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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 Myers

      January 13, 2020 at 1:05 pm

      5 stars
      These sound tasty. I don’t think I’ve ever had cookies like this so I am excited to try them. I love cookies!

      Reply
      • Maggie U

        August 5, 2020 at 3:30 pm

        So good right? We love this one too

        Reply
    2. melissa chapman

      January 13, 2020 at 1:06 pm

      5 stars
      Those cookies are making me hungry. They seem to be not too hard to make and look fantastic. I will try and make a batch for my son this week.

      Reply
      • Maggie U

        August 5, 2020 at 3:29 pm

        You will this cookies. Hope you try this recipe!

        Reply
    3. cait

      January 13, 2020 at 1:59 pm

      ive never heard of these cookies but they sound delicious- maybe ill try it this weekend with my kids

      Reply
      • Maggie U

        August 5, 2020 at 3:28 pm

        Your kids will love this recipe!

        Reply
    4. Sarah Bailey

      January 13, 2020 at 3:20 pm

      OK now these sound delicious – I have to admit I do love a good piece of shortbread with a cup of tea. I don’t think I’ve ever tried making some myself before though – I must change that!

      Reply
      • Maggie U

        August 5, 2020 at 3:28 pm

        This recipe is simple and delicious. Hope you try it!

        Reply
    5. Rena

      January 13, 2020 at 4:03 pm

      5 stars
      I had never heard of these before but they are adorable and with those ingredients I bet they are delicious as well.

      Reply
      • Maggie U

        August 5, 2020 at 3:27 pm

        Delicious indeed! Hope you try them.

        Reply
    6. Bonnie G

      January 13, 2020 at 4:14 pm

      Those look really good! Thanks so much for sharing this recipe. I will have to try it very soon.

      Reply
      • Maggie U

        August 5, 2020 at 3:27 pm

        Glad you enjoyed it Bonnie!

        Reply
    7. Pam Wattenbarger

      January 13, 2020 at 5:54 pm

      Those look so good. I’d love to have a batch of them right now! We also have Tres Leches cake at our house often after we discovered it on a trip to Mexico.

      Reply
      • Maggie U

        August 5, 2020 at 3:27 pm

        Glad you liked the recipe. It’s delicious!

        Reply
    8. Marysa

      January 13, 2020 at 6:09 pm

      These sound delicious! I love the addition of the cinnamon. This would be a fun recipe to make with the kids.

      Reply
      • Maggie U

        August 5, 2020 at 3:26 pm

        It’s delicious. Hope you try it!

        Reply
    9. Monica

      January 13, 2020 at 9:00 pm

      I can’t wait to impress my Mexican friend by making these for her. I hope they turn out as good as yours!

      Reply
      • Maggie U

        August 5, 2020 at 3:23 pm

        Your friend will be very impressed!

        Reply
    10. Brandy

      January 13, 2020 at 9:01 pm

      These look so yummy! I’ve never heard of Hojarascas (Mexican shortbread cookies) but I do love shortbread cookies, so I am going to try to make this.

      Reply
      • Maggie U

        August 5, 2020 at 3:22 pm

        Glad you like this recipe. Hope you try it!

        Reply
    11. Chef Dennis

      January 13, 2020 at 10:47 pm

      5 stars
      Hmmm yum! These Mexican Shortbread Cookies look sooo mouthwatering! I love the idea that it’s covered with a sweet cinnamon and sugar coating.

      Reply
      • Maggie U

        August 10, 2020 at 10:31 am

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

        Reply
    12. Lynndee

      January 14, 2020 at 6:01 am

      I indulged in cookies during the holidays and now I want cookies again after seeing this. LOL. They look good and I love the shape.

      Reply
      • Maggie U

        August 10, 2020 at 10:30 am

        So good right? We love this one too

        Reply
    13. Lori Bosworth

      January 14, 2020 at 7:29 am

      5 stars
      These seem similar to the shortbread cookies we bake at Christmas with the exception of the added cinnamon. I’ll have to try them!

      Reply
      • Maggie U

        August 11, 2020 at 11:10 am

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

        Reply
    14. Kathy

      January 14, 2020 at 7:46 am

      I have never tried these before, but they sure look delicious. I’ve had shortbread cookies, but not Mexican shortbread yet. I’ll have to give these a try since I do love shortbread.

      Reply
      • Maggie U

        August 10, 2020 at 10:30 am

        This recipe is amazing! Hope you try it

        Reply
    15. Ice Cream n Sticky Fingers DFW Parenting/LIfestyle

      January 14, 2020 at 12:38 pm

      Yum. These cookies sound amazing. I don’t typically like shortbread cookies because they are bland but the added sugar/cinnamon mixture will give it added flavor.

      Reply
      • Maggie U

        August 11, 2020 at 8:21 am

        I think so too delicious glad you liked it

        Reply
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