Best Hojarascas (Traditional Mexican Cinnamon Cookies): Buttery, Delicate, and Full of Holiday Charm
These classic Mexican cookies are tender, cinnamon-kissed, and coated in powdered sugar—perfect for celebrations or cozy afternoons
Introduction: A Taste of Tradition
Hojarascas are more than just cookies—they’re a beloved tradition in many Mexican households, especially during the holidays. These Traditional Mexican Cinnamon Cookies are buttery, crumbly, and lightly spiced, with a melt-in-your-mouth texture that makes them irresistible. Rolled in powdered sugar while still warm, they’re a sweet, nostalgic treat that pairs beautifully with coffee, hot chocolate, or a festive gathering.
Whether you’re baking them for Día de los Muertos, Christmas, or just because, hojarascas are a simple yet meaningful way to share love through food.
Ingredients Breakdown
Let’s take a closer look at what makes these cookies so special:
Dry Ingredients:
- All-purpose flour (2 cups)
The base of the dough—provides structure and a tender crumb. - Powdered sugar (½ cup + extra for rolling)
Sweetens the dough and creates a soft, snowy coating. - Ground cinnamon (½ tsp)
Adds warmth and signature flavor. - Salt (¼ tsp)
Balances the sweetness and enhances flavor. - Cornstarch (2 tsp)
Softens the texture and helps the cookies melt in your mouth.
Optional: Add a pinch of nutmeg or ground cloves for extra spice.
Wet Ingredients:
- Unsalted butter (1 cup, softened)
The key to richness and that delicate, crumbly texture. - Vanilla extract (1 tsp)
Adds depth and a hint of floral sweetness.
Tip: Use high-quality butter and pure vanilla for the best flavor.
Equipment Needed
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
- Fork or cookie stamp (optional)
Tip: Use a cookie scoop for evenly sized cookies.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Optional: Use a silicone baking mat for even browning and easy cleanup.
Step 2: Mix the Dry Ingredients
In a medium bowl:
- Whisk together 2 cups flour, ½ tsp cinnamon, ¼ tsp salt, and 2 tsp cornstarch.
Set aside.
Tip: Sift the flour for an extra-light texture.
Step 3: Cream the Butter and Sugar
In a large bowl:
- Beat 1 cup softened butter with ½ cup powdered sugar for 3 minutes, until light and fluffy.
Add 1 tsp vanilla extract and mix until incorporated.
Tip: Scrape down the sides of the bowl to ensure even mixing.
Step 4: Combine the Dough
Gradually add the dry ingredients to the butter mixture.
Mix until a soft, pliable dough forms.
The dough should be:
- Smooth
- Not sticky
- Easy to roll into balls
Optional: Chill for 15 minutes if dough feels too soft.
Step 5: Shape the Cookies
Scoop about 1 tablespoon of dough and roll into a ball.
Place on the prepared baking sheet.
Flatten gently with:
- A fork
- Your fingers
- A cookie stamp for a decorative touch
Leave about 1 inch between cookies.
Tip: For a festive look, press with a cinnamon stick or patterned glass.
Step 6: Bake
Bake for 12–15 minutes, or until:
- Edges are just turning golden
- Tops are set but not browned
Let cool on the baking sheet for 2–3 minutes.
Tip: Don’t overbake—these cookies are meant to be pale and tender.
Step 7: Cool and Coat
Transfer cookies to a wire rack.
While still warm, roll in powdered sugar to coat completely.
Let cool fully before serving.
Optional: Roll a second time once cooled for a thicker sugar coating.
Serving Suggestions
Perfect for:
- Holiday cookie trays
- Afternoon coffee breaks
- Family gatherings
- Edible gifts
Pair with:
- Mexican hot chocolate
- Café de olla
- Horchata
- Spiced tea
Tip: Serve on a colorful platter with cinnamon sticks and dried orange slices for a festive touch.
Variations to Try
Want to make them your own? Try these delicious twists:
Orange Cinnamon
Add orange zest to the dough for a citrusy note.
Coconut Hojarascas
Add shredded coconut and roll in coconut sugar.
Nutty Delight
Add finely chopped pecans or almonds to the dough.
Chocolate Dusted
Dust with cocoa powder and powdered sugar blend.
Vegan Version
Use plant-based butter and a splash of almond milk if needed.
Storage and Make-Ahead Tips
- Make-Ahead: Prepare dough up to 2 days in advance and refrigerate.
- Refrigerate: Store baked cookies in an airtight container for up to 1 week.
- Freeze: Freeze unbaked dough balls or baked cookies for up to 2 months.
Tip: Re-roll in powdered sugar after thawing for a fresh look.
Nutrition Notes (Per Cookie, ~1 of 45)
- Calories: ~90
- Protein: ~1g
- Carbohydrates: ~9g
- Fat: ~6g
- Sugar: ~4g
- Sodium: ~30mg
- Fiber: ~0.5g
These cookies are:
- Buttery and delicate
- Lightly spiced
- Perfectly portioned
- Great for gifting
Final Thoughts
These Hojarascas are more than just cookies—they’re a celebration of tradition, family, and the joy of simple ingredients coming together in perfect harmony. Whether you’re baking them for the holidays or just because, they’re guaranteed to bring warmth and smiles to every table.