Hojarascas (Traditional Mexican Cinnamon Sugar Cookies)
Hojarascas are tender, crumbly Mexican cinnamon sugar cookies traditionally made with lard. This version uses coconut oil for a cozy, dairy-free twist that keeps all the nostalgic flavor and texture.
24 cookies
Calories: 156kcal
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
Cinnamon tea: Simmer 2–3 cinnamon sticks in water for a few minutes. Let steep, then measure ¼ cup. Use warm, not hot.
Traditional option: You can substitute vegetable shortening or lard for the coconut oil.
Baking tip: These cookies should stay light in color. Overbaking will make them dry instead of crumbly.
Nutrition
Serving: 1g | Calories: 156kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 1mg | Potassium: 17mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 1mg