Biscochitos Mexican Sugar Cookies

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. 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.

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Course: Dessert

Cuisine: American, Mexican

Keyword: Biscochitos Mexican Sugar Cookies, Cookies

Prep Time: 10

Cook Time: 17

Servings: cookies

Calories: 94kcal

Author: athomewithrebecka

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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