The ONLY Traditional Hojarascas Recipe You Need for These Underrated Mexican Cinnamon Cookies
Looking for an authentic hojarascas recipe that’ll transport you straight to a Mexican panadería (bakery)? You’re in the right place.
Also, excellent choice picking these crispy, cinnamon-sugar Mexican cookies — as they’re always an unexpected crowd favorite.
Also known as Mexican cinnamon crisps or Mexican shortbread cookies, they’re ridiculously easy to make and even easier to polish off in one sitting (not that I’ve done it).
We have the recipe listed below, but if you decide you don’t feel like making them after all, head here to buy hojarascas online (we won’t tell 🤐).
The Ingredients You Need for Hojarascas
For the Cookies
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 2 large eggs
- 1 teaspoon good-quality vanilla extract
- 1 tablespoon whole milk
For the Cinnamon-Sugar Coating
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
📝 Quick Hojarascas Recipe Notes
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes per batch
- Total Time: 30 minutes
- Servings: About 24 cookies
- Calories: Approximately 110 calories per cookie
Step-by-Step Hojarascas Recipe Guide
1. Mix the dry ingredients
In a large mixing bowl, whisk together the flour, ½ cup sugar, baking powder, and salt until well combined.
2. Cut in the butter
Add the cold butter cubes to the flour mixture.
Using a pastry cutter like this, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
⚠️ Hojarascas Pro Tip: Cold butter is KEY here! It creates those beautiful flaky layers, so don’t let your butter get too warm.
3. Add the wet ingredients
In a small bowl, whisk together the eggs, vanilla extract, and milk. Pour this mixture into the flour mixture and stir until a dough forms.
The dough should come together but still be slightly crumbly — don’t overmix!
4. Chill the dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This makes it much easier to roll out and helps the cookies hold their shape.
5. Prepare the cinnamon-sugar coating
While the dough chills, mix the ½ cup sugar and 2 teaspoons cinnamon in a shallow bowl. Set aside.
6. Roll and cut the cookies
Preheat your oven to 350°F (about 175°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll the dough out to about ¼-inch thickness. Use a 3-inch round cookie cutter to cut out circles (or use a drinking glass!).
💎 Hojarascas Pro Tip: You can also cut them into diamond shapes or rectangles for a more traditional look.
7. Coat in cinnamon sugar
Dip both sides of each cookie into the cinnamon-sugar mixture, making sure they’re evenly coated. Place them on the prepared baking sheet about 1 inch apart.
8. Bake the cookies
Bake at 350°F (about 175°C) for 12-15 minutes, or until the edges are lightly golden and the cookies are crisp.
⚠️ Warning: Don’t over-bake them or they’ll turn hard instead of crispy-yet-tender. They should be pale with just a hint of color on the bottom.
9. Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll continue to crisp up as they cool.
These cookies are best enjoyed with a cup of this famous Chocolate Abuelita Mexican hot chocolate, atole, or café de olla for an authentic experience.
8 Important Tips When Making Hojarascas
1️⃣ Keep the butter cold – Cold butter creates those flaky, tender layers that make hojarascas so special.
If your kitchen is warm, pop the butter back in the fridge for a few minutes while you prep other ingredients.
2️⃣ Don’t overmix the dough – Once you add the wet ingredients, mix just until the dough comes together.
⚠️ Warning: Over-mixing develops the gluten and can make the cookies tough instead of flaky and crisp.
3️⃣ Chill the dough – This step is crucial! It makes the dough easier to roll out and prevents the cookies from spreading too much during baking.
If you’re in a rush, 30 minutes minimum, but an hour is even better.
4️⃣ Roll to the right thickness – About ¼-inch thick is perfect. Too thin and they’ll burn easily; too thick and they won’t get that signature crispy texture.
⚠️ Warning: If you roll them too thin, they’ll turn into cinnamon crackers. While not terrible, this would make them definitely NOT hojarascas.
5️⃣ Coat generously in cinnamon sugar – Don’t be shy with the coating!
The cinnamon-sugar is what gives hojarascas their iconic flavor, so make sure both sides are well covered.
6️⃣ Watch them closely while baking – These cookies can go from perfectly golden to over-baked in just a minute or two.
Set a timer and check them at the 12-minute mark.
7️⃣ Store in an airtight container – Hojarascas will stay crispy for up to 2 weeks at room temperature in airtight containers like these.
