Hojarascas (Mexican Christmas Cookies)

Hojarascas are traditional Mexican Christmas cookies made with a crumbly, shortbread-like dough and coated in a warm cinnamon-sugar mixture. These festive cookies are light, aromatic, and melt-in-your-mouth delicious. Often served during holidays and family gatherings, hojarascas are a nostalgic treat that brings generations together around the table.

Why You’ll Love This Recipe

• A traditional and cherished Mexican holiday cookie
• Warm, cozy flavor with cinnamon and sugar
• Buttery, crumbly texture similar to shortbread
• Easy to make with pantry staples
• Perfect for gifting or cookie exchanges
• No eggs or fancy equipment required
• Customizable with nuts or citrus zest
• Great for making in large batches
• Stays fresh for days
• Makes your kitchen smell amazing while baking

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Ground cinnamon
• Baking powder
• Salt
• Shortening or unsalted butter
• Granulated sugar
• Ground cloves or anise seed (optional for added flavor)
• Milk or water (for binding the dough)
• Cinnamon-sugar mixture (for coating)

directions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, and optional cloves or anise.
3. In another bowl, cream the shortening (or butter) and sugar until light and fluffy.
4. Gradually add the dry ingredients into the creamed mixture, mixing well.
5. Add just enough milk or water, a tablespoon at a time, until the dough comes together and is smooth but not sticky.
6. Roll out the dough on a floured surface to about ¼-inch thickness.
7. Cut out desired shapes using cookie cutters (traditional ones include flowers, stars, or circles).
8. Place cookies on the prepared baking sheets.
9. Bake for 12–15 minutes or until lightly golden around the edges.
10. While still warm, gently toss the cookies in a cinnamon-sugar mixture to coat. Let cool completely on a wire rack.

Servings and timing

Servings: About 36 cookies (depending on size)
Prep time: 20 minutes
Cook time: 12–15 minutes per batch
Total time: 35–45 minutes

Variations

• Add orange or lemon zest to the dough for a citrusy twist
• Substitute part of the flour with almond flour for a nuttier texture
• Use lard for a more traditional flavor
• Add ground pecans or walnuts into the dough
• Drizzle with a light glaze or powdered sugar for decoration
• Mix a pinch of nutmeg into the cinnamon-sugar coating for extra warmth

storage/reheating

Store hojarascas in an airtight container at room temperature for up to 1 week. They do not require refrigeration. These cookies also freeze well—store them in a freezer-safe container for up to 2 months. No reheating is necessary, just allow them to come to room temperature before serving.

FAQs

What are hojarascas made of?

Hojarascas are made from flour, sugar, shortening or butter, cinnamon, and often a touch of milk or water to form the dough.

Can I use butter instead of shortening?

Yes, butter can be used and will give a rich flavor, though shortening offers a more traditional texture.

Are hojarascas the same as polvorones?

They’re very similar. Polvorones are another type of Mexican shortbread cookie, but hojarascas are typically coated in cinnamon sugar.

Can I make hojarascas without a cookie cutter?

Yes, you can shape them by hand or use the rim of a glass or small jar.

Why are they called “hojarascas”?

“Hojarascas” means “fallen leaves” in Spanish, referencing their delicate, flaky texture.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days before rolling and baking.

Are these cookies vegan?

They can be! Use vegetable shortening and non-dairy milk or water.

What kind of cinnamon should I use?

Mexican cinnamon (canela) is preferred for its mild and sweet flavor, but regular ground cinnamon works too.

How do I prevent the cookies from getting too hard?

Don’t overbake them. Remove from the oven once they’re just lightly golden at the edges.

Can I double the recipe?

Yes, this recipe scales up easily for large batches—great for holiday baking or gifting.

Conclusion

Hojarascas are a beloved part of Mexican holiday traditions, offering a simple yet flavorful cookie that’s perfect for sharing. Their warm cinnamon-sugar coating, crumbly texture, and nostalgic charm make them a standout on any cookie platter. Whether you’re keeping tradition alive or trying something new, hojarascas are a festive treat that everyone will enjoy.

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