New Mexico Biscochitos (also known as bizcochitos) are the official state cookie of New Mexico.
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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 New Mexico Biscochitos recipe keeps everything simple while maintaining the authentic texture and flavor of traditional New Mexican cookies.
It's made with anise seeds, lard for the classic flaky crumb, and a warm cinnamon-sugar coating.
These authentic Biscochitos bake up light, crisp, and aromatic, making them 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: 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 New Mexico Biscochitos
Note: Full instructions are provided in the recipe card below.
- Whisk the flour, baking powder, and salt together in a bowl, then set aside. Place the anise seeds in a small zipper bag and lightly crush them with a rolling pin.
- In a stand mixer fitted with the paddle attachment, beat the lard, 70g (½ cup) sugar, and crushed anise on medium-high speed until the mixture looks pale and fluffy, about 3 minutes.
- Add the egg and vanilla extract, mixing until smooth and scraping down the bowl as needed. Reduce the speed to low and add the dry ingredients gradually, mixing only until the dough comes together.
- Transfer the dough to a clean work surface. Divide it into two equal portions and shape each piece into a tight 6-inch log. Wrap each log in plastic wrap, roll gently to form an even cylinder, and refrigerate until completely firm-at least 3 hours or up to 3 days.
- When ready to bake, heat the oven to 350°F and line two baking sheets with parchment paper. Slice each log into ¼-inch rounds, rotating the log after every few cuts to help keep the slices evenly shaped.
- Arrange the cookies on the prepared sheets, leaving space between them. Bake one tray at a time until the edges are lightly golden, 13 to 15 minutes, turning the pan halfway through for even browning. Allow the cookies to cool on the baking sheet for about 5 minutes.
- Mix the cinnamon and the remaining sugar in a shallow dish. Toss the warm cookies gently in the cinnamon-sugar mixture, then transfer them to a wire rack to cool completely for about 30 minutes. Store in an airtight container for up to 3 days.
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.
Can I use butter instead of lard?
Yes. Butter or shortening works, but the cookies will be a little softer and less flaky than traditional Biscochitos.
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.
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Recipe
New Mexico Biscochitos
Equipment
- Stand mixer with paddle attachment
Ingredients
- 250 grams all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 ½ teaspoons anise seeds
- 132 grams lard, such as John Morrell Snow Cap ⅔ cup of softened unsalted butter or vegetable shortening can be substituted, if desired.
- 140 grams sugar , divided
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Whisk the flour, baking powder, and salt together in a bowl, then set aside. Place the anise seeds in a small zipper bag and lightly crush them with a rolling pin.
- In a stand mixer fitted with the paddle attachment, beat the lard, 70g (½ cup) sugar, and crushed anise on medium-high speed until the mixture looks pale and fluffy, about 3 minutes.
- Add the egg and vanilla extract, mixing until smooth and scraping down the bowl as needed. Reduce the speed to low and add the dry ingredients gradually, mixing only until the dough comes together.
- Transfer the dough to a clean work surface. Divide it into two equal portions and shape each piece into a tight 6-inch log. Wrap each log in plastic wrap, roll gently to form an even cylinder, and refrigerate until completely firm-at least 3 hours or up to 3 days.
- When ready to bake, heat the oven to 350°F and line two baking sheets with parchment paper. Slice each log into ¼-inch rounds, rotating the log after every few cuts to help keep the slices evenly shaped.
- Arrange the cookies on the prepared sheets, leaving space between them. Bake one tray at a time until the edges are lightly golden, 13 to 15 minutes, turning the pan halfway through for even browning.
- Allow the cookies to cool on the baking sheet for about 5 minutes.
- Mix the cinnamon and the remaining sugar in a shallow dish. Toss the warm cookies gently in the cinnamon-sugar mixture, then transfer them to a wire rack to cool completely for about 30 minutes.
- Store in an airtight container for up to 3 days.
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.
