Hojarascas, Mexican Shortbread Cookies

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Hojarascas

You often come across hojarascas in the Mexican section of most grocery stores.

These spicy cinnamon cookies have achieved international popularity, largely thanks to their light, crumbly texture and flavor. But what are they, and where do they come from?

Hojarascas, often called Mexican shortbread cookies, is a traditional Mexican dessert. These shortbread cookies have a mild, sweet flavor and are always prepared with cinnamon. They’re especially popular in Nuevo Leon, Tamaulipas, Texas, and the rest of the region.

This article will discuss the history of hojarascas and what they are in the first place.

I’ll also teach you how to make them at home using ingredients you’ve already got at home.

What Are Hojarascas?

Plate of Festive Hojarascas, Mexican Classic Shortbread Cookie
Festive Hojarascas, Classic Mexican Shortbread Cookie

Hojarascas are a type of Mexican shortbread cookie. The term “hojarascas” is Spanish for ‘Dry leaves,’ which refers to the texture of the cookies. They’re made from basic ingredients like flour, shortening, sugar, and cinnamon. Some optional ingredients include nuts, cocoa, chocolate chips, and vanilla extract.

They are very popular because they’re easy to make. Plus, they’re very affordable and taste phenomenal.

Hojarascas are also sometimes called Mexican wedding cookies. However, there’s also a somewhat different, more popular type of cookie that bears the same name.

You can find hojarascas in many stores worldwide, but it’s traditional to make them at home for the holidays or all year long.

They taste best fresh, and they’re typically served with a glass of milk, like any other cookie.

History of Hojarascas

It’s not entirely clear how old Hojarascas are. Since the original recipes call for lard, it’s safe to assume that they’re from the 19th century. 

Tex-Mex cuisine developed at that time, and dozens of dough recipes from the era called for lard.

Cinnamon isn’t exactly a Mexican ingredient, and neither is flour made from wheat.

But the recipe is super simple and easy to make. So, it’s nothing modern either.

Many generations in Northeastern Mexico and Texas have enjoyed the Mexican shortbread cookie as a dessert or a light snack.

Hojarascas Recipe

Plate of Hojarascas, Mexican Shortbread Cookie
Hojarascas, Mexico’s Classic Shortbread Cookie

Ingredients

For the hojarascas:

  • 2 cups (250 grams or 8.45 oz) of all-purpose flour
  • ⅔ cups (125 grams or 4.22 oz) of shortening
  • ½ cup (100 grams or 3.38 oz) of white granulated sugar
  • 1 teaspoon of salt
  • 2 teaspoons of ground cinnamon

For the coating:

  • 1 cup of sugar
  • 3-4 teaspoons of ground cinnamon

Note: You can replace shortening with lard if you’re making traditional hojarascas. You can also use butter for a rich, buttery aroma. That said, margarine works just as well.

Additionally, you can replace all-purpose flour with white cassava flour. The texture of the resulting hojarascas will be a bit lighter and fluffier.

If you don’t have ground cinnamon, an alternative is to use cinnamon tea. Boil a stick of cinnamon in a cup of water and just add a tablespoon or two of the tea to the mixture to avoid making it too sticky and chewy.

Lastly, you can add more flavor and texture to hojarascas by adding nuts like pecans and walnuts. You could also add chocolate chips, vanilla extract, and cocoa.

Instructions

You can either use a dough mixer or a regular whisk and mixing bowl. It’s up to you.

Here’s how to bake perfect hojarascas every time:

  1. Combine all dry ingredients in your mixing bowl (flour, sugar, salt, ground cinnamon). Add shortening and beat it until the mixture has the consistency of wet sand.
  2. If you’re using cinnamon tea, add a couple of tablespoons at this point and mix well. Dust your countertop and rolling pin with flour. Roll out the dough so that it’s about 1-1.5 cm (0.4-0.6 inches) thick.
  3. Use a cookie cutter to cut out shapes. If you don’t have cookie cutters, use your knife to create any shape you want such as stars, Christmas trees, etc. You can also roll the dough into a small ball and press it down with a wide cup.
  4. Place the cookies on a baking tray. Bake the cookies for 10-15 minutes in an oven preheated to 350°F (180°C). While the hojarascas are cooking, combine a cup of sugar and a few teaspoons of ground cinnamon in a separate bowl for the coating.
  5. Take the cookies out as soon as you see a hint of browning on the edges. These cookies must remain white and soft. If you cook them for too long, they’ll be rock-solid when cooled.
  6. Place the hojarascas on a cooling rack and wait until they’re cool enough to handle. Roll each individual cookie in the sugar and cinnamon coating while they’re still warm so that it sticks.

You can enjoy the hojarascas as they are. Alternatively, you can add some Nestle La Lechera Dulce de Leche to the recipe for a sweeter caramel flavor.

Final Thoughts

Christmas Hojarasca Cookies
Christmas Hojarasca Cookies

Hojarascas are a tasty Mexican dessert with its roots in Northeastern Mexico. The main flavor in hojarascas comes from spicy cinnamon and granulated sugar.

It’s really the dry, crumbly texture of hojarascas that people associate childhood memories with as they are frequently served during the holidays in Mexico.

The recipe is super simple and cheap to make, so give it a shot!

And if Mexican fare floats your boat, check out our article The 25 Best Mexican Foods.

Sources

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