If they start to soften (which happens in humid climates), pop them in a 300°F oven for 3-5 minutes to re-crisp them.
8️⃣ Make ahead friendly – You can prepare the dough up to 3 days in advance and keep it refrigerated, or freeze the unbaked, cut cookies for up to 2 months.
Bake from frozen, adding 2-3 extra minutes to the cooking time.
FAQ About Mexican Hojarascas
What does “hojarascas” mean?
The word hojarascas translates to dry leaves in Spanish 🍂 which refers to the cookie’s crispy, flaky texture that resembles autumn leaves.
In some regions of Mexico, these delicate, flaky cookies are also called “orejas” (ears) because of their shape when cut into certain patterns.
They’re among the staple Mexican Christmas foods, also one of the most popular Day of the Dead foods, and commonly served at weddings.
As you might have gathered, you can serve them during holiday parties and any occasion that calls for something sweet and traditional.
Are hojarascas the same as Mexican wedding cookies?
No — While both are traditional Mexican cookies, they’re actually quite different.
Mexican wedding cookies (aka polvorones; seen above) are round, nutty, and coated in powdered sugar with a melt-in-your-mouth texture — essentially Mexico’s version of tea cookies.
Hojarascas are flat, crispy, and coated in cinnamon sugar with a flaky shortbread-like texture — essentially Mexico’s version of snickerdoodles.
Can I make hojarascas gluten-free?
Yes, but with modifications — Use a 1-to-1 ratio of this gluten-free flour blend in place of all-purpose flour.
Hojarascas Pro Tip: Make sure your GF flour contains xanthan gum for the best results. The one we linked above 👆 has xanthan.
The texture will be slightly different, and they may be a bit more crumbly, but they’ll still be delicious and crispy.
Why did my hojarascas turn out hard instead of crispy?
Here are the 3 most common reasons: You likely over-baked them, used too much flour, or over-mixed the dough.
Hojarascas should be crispy but still have a slight tenderness when you bite into them. They should NOT be rock-hard.
Make sure to measure your flour correctly using the spoon and level method, watch your baking time carefully, and mix the dough just until it comes together.
Can I use salted butter instead of unsalted?
Yes — If you only have salted butter, you can use it, but reduce or omit the ½ teaspoon of salt called for in the recipe.
Unsalted butter gives you more control over the salt level and is always recommended for baking, but salted butter will work in a pinch 🧈
How do I get the cinnamon sugar to stick?
The key with hojarasca cookies is coating them BEFORE baking.
Unlike Mexican wedding cookies, which are coated after baking, hojarascas get their cinnamon-sugar coating before they go in the oven.
Press both sides of each cookie gently into the cinnamon-sugar mixture, making sure the coating adheres well. The egg in the dough 🥚 helps it stick.
Can I add other flavors to hojarascas?
Absolutely — While cinnamon is traditional, you can experiment with other spices.
Try adding from a pinch to a ½ teaspoon (depending on your taste preferences) of cardamom, ground anise or nutmeg to the dough for a different twist.
Some people also add a little orange zest for a citrusy note 🍊 Another somewhat common variation for chocolate lovers includes adding cocoa powder.
Why is my dough too crumbly?
If your dough won’t come together, you may need to add a tiny bit more liquid.
Start by adding milk 1 teaspoon at a time until the dough just holds together when pressed.
Why is my dough so sticky?
On the flip side, if your dough is too sticky, add a tablespoon of flour at a time.
The dough should be slightly crumbly but form a ball when pressed together.
Can I freeze baked hojarascas?
Yes — These cookies freeze beautifully! Place cooled cookies in freezer-safe containers like these with parchment paper between layers.
They’ll keep for up to 3 months. When you’re ready to eat, thaw at room temperature for about 30 minutes before serving.
You can freshen them up in a 300°F oven for 3-5 minutes if desired.
What’s the best way to cut hojarascas?
You can use this 3-inch round cookie cutter to make perfect circles, or a knife to cut diamond or rectangle shapes.
In many Mexican bakeries, you’ll see them cut into diamond shapes 🔶 for the classic panadería look, but circles and rectangles work fine too.
Looking for more holiday treats? See my roundup of traditional Mexican Christmas cookies.
Want more authentic Mexican recipes? Check out these other favorites
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