Mexican Butter Bizcochitos with Cinnamon & Sugar

Mexican Butter Bizcochitos with Cinnamon & Sugar

Mexican butter bizcochitos are a cherished cookie with deep cultural roots, especially beloved during holidays, celebrations, and family gatherings. Known for their tender crumb and delicate sweetness, these cookies are simple in appearance yet rich in tradition and flavor.

This butter-based version offers a softer, slightly crumbly texture while still honoring the classic essence of bizcochitos. The warm notes of anise give the cookies their unmistakable aroma, while orange zest and juice add a subtle brightness that balances the richness of the butter.

Rolled in cinnamon sugar while still warm, each cookie absorbs just enough sweetness to feel comforting without being overpowering. The key is keeping them pale in the oven, allowing the cookies to remain tender and melt-in-your-mouth.

Perfect alongside coffee or tea, these bizcochitos are timeless, elegant, and deeply comforting. Whether baked for celebrations or everyday enjoyment, they are a beautiful example of how simple ingredients can create something truly special.

Servings: 24–30 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

• 3 cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon ground anise seed
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• ¼ cup orange juice or milk

Cinnamon Sugar Coating

• ½ cup granulated sugar
• 1½ teaspoons ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together the flour, baking powder, salt, and ground anise.
3. In a separate large bowl, cream the butter and sugar until light and fluffy.
4. Beat in the egg, vanilla extract, and orange zest until smooth.
5. Gradually add the dry ingredients, alternating with the orange juice or milk, mixing just until a soft dough forms.
6. On a lightly floured surface, roll the dough to about ¼-inch thickness.
7. Cut into stars, circles, or traditional shapes and place on the prepared baking sheets.
8. Bake for 12 to 15 minutes, until set but still pale. Do not allow the cookies to brown.
9. While the cookies are still warm, gently toss them in the cinnamon sugar mixture.
10. Allow to cool completely before serving.

Variations

• Replace orange juice with brandy for a more traditional flavor.
• Use ground anise or lightly crushed anise seeds for stronger aroma.
• Shape dough into small rounds instead of rolling and cutting.
• Dust with powdered sugar instead of cinnamon sugar for a lighter finish.

Tips

• Let the dough rest for 10 to 15 minutes before rolling to ensure tender cookies.
• Do not overbake; bizcochitos should remain light in color.
• Fresh orange zest enhances aroma without overpowering the anise.
• Store in an airtight container; the cookies become even better the next day.