Soft Mexican Bizcochitos (Old-Fashioned Family Recipe)

Instructions:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Beat in the egg, vanilla extract, and crushed anise seed until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheets.
7. Bake for 10 to 12 minutes, until the cookies are set but still pale and soft.
8. While warm, gently roll the cookies in the cinnamon sugar mixture.
9. Allow the cookies to cool completely before serving.

Variations

• Substitute ground anise for whole seeds for a smoother texture.
• Add a pinch of nutmeg or cinnamon to the dough for extra warmth.
• Shape the dough into small rounds or flatten slightly before baking.
• Dust with powdered sugar instead of cinnamon sugar for a lighter finish.

Tips

• Do not overbake; bizcochitos should remain light in color.
• Lightly crushing the anise seeds releases more flavor.
• Let cookies finish setting as they cool for the softest texture.
• Store in an airtight container to keep them tender for days.