Hojarascas are traditional Mexican shortbread cookies, delicately spiced with cinnamon and often enjoyed during festive occasions. Their crumbly texture and aromatic flavor make them a delightful treat with coffee or hot chocolate.
Ingredients
🧈 1 cup unsalted butter, softened
🍬 1 cup granulated sugar
🥚 1 large egg
🌾 3 cups all-purpose flour
🧂 1/2 teaspoon salt
🍂 1 teaspoon ground cinnamon
🍬 Additional sugar and ground cinnamon for coating
Equipment
• Mixing bowls
• Electric mixer (handheld or stand)
• Spatula
• Rolling pin
• Cookie cutters
• Baking sheets
• Parchment paper
• Wire cooling rack
Prep Time
20 minutes
Cook Time
12-15 minutes per batch
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 120
• Protein: 1g
• Carbohydrates: 15g
• Fat: 6g
Instructions
1. Prepare the Dough
o In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
o Add the large egg and mix until fully incorporated.
o In a separate bowl, whisk together the all-purpose flour, salt, and ground cinnamon.
o Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms.
2. Chill the Dough
o Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
3. Preheat the Oven
o Set the oven to 350°F (175°C) and line baking sheets with parchment paper.
4. Roll and Cut the Dough
o On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
o Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets, spacing them about 1 inch apart.
5. Bake the Cookies
o Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
o Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack.
6. Coat with Cinnamon Sugar
o While the cookies are still warm, gently coat them in a mixture of granulated sugar and ground cinnamon.
o Place the coated cookies back on the wire rack to cool completely.
Cooking and Serving Tips
• Variations: Add a touch of vanilla extract to the dough for extra flavor.
• Serving Suggestions: Pair with a warm beverage like coffee, hot chocolate, or atole.
• Storage: Store in an airtight container at room temperature for up to one week.
Enjoy your Hojarascas!