Description
Crumbly, buttery, and warmly spiced, these traditional Mexican Biscochitos are flavored with anise and finished with a sweet cinnamon sugar coating. Perfect for holidays or everyday indulgence.
Ingredients
Scale
- 3 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons anise seeds
- 1 cup lard or unsalted butter
- 1 large egg
- 2 tablespoons milk
- 1 tablespoon ground cinnamon (for coating)
- 1/2 cup additional granulated sugar (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, salt, and anise seeds.
- In a separate bowl, beat lard or butter with sugar until light and fluffy. Add egg and milk, mixing well.
- Gradually combine dry ingredients with the wet until a dough forms.
- Roll dough to 1/4-inch thickness on a floured surface. Cut into desired shapes.
- Place cookies on baking sheets and bake for 10–12 minutes or until edges are lightly golden.
- While warm, coat cookies in a mixture of cinnamon and sugar.
- Cool on a wire rack before serving or storing.
Notes
- Chill dough for 30 minutes to help with shaping and flavor.
- Use fresh anise seeds for the most aromatic result.
- Toast anise seeds lightly for extra depth of flavor.
- Store cookies in an airtight container to keep them fresh and crisp.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 6g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 8mg
Keywords: Mexican biscochitos, traditional cookies, cinnamon sugar cookies, anise cookies, holiday cookies