Holiday Mexican bizcochitos are more than just cookies—they are a symbol of celebration, tradition, and New Mexico heritage. Found in bakeries and homes throughout the holidays, these cookies are prized for their soft, crumbly texture and their unmistakable aroma of anise and cinnamon.
This bakery-style version delivers that classic melt-in-your-mouth bite with a delicate balance of sweetness and spice. The dough is rich but not heavy, designed to stay pale and tender while baking, which is the hallmark of an authentic bizcochito.
Anise extract provides a smooth, consistent flavor that perfumes the cookies without overpowering them, while the cinnamon sugar coating adds warmth and festive charm. Rolled while still warm, the cookies absorb just enough sweetness to feel cozy and nostalgic.
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Perfect with coffee, tea, or hot chocolate, these bizcochitos are ideal for holiday platters, gift tins, or quiet winter mornings. Simple, elegant, and timeless, they are a true seasonal classic.
Servings: 24–30 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
- 1 cup lard or unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract
- 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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