Biscochitos (also spelled bizcochitos) are the official state cookie of New Mexico.
Jump to
These crisp, flaky, shortbread-style cookies are flavored with anise and coated in cinnamon sugar, and they're a staple during holidays and special celebrations.
This Biscochitos recipe is simple to make and still delivers the authentic texture and flavor of traditional New Mexican cookies. Instead of lard, it uses a blend of butter and shortening to create a light, flaky crumb.
The dough is flavored with anise seeds for the classic taste, and the warm cookies are coated with cinnamon sugar for a sweet, crisp finish.
These Biscochitos bake up light, crisp, and aromatic-perfect for Christmas baking, holiday cookie boxes, or enjoying with coffee.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Flour: Forms the base of the dough and gives the cookies their classic shortbread-style structure.
- Baking powder: Helps the cookies rise slightly and creates a lighter, flakier texture.
- Salt: Enhances the flavor.
- Anise seeds: Provide the signature licorice-like flavor that defines traditional Biscochitos, but you can leave them out if you prefer.
- Lard: Creates the crisp, flaky texture Biscochitos are known for and adds richness to the dough.It can be substituted with softened unsalted butter or vegetable shortening, if desired.
- Sugar: Sweetens the dough and helps the cookies brown lightly in the oven.
- Egg yolk: Adds moisture, helps bind the dough, and improves overall texture.
- Vanilla extract: Adds warmth and enhances the anise flavor.
- Cinnamon sugar: Used to coat the baked cookies, adding flavor and a light crunch.
How to Make Biscochitos
Note: Full instructions are provided in the recipe card below.
- Line two baking sheets with parchment paper. In a small bowl, mix the sugar and cinnamon, then place ½ cup of the cinnamon sugar in a shallow dish for coating the cookies later. Grind the anise seeds in a spice grinder until they become very fine.
- In a stand mixer fitted with the paddle attachment, beat the butter, shortening, salt, the remaining cinnamon sugar, and the ground anise on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed. Add the egg yolk and vanilla and mix until fully combined.
- Lower the mixer speed and add the flour, mixing just until the dough comes together. Place the dough on a sheet of parchment and press or roll it into a round about 9 inches wide and ½ inch thick.
- Transfer the dough and parchment to a large plate, cover with plastic wrap, and chill until firm, about 30 minutes. Meanwhile, position the oven racks in the upper-middle and lower-middle areas and preheat the oven to 350°F.
- Once chilled, set the dough and parchment on a cutting board. Use a knife or a pizza cutter to slice the dough into 1-inch strips, then cut diagonally to create diamond-shaped pieces. Arrange the pieces on the prepared baking sheets, spacing them evenly.
- Bake the cookies for about 15 minutes, or until the edges begin to brown lightly, rotating and swapping the pans halfway through for even baking. Leave the cookies on the sheet for 5 minutes to cool slightly, then toss them gently in the reserved cinnamon sugar. Transfer to a wire rack and let them cool completely before serving.
Hint: Chill the dough until completely firm before slicing. This helps the cookies keep their round shape and bake evenly.
Storage, Make Ahead, & Freezing
Storage: Keep Biscochitos in an airtight container at room temperature for up to one week.
Make Ahead: The dough can be prepared in advance. Shape it into logs, wrap tightly, and refrigerate for up to three days before slicing and baking.
Freezing: Both the dough logs and the baked cookies freeze well. Freeze dough logs for up to 2 months, then thaw slightly before slicing. Freeze baked cookies in an airtight container for up to 3 months to maintain freshness.
Camila's Tips & Variations
- Use lard for the best texture. Lard gives Biscochitos their classic crisp, flaky texture. Butter or shortening can be used, but the texture will be slightly softer.
- Chill the dough until very firm. This helps the cookies keep their shape and slice cleanly.
- Coat while warm. Toss the cookies in cinnamon sugar while they are still warm so the coating sticks evenly.
- Try flavor variations. Add orange zest, extra cinnamon, or a small splash of vanilla or almond extract for a different twist.
- Make them thicker or thinner. Thinner slices bake crisper, while slightly thicker slices stay more tender.
- Perfect for gifting. These cookies hold their texture well and travel well, making them ideal for holiday boxes and special gatherings.
Frequently Asked Questions
Why is my dough too soft to slice?
The dough needs to be fully chilled. Refrigerate it until firm so the cookies keep their shape when sliced.
Do I need to crush the anise seeds?
Crushing the anise releases more flavor and helps it blend evenly into the dough.
Why are my cookies browning too fast?
Ovens vary. If they brown quickly, reduce the temperature slightly or bake on a lighter-colored sheet.
❤️ Love this Biscochitos recipe?
Don't miss our Besitos de Nueces recipe - a classic Mexican pecan cookie.
Pair with
You may also like
Recipe
Biscochitos
Equipment
- Stand mixer with paddle attachment
- Sharp knife or pizza cutter
Ingredients
- 283 grams all-purpose flour
- 200 grams sugar, divided
- 1 teaspoon ground cinnamon
- 1 tablespoon anise seeds
- 8 tablespoons unsalted butter , softened
- 8 tablespoons vegetable shortening , cut into 1-inch chunks
- ¼ teaspoon kosher salt
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Line two baking sheets with parchment paper. In a small bowl, mix the sugar and cinnamon, then place ½ cup of the cinnamon sugar in a shallow dish for coating the cookies later.
- Grind the anise seeds in a spice grinder until they become very fine.
- In a stand mixer fitted with the paddle attachment, beat the butter, shortening, salt, the remaining cinnamon sugar, and the ground anise on medium-high speed until light and fluffy, about 3 minutes.
- Scrape down the bowl as needed. Add the egg yolk and vanilla and mix until fully combined.
- Lower the mixer speed and add the flour, mixing just until the dough comes together. Place the dough on a sheet of parchment and press or roll it into a round about 9 inches wide and ½ inch thick.
- Transfer the dough and parchment to a large plate, cover with plastic wrap, and chill until firm, about 30 minutes.
- Meanwhile, position the oven racks in the upper-middle and lower-middle areas and preheat the oven to 350°F.
- Once chilled, set the dough and parchment on a cutting board. Use a knife or a pizza cutter to slice the dough into 1-inch strips, then cut diagonally to create diamond-shaped pieces.
- Arrange the pieces on the prepared baking sheets, spacing them evenly.
- Bake the cookies for about 15 minutes, or until the edges begin to brown lightly, rotating and swapping the pans halfway through for even baking.
- Leave the cookies on the sheet for 5 minutes to cool slightly, then toss them gently in the reserved cinnamon sugar.
- Transfer to a wire rack and let them cool completely before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
