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Mexican Hojarascas Cookies Recipe
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.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 8 mins
Servings: 18 pieces
Course:
Dessert
Cuisine:
Mexican
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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