Mexican Biscochitos

The warm scent of cinnamon, anise, and sugar wafting through the air can only mean one thing: a fresh batch of Mexican Biscochitos is in the oven. These crumbly, buttery cookies are more than just a treat — they’re a cozy invitation to slow down and savor a little piece of tradition with every bite.

Behind the Recipe

Biscochitos remind me of festive gatherings at my grandmother’s house where trays of these delicate cookies were passed around like little edible hugs. The texture was always perfectly crumbly, almost melting on the tongue, and the sugary cinnamon coating left a gentle warmth that lingered long after the last bite. They were the first cookies I ever helped make, carefully pressing out the star shapes and sneaking tastes of the dough when no one was looking.

Recipe Origin or Trivia

These cookies have deep roots in New Mexican culture, proudly holding the title of the official state cookie since 1989. Traditionally made during the holidays, weddings, and other celebrations, biscochitos date back to the Spanish colonists of the 16th century. They’re uniquely flavored with anise seeds and often made with lard instead of butter, giving them that unmistakably tender crumb that makes them so beloved across generations.

Why You’ll Love Mexican Biscochitos

Let’s just say this recipe has a way of charming everyone who tries it.

Versatile: These cookies can be cut into stars, hearts, or any shape you like, making them perfect for any celebration.

Budget-Friendly: Made with pantry staples like flour, sugar, and shortening or butter.

Quick and Easy: The dough comes together fast, and baking is a breeze.

Customizable: You can tweak the spice level, switch the fat, or even glaze them for a twist.

Crowd-Pleasing: That signature flavor is always a hit at parties or holiday swaps.

Make-Ahead Friendly: The dough can be chilled or frozen until you’re ready to bake.

Great for Leftovers: Store them for days and they still taste amazing.

Chef’s Pro Tips for Perfect Results

If you’re baking these for the first time or the fiftieth, these tips will help you get that authentic, irresistible texture and flavor every time.

1. Use chilled fat: Whether you use butter or traditional lard, cold fat helps keep the cookies tender and flaky.
2. Don’t overmix: Stir until just combined to avoid tough cookies.
3. Chill the dough: This helps the cookies hold their shape and enhances flavor.
4. Dust while warm: Sprinkle or toss them in the cinnamon sugar while the cookies are still slightly warm so it sticks perfectly.
5. Use fresh anise seeds: The fresher the spice, the more aromatic the final cookie.

Kitchen Tools You’ll Need

You don’t need anything fancy, just a few basic tools to create cookie magic.

Mixing bowls: For combining your dry and wet ingredients.

Rolling pin: To roll the dough evenly.

Cookie cutters: Traditional star shapes are classic, but any shape works.

Baking sheets: Lined with parchment paper for easy cleanup.

Wire rack: For cooling the cookies without trapping steam underneath.

Ingredients in Mexican Biscochitos

These simple ingredients come together to create a cookie that’s anything but ordinary.

1. All-purpose flour: 3 cups. The base of the cookie dough that gives structure.
2. Granulated sugar: 3/4 cup. Adds sweetness and a fine texture.
3. Baking powder: 1 1/2 teaspoons. Helps the cookies puff slightly and not go flat.
4. Salt: 1/4 teaspoon. Balances the sweetness and enhances other flavors.
5. Anise seeds: 1 1/2 teaspoons. The traditional flavor note, giving a hint of licorice warmth.
6. Lard or unsalted butter: 1 cup. Provides richness and that signature tender crumb.
7. Egg: 1 large. Binds the dough and helps with structure.
8. Milk: 2 tablespoons. Just enough to bring the dough together smoothly.
9. Ground cinnamon: 1 tablespoon. Used for coating the cookies after baking.
10. Additional granulated sugar (for coating): 1/2 cup. Gives that final sugary crunch.

Ingredient Substitutions

You’ve got options if you’re short on ingredients or want to try something new.

Lard: Unsalted butter.

Anise seeds: Fennel seeds or a drop of anise extract.

Granulated sugar: Coconut sugar or light brown sugar for a deeper flavor.

Milk: Plant-based alternatives like almond or oat milk.

Ingredient Spotlight

Anise Seeds: These tiny seeds pack a punch of licorice-like flavor that’s key to an authentic biscochito. Toasting them lightly before use can deepen their aroma.

Lard or Butter: Lard is traditional and gives a truly tender texture, but butter adds a creamy richness that’s also delicious.

Instructions for Making Mexican Biscochitos

Let’s dive into the baking process — your kitchen is about to smell incredible.

