I recently crafted my own version of Hojarascas and couldn’t be happier with the result. These crumbly treats blend 2 cups of all-purpose flour, butter, granulated sugar, and a hint of cinnamon with vanilla extract. As a fan of Mexican Cookies, this recipe is sure to brighten any holiday gathering.

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I’ve always been fascinated by mixing a touch of tradition with my own twist, and these Mexican Hojarascas Cookies are a perfect example. When I first tried making them, I was surprised at how the simple combination of ingredients like 2 cups of all-purpose flour, 1/2 cup unsalted butter, and 1/2 cup granulated sugar created such a distinct, crumbly texture.

I quickly added a large egg, 1 1/2 teaspoons ground cinnamon, a pinch of salt, and a touch of vanilla extract to boost the flavor even more. With just the right amount of baking powder, every bite reminds me of authentic Mexican cookies recipes that I adore, while still offering a unique twist that feels fresh.

Maybe dust a few with powdered sugar for a subtle finish if youre feeling extra fancy. It’s a recipe perfect for a Christmas cookie exchange or to gift to someone special.

Why I Like this Recipe

I like this recipe because it’s so easy to follow and doesn’t require any crazy ingredients. The flavor, especially the cinnamon and vanilla together, always reminds me of fall and makes me feel all warm and nostalgic. Plus, I love how quick it is to make, which means I can whip up a batch any time I have unexpected guests. Finally, there’s something really satisfying about watching it go from soft dough to those delightful golden edges, and I can never resist dusting it with powdered sugar at the end—even if it gets a little messy sometimes.

Ingredients

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All purpose flour is mainly carbs and gives dough structure and energy for every bite.
Unsalted butter adds rich flavor and moisture, creating a tender texture that make cookies irresistible.
Granulated sugar brings sweetness and its light caramel note, balancing spices and deep flavor.
Egg acts as a binder and protein source, holding ingredients together for a perfect cookie.
Ground cinnamon gives warm spice, livens up cookies, and adds a mild kick and aroma.
Vanilla extract lifts overall flavor, rounding out sweetness and mix well with spicy notes.

Ingredient Quantities

2 cups all-purpose flour

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking powder

Pinch of salt

1 teaspoon vanilla extract

Powdered sugar for dusting (optional)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon baking powder, and a pinch of salt.

3. In a separate large bowl, cream 1/2 cup unsalted butter (softened) with 1/2 cup granulated sugar until the mixture is pale and fluffy.

4. Beat in 1 large egg and 1 teaspoon vanilla extract until fully mixed in.

5. Gradually stir the dry ingredients into the butter mixture, mixing until just combined.

6. If the dough feels too sticky, add a little extra flour; it should be easy to roll.

7. Roll the dough into small balls or flatten them slightly with your hand and place them on the baking sheet, spacing them about 2 inches apart.

8. Bake the cookies in the preheated oven for about 12-15 minutes or until you see the edges starting to turn a light golden color.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before moving them to a wire rack.

10. Dust with powdered sugar if using and enjoy your delicious Mexican Hojarascas Cookies!

Equipment Needed

1. Oven (for preheating to 350°F)
2. Baking sheet (to place the cookies on)
3. Parchment paper (to line the baking sheet)
4. Medium bowl (for mixing the dry ingredients)
5. Whisk (to combine the dry ingredients)
6. Large bowl (for creaming butter and sugar)
7. Mixer or sturdy spoon (to beat the butter mixture with the egg and vanilla)
8. Measuring cups and spoons (for accurate ingredient amounts)
9. Cooling rack (to let the cookies cool properly)

FAQ

1. What exactly are Mexican Hojarascas Cookies?

They are thin, crispy cookies flavored with cinnamon and a hint of vanilla. They kinda remind you of a light, flaky pastry – perfect for a sweet snack or dessert.

2. Can I substitute any of the ingredients?

Sure, you can experiment a bit. For instance, if you dont have unsalted butter, you can use salted butter, but just cut down on the added salt. Just remember that it might slightly alter the taste.

3. Do I need to chill the dough before baking?

Not really. This dough is pretty forgiving so you can roll it out right away, though chilling it for about 15-20 minutes can help make it easier to handle if your kitchen is warm.

4. What is the ideal texture for these cookies?

They should be light and crispy around the edges while still a bit tender in the middle. Bake them just until they start to turn a light golden color for best results.

5. How should I store them?

Once cooled, store your cookies in an airtight container. They keep well at room temp for a few days but if you want them to last longer, you can freeze them.

Mexican Hojarascas Cookies Recipe Substitutions and Variations

If you dont have all-purpose flour try using whole wheat flour or a gluten free blend like a rice flour mix
If unsalted butter isnt available you can use coconut oil or margarine instead
Instead of granulated sugar you can use brown sugar or even coconut sugar if you prefer a richer taste
For the egg, you can substitute with 1/4 cup of unsweetened applesauce or use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water)
If youre out of vanilla extract a little bit of almond extract can work well too just use slightly less since its stronger

Pro Tips

1. Try creaming the butter and sugar really well – this helps get the cookies light and fluffy; if you rush it, the texture might turn out too dense.
2. Mix in the dry ingredients slowly so you dont overwork the dough; overmixing can make your cookies tough instead of soft.
3. Check your cookies a minute or so early since ovens run differently; looking for light golden edges is key to not overbaking.
4. Let the baked cookies cool a bit on the tray before moving them; if they’re too hot, they might break apart when you pick them up.

Mexican Hojarascas Cookies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I recently crafted my own version of Hojarascas and couldn't be happier with the result. These crumbly treats blend 2 cups of all-purpose flour, butter, granulated sugar, and a hint of cinnamon with vanilla extract. As a fan of Mexican Cookies, this recipe is sure to brighten any holiday gathering.

Servings

servings

Calories

182

kcal

Equipment: 1. Oven (for preheating to 350°F)
2. Baking sheet (to place the cookies on)
3. Parchment paper (to line the baking sheet)
4. Medium bowl (for mixing the dry ingredients)
5. Whisk (to combine the dry ingredients)
6. Large bowl (for creaming butter and sugar)
7. Mixer or sturdy spoon (to beat the butter mixture with the egg and vanilla)
8. Measuring cups and spoons (for accurate ingredient amounts)
9. Cooling rack (to let the cookies cool properly)

Ingredients

2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
Pinch of salt
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon baking powder, and a pinch of salt.
In a separate large bowl, cream 1/2 cup unsalted butter (softened) with 1/2 cup granulated sugar until the mixture is pale and fluffy.
Beat in 1 large egg and 1 teaspoon vanilla extract until fully mixed in.
Gradually stir the dry ingredients into the butter mixture, mixing until just combined.
If the dough feels too sticky, add a little extra flour; it should be easy to roll.
Roll the dough into small balls or flatten them slightly with your hand and place them on the baking sheet, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for about 12-15 minutes or until you see the edges starting to turn a light golden color.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before moving them to a wire rack.
Dust with powdered sugar if using and enjoy your delicious Mexican Hojarascas Cookies!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.