Hojarascas (Traditional Mexican Cinnamon Sugar Cookies)
Hojarascas are tender, crumbly Mexican cinnamon sugar cookies traditionally made with lard or vegetable shortening. 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 with the sugar until smooth and creamy. Mix in the warm 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, gorgeous dough that’s very easy to work with.
- Wrap the dough and chill for about 20 minutes. Roll it out on a lightly floured surface to between ¼ inch and ⅛ inch thick—keep it on the thinish side, not too thick. Cut into shapes and place the cookies on a lined baking sheet. Try not to rework the dough too much between cuts; over-handling can develop the gluten, and you want these cookies tender and flaky.
- Bake at 350°F (180°C) for 15–18 minutes, until the cookies are fully baked, crisp, and lightly set. These cookies are meant to be crispy and flaky, so don’t underbake them.
- While the cookies are still warm, roll them in the cinnamon sugar mixture. I like to press them lightly into the sugar so more of it sticks. Let cool completely… if you can wait.
Notes
- Cinnamon tea: Simmer 2–3 cinnamon sticks in water for a few minutes. Let steep, then measure ¼ cup. Use warm, not hot.
- Traditionally, hojarascas are made with vegetable shortening. If you’d like to make them the classic way, avocado oil–based shortening works beautifully. I like the one from Chosen Foods.
- When using coconut oil, opt for refined coconut oil, not unrefined. Refined coconut oil has a neutral flavor, so the cookies won’t taste like coconut.
- The dough should feel soft and easy to handle. Avoid overworking it, especially when re-rolling scraps, to keep the cookies flaky and tender.
- If you underbake the cookies, they’ll have a chewy texture. If you overbake them, they’ll turn too hard and lose that delicate, flaky crunch. Aim for cookies that are fully set, lightly crisp, and still pale in color.
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