ABout this recipe
These hojarascas are my favorite cookies from Monterrey. They’re tender, crumbly Mexican cinnamon sugar cookies that melt the second you bite into them. Traditionally, hojarascas are made with lard or vegetable shortening, but I make mine with coconut oil for a slightly more modern, healthy-ish twist that keeps all the magic intact.
They’re simple, cozy, and nostalgic. The kind of cookie you make once and then think about all year.
Why You’ll Love This Hojarascas Recipe
- A traditional Mexican cookie, made approachable for home bakers
- Crumbly, tender texture with zero dryness
- Made without lard, using coconut oil instead
- Simple pantry ingredients, no mixer required
- Perfect for holidays, cookie boxes, or quiet afternoons with a Mexican hot chocolate or a cinnamon tea.
Ingredient Notes (And Why They Matter)
- All-purpose flour
- Coconut oil (solid): This replaces the traditional lard or shortening. Use refined coconut oil to avoid a coconutty flavor.
- Cinnamon tea: Simmer cinnamon sticks in water, let them steep, and make it strong.
- Cane sugar: Regular granulated sugar works perfectly.
Traditional Hojarascas vs Coconut Oil Version
Traditional hojarascas are made with lard or vegetable shortening, which gives them their signature crumbly texture and rich mouthfeel. That texture is what makes them different from typical sugar cookies.
Coconut oil works surprisingly well as a substitute. It keeps the cookies tender and soft, still crumbly, and lets the cinnamon sugar shine. The flavor stays warm and nostalgic, just a little lighter. If you didn’t know they were made without lard, you honestly wouldn’t miss it.
This version stays true to the spirit of traditional Mexican hojarascas, while fitting more modern kitchens.
How to Make Hojarascas (Step-by-Step)
- In a large bowl, cream the solid coconut oil with the sugar until smooth and creamy. Mix in the cinnamon tea and the vanilla extract until fully combined. Add the flour, ground cinnamon, and a pinch of salt, then gently bring everything together until you have a soft, pliable dough.
- Wrap the dough and chill for about 20 minutes. Roll it out on a lightly floured surface, cut into shapes, and place the cookies on a lined baking sheet. Bake at 350°F (180°C) for 15–18 minutes, just until set and still pale. Do not overbake.
- While the cookies are still warm, roll them in cinnamon sugar. Let cool completely… if you can wait.
Variations
- Classic hojarascas: Use vegetable shortening or lard instead of coconut oil.
- Extra cinnamon: Add a bit of ground cinnamon to the dough if you love bold spice.
- Holiday shapes: These roll and cut beautifully for festive cookies.
Home-Cook Tips for Perfect Hojarascas
- These cookies should stay pale; color means they have cinnamon, and they should not be overbaked.
- The dough should feel soft, not sticky. If it warms up, chill it again.
- Roll them in cinnamon sugar while warm so it sticks evenly and generously.
- Use an offset spatula to help you transfer the raw cookies to the prepared baking sheet.
- Roll them on the thinish side, they should not be too thick.
Hojarascas (Traditional Mexican Cinnamon Sugar Cookies)
Equipment
- 1 hand held mixer
- 1 Big mixing bowl
- Parchement paper
Ingredients
For the Cookies
- ¾ cup solid coconut oil measured solid, not melted
- ½ cup cane sugar or granulated sugar
- ¼ cup warm cinnamon tea see notes
- 1 tablespoon vanilla extract
- 2½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- Pinch of salt
For the Cinnamon Sugar Coating
- 1 cup cane sugar
- 2 teaspoons ground cinnamon
Instructions
- In a large bowl, cream the solid coconut oil and cane sugar until smooth and creamy.
- Add the warm cinnamon tea and vanilla extract. Mix until fully combined.
- Add the flour, ground cinnamon, and salt. Gently mix until a soft, pliable dough forms.
- Wrap the dough and chill for 20 minutes.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured surface and cut into shapes. Transfer to the prepared baking sheet.
- Bake for 15–18 minutes, just until set and still pale. Do not let the cookies brown.
- While the cookies are still warm, roll them in the cinnamon sugar mixture until well coated.
- Let cool completely before serving.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