Why Biscochitos Aren't Just for the Holidays
A Year-Round Favorite
While biscochitos are traditionally baked for Christmas and special occasions in New Mexico, I’ve never been one to wait for a holiday to enjoy their warm, spiced goodness. These cookies—with their delicate crumb, tender bite, and the unmistakable flavor of cinnamon and anise seed—bring comfort and joy no matter the season.
Growing up in New Mexico, the aroma of anise would drift through the house long before December rolled around. For me, biscochitos are more than just a holiday treat—they’re a taste of home, childhood, and celebration that deserves a place on the table year-round.
Whether it’s a summer afternoon paired with iced coffee or a cozy winter evening with tea, this cookie holds its own in every season. In fact, the very recipe I used to win $10,000 on Clash of the Grandmas: Home Sweet Grandma in 2016 was my beloved biscochito. That moment confirmed what I’ve always known: the magic of this cookie isn’t tied to a calendar—it’s baked into every bite.
Clash of the Grandmas 2016
You can learn more about my experience on Food Network HERE.
Biscochitos: New Mexico's official state cookie
Biscochitos (or bizcochitos) are a traditional New Mexican shortbread cookie flavored with anise and cinnamon. They were brought to New Mexico by early Spanish settlers and have been adopted as the state cookie.
Key features
- Flavor Profile: They're characterized by the unique flavor of anise seed, which is often likened to black licorice but is not as strong, along with cinnamon and sugar. Some recipes also include hints of orange zest or brandy.
- Texture: They are typically crisp, buttery, and melt-in-your-mouth tender.
- Ingredients: Traditional biscochitos often use lard for a delicate crumb and rich flavor, though butter or shortening can be substituted. Other main ingredients include flour, sugar, baking powder, and, of course, anise and cinnamon.
- Cultural Significance: Biscochitos are deeply ingrained in New Mexican culture and are traditionally enjoyed during celebrations such as weddings, graduations, anniversaries, baptisms, and especially during the Christmas season.
Year Round Flavor
Don't wait for Christmas-biscochitos are everyday magic baked with cinnamon love!
Biscochitos Mexican Sugar Cookies
Ingredients
- 1 cup Lard or butter vegetable oil can also be used but the cookie won't be as crisp and flaky
- 1 ½ cups sugar
- 2 eggs
- ¼ cup Tequila or warm water
- 1 ½ teaspoon anise seeds lightly crushed
- ½ teaspoon vanilla extract
- 2 ½ cups unbleached flour
- 2 teaspoons baking powder
Cinnamon Sugar
- ½ cup Sugar
- 2 tablespoons cinnamon
Instructions
- In a stand mixer, cream together sugar and lard until the mixture is light and creamy. Add tequila, vanilla, and crushed anise seeds; mix thoroughly. Add flour and baking powder, then mix on low speed until the dough is smooth. Add eggs one at a time until the dough pulls away from the sides of the bowl. Add a little more tequila if the dough is dry. Then cover and let it rest for 30 minutes.
- On a lightly floured surface, roll dough to ½ inch and cut out with shaped cookie cutters, (I use a small disk shape, which produces several dozen cookies). Bake in a 375°F oven for 15-18 minutes, until the edges are slightly browned. Remove from the oven and quickly roll in cinnamon sugar while they are still hot from the oven.
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