Hojarascas are traditional Mexican Christmas cookies, crumbly and sandy with a warm cinnamon flavor. Right after baking, they’re rolled in cinnamon sugar so they get that sparkly look and the aroma that fills the whole kitchen!
In Mexico, hojarascas are a holiday staple. They show up during Las Posadas, at school celebrations, at family gatherings… basically anywhere people gather in December.
There’s always a plate of them next to a warm drink like Ponche Navideño or Café de Olla, and they disappear fast.
Those delicate, crumbly Mexican Christmas cookies were a tradition in my family, and honestly, they still bring me home with just one bite.
Ingredients For Hojarascas
- Flour: All-purpose works great.
- Lard+butter: I use both, but either one works.
- Sugar: Regular granulated or brown sugar.
- Cinnamon: You’ll need cinnamon for the dough and for coating the cookies. Sticks are great if you have them; otherwise, ground cinnamon works just fine.
- Whole cloves: Optional, for a cozy aroma.
- Salt: A small pinch.
How To Make Hojarascas Cookies
Start by making a little cinnamon tea. In a small saucepan, add 1 cup of water with a cinnamon stick and a couple of cloves.
Bring it to a boil, lower the heat, and let it simmer until the water reduces by about half. Set it aside to cool completely.
In a bowl, beat the lard, butter, sugar, and a pinch of salt until the mixture looks pale and fluffy.
It takes a few minutes, so let the mixer work.
Add the flour and ground cinnamon and mix on low just until everything starts coming together.
Switch to the flat beater and add the cinnamon tea little by little, one spoon at a time, until the dough comes together.
You won’t use all of it, so don’t pour it in all at once.
Bring the dough onto a lightly floured surface, shape it into a ball, wrap it, and chill it for about 30 minutes.
While it chills, make the coating. Blend the cinnamon stick until it breaks down into mostly powder (a few chunky bits are fine).
Mix it with the sugar in a small bowl and set it aside.
Heat your oven to 360°F/180°C and line a baking sheet.
Remove the dough from the fridge and place it on a floured surface. Lightly flour a rolling pin and roll the dough into a thick sheet.
Cut the cookies with the shapes you prefer. I am using a star cookie cutter but you can use any shape you prefer, like hearts, flowers, etc.
Gather the scraps, roll again, and keep going until you’ve used everything. Place the cookies on the baking sheet.
Bake for 15–17 minutes, until the edges look lightly golden.
Let them rest a couple of minutes (they’re delicate when hot), then toss a few at a time in the cinnamon sugar while they’re still warm so it sticks beautifully.
Place them on a rack to cool completely… or enjoy one right away.
I love hojarascas still a little warm, when they’re delicate and almost melt the second you touch them.If you’re making them for a party, plan to double the batch because they disappear quickly.
Some of my favorite Mexican hot drinks to enjoy with them:
Tips & Traditions
- Make sure the lard and butter are well softened before mixing them with the sugar, it makes everything so much easier to combine.
- Don’t roll the dough too thin. Hojarascas are meant to be a little chubby so they stay tender.
- Right after baking, the cookies are very fragile, so handle them gently.
- Coat them while they’re still warm so the cinnamon sugar sticks perfectly.
- If the dough feels too soft while rolling, pop it back in the fridge for a few minutes.
- If you want to turn these Mexican Christmas cookies into a little gift, line a tin with parchment or tissue paper and layer the cookies inside. Tie it up with a ribbon or add a festive tag.
- Hojarascas have little regional twists across Mexico: in Michoacán they add egg yolks and piloncillo syrup, Nuevo León sometimes mixes corn and wheat flour with milk and vanilla, and in Durango they’re called Pan de Polvo, shaped round and lightly dusted for that “dusty” texture.
Keeping Them Fresh
Hojarascas stay delicious if you store them properly. Here’s how I do it:
On the counter:
- Once completely cool, keep the cookies in a dry, airtight tin or container.
- They stay perfect for up to a week.
- If your kitchen is humid, choose a cool, dry spot.
Freezing baked cookies:
- Place cooled cookies in resealable bags and freeze for up to 2 months.
- When ready to eat, no need to thaw, just reheat for 1–2 minutes in the oven to refresh them.
