Hojarascas Mexican Shortbread Cookies.
Mexican shortbread cookies. Coated in a mixture of cinnamon and sugar. I love these cookies. I have a weakness for all the cinnamon and sugar desserts out there like churros, cinnamon crunch bread, etc.
You roll the cookies into balls and then flatten slightly with the bottom a glass before baking or with the palm of your hand.
You coat in the cinnamon & sugar mixture after they are baked. The cinnamon/sugar topping sticks best while the cookies are still warm but don’t do it when the cookies are too hot to handle. I placed them one by one in a small bowl and used a spoon to sprinkle the cinnamon & sugar over them.
Recipes makes about 32 cookies. You can cut the recipe in half if you only want a small batch of cookies. Most traditional recipes call for lard instead of butter but I found butter works as a good substitute.
- ½ cup sugar
- ½ teaspoon cinnamon
- 1 cup + 3 Tablespoons salted butter, softened
- 1 large egg
- ½ teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ cup sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 F. degrees.
- For the topping: Mix sugar and cinnamon together in a small bowl and set aside.
- Use an electric mixer to cream butter and sugar together. Mix in egg and vanilla.
- Mix in flour and baking powder. (If not using salted butter add ¼ teaspoon salt in).
- Scoop by the tablespoon full using a cookie scoop or roll into balls and place on ungreased cookie sheet.
- Take the bottom of a glass dipped in sugar and flatten to about ¼-1/2" thick.
- Bake for 10-12 minutes.
- After removing from oven & when cool enough to handle gently toss in the cinnamon/sugar mix until coated. I found it easiest to place in a small bowl and spoon the cinnamon/sugar over the tops.