Biscochitos
Biscochitos are delicate, old-fashioned cookies known for their tender, melt-in-your-mouth texture, warm anise flavor, and sweet cinnamon-sugar coating.
This recipe carries a deep sense of tradition. The lard gives the cookies their signature crumbly softness, while anise adds a gentle licorice-like aroma that makes them unique and memorable.
They are simple, beautiful, and nostalgic — the kind of cookie that feels connected to holidays, family kitchens, and recipes passed down through generations.
Why People Will Love Biscochitos Recipe
The cookies are tender, crumbly, and melt-in-your-mouth soft.
Ground anise gives them a warm, aromatic flavor.
The cinnamon-sugar topping adds sweetness and spice.
Lard creates the classic texture that makes biscochitos special.
The dough is simple but deeply traditional.
A small amount of wine, brandy, rum, or juice adds flavor and helps bring the dough together.
They are not overly rich or heavy.
They pair beautifully with coffee, tea, hot chocolate, or holiday drinks.
The flavor feels nostalgic, comforting, and old-world.
They are perfect for holidays, cookie trays, gifting, and family gatherings.
Their pale golden color and cinnamon coating make them look rustic and homemade.
Every bite has a balance of sweetness, spice, and delicate texture.
Key Ingredients
All-Purpose Flour:
Flour gives the cookies structure. It creates the base for the firm but tender dough.
Baking Powder:
Baking powder gives the cookies a slight lift and helps keep the texture light instead of dense.
Ground Anise:
Anise is the signature flavor of biscochitos. It gives the cookies a warm, fragrant, slightly licorice-like taste.
Salt:
Salt balances the sweetness and brings out the flavor of the anise and cinnamon.
Lard:
Lard is essential for the traditional texture. It makes the cookies tender, crumbly, and delicate.
Sugar:
Sugar sweetens the dough and helps create a light crispness around the edges.
Egg:
The egg helps bind the dough and gives the cookies structure.
Sweet Wine, Brandy, Rum, or Juice:
This small amount of liquid adds flavor and helps the dough come together.
Cinnamon-Sugar Topping:
The cinnamon and sugar coating gives the cookies their classic sweet-spiced finish.
Expert Tips
Beat the lard and sugar for the full 8 minutes to create a lighter texture.
Scrape the bowl often while mixing so everything blends evenly.
Do not rush the creaming step; it is important for the cookie texture.
Add the dry ingredients gradually so the dough forms evenly.
Mix only until the flour disappears to avoid tough cookies.
Chill the dough briefly so it is easier to roll.
Roll the dough to about 1/4 inch thick for the best texture.
Handle the dough as little as possible to keep the cookies tender.
Bake only until the cookies are set and lightly golden.
Do not overbake, or they may become dry.
Dip the tops in cinnamon sugar while still slightly warm so the coating sticks.
Let the cookies cool fully before storing.
Biscochitos
Ingredients
3 cups unbleached all-purpose flour
1½ teaspoons baking powder
1 to 1½ teaspoons ground anise
½ teaspoon salt
½ pound lard, softened
½ cup plus 1 tablespoon sugar
1 large egg
2 tablespoons sweet white wine, brandy, rum, apple or pineapple juice
For toppings:
¼ cup sugar
¾ teaspoon ground cinnamon
Instructions:
Step 1:
Preheat oven 350
Sift together the flour, baking powder, anise, and salt and set aside.
Step 2:
Beat the lard in an electric mixer, gradually adding the sugar, and beat until extremely fluffy and light, about 8 minutes.
Don’t shortcut this step.
Stop the mixer every couple of minutes and scrape the sides of the mixing bowl.
Step 3:
Add the egg, followed by the wine, and continue beating.
Step 4:
Mix in the dry ingredients, adding about one-third of the mixture at a time.
Stop the mixer as you make each addition, and beat no longer than necessary to incorporate the dry ingredients.
A stiff pie-crust type of dough is what you’re seeking.
Step 5:
Chill the dough for about 15 minutes for easy handling.
Preheat the oven to 350.
Step 6:
Roll out the dough ¼-inch thick on a floured work surface and cut with a paring knife into a fleur-de-lis, or cut with a small cookie cutter.
Avoid handling the dough any more than necessary, one of the keys to the melt-in-your-mouth texture.
Step 7:
Transfer the cookies to ungreased cookie sheets.
Bake the cookies for 10 to 12 minutes, until just set and pale golden.
While the cookies bake, stir together the topping.
Step 8:
When the cookies are done, cool for just a minute or two on the baking sheets, then gently dunk the top of each in the cinnamon sugar.
Transfer to absorbent paper to finish cooling.
