Bizcochitos are more than a holiday cookie—they are a cherished tradition rooted deeply in New Mexico’s culture and celebrations. Often baked during Christmas, weddings, and special family gatherings, these cookies carry generations of history in every tender bite.
What makes bizcochitos truly special is their delicate texture and unmistakable aroma. Lightly sweet, rich with fat, and gently perfumed with anise, they are rolled in cinnamon sugar while still warm, creating a soft, fragrant coating that feels instantly festive.
Traditionally made with lard, bizcochitos achieve a melt-in-your-mouth quality that is hard to replicate. Butter works beautifully as a substitute, but the classic version delivers a uniquely tender crumb that defines this beloved cookie.
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Simple in appearance yet rich in flavor and meaning, bizcochitos are meant to stay pale, never browned. They are the kind of cookie that improves with time, making them perfect for holiday tins, sharing, and savoring throughout the season.
Servings: About 30 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Ingredients
- 1 cup lard or unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon anise seeds or 1½ teaspoons ground anise
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1½ teaspoons ground cinnamon
Instructions:
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