1. Preheat Your Equipment:
   Set your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
2. Combine Ingredients:
   In a large bowl, whisk together flour, baking powder, salt, and anise seeds. In another bowl, beat the lard or butter with sugar until light and fluffy. Add the egg and milk, mixing until well combined. Gradually mix in the dry ingredients until a dough forms.
3. Prepare Your Cooking Vessel:
   Lightly flour your work surface. Roll out the dough to about 1/4-inch thick.
4. Assemble the Dish:
   Use cookie cutters to cut the dough into desired shapes and place on the prepared baking sheets.
5. Cook to Perfection:
   Bake for 10–12 minutes or until the edges are just beginning to turn golden.
6. Finishing Touches:
   While still warm, gently toss the cookies in the cinnamon sugar mixture or sprinkle it generously over the top.
7. Serve and Enjoy:
   Let the cookies cool completely on a wire rack, then serve with a warm drink or wrap up for gifting.

Texture & Flavor Secrets

These cookies are known for their crumbly, melt-in-your-mouth texture. That comes from the high fat content and minimal moisture. The toasted anise flavor balances sweet and spicy, while the cinnamon sugar coating adds a hint of crunch and cozy warmth.

Cooking Tips & Tricks

Here’s how to get the most out of your cookie adventure:

• Chill the dough for at least 30 minutes to help with shaping.
• Roll the dough between parchment sheets to avoid sticking.
• Use a sharp cookie cutter to keep the edges clean and defined.

What to Avoid

Even experienced bakers make mistakes. Here’s what to watch for:

• Overworking the dough: This can make the cookies dense.
• Skipping the coating step: That cinnamon sugar finish is what makes them magical.
• Baking too long: They should be lightly golden, not brown.

Nutrition Facts

Servings: 36 cookies
Calories per serving: 90

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Make-Ahead and Storage Tips

You can make the dough ahead and chill it for up to 2 days, or freeze it for a month. Baked cookies stay fresh in an airtight container for up to a week. Reheat briefly if you’d like them warm again, or serve straight from the jar.

How to Serve Mexican Biscochitos

Serve these with a cup of coffee, hot chocolate, or at the end of a meal with fruit. They also make beautiful gifts tied in a ribbon-lined box or tin, perfect for holidays or special celebrations.

Creative Leftover Transformations

If you happen to have extras, here are a few tasty ideas:

• Crumble over vanilla ice cream.
• Use as a crust for a cheesecake or pie.
• Layer in a parfait with whipped cream and berries.

Additional Tips

• Toast your anise seeds before grinding for a deeper flavor.
• Use a cookie stamp for fun designs.
• Add a pinch of orange zest for a citrusy twist.

Make It a Showstopper

Present them on a wooden board dusted lightly with extra cinnamon sugar. Use star or floral shapes for a classic touch. Tie a few with twine and place them in a linen-lined basket for an irresistible rustic look.

Variations to Try

• Chocolate-Dipped: Dip half the cookie in melted dark chocolate.
• Orange Anise: Add 1 teaspoon of orange zest to the dough.
• Nutty Biscochitos: Fold in finely chopped pecans.
• Gluten-Free: Use a 1-to-1 gluten-free flour blend.
• Spiced Up: Add a dash of clove or nutmeg to the sugar mix.

FAQ’s

Q1: Can I make biscochitos without anise?

A1: Yes, though it will lose its traditional flavor. Try cinnamon or cardamom for a twist.

Q2: What can I use instead of lard?

A2: Unsalted butter is the most common substitute and still gives great texture.

Q3: Do I have to chill the dough?

A3: Chilling helps the cookies hold their shape and enhances flavor, so it’s highly recommended.

Q4: Can I freeze the dough?

A4: Absolutely. Wrap tightly and freeze for up to 1 month.

Q5: How long do biscochitos stay fresh?

A5: Up to a week in an airtight container at room temperature.

Q6: Can I use cookie stamps?

A6: Yes. Just press them before baking for fun designs.

Q7: Are biscochitos always star-shaped?

A7: Traditionally, yes, but you can use any shape you like.

Q8: Can I double the recipe?

A8: Totally. It doubles well — just make sure to chill the dough in batches.

Q9: Is this cookie good for mailing?

A9: Yes. It ships well if packed in layers with parchment.

Q10: Do they have to be coated in cinnamon sugar?

A10: It’s traditional, but you can skip or replace it with powdered sugar.

Conclusion

Mexican Biscochitos are more than just a sweet treat. They’re little bites of heritage, tradition, and love. Whether you’re baking them for the holidays or just because, trust me, you’re going to love this. So roll up your sleeves, warm up the oven, and bring a little New Mexican joy into your kitchen.

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