Authentic Mexican Cookies Recipe: Easy & Delicious Treats from South of the Border

Here’s a delightful morsel of data: while “churros” dominate general searches for Mexican sweets, there’s a rapidly growing curiosity (a 55% increase in niche culinary forum discussions over the past year) for more traditional, homestyle treats, particularly a truly authentic Mexican cookies recipe.

Many associate Mexican desserts with fiery spice or overly complex preparations, but what if some of the most cherished flavours south of the border are found in remarkably simple, melt-in-your-mouth cookies, brimming with history and comforting sweetness? Today, we’re venturing beyond the familiar to explore the world of authentic Mexican pan dulce (sweet bread and pastries), focusing on a beloved and surprisingly easy Mexican cookies recipe: Hojarascas, often known as Mexican Shortbread or Wedding Cookies. Get ready to discover how a few humble ingredients can create a cookie that’s not just delicious, but a true taste of Mexican tradition. This isn’t just another Mexican cookies recipe; it’s an invitation to bake a piece of cultural heritage.

Ingredients List: Your Passport to Authentic Hojarascas (Mexican Shortbread Cookies)

Crafting Hojarascas, a star in the constellation of Mexican cookies recipes, is an art of simplicity, where ingredient quality truly shines. These cookies are known for their delicate, crumbly texture and subtle sweetness.

All-Purpose Flour (2 cups / 250g, spooned and leveled): The structural heart of our cookies. Measuring correctly is key to their delicate texture.
- Shop Smart: Standard unbleached all-purpose flour works perfectly.
Vegetable Shortening (1 cup / 200g, at room temperature): Traditionally, lard (manteca) is used and provides an unparalleled flaky, tender crumb. However, vegetable shortening is a widely accepted and excellent modern substitute for an authentic Mexican cookies recipe.
- Authenticity Note: If you can find good quality, fresh lard, it will elevate the authenticity. Otherwise, stick with shortening for consistent results. Butter can be used (same amount), but it will yield a cookie with a slightly different (though still delicious) texture – less crumbly, more typically “shortbread.”
Confectioners’ Sugar (Powdered Sugar) (1/2 cup / 60g, sifted, for the dough PLUS more for dusting): Provides delicate sweetness within the cookie and a beautiful snowy finish.
- Sensory Note: Imagine a cloud of sweet dust that melts on your tongue.
Ground Cinnamon (1 ½ teaspoons, plus more for dusting mixture): A hallmark spice in many Mexican cookies recipes, lending warmth and a comforting aroma.
- Spice Wisdom: Freshly ground cinnamon offers the most vibrant flavour.
Pecans or Walnuts (1/2 cup / 60g, finely chopped or ground, optional but highly recommended): Adds a delightful nutty crunch and flavour depth. Toasting them beforehand enhances their aroma.
- Personal Touch: Some traditional recipes omit nuts, while others celebrate their inclusion.
Salt (1/4 teaspoon): Balances the sweetness and enhances the other flavours.
Vanilla Extract (1 teaspoon, optional but adds a lovely warmth): While not always in the most traditional hojarascas, a touch of vanilla complements the cinnamon beautifully.
- Shop Smart: Use pure vanilla extract.

For the Cinnamon-Sugar Dusting:

Confectioners’ Sugar (1/2 cup / 60g, sifted)
Ground Cinnamon (1 teaspoon)

You’ll also need baking sheets and parchment paper.

One of the charms of this particular Mexican cookies recipe is its straightforward nature and relatively quick preparation.

Preparation Time: 20-25 minutes (Mixing dough, shaping cookies)
Chilling Time (Optional but Recommended): 30 minutes (Helps cookies hold their shape and prevents spreading)
Baking Time: 12-18 minutes per batch
Total Time: Approximately 1 hour to 1 hour 45 minutes (including optional chilling)

Data Insight: Compared to many elaborate cookie recipes that involve intricate decorating or multiple steps, this Hojarascas Mexican cookies recipe is remarkably efficient. Many traditional Mexican baked goods are designed for batch baking, and this recipe follows suit, offering a high yield of deliciousness with under 30 minutes of active preparation – a “sweet spot” for busy home bakers according to baking time preference surveys.

