These classic bizcochitos are tender, crumbly shortbread-style cookies with a delicate anise flavor and a crisp cinnamon sugar coating. I love how they melt in my mouth while still having a light crunch on the outside. This recipe reflects the traditional New Mexico–style cookie that is often enjoyed during holidays and special gatherings.
Why You’ll Love This Recipe
I love this recipe because it uses simple pantry ingredients and delivers incredible flavor with very little effort. The combination of lard or butter with anise gives these cookies their unmistakable taste and texture. I also enjoy how versatile they are, whether I serve them with coffee, tea, or as part of a festive dessert table.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup lard or unsalted butter, softened
¾ cup granulated sugar
1 large egg
2 tablespoons orange juice or milk
1 teaspoon vanilla extract
1 teaspoon anise seeds, lightly crushed
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
For the cinnamon sugar coating:
½ cup granulated sugar
1 ½ teaspoons ground cinnamon
Directions
I start by preheating my oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large bowl, I cream the lard or butter with the sugar until the mixture is light and fluffy. I then add the egg, orange juice, vanilla extract, and anise seeds, mixing until everything is well combined.
In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. I roll the dough out on a lightly floured surface to about ¼-inch thickness and cut it into traditional shapes or simple rounds.
I place the cookies on the prepared baking sheets and bake them for 12 to 15 minutes, until the bottoms are lightly golden but the tops remain pale. While the cookies are still warm, I gently toss them in the cinnamon sugar mixture to coat them evenly.
Servings And Timing
This recipe makes about 24 to 30 cookies, depending on the size of the cutters I use. Preparation takes around 20 minutes, baking takes about 15 minutes per batch, and the total time is approximately 45 minutes.
Variations
I sometimes substitute butter for lard when I want a slightly different flavor, though the texture will be a bit less traditional. When I want a citrus-forward version, I add a bit of orange zest to the dough. For a milder spice profile, I reduce the anise slightly or replace it with a hint of cinnamon in the dough itself.
Storage/Reheating
I store these cookies in an airtight container at room temperature, where they stay fresh for up to one week. If I want to keep them longer, I freeze them in a sealed container for up to two months. I let them thaw at room temperature and avoid reheating to preserve their delicate texture.
FAQs
What Makes Bizcochitos Different From Other Cookies?
I find that bizcochitos stand out because of their use of lard and anise, which give them a unique flavor and crumbly texture unlike most butter cookies.
Can I Use Butter Instead Of Lard?
I can use butter, but I notice the cookies are slightly less tender and less traditional in taste compared to using lard.
Why Are My Cookies Dry?
When my cookies turn out dry, it is usually because I added too much flour or baked them a bit too long.
Do I Have To Use Anise?
I prefer using anise because it is traditional, but I can reduce it or leave it out if I want a milder flavor.
Can I Make The Dough Ahead Of Time?
I often prepare the dough a day ahead and refrigerate it. I just let it soften slightly before rolling and cutting.
Conclusion
These Mexican bizcochitos with cinnamon sugar crust are a timeless cookie that I love making for both everyday treats and special occasions. With their delicate flavor, tender texture, and simple preparation, they are a recipe I return to again and again.
Mexican Bizcochitos are tender, crumbly shortbread-style cookies with a hint of anise and a crisp cinnamon sugar coating. A traditional New Mexican treat perfect for holidays and special occasions.
Ingredients
1 cup lard or unsalted butter, softened
¾ cup granulated sugar
1 large egg
2 tablespoons orange juice or milk
1 teaspoon vanilla extract
1 teaspoon anise seeds, lightly crushed
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup granulated sugar (for coating)
1 ½ teaspoons ground cinnamon (for coating)
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream the lard or butter with ¾ cup sugar until light and fluffy.
