Description

Hojarascas are traditional Mexican Christmas cookies with a crumbly, shortbread-like texture and a warm cinnamon-sugar coating. These cookies are simple to make, full of cozy holiday spice, and perfect for sharing during Christmas or Día de los Muertos celebrations.

Ingredients

Units Scale

2 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves (optional)

1/4 teaspoon salt

1/2 cup granulated sugar

1 cup lard or vegetable shortening (room temperature)

1 teaspoon vanilla extract

1–2 tablespoons milk (if needed for texture)

For Cinnamon Sugar Coating:

1/2 cup granulated sugar

1 tablespoon ground cinnamon

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Instructions

Preheat Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, cinnamon, cloves (if using), and salt.
Cream Lard & Sugar:
In a large bowl, beat lard (or shortening) and sugar together until light and fluffy. Mix in vanilla.
Combine Dough:
Gradually add dry ingredients to the wet mixture. Mix until dough starts to come together. Add 1–2 tablespoons of milk if dough is too crumbly.
Roll & Cut:
Roll out dough on a lightly floured surface to about 1/4-inch thickness. Cut into shapes using cookie cutters (flowers, hearts, or rounds are traditional).
Bake:
Place cookies on prepared baking sheets and bake for 12–15 minutes, or until bottoms are lightly golden. Let cool slightly.
Coat with Cinnamon Sugar:
While still warm, gently toss cookies in the cinnamon-sugar mixture until coated. Let cool completely on a wire rack.

Notes

Lard gives the most authentic flavor and texture, but shortening or butter can be used.

Store in an airtight container for up to 1 week.

These cookies are perfect for gifting during the holidays!