Mexican Sugar Cookies (Hojarascas) with Cinnamon Sugar

Mexican sugar cookies, often called hojarascas, are tender, crumbly cookies coated in cinnamon sugar. This easy version uses lard for a delicate texture and ground cinnamon for warm flavor; recipes vary across regions and families, and some use cinnamon tea or other spices.

Ingredients

3 cups all-purpose flour (375 g), spooned into the measuring cups and leveled
1 teaspoon baking powder (4 g)
1/4 teaspoon fine salt (1.5 g)
1 teaspoon ground cinnamon (2.6 g), for the dough
1 cup rendered lard (205 g), softened but not melted
3/4 cup granulated sugar (150 g), for the dough
1 teaspoon vanilla extract (5 ml)
1/4 cup water (60 ml), at room temperature; you may not need all of it
1/2 cup granulated sugar (100 g), for coating
1 teaspoon ground cinnamon (2.6 g), for coating

Instructions

Whisk the flour, baking powder, salt, and 1 teaspoon of cinnamon together in a medium bowl. Breaking up any small lumps now helps distribute the cinnamon and leavening evenly, so the finished cookies bake consistently. Set the bowl aside while you mix the lard and sugar.
In a large bowl, beat the softened lard and 3/4 cup sugar with a wooden spoon or hand mixer until creamy and well combined, about 2 minutes. The mixture does not need to become as fluffy as butter-cookie dough; it should look smooth, with the sugar incorporated. Mix in the vanilla.
Add the flour mixture in two additions, stirring after each one until the dough looks like coarse crumbs. Drizzle in the water a tablespoon at a time, mixing between additions, just until you can press the crumbs together into a soft dough. Stop as soon as it holds together; adding the full amount automatically can make the dough sticky. If it still crumbles when squeezed, add another teaspoon of water.
Shape the dough into a thick disk, wrap it, and refrigerate it for 30 minutes. This short chill firms the lard, making the dough easier to roll and less likely to spread in the oven. Near the end of chilling, heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Stir the remaining 1/2 cup sugar and 1 teaspoon cinnamon together in a shallow bowl. On a lightly floured counter, roll the dough to about 1/2 inch (1.3 cm) thick. Cut rounds with a 2-inch (5 cm) cutter, or use a glass of similar width. Gather scraps gently, press them together, and reroll once; repeated handling can make the cookies dense. Arrange the rounds about 1 inch (2.5 cm) apart on the prepared sheets.
Bake one sheet at a time on the middle rack for 12 minutes, until the cookies look set and the bottoms are lightly golden. Their tops should remain pale, so do not wait for them to brown deeply. Rotate the sheet halfway through if your oven has hot spots. Bake the second sheet for 12 minutes as well. The cookies are fragile when hot, which is normal.
Let each batch rest on its baking sheet for 5 minutes, then carefully turn the cookies in the cinnamon-sugar mixture while they are still warm. If the coating does not stick, wait another minute or press the sugar lightly onto the surface. Transfer them to a rack and let them cool completely before stacking or storing.

Tips

Measure flour by spooning it into the cup and leveling the top, rather than scooping directly from the bag. A packed cup can add too much flour and leave these cookies dry or difficult to roll. If the dough is crumbly, adjust with water a teaspoon at a time; if it is tacky, chill it for 10 more minutes before adding flour.
Use lard that is soft enough to stir but not oily or melted. Rendered lard gives the cookies a tender, sandy bite often associated with hojarascas. For a convenient substitute, use the same weight of unsalted butter (205 g, about 14 tablespoons); the cookies will taste buttery and may spread a little more. Avoid swapping in liquid oil, which changes how the dough holds together.
Keep the dough about 1/2 inch thick. Thinner rounds bake faster and can turn crisp throughout, while thicker pieces may stay doughy in the middle. Start checking at 12 minutes and use the pale tops and lightly golden bottoms as your visual cues rather than waiting for a dark color.
If you do not have a cookie cutter, a small drinking glass works. Dip its rim in flour between cuts if the dough sticks. For clean edges, lift each cut cookie with a thin spatula instead of pulling it off the counter by hand.

