Skip to content
Instructions:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the lard or butter with the sugar until light and fluffy.
- Beat in the egg, vanilla extract, and anise extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Roll the dough into 1-inch balls, or gently flatten and cut into traditional shapes.
- Place the cookies about 2 inches apart on the prepared baking sheets.
- Bake for 12 to 15 minutes, until the bottoms are lightly golden but the tops remain pale.
- While the cookies are still warm, roll them generously in the cinnamon sugar mixture.
- Allow the cookies to cool completely before serving.
Variations
- Use lightly crushed anise seeds instead of extract for a more traditional texture.
- Add a teaspoon of orange zest to the dough for subtle citrus warmth.
- Shape cookies into stars, diamonds, or crescents for festive presentation.
- Dust with powdered sugar instead of cinnamon sugar for a softer finish.
Tips
- Lard produces the most authentic, tender, crumbly texture, but butter works well if preferred.
- Do not overbake; bizcochitos should stay pale to remain soft.
- Rolling cookies in cinnamon sugar while warm ensures the coating adheres properly.
- Store in an airtight container; the flavor and texture improve after a day.
