Mexican Bizcochitos are more than just cookies—they are a beloved symbol of New Mexican heritage and celebration. Often served during Christmas, weddings, and special family gatherings, these shortbread-style cookies are known for their tender, crumbly texture and their unmistakable anise aroma. One bite instantly brings warmth, nostalgia, and tradition to the table.
What makes bizcochitos truly special is their simplicity. A rich fat like lard or butter creates that signature melt-in-your-mouth crumb, while anise seeds lend a gentle licorice note that sets these cookies apart from any other sugar cookie. A splash of brandy or orange juice adds subtle depth and fragrance without overpowering the dough.
Unlike crisp cookies, bizcochitos are meant to stay pale and tender. They are lightly baked, then coated while warm in sparkling cinnamon sugar, which clings to the surface and adds a festive sweetness. The result is a cookie that feels delicate, cozy, and deeply comforting.
These cookies keep well, making them perfect for gifting, holiday platters, or enjoying slowly with coffee or hot chocolate. If you’re looking to bake something meaningful and timeless, bizcochitos are a beautiful place to start.
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Servings: About 30 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Ingredients :
For the cookies:
- 1 cup lard or unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsp anise seeds, lightly crushed
- 1 tbsp brandy or orange juice
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
For the cinnamon sugar coating:
- 1/2 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions:
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