Serving Suggestions

Serve hojarascas at room temperature with coffee, hot chocolate, or a mug of milk. Their cinnamon-sugar coating pairs nicely with unsweetened drinks, while the cookies themselves are sweet enough to serve as a small dessert after a meal. Arrange them on a plate once completely cool so the coating stays dry and the cookies do not soften from trapped warmth.

For a dessert platter, offer them alongside fresh orange segments or other lightly tart fruit. They also travel well in a firm-sided container for a gathering, provided the cookies are packed only after they have cooled fully. If you are serving them with ice cream, crumble one over a scoop just before eating rather than adding it too early, which can make the cookie lose its crisp edges.

Variations

For a more pronounced cinnamon flavor, add another 1/2 teaspoon ground cinnamon to the dough. You can also replace the vanilla with 1/2 teaspoon orange zest, or add the zest while creaming the lard and sugar so its aroma spreads through the dough. Keep the liquid amount modest if you make a change, since citrus zest adds very little moisture.

Some versions of hojarascas are flavored with cinnamon tea. To try that approach, steep a small cinnamon stick in hot water, cool the liquid completely, and use it in place of the plain water, adding it a tablespoon at a time. It gives a gentle, rounded cinnamon note rather than the more direct flavor of ground spice. For a dairy-based variation, butter can replace lard as described above, though it makes the cookies less crumbly and changes their characteristic savory richness.

You can vary the shape without changing the recipe: use a fluted cutter, make smaller rounds for a bite-size cookie, or cut simple squares with a knife. If you make smaller cookies, begin checking them a few minutes earlier, since size and thickness affect the bake time. Keep the cinnamon-sugar coating as written, or use a little less if you prefer a lighter finish.

Storage and Reheating

Once completely cool, store the cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment if you stack them, and keep the container away from direct sun or a warm stove. They are best in the first few days, when the coating is dry and the centers still have a tender crumble. These plain cookies do not need refrigeration; avoid storing them while warm, because trapped steam softens their texture.

For longer storage, freeze the cooled cookies in a freezer-safe container with parchment between layers for up to 2 months. Thaw them uncovered at room temperature for about 30 minutes so condensation does not dampen the sugar coating. You can also freeze the wrapped dough disk for up to 2 months; thaw it overnight in the refrigerator, then let it sit briefly until it is firm but rollable. These cookies are not usually reheated. If you want them slightly warm, heat them on a baking sheet in a 300°F (150°C) oven for about 3 minutes, then cool briefly before serving.

Frequently Asked Questions

Are hojarascas the same as Mexican sugar cookies?

Hojarascas are a well-known style of Mexican sugar cookie, usually tender and coated with cinnamon sugar. The name and exact ingredients can vary by place and household. This recipe follows a simple lard-based approach, while other versions may use butter, cinnamon tea, different shapes, or additional flavorings.

Why is my dough too crumbly to roll?

The flour may have been packed into the measuring cup, or the dough may need a little more moisture. Press a handful together first; if it falls apart, work in water a teaspoon at a time until it holds when squeezed. Avoid pouring in extra water all at once, because overly wet dough can become sticky and harder to cut.

Can I make the dough ahead?

Yes. Wrap the dough disk tightly and refrigerate it for up to 24 hours. If it becomes very firm, leave it at room temperature for 10 to 15 minutes before rolling. For longer storage, freeze it for up to 2 months and thaw it overnight in the refrigerator. The rolled dough should still feel cool and manageable when you cut the cookies.

Can I use butter instead of lard?

Yes. Use 205 g (about 14 tablespoons) unsalted butter in place of the lard. Butter makes the cookies taste richer and less traditionally crumbly, and they may spread slightly more. Keep the butter softened rather than melted, and chill the shaped cookies for 10 minutes if the dough feels warm before baking.

How can I tell when the cookies are done?

Look for set tops and lightly golden bottoms after about 12 minutes. The tops should stay quite pale, and the centers may still feel delicate when the sheet first comes out of the oven. Letting the cookies rest on the hot baking sheet for 5 minutes helps them firm enough to coat without breaking.

Why did the cinnamon sugar fall off?

The cookies may have cooled too much before coating, or the sugar may have been pressed on too lightly. Toss them while warm, after the brief 5-minute rest, so the coating can cling. If they are already cool, you can brush them very lightly with water and roll them again, but this makes the outside a little stickier, so do it just before serving.

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