Step-by-Step Instructions: Crafting Your Authentic Hojarascas

Let’s embark on the delightful journey of creating these iconic Mexican cookies. Follow these steps meticulously for a batch of truly authentic and delicious Hojarascas from your very own Mexican cookies recipe collection.

Step 1: Preheat Your Oven & Prepare Your Baking Sheets

Begin your culinary fiesta by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking. This simple step is your foundation for perfect cookie release.

Step 2: Cream the Shortening & Sugar – The Base of Tenderness

In a large mixing bowl, combine the room temperature vegetable shortening (or lard/butter if using) and the 1/2 cup of sifted confectioners’ sugar intended for the dough. Using an electric mixer (either stand or hand-held), beat the shortening and sugar together on medium speed for about 2-3 minutes. Your Goal: The mixture should become light, fluffy, and well combined. This creaming process incorporates air, which contributes to the cookies’ delicate, crumbly texture – a hallmark of this Mexican cookies recipe.

Step 3: Introduce Flavours – Cinnamon, Salt, & Vanilla

Once the shortening and sugar are beautifully creamed, add the 1 ½ teaspoons of ground cinnamon, the 1/4 teaspoon of salt, and the optional 1 teaspoon of vanilla extract to the bowl. Mix on low speed until these aromatic additions are just incorporated. The scent alone will begin to transport you!

Step 4: Gradually Add Flour & Nuts – Building the Dough

With the mixer on low speed, gradually add the spooned and leveled all-purpose flour to the wet ingredients in two or three additions. Mix only until the flour is just combined and a soft dough begins to form after each addition. Crucial Tip for a Tender Crumb: Be very careful not to overmix at this stage! Overmixing develops gluten, which can lead to tougher cookies instead of the melt-in-your-mouth texture desired in this Mexican cookies recipe. If using finely chopped or ground pecans/walnuts, add them with the last addition of flour. The dough will be somewhat crumbly but should hold together when pressed.

Step 5: Shape Your Hojarascas – Little Disks of Delight

Now for the hands-on fun! Take about 1 tablespoon of dough at a time and roll it between your palms to form a small ball, about 1 inch in diameter. Place the ball on the prepared baking sheet and gently flatten it with your fingers or the bottom of a glass to about 1/4 to 1/3 inch thickness, creating a small disk.

Some prefer a slightly thicker cookie for a more substantial bite. Repeat with the remaining dough, placing the cookies about 1-2 inches apart on the baking sheets. This Mexican cookies recipe typically yields a generous batch. Optional Chilling: For cookies that hold their shape exceptionally well and have an even more tender crumb, cover the baking sheets with plastic wrap and chill the shaped cookies in the refrigerator for at least 30 minutes before baking.

Step 6: Bake to Golden, Crumbly Perfection

Place one baking sheet at a time in the center rack of your preheated oven. Bake for 12-18 minutes. The Visual Cue: The Hojarascas are ready when the edges are just very lightly golden and the tops look set but still pale. They should not be deeply browned. The exact baking time will depend on the thickness of your cookies and your oven’s idiosyncrasies. They will still be quite soft when they come out of the oven but will firm up as they cool.

Step 7: The Cooling & Sweet Dusting Ritual

Once baked, let the Hojarascas cool on the baking sheet for about 5-10 minutes. This allows them to set up slightly and prevents them from breaking when you move them. While the cookies are still warm (but not hot enough to melt the sugar into a glaze), prepare your cinnamon-sugar dusting. In a shallow bowl or plate, whisk together the 1/2 cup of sifted confectioners’ sugar and the 1 teaspoon of ground cinnamon for the coating.

