Hojarasca Cookies (Bizcochito Recipe)
Servings: 22 Cookies
Calories:
Ingredients
For the Cookie Dough:
- 1 ¼ cup Unsalted Butter (284 g), divided, at room temperature
- 2 ¾ cup All-Purpose Flour (343 g)
- ½ cup Powdered Sugar (50 g)
- 2 teaspoons Ground Cinnamon
- 1/2 teaspoon Kosher Salt , or ¼ teaspoon fine sea salt
- ⅓ cup Light Brown Sugar (69 g)
- 1 tablespoon Vanilla Extract
For the Cinnamon Sugar:
- ½ cup Granulated Sugar (100 g)
- 1 teaspoon Ground Cinnamon
Instructions
Brown the butter:
- In a medium sized saucepan, melt ¾ cup (171 g) of butter over medium-low heat.
- Wait for the butter to start fizzling and foaming, stirring occasionally with a silicone spatula to make sure nothing burns or sticks to the bottom of the pan.
- The milk solids will start to brown and float to the top. Once the butter is a golden brown color, and the milk solids are toasted, pour the browned butter into a heatproof measuring cup. From start to finish, it should take about 12-14 minutes to brown the butter. Make sure to scrape all of the milk solids into the measuring cup, they hold a lot of flavor.
- Let the brown butter cool completely and solidify at room temperature.
Make the Cookie Dough:
- In a medium size bowl whisk together 2 ¾ cup of all-purpose flour, 1/2 cup of powdered sugar, 2 teaspoons of ground cinnamon and ½ teaspoon of kosher salt.
- Note: If you are not using a scale to weigh out your ingredients, make sure to properly fluff your flour. If you are packing your cups with flour, the dough will be dry and crumbly.
- In the bowl of a stand mixer, combine the brown butter and remaining ½ cup of unsalted butter, ⅓ cup of light brown sugar, and 1 tablespoon of vanilla extract.
- Fit the stand mixer with the paddle attachment, then gradually bump the speed up to medium. Beat the butter and brown sugar together for 4 minutes, until the mixture is fluffy and pale in color.
- Reduce the speed to low, then add in the flour mixture ¼ cup at a time.
- Once all of the flour has been incorporated, scrape down the sides and bottom of the bowl, then beat the cookie dough on medium speed for one final minute.
- Line a 9x13 inch baking sheet with parchment.
- Use a 1 ½ tablespoon sized cookie scoop to portion out the cookie dough, and space out each portion on the baking sheet about 1 inch apart. I like to leave the cookie dough as scooped so the cracks and valleys stay on the cookies, but if you'd like for your cookies to be smooth and dome, just roll the cookie dough into balls.
- Then let the baking sheet with the cookie dough rest in the fridge for 30 minutes.
- While the cookie dough chills, preheat the oven to 350 degrees.
- Once the cookie dough is ready, bake the cookies for 20-22 minutes, until the cookies are nice and golden brown. Let the baked cookies cool for 5 minutes.
Toss the cookies in Cinnamon Sugar:
- In a medium sized bowl, whisk together 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon. After the cookies have cooled for 5 minutes, toss in the cinnamon sugar, then serve.