Soft Mexican bizcochitos are a treasured part of New Mexico’s culinary heritage, especially during the holidays. These cookies are known for their tender crumb, delicate sweetness, and unmistakable anise aroma that instantly evokes family gatherings and festive kitchens.
This version leans into a softer, more cake-like texture while still honoring the traditional flavors. Butter creates richness, anise adds warmth, and a gentle coating of cinnamon sugar finishes each cookie with classic comfort.
Bizcochitos are meant to be simple and understated. They should stay pale, never browned, allowing their melt-in-your-mouth quality to shine. Rolled in cinnamon sugar while warm, they absorb just enough sweetness to feel cozy without being heavy.
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Perfect with coffee, tea, or hot chocolate, these cookies are timeless, nostalgic, and deeply comforting. Whether baked for holidays or shared year-round, they carry the charm of an old-fashioned family recipe.
Servings: 36 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ teaspoons anise seed, lightly crushed
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions:
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