Carefully transfer the still-warm cookies, a few at a time, to the cinnamon-sugar mixture. Gently toss or roll them to coat all sides evenly. Alternatively, you can generously sift the cinnamon-sugar mixture over the tops of the cookies. Place the coated cookies on a wire rack to cool completely. This final dusting is an iconic finish for this Mexican cookies recipe.

Nutritional Information: A Peek at These Sweet Mexican Morsels

Hojarascas, like many traditional shortbread-style cookies, are a delightful indulgence. Here’s an approximate nutritional breakdown per cookie (assuming the batch makes about 36-48 cookies, and will vary based on exact cookie size and if nuts are included):

Calories: 60 – 90 kcal
Fat: 4 – 6g
- Saturated Fat: 1 – 2g (if using shortening; higher if using butter or lard)
Carbohydrates: 7 – 10g
- Sugars: 2 – 4g (from confectioners’ sugar in dough and dusting)
Protein: <1g
Sodium: 10 – 20mg

Data Insight: This Mexican cookies recipe yields treats that are relatively modest in calories per cookie, making them an enjoyable small treat. The primary source of calories is fat (from shortening/lard/butter), which is essential for their characteristic tender, crumbly texture often referred to as “polvoroso” (dusty or powdery). Culinary anthropology studies highlight how many traditional festive foods worldwide are rich in fats and sugars, signifying celebration and abundance.

Healthier Alternatives for the Recipe: Lighter Twists on a Traditional Treat

While the authentic charm of this Mexican cookies recipe lies in its traditional composition, here are a few thoughtful adjustments if you’re seeking slightly “healthier” modifications. Be aware that significant changes will alter the signature texture:

Reduce Sugar (Slightly): You can cautiously reduce the confectioners’ sugar in the dough by 1-2 tablespoons. The cookies will be less sweet. For the dusting, you can use less or opt for a very light coat.
Whole Grain Flour (Partial): Replace up to 1/4 cup (30g) of the all-purpose flour with white whole wheat flour or finely ground oat flour for a slight fibre boost and a nuttier taste. This will make the cookies a bit denser and less traditionally crumbly.
Smart Fat Choices (Acknowledging Texture Change): While shortening/lard is key for Hojarascas’ texture, if you must reduce saturated fat, you could experiment with using a portion of healthier plant-based spreads designed for baking, but expect a notable texture difference. Some recipes explore using chilled coconut oil (solid form) which can work but imparts a coconut flavor.
Boost Nuts, Less Sweetness: If using nuts, they contribute healthy fats and nutrients. You could increase the nut ratio slightly and decrease sugar to shift the flavour profile.
Natural Sweetener for Dusting (Experiment): For the dusting, instead of confectioners’ sugar, you could try a very fine dusting of powdered erythritol or monk fruit sweetener blended with cinnamon, though the texture and sweetness profile will be different.
Portion Control: These are small cookies! Enjoying one or two is a perfectly reasonable treat.

Serving Suggestions: Presenting Your Delicious Mexican Cookies

These delightful Hojarascas from your authentic Mexican cookies recipe are perfect on their own but can also be part of a larger festive spread:

Coffee or Atole Companion: Traditionally, these cookies are divine with a hot cup of Mexican coffee (café de olla), hot chocolate, or a warm, comforting atole (a traditional corn-based beverage). Mexican food pairing traditions often involve enjoying pan dulce with warm drinks.
Fiesta Cookie Platter: Arrange them alongside other Mexican sweet treats like polvorones (different from Hojarascas, often almond-based), marranitos (gingerbread pigs), or wedding cookies (which Hojarascas are often called).
Holiday Gifting: Package these beautiful cookies in festive tins or cellophane bags tied with colorful ribbons. They make wonderful homemade gifts for Christmas, Dia de Muertos, or any celebration.
Dessert Table Addition: Their delicate size and snowy appearance make them a lovely addition to any dessert buffet.
With Fresh Fruit: A small plate of Hojarascas served with a side of fresh mango slices or mixed berries offers a lovely contrast.
Ice Cream Sidekick: Crumble a cookie or two over a scoop of vanilla, cinnamon, or dulce de leche ice cream for an extra textural element.

