Why You’ll Love these Authentic Mexican Ojarascas Cookies
These buttery, cinnamon-sugar beauties will transport you straight to a Mexican bakery without leaving your kitchen. I’m telling you, these cookies are pure magic – crispy on the outside, tender on the inside, and absolutely loaded with that perfect cinnamon-sugar coating. Who needs expensive bakery trips when you can make these at home?
What Ingredients are in Authentic Mexican Ojarascas Cookies?
The ingredient list for authentic Mexican Ojarascas cookies might look intimidating at first glance, but trust me, most of these are pantry staples you probably already have hanging around. The secret to these cookies lies in the combination of both shortening and lard – yes, lard – which creates that perfect texture that makes Mexican bakeries so darn irresistible.
For the Cookie Dough:
- 12 cups all-purpose flour
- 2 cups sugar
- 3 tablespoons cinnamon
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cups shortening
- 2 1/4 cups lard
- 3/4 to 1 cup water
For the Cinnamon Sugar Coating:
- 1 1/3 cups sugar
- 2 1/2 teaspoons cinnamon
Now, before you start panicking about finding lard, let me ease your mind a bit. Most grocery stores carry it in the baking aisle, usually near the shortening, and it’s what gives these cookies their authentic flavor and that melt-in-your-mouth texture. If you’re really against using lard, you can substitute it with more shortening, but honestly, the flavor won’t be quite the same.
The water amount is flexible too – start with 3/4 cup and add more as needed until your dough comes together nicely. Don’t stress if your dough feels a little different from regular cookie dough; this recipe makes a lot of cookies, so the consistency will be more like a soft bread dough than your typical drop cookie mixture.
How to Make these Authentic Mexican Ojarascas Cookies
Making these authentic Mexican Ojarascas cookies is honestly easier than you’d think, even though that ingredient list might’ve you wondering if you’re opening a small bakery. Start by preheating your oven to 350°F, then sift together all your dry ingredients – that’s 12 cups flour, 2 cups sugar, 3 tablespoons cinnamon, 2 teaspoons cornstarch, 1 teaspoon baking powder, and 1/2 teaspoon salt – into a bowl and set it aside.
In a large bowl, whip together 2 1/4 cups shortening and 2 1/4 cups lard until it’s nice and light, which takes a few minutes but trust me, this step is imperative for getting that perfect texture. Now here’s where it gets a little tricky: add only 6 cups of your dry mixture slowly, one cup at a time, mixing as you go.
Once you’ve got that first batch incorporated, dump the whole mixture onto your countertop or table – yes, we’re going old school here. Add the remaining dry mixture along with 3/4 to 1 cup water, and start kneading by hand until you form a nice dough ball. Don’t worry if it feels different from regular cookie dough; this is more like a soft bread dough that should hold together without being sticky.
Sprinkle some flour on your work surface, roll the dough out to about 1/2 inch thickness with a rolling pin, and use a cookie cutter to cut your cookies. Pop them on a cookie sheet and bake for about 20 minutes, but while they’re in the oven, mix together your topping ingredients – 1 1/3 cups sugar and 2 1/2 teaspoons cinnamon – in a bowl. The moment those cookies come out of the oven, you’ll want to roll each one in that cinnamon sugar mixture while they’re still warm, then place them on a cooling rack to finish cooling. If you enjoy making traditional Mexican treats like these, consider investing in a cast iron dutch oven for even more versatile cooking options that can handle everything from bread to stews.
Authentic Mexican Ojarascas Cookies Substitutions and Variations
Let’s be honest, not everyone has lard hanging around in their kitchen, and that massive 12-cup flour requirement might’ve you wondering if you accidentally stumbled into a commercial bakery recipe.
I swap lard for butter or additional shortening without drama. Half the recipe if you’re not feeding a small army, though good luck stopping at just one cookie.
What to Serve with Authentic Mexican Ojarascas Cookies
What pairs perfectly with these cinnamon-sugar dusted beauties that practically melt in your mouth? I always reach for a steaming cup of Mexican hot chocolate or café de olla. The warm spices complement each other beautifully.
Fresh fruit like strawberries or a cold glass of horchata work wonderfully too, cutting through that rich, buttery sweetness.
Final Thoughts
These delicate, crumbly cookies represent everything I love about authentic Mexican baking – they’re simple yet sophisticated, rustic yet refined, and they carry generations of tradition in every buttery, cinnamon-kissed bite.
I hope you’ll give these ojarascas a try in your own kitchen. Trust me, your taste buds will thank you.
