred to as “Cinnamon Shortbread Cookies” because of all the cinnamon used in the recipe.

    A cookie in the cinnamon sugar mixture next to cookies on a cooling rack.

    • Place the baked Hojarascas on a cooling rack.
    • Once they are cool to the touch, cover them in the cinnamon sugar mixture.

    The Hojarascas are very fragile.

    Word to the Wise: Let them cool completely before covering with the sugar cinnamon mixture, or they will break apart on you.

    Cookies on a golden platter next to a plaid Happy Holidays sign.

    Like most Mexican desserts, these cookies are not overly sweet.

    Hojarascas are very delicate and soft cookies. They literally melt in your mouth. YUM!

    What do they eat for dessert in Mexico?

    • Flan
    • Pan Dulce like Conchas
    • Pastel de Tres Leches
    • Toast covered in Cajeta
    • etc.

    Mexican shortbread cookies on a gold, round plate next to Christmas decorations.

    How to Freeze These Cookies

    • Add the cookies in a freezer container. Use wax paper to separate.
    • Don’t pack them too tight, or they will break.
    • Or, freeze raw dough. Thaw for 1-2 hours before using. Bake immediately after thawing.
    • Frozen baked cookies need to be thawed for several hours before consuming.

    Serve with champurrado, or in the morning, with some cafe de la olla. Hope you enjoy these Mexican cookies.

    Did you make this recipe? Please rate the recipe below!

    Star-shaped hojarascas cookies on a wooden platter.

    Hojarascas

    Hojarascas are yummy Mexican shortbread cookies covered in a sweet cinnamon and sugar coating. Make a few dozen because one batch is just never enough.
    5 from 55 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Mexican
    Prep Time: 25 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 10 minutes
    Servings: 45 cookies
    Calories: 107kcal
    Author: Maggie Unzueta

    Ingredients

    For the Cinnamon Tea:

    • 1 cup water
    • 1 stick whole cinnamon

    For the Dough:

    • 8 oz shortening
    • 3/4 cup sugar
    • 1 tspn salt
    • 2 tbsp vanilla
    • 1 tspn ground cinnamon
    • 3 cups flour

    For the Sugar Coating:

    • 1 cup sugar
    • 1 tbsp ground cinnamon

    Instructions

    For the Cinnamon Tea:

    • In a small pot, add 1 cup water and the cinnamon stick.
    • Bring to a boil. Turn off heat and set aside.
    • Let this cool completely.

    For the Dough:

    • Preheat oven to 350 degrees F.
    • In a mixing bowl, add the shortening and sugar.
    • Mix well.
    • Add salt, vanilla, cinnamon, and mix well.
    • Turn mixer off.
    • Add 1/2 of the flour. Mix only until combined.
    • Turn mixer off again.
    • Add the remaining 1/2 of the flour.
    • Mix only until combined.
    • Turn mixer off again.
    • Add half of the cooled cinnamon tea.
    • Turn mixer on low.
    • Add only the amount of tea necessary to bring the dough together. About 1/2 cup.
    • Turn mixer off and dust a clean surface and a rolling pin with flour.
    • Place cookie dough on the surface and roll it out evenly.
    • Cut out shapes using a cookies cutter.
    • Place on an ungreased cookie sheet.
    • Bake for 15 minutes.

    For the Sugar Coating:

    • Mix the sugar and ground cinnamon in a small bowl.
    • Cool the cookies completely on a rack.
    • Carefully and gently add each cookie to the bowl and cover with the sugar coating.
    • Repeat until all the cookies have been coated.
    • Makes about 45 cookies. Enjoy!

    Notes

    These Hojarascas recipe is completely vegan. However, traditionally it is made with lard. You can swap out the shortening for lard 1:1. 
    Please note: The tea needs to be completely cool before adding to the mixture.
    When rolling out the cookies: Do not add too much flour. Only the amount necessary to roll out and cut out the cookies. Adding too much flour will result in tough hojarascas.
     

    Nutrition

    Calories: 107kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 10mg | Fiber: 1g | Sugar: 8g | Calcium: 4mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


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    Filed Under: Desserts, Holiday Recipes, Mexican, Recipes, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Amber

      January 14, 2020 at 11:48 pm

      Oh my gosh these are so perfect. I’m going to make these for my grandmother

      Reply
      • Maggie U

        August 7, 2020 at 3:57 pm

        Great. It’s a really yummy recipe, hope you try it

        Reply
    2. Karen Morse

      January 15, 2020 at 1:07 am

      I love cookies and cinnamon and it’s nice to have a treat like this! Thanks for the recipe, it’s simple enough to make so I can definitely have fun in the kitchen making this!

