Classic Mexican bizcochitos are more than just cookies—they are a treasured symbol of New Mexico’s culinary heritage and a beloved staple during holidays and special celebrations. These cookies are known for their delicate, crumbly texture, gentle sweetness, and unmistakable aroma of anise and cinnamon.
What sets bizcochitos apart is their simplicity and balance. The dough is rich but not heavy, designed to stay pale in the oven so the cookies remain soft and tender rather than crisp. The subtle anise flavor perfumes the cookies without overpowering them, while the cinnamon sugar coating adds warmth and comfort.
Traditionally made with lard, bizcochitos achieve a melt-in-your-mouth texture that butter alone cannot fully replicate. That said, butter works beautifully if preferred, offering a slightly richer and more familiar flavor profile while still honoring the classic style.
ADVERTISEMENT
Perfect with coffee, tea, or hot chocolate, these cookies are ideal for holiday platters, gift tins, or quiet moments of nostalgia. Simple, elegant, and timeless, they truly shine through their texture and aroma.
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 or 1 teaspoon ground anise seed
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1½ teaspoons ground cinnamon
Instructions:
See Next Page =>
