Growing up in New Mexico, Biscochitos were always a favorite cookie recipe to make, especially during the holidays. As a matter of fact, biscochitos (also spelled bizcochitos) are the official cookie of New Mexico! These lovely cookies have a crumbly, tender crumb that is brimming with the fabulous flavors of anise, cinnamon, and sugar. And the best part of all: they are incredibly easy to bake up!
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Love cookies? Don’t miss my round-up of 30+ BEST Christmas Cookie Recipes!
How to Make Biscochitos
To make a batch of these cookies, you’ll need:
- Lard or Shortening
- Anise Seed
- All-Purpose Flour
- Baking Powder
- Optional: White Wine or Dry Sherry
Start by beating the lard or shortening until creamy with a stand mixer outfitted with a paddle attachment. Gradually add the sugar, beating well. Stir in the anise seed.
No doubt about it: the anise is the star ingredient of this recipe. It gives these cookies a delicate licorice taste, and it pairs beautifully with the cinnamon-sugar topping we’ll be sprinkling on later.
Next, add the eggs, one at a time, and beat until fluffy.
Whisk together the flour, baking powder, and salt. Gradually stir the flour mixture into the lard (shortening) mixture. The dough will look crumbly at this point, but don’t worry: it will come together in the next step.
Add 1/4 cup of water to the mixture. (See my notes above about subbing white wine or dry sherry for the water.) Stir at low speed until the dough is well-mixed and smooth.
Dump the dough out onto a floured surface, and roll it to 1/4″ thickness. Use cookie cutters to cut out festive shapes. I love stars for these cookies, but any shape under the sun will do!
Place the cut-out cookies onto a parchment-lined baking sheet, and sprinkle with cinnamon-sugar. Bake for 8-10 minutes, until cookies are set and lightly browned.
That’s all there is to it!
Biscochitos pair spectacularly with coffee or tea, and their lightly sweet, tender crumb is an irresistible treat not just for dessert, but for breakfast, too. Packaged up in a pretty box or tin, they make terrific holiday gifts for neighbors, teachers, friends, and more.
Which is better: lard or shortening? I have used both for making these cookies, but I have to say the traditional lard is my personal favorite. I feel like it gives the cookies a slightly more delicate texture.
Can I freeze these cookies? You sure can! Biscochitos can be stored in the freezer for up to three months. Making and freezing batches ahead of time is a great way to always have an easy last-minute gift on hand during the holiday rush.
Do I have to use wine or sherry in the dough? No! Using water instead will yield a batch of delicious cookies.
Why do you recommend using parchment paper instead of greasing the pans? I have found the cookies hold their beautiful shape better when baked on parchment.
How many cookies does this recipe yield? Depending on the side of your cookie cutters, the amount of dough is enough to make between 4-6 dozen cookies.
Can I halve this recipe? Absolutely!
More cookie recipes to try!
- Chewy Chocolate Chip Cookies
- Peanut Butter Toffee Turtle Cookies
- Ginger Crinkle Cookies
- Mexican Wedding Cookies
- Stand Mixer
- Rolling Pin
- Cookie Cutters
- Parchment paper
- Baking Sheets
- 2 cups Lard or Shortening
- 1 1/2 cups Sugar divided
- 1 tsp Anise Seed
- 2 Eggs
- 6 cups All-Purpose Flour
- 3 tsp Baking Powder
- 1 tsp Salt
- 1/4 cup Water can substitute white wine or dry sherry
- 1 tsp Cinnamon
- Preheat oven to 350 degrees.
- Beat the lard or shortening until creamy with a stand mixer outfitted with a paddle attachment. Gradually add 1 cup of the sugar, beating well. Stir in the anise seed. Add the eggs, one at a time, and beat until fluffy.
- Whisk together the flour, baking powder, and salt. Gradually stir the flour mixture into the lard (shortening) mixture. The dough will look crumbly at this point, but don't worry: it will come together in the next step.
- Add 1/4 cup of water, white wine or dry sherry to the mixture. Stir at low speed until the dough is well-mixed and smooth.
- Dump the dough out onto a floured surface, and roll to 1/4" thickness. Use cookie cutters to cut out festive shapes. Place the cut-out cookies onto a parchment-lined baking sheet
- Mix together the remaining 1/2 cup of sugar with the cinnamon. Sprinkle the cookies with the cinnamon-sugar mixture. Bake for 8-10 minutes, until cookies are set and lightly browned.
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.