Freezing cookie dough:
- Roll the dough and cut the cookies as usual, then freeze them on a tray for 1–2 hours.
- Transfer to a resealable bag and store in the freezer for up to 3 months.
- Bake straight from the freezer, adding 1–2 extra minutes to the recipe.
More Cookies Recipes
Have you tried this Mexican Christmas cookies recipe? Leave a comment below to let me know how it turned out! Also, follow me on TikTok, Facebook, Pinterest, YouTube, and Instagram.
Hojarascas
Equipment
- cookie cutters stars, hearts, flowers, etc.
- baking sheet
- stand mixer
Ingredients
- 3 cups all-purpose flour (+ more for dusting)
- ½ cup butter
- ½ cup pork lard (optional, you can double the amount of butter)
- â…“ cup granulated sugar
- 1 cup water
- 1 stick cinnamon
- ½ teaspoon ground cinnamon
- 2 whole cloves
- pinch salt
For coating
- 1 stick cinnamon
- ¾ cup granulated sugar
Instructions
- Place water in a small saucepan and add 1 cinnamon stick and whole cloves.
- Bring to a boil, low the heat and simmer for 5 minutes or until water has been reduced in half.
- Remove the saucepan from the heat and allow the tea to reach room temperature.
Make the dough
- Place lard, butter, sugar, and salt in a stand mixer bowl. Mix at high speed until you’ll have a fluffy and light mixture (about 5 minutes).
- Add flour and ground cinnamon to the bowl then mix at low speed until lightly combined.
- Change to the flat beater and while running the mixer at low speed, add cinnamon tea one tablespoon at a time until everything is combined into a dough. NOTE: You won’t need all tea, so make sure to not add all at once!
- Transfer the dough to a lightly floured surface and form a ball.
- Wrap with cling film and chill in the fridge for 30 minutes.
Make the mixture for coating
- Place the cinnamon stick in a blender or a spice grinder.
- Pulse a few times until the cinnamon breaks into small pieces.
- Run the blender at high speed for 15-20 seconds at a time until most of it is powdered but there are still some large pieces.
- Place the ground cinnamon in a small bowl, add 3/4 cup of sugar, and mix to combine. Set aside.
Make the hojarascas cookies
- Preheat the oven to 360°F/180°C and prepare a cookie baking sheet with parchment paper or butter.
- Lightly flour a working surface and a rolling pin and roll the dough into a sheet.
- Cut the cookies with the shapes you prefer (stars, hearts, flowers, etc.) and place them on the baking sheet.
- Gather the scraps, roll them, and cut out more cookies until all dough is used.
Bake
- Bake for 15-17 minutes or until slightly browned on the bottom and edges.
- Remove from the oven and allow to sit for 5 minutes.
- Carefully transfer small batches of cookies to the bowl with the cinnamon sugar mixture and coat on both sides until nicely covered.
- Place the cookies on a wire rack and allow them to cool down completely before serving.
Notes
- You can make this hojarascas recipe by hand, just make sure the butter and lard are nicely softened, and then use a  hand whisk.
- Soften lard and butter before mixing with sugar.
- Add cinnamon tea slowly; just enough to bring dough together.
- Handle gently right after baking; they’re fragile.
- Coat the cookies while warm so cinnamon sugar sticks.
- Chill dough briefly if it’s too soft to roll.
- For gifting: layer in a tin with parchment, tie with a ribbon or tag.
Hello! How much cinnamon to make the dough? The recipe says: Add flour and ground cinnamon to the bowl, but the list doesn’t mention it.
Thank you! :-)
Hi Veronica, 1/2 teaspoon would be enough. Fixed the recipe card to show the amount, thanks for pointing it out :)
How much cinnamon in the dough please?
1/2 teaspoon
Hi, for flour it says 1 lb? Is that correct?
Hi Veronica, sorry for the confusing measurements. You’ll need 3 cups of flour then a little more for dusting. 3 cups is about 375-385g (less than a lb).
I edited the recipe so it’s more clear now :)
I don’t see a leavening agent for your recipe. Also, you don’t list an amount for the ground cinnamon. I just put these in the oven. I hope they work!
Will try with Sunday School kids for Xmas party
They looks so delicious and the recipe is explained perfectly. Thank you! I have all ingredients at home to make hojarascas so I’ll try the recipe today :)