Personalized Tip: For a beautiful presentation, arrange the cookies on a platter lined with colorful papel picado (Mexican cut paper). This instantly adds a festive and authentic touch when sharing your Mexican cookies recipe creations.

Common Mistakes to Avoid: Ensuring Your Hojarascas Success

Achieving the perfect crumbly Hojarascas from your Mexican cookies recipe means sidestepping a few common baking missteps:

Overmixing the Dough (Especially After Adding Flour): This is the most common mistake leading to tough cookies instead of tender, crumbly ones. Solution: Mix the flour just until combined. It’s okay if the dough looks a bit crumbly; it will come together.
Shortening/Lard/Butter Not at the Right Temperature: If it’s too cold, it won’t cream properly with the sugar. If it’s too soft or melted, the cookies can spread too much and become greasy. Solution: Use room temperature fat that is pliable but not oily.
Incorrect Flour Measurement: Using too much flour (often from scooping directly from the bag) results in dry, hard cookies. Solution: Use the “spoon and level” method: lightly spoon flour into your measuring cup, then level off the excess. Weighing flour is the most accurate.
Overbaking the Cookies: Hojarascas are meant to be pale with just lightly golden edges. Overbaking will make them hard and dry. Solution: Watch them closely towards the end of the baking time. Remove them when the edges are just turning colour. They will firm up as they cool. Experienced Mexican bakers often rely on subtle visual cues and aroma.
Dusting Cookies When Too Hot or Too Cold: If dusted while piping hot, the sugar can melt and become a glaze. If dusted when completely cold, the sugar mixture may not adhere as well. Solution: Dust while the cookies are still warm but not scorching hot.
Making Cookies Too Thick or Too Thin: Very thick cookies may not bake through evenly. Very thin cookies can become too crisp and lose their characteristic crumbly texture. Solution: Aim for a consistent thickness of about 1/4 to 1/3 inch.

Storing Tips for the Recipe: Preserving Your Sweet Mexican Treats

Proper storage ensures your Hojarascas from this Mexican cookies recipe remain delightfully crumbly and flavourful:

Airtight Container is King: Once the cookies have cooled completely and been dusted, store them in an airtight container. This is crucial to maintain their delicate texture and prevent them from becoming stale or absorbing moisture.
Room Temperature Storage: Hojarascas generally store very well at room temperature for up to a week, provided they are in a well-sealed container. Some say their flavour even improves after a day or two.
Layering with Care: If stacking cookies in a container, it’s a good idea to separate layers with parchment paper or wax paper. This helps protect the delicate sugar coating and prevents the cookies from breaking.
Avoid Refrigeration (Generally): Refrigerating these types of cookies can sometimes alter their texture, potentially making them harder or causing the sugar coating to weep due to condensation. Room temperature storage is usually best.
Freezing Hojarascas (Works Well!): These cookies freeze beautifully, making them a great option for baking ahead.
- Method: Once completely cooled (it’s best to freeze before the final dusting if possible, then dust after thawing; however, they can be frozen dusted too, just be gentle). Place cookies in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the frozen cookies to a zip-top freezer bag or an airtight freezer-safe container, removing as much air as possible.
- Storage Duration: Frozen Hojarascas can last for up to 2-3 months.
- Thawing: Thaw cookies at room temperature in their container or on a wire rack. If you froze them undusted, dust them with the cinnamon-sugar mixture once thawed and before serving.

Conclusion: You’ve Mastered an Authentic Taste of Mexico!

¡Felicidades! Congratulations! You are now equipped with an authentic Mexican cookies recipe for Hojarascas, ready to fill your kitchen with the warm, inviting aromas of cinnamon and sweet tradition. We’ve journeyed from understanding the simple, quality ingredients to mastering the techniques of creaming, gentle mixing, and perfect baking that yield these delightfully crumbly, melt-in-your-mouth treats. This Hojarascas recipe isn’t just about making cookies; it’s about connecting with a rich culinary heritage and creating sweet memories.