Important Notes When Making Biscochitos
Biscochitos should be pale golden, not dark brown.
The dough should feel stiff, similar to pie crust dough.
Overworking the dough can make the cookies less tender.
Lard gives the most traditional flavor and texture.
Butter can change the texture and make the cookies less classic.
The anise flavor becomes more noticeable after the cookies cool.
The cookies are delicate, so move them gently.
Cinnamon sugar should be prepared while the cookies bake.
Letting the cookies cool on absorbent paper helps them finish properly.
Store them in an airtight container once completely cooled.
How to Enjoy Biscochitos After Baking
After the biscochitos are baked and coated in cinnamon sugar, let them cool completely so their delicate texture can set.
Serve them on a cookie plate with coffee, tea, hot chocolate, warm milk, or a holiday drink. Their gentle anise flavor pairs especially well with warm beverages.
These cookies are wonderful for Christmas trays, family celebrations, weddings, cookie exchanges, or simple afternoon treats. Their texture is light and crumbly, so they feel elegant without being complicated.
For a beautiful presentation, arrange them in layers on a platter and sprinkle a little extra cinnamon sugar over the top. They also make lovely edible gifts when packed in tins or small boxes.
Biscochitos often taste even better the next day because the anise, cinnamon, and sugar have time to settle into the cookie.
Nutrition Information
Approximate nutrition per cookie, based on about 42 cookies:
Calories: 100 kcal | Total Fat: 5.6 g | Saturated Fat: 2.1 g | Monounsaturated Fat: 2.5 g | Polyunsaturated Fat: 0.7 g | Cholesterol: 5 mg | Sodium: 35–70 mg depending on added salt and final cookie size | Total Carbohydrates: 12 g | Dietary Fiber: 0.4 g | Sugars: 5 g | Protein: 1.5 g
Additional estimate:
Calcium: 10–20 mg | Potassium: 20–40 mg | Iron: 0.5–0.8 mg
Frequently Asked Questions:
Can I substitute lard with another fat?
Yes, you can use vegetable shortening or butter as a substitute for lard, but keep in mind that it will slightly change the flavor and texture of the Biscochitos.
What can I use if I don’t have anise seeds?
If you don’t have anise seeds, you can use anise extract as a substitute.
Use about 1-2 teaspoons of anise extract in place of the anise seeds, depending on your preference for the flavor.
Can I make the dough in advance and refrigerate it?
Yes, you can prepare the dough in advance and refrigerate it for later use.
Just wrap the dough tightly in plastic wrap or store it in an airtight container.
When you’re ready to bake, let the dough come to room temperature before rolling and cutting the cookies.
Can I freeze Biscochitos?
Yes, Biscochitos freeze well.
After baking and cooling, store them in an airtight container or freezer bags.
They can be frozen for several weeks.
Thaw them at room temperature when you’re ready to enjoy.
What is the traditional occasion for serving Biscochitos?
Biscochitos are a traditional cookie in New Mexico, often served during special occasions like Christmas, weddings, and religious celebrations.
They are especially popular during the holiday season.
Can I use butter instead of lard?
While lard is traditional for Biscochitos and imparts a unique flavor and texture, you can substitute it with butter if you prefer.
The cookies will have a slightly different taste and texture with butter.
What can I use instead of brandy in the recipe?
If you prefer not to use brandy, you can substitute it with orange juice or apple juice, as mentioned in the recipe.
This will give a different flavor profile to the Biscochitos.
How thick should I roll the dough for Biscochitos?
The thickness of the dough can vary based on personal preference.
Traditional Biscochitos are often rolled out to about 1/4 to 1/2 inch thickness.
You can adjust the thickness to your liking for softer or crispier cookies.
Can I make Biscochitos without anise seeds?
While anise seeds are a traditional ingredient in Biscochitos and add a unique flavor, you can omit them if you don’t like the taste of anise or don’t have them on hand.
The cookies will still be delicious.
How should I store Biscochitos to keep them fresh?
Store your Biscochitos in an airtight container at room temperature.
They should stay fresh for about a week.
If you want to extend their shelf life, you can freeze them for longer storage.
What do I serve with this?
I love these anise-flavored cookies for the holiday season.
The buttery texture and cinnamon sugar are inviting and fun.
Serve this cookie after dinner with tea, coffee, hot chocolate, ice cream, or brandy!
You can even turn them into sandwich cookies by piping chocolate buttercream onto the bottom of one cookie and pressing another to the frosting.
Because this is a crispier cookie, it can be stored at room temperature for up to a week, so I love making them whenever I may have holiday guests dropping in so that I have a sweet treat on hand.