These traditional Mexican hojarascas cookies also known as Mexican Cinnamon Sugar Cookies or Canelitas Cookies are simple and quick to prepare and make fantastic festive treats for the whole family. This homemade Mexican hojarascas cookies recipe is a type of Mexican shortbread cookie with a bold cinnamon flavor.
There are many Mexican hojarascas cookies recipes out there, but I can tell you this canelitas cookies recipe is the best one, it’s easy and quick to make and the hojarascas cookies always turn out perfect. I have been making these Mexican cinnamon sugar cookies in my bakery during the holidays for many years and all my customers love them. You will love them too and keep this hojarascas cookies recipe in your back pocket.
These Mexican cinnamon sugar cookies are traditionally made using lard, I have adapted the original recipe to use shortening instead since most people prefer not to use animal fat plus shortening is easy to find and purchase. Just in case you want to make these hojarascas cookies with lard, just substitute the shortening at a 1:1 ratio with the lard.
Hoarascas shortbread cookies are ubiquitous in some regions of Mexico, the most popular places are Nuevo Leon, Coahuila, and Monterrey where you can find them freshly baked in bakeries and grocery stores.
Let’s make this homemade Mexican hojarascas cookies recipe!
Ingredients For Mexican Hojarascas Cookies
- 230 grams all purpose flour (2 cups)
- 2 grams salt (1/2 teaspoon)
- 115 grams of granulated sugar ( 1/2 cup plus 1 tablespoon)
- 4 grams cinnamon ( 1 1/2 teaspoon)
- 2 grams anise (1/2 teaspoon)
- 120 grams shortening or lard ( 1/2 cup plus 1 tablespoon)
How To Make Mexican Hojarascas Cookies?
- Add the shortening into a mixing bowl and beat with a hand mixer or stand mixer with the paddle attachment until fluffy and creamy.
- Combine the sugar, salt, anise, and cinnamon and beat the mixer together until well combined.
- Add the flour and mix just until a dough begins to form. You can also use a spatula to mix in the flour. Try not to over-mix the cookie dough.
- Wrap the cookie dough and refrigerate for 30 minutes.
- In the meantime preheat the oven to
Preheat oven to 330°F (165°C) and line two flat baking sheets with parchment paper. - Remove the cookie dough from the refrigerator and place it onto a lightly floured working surface.
- Roll out the cookie dough to about 7mm, a little thicker than 1/2 inch, and cut out the cookie dough using a cookie cutter.
- Place the cutout cookies onto a lined baking sheet spacing them apart about 1 1/2 inches.
- Bake in the preheated oven for 16-18 minutes.
- Once baked remove from the oven and allow to cool on the cookie pan.
- Prepare the sugar cinnamon coating: Combine the sugar and cinnamon in a bowl and mix together with a whisk.
- Coat the cookies with the cinnamon mixture and set them on a serving plate.
- Enjoy!
Mexican Hojarascas Cookies Recipe
Ingredients
- 230 grams all purpose flour 2 cups
- 2 grams salt 1/2 teaspoon
- 115 grams of granulated sugar 1/2 cup plus 1 tablespoon
- 4 grams cinnamon 1 1/2 teaspoon
- 2 grams anise 1/2 teaspoon
- 120 grams shortening or lard 1/2 cup plus 1 tablespoon
Instructions
- Add the shortening into a mixing bowl and beat with a hand mixer or stand mixer with the paddle attachment until fluffy and creamy.
- Combine the sugar, salt, anise, and cinnamon and beat the mixer together until well combined.
- Add the flour and mix just until a dough begins to form. You can also use a spatula to mix in the flour. Try not to over-mix the cookie dough.
- Wrap the cookie dough and refrigerate for 30 minutes.
- In the meantime preheat the oven to
- Preheat oven to 330°F (165°C) and line two flat baking sheets with parchment paper.
- Remove the cookie dough from the refrigerator and place it onto a lightly floured working surface.
- Roll out the cookie dough to about 7mm, a little thicker than 1/2 inch, and cut out the cookie dough using a cookie cutter.
- Place the cutout cookies onto a lined baking sheet spacing them apart about 1 1/2 inches.
- Bake in the preheated oven for 16-18 minutes.
- Once baked remove from the oven and allow to cool on the cookie pan.
- Prepare the sugar cinnamon coating: Combine the sugar and cinnamon in a bowl and mix together with a whisk.
- Coat the cookies with the cinnamon mixture and set them on a serving plate.
- Enjoy!
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