These Hojarascas are more than just a cookie; they’re a symbol of celebration, a token of hospitality, and proof that the most profound flavours often come from the simplest of recipes. You have the key to baking a staple of Mexican bakeries and homes right in your own kitchen.

Ready to embark on this delicious baking adventure and share a taste of authentic Mexico with your loved ones? We passionately encourage you to try this Hojarascas Mexican cookies recipe! Let us know about your baking experience in the comments below – share your photos, your successes, and any personal touches you added. We love hearing from our community of bakers! Hungry for more culinary journeys? Explore our guide to [Link to Authentic Tres Leches Cake] or discover the secrets to [Link to Perfect Homemade Churros]. ¡Buen provecho y feliz horneado! (Enjoy your meal and happy baking!)

FAQs: Your Authentic Mexican Cookies Recipe Questions Answered

Q1: What is the difference between Hojarascas and Polvorones? They seem similar. A1: While both are crumbly Mexican cookies, Hojarascas (our featured Mexican cookies recipe) are typically made with shortening or lard and all-purpose flour, with cinnamon being a key flavour. Polvorones (Spanish for “powdery”) are often made with ground nuts (especially almonds) incorporated into the dough, sometimes using butter, and may have a slightly different texture. Both are delicious shortbread-style cookies often dusted with powdered sugar.
Q2: Can I use butter instead of shortening or lard in this Hojarascas recipe? A2: Yes, you can substitute an equal amount of unsalted butter for the shortening or lard. However, be aware that this will change the texture. Butter has a higher water content and will result in cookies that are still delicious but likely less traditionally crumbly and “powdery” (“polvoroso”) and more akin to standard shortbread. Lard or shortening gives Hojarascas their signature melt-in-your-mouth quality.
Q3: My Hojarascas spread too much while baking. What went wrong? A3: Several factors can cause cookies from your Mexican cookies recipe to spread:
- Fat too soft/melted: If your shortening, lard, or butter was overly soft or beginning to melt.
- Dough too warm: Chilling the shaped cookies for 30 minutes before baking can significantly help prevent spreading.
- Oven temperature too low: Cookies spread more before they set.
- Too much sugar or fat in proportion to flour: Ensure accurate measurements.
Q4: Why are my Hojarascas hard instead of crumbly and tender? A4: Hard Hojarascas usually result from:
- Overmixing the dough after adding flour: This develops too much gluten.
- Too much flour: Caused by incorrect measurement (scooping vs. spooning & leveling).
- Overbaking: Cookies should be pale with only very lightly golden edges.
Q5: Can I make this Mexican cookies recipe gluten-free? A5: Yes, with adjustments. You can try using a good quality 1:1 gluten-free all-purpose baking blend that contains xanthan gum. The texture will be different from traditional Hojarascas, as gluten contributes to structure, but you can still achieve a tasty gluten-free cookie. You might need to experiment with chilling times and baking times.
Q6: What are some other popular authentic Mexican cookies I should try? A6: The world of Mexican pan dulce is vast! Besides Hojarascas, some other beloved cookies include:
- Marranitos (Cochinitos/Puerquitos): Soft, gingerbread-like pig-shaped cookies flavored with molasses and piloncillo.
- Galletas de Gragea: Colorful sprinkle-coated sugar cookies.
- Empanadas de Cajeta: Small turnovers filled with goat’s milk caramel.
- Coricos: Ring-shaped corn-based cookies from Sonora and Sinaloa. Exploring these is a delicious way to dive deeper into authentic Mexican cookies recipes.

Table of Contents

Introduction: Beyond the Churro – Can a Simple Cookie Truly Capture the Soulful Sweetness of Mexican Culinary Heritage?