      Reply
      • Maggie U

        August 7, 2020 at 3:57 pm

        Right? So easy and delicious

        Reply
    3. Alexandra

      July 19, 2020 at 6:23 pm

      5 stars
      The sugar and cinnamon coating is such a lovely touch on the cookies! How gorgeous! These are perfect with my morning coffee!

      Reply
      • Maggie U

        July 21, 2020 at 10:35 am

        These cookies are delicious! And with coffee fe even better

        Reply
    4. Sue

      July 20, 2020 at 5:27 am

      5 stars
      These Mexican shortbread cookies are so yummy!

      Reply
      • Maggie U

        July 21, 2020 at 10:34 am

        Right? So yummy

        Reply
    5. andréa Janssen

      July 20, 2020 at 7:03 am

      5 stars
      I never heard of them before you posted the recipe, but they are so tasteful! Thank you for sharing.

      Reply
      • Maggie U

        July 21, 2020 at 10:30 am

        Glad you liked it!

        Reply
      • Becky

        March 15, 2021 at 1:26 pm

        5 stars
        These cookies were served at every Mexican wedding I’ve ever attended. I must say that the recipe is as close to my mother’s that I’ve ever found.
        Lard is a must for a real authentic taste. I am thankful to add this recipe to my collection.
        Happy baking

        Reply
        • Maggie U

          April 5, 2021 at 2:47 pm

          So glad you enjoyed this!

      • Chavela

        December 21, 2022 at 9:37 am

        Hello! Thank you for sharing this recipe. Is it possible to make the dough ahead of time? And what’s the best way to store it? Thank you !

        Reply
        • Maggie Unzueta

          December 28, 2022 at 9:41 am

          Yes. You can make the dough ahead of time. Place in plastic wrap. Wrap tightly. Then remove from the fridge when you’re ready to roll out the hojarascas. If the dough is too hard, add a splash of water.

    6. Kathryn Donangelo

      July 20, 2020 at 7:27 am

      5 stars
      These cookies are sooo good and I love all the cinnamon flavor!

      Reply
      • Maggie U

        July 21, 2020 at 10:33 am

        Isn’t it the best? Glad you liked it

        Reply
    7. Emily Flint

      July 20, 2020 at 10:45 am

      5 stars
      I love shortbread cookies and these hojarascas were SO amazing! The cinnamon in these cookies is the best.

      Reply
      • Maggie U

        July 21, 2020 at 10:29 am

        So delicious! Glad you liked this recipe.

        Reply
    8. Debra

      July 20, 2020 at 10:56 am

      5 stars
      Lovely cookies….and no, one batch isn’t enough!

      Reply
      • Maggie U

        July 21, 2020 at 10:20 am

        These cookies are delicious!

        Reply
    9. Estelle Forrest

      July 20, 2020 at 12:34 pm

      5 stars
      Love the cinnamon! And thanks for the tips on freezing them – very helpful

      Reply
      • Maggie U

        July 21, 2020 at 10:11 am

        Cinnamon makes all the difference!

        Reply
    10. Chef Dennis

      July 20, 2020 at 3:50 pm

      5 stars
      These Mexican Shortbread Cookies look sooo scrumptious! Will be a perfect treat!

      Reply
      • Maggie U

        July 21, 2020 at 10:11 am

        Glad you liked them! these are really yummy.

        Reply
    11. Jersey Girl Cooks

      July 20, 2020 at 6:42 pm

      5 stars
      These look so delish! I love cinnamon sugar!

      Reply
      • Maggie U

        July 21, 2020 at 10:10 am

        It’s the best. So yummy!

        Reply
    12. Jar of Lemons

      July 21, 2020 at 12:38 pm

      5 stars
      Everything you could want in a shortbread cookie!!

      Reply
      • Maggie U

        July 22, 2020 at 10:07 am

        Right? So delicious

        Reply
    13. Marina

      July 21, 2020 at 1:44 pm

      5 stars
      Those shortbread cookies are delicious

      Reply
      • Maggie U

        July 22, 2020 at 10:07 am

        Thank you very much. So glad you liked them!

        Reply
    14. Lathiya

      July 24, 2020 at 12:10 pm

      5 stars
      The cookies looks fabulous. I love using cinnamon in baking.

      Reply
      • Maggie U

        August 24, 2020 at 4:13 pm

        So good right? We love this recipe too!

        Reply
    15. Esther Dabsh

      December 19, 2021 at 10:29 am

      Attempted the recipe for the first time and wow!! My mom was surprised my cookies tasted better than her recipe. From her village in Mexico. Gracias maggie

      Reply
      • Maggie Unzueta

        December 20, 2021 at 10:35 am

        That’s quite the compliment! Thank you. So happy to hear that you liked them.

        Reply
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