Traditional Mexican Biscochitos

When it comes to traditional cookies that carry history, culture, and heart in every bite, biscochitos reign supreme. These delicate, crisp, and aromatic cookies have been enjoyed for centuries in Mexico and are famously recognized as the official state cookie of New Mexico. Their unique flavor comes from anise seeds, cinnamon-sugar coating, and a rich, buttery texture that practically melts in your mouth.

For me, bigzazoo, sharing this recipe is about more than baking—it’s about preserving tradition. Whether you make them for Christmas, Día de los Muertos, or a family gathering, biscochitos are a cookie that tells a story. They symbolize hospitality, celebration, and cultural pride.

Why This Recipe Works

At first bite, biscochitos may remind you of shortbread—but with a fragrant twist. The combination of butter (or traditionally lard), anise seeds, and cinnamon-sugar creates a unique cookie that stands apart from typical holiday treats. Here’s why this recipe is foolproof:

Lard or Butter Base – Traditionally, biscochitos are made with lard, which gives them an ultra-flaky, crisp texture. Using butter works beautifully too, adding richness while keeping them tender.

Anise Seeds – Lightly crushed anise seeds infuse the dough with a subtle licorice-like aroma, balancing perfectly with the sweetness.

Cinnamon-Sugar Coating – Rolling freshly baked cookies in cinnamon-sugar adds crunch, warmth, and a festive finish.

Simple Dough, Bold Flavor – The dough is easy to handle, cut into festive shapes, and bakes into cookies that keep well for days.

Heritage in Every Bite – These aren’t just cookies; they’re cultural treasures passed down through generations.

What You’ll Need for This Recipe

Here’s the ingredient list for a batch of about 3 dozen traditional biscochitos:

1 cup lard or unsalted butter (room temperature)

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

2 ½ tsp crushed anise seeds

3 cups all-purpose flour

1 ½ tsp baking powder

½ tsp salt

2–3 Tbsp brandy, sherry, or orange juice (to moisten dough)

For the coating:

½ cup sugar

1 Tbsp ground cinnamon

Optional: A splash of orange zest for a citrusy twist (common in some family recipes).

Equipment

Making biscochitos doesn’t require anything fancy. You’ll need:

Mixing bowls – One large for dough, one small for the coating.

Hand mixer or stand mixer – To cream the fat and sugar.

Measuring cups and spoons – Accuracy is key in baking.

Rolling pin – For flattening the dough evenly.

Cookie cutters – Traditional shapes include stars, circles, or fleur-de-lis.

Baking sheet – Lined with parchment for easy cleanup.

Wire cooling rack – To cool cookies evenly.

How To Make Traditional Mexican Biscochitos

Follow these steps to create the perfect batch:

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C).

Line baking sheets with parchment paper.

Step 2: Cream the Fat and Sugar

In a large bowl, cream 1 cup lard (or butter) with 1 cup sugar until light and fluffy.

Add eggs, vanilla, and crushed anise seeds, mixing until combined.

Step 3: Mix the Dry Ingredients

In another bowl, whisk together 3 cups flour, 1 ½ tsp baking powder, and ½ tsp salt.

Gradually add to the creamed mixture.

Step 4: Moisten the Dough

Add brandy (or sherry/orange juice), a tablespoon at a time, until dough comes together but isn’t sticky.

Step 5: Roll & Cut

On a lightly floured surface, roll dough to about ¼ inch thick.

Cut into desired shapes (stars and circles are traditional).

Step 6: Bake

Place cookies on prepared baking sheets.

Bake for 10–12 minutes, or until lightly golden at the edges.

Step 7: Coat with Cinnamon-Sugar

Mix ½ cup sugar with 1 Tbsp cinnamon in a shallow dish.

While cookies are still warm, gently roll or sprinkle them in the cinnamon-sugar mixture.

Transfer to a wire rack to cool completely.

Tips + Tricks & More For Recipe Success

Use Lard for Tradition – Butter works well, but lard gives biscochitos their signature flaky texture.

Crush Anise Seeds Lightly – This releases oils and enhances flavor without overpowering.

Don’t Overwork Dough – Handle gently to keep cookies tender.

Chill if Needed – If dough feels sticky, chill it for 20 minutes before rolling.

Shape Variety – For holidays, use festive cutters (stars, hearts, bells).

Even Baking – Rotate baking sheets halfway through for even color.

Storage – Store in an airtight container; they keep beautifully for up to 2 weeks and freeze well.

How to Serve

Biscochitos are best enjoyed with a warm drink or as part of a dessert spread. Serve them:

With coffee or hot chocolate in the morning.

Alongside ponche (fruit punch) during holidays.

On a platter at weddings, baptisms, or quinceañeras.

As a sweet gift—pack them in tins or boxes lined with parchment.

Serving Suggestions

Pair your biscochitos with:

Mexican Hot Chocolate – Spiced with cinnamon and chili.

Café de Olla – Traditional Mexican spiced coffee.

Champurrado – A warm masa-based chocolate drink.

Fruit Compote – A spoonful of stewed fruit alongside makes a lovely contrast.

For a festive touch, sprinkle extra cinnamon-sugar on top just before serving.

Time

Prep Time: 20 minutes

Rolling & Cutting: 15 minutes

Baking Time: 10–12 minutes per batch

Cooling & Coating: 10 minutes

Total Time: About 50–55 minutes

Final Thoughts

Biscochitos are more than cookies—they’re edible history. With their flaky texture, warm cinnamon, and subtle anise flavor, they’ve earned their place as a beloved tradition across generations. Every bite carries cultural pride, family memories, and celebration.

As bigzazoo, I believe recipes like these are treasures worth keeping alive. Whether you enjoy them during the holidays, serve them at family events, or bake them just because, biscochitos will always bring joy.

So preheat that oven, roll out some dough, and let the scent of cinnamon and anise fill your kitchen. Once you try these cookies, you’ll understand why biscochitos have been cherished for centuries.

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