This traditional biscochitos recipe makes buttery, melt-in-your-mouth cookies flavored with anise and coated in cinnamon sugar. Known as the official state cookie of New Mexico, biscochitos are a holiday tradition that show up at Christmas, weddings, and fiestas across the Southwest.
Why You’ll Love This Biscochitos Recipe
- Authentic New Mexico flavor. Made with anise seed, cinnamon sugar, and traditional lard for that melt-in-your-mouth texture.
- Perfect holiday cookie. These cookies look beautiful cut into stars, trees, or snowflakes, and are perfect for Christmas baking.
- Foolproof method. I've adapted this from the famous Pink Adobe Cookbook in Santa Fe, and made a few adjustments so bakers of all levels can succeed.
This easy biscochitos recipe makes cookies that are crisp, crumbly, and delicately spiced. They’ll fill your kitchen with the warm scent of cinnamon and anise.
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Key Ingredients for Traditional Biscochitos
When you bite into a biscochito, two things stand out: the flavor of anise seed and the delicate crumbly shortbread texture.
- Anise Seed – The signature flavor of biscochitos. For the best taste, crush the seeds slightly before adding.
- Lard – Essential for that authentic shortbread-like crumb. Butter or shortening can be used, but lard gives the cookies their delicate, melt-in-your-mouth texture.
- Brandy (or Vanilla) – Traditional biscochitos are made with a splash of brandy. Vanilla can be substituted if that’s what you have on hand.
- Cinnamon Sugar – Each cookie is pressed into cinnamon sugar after baking, for their iconic sugar sparkle.
- Simple Pantry Staples – Flour, sugar, egg yolk, baking powder, and salt tie the dough together.
These ingredients create the distinct flavor and texture that make biscochitos one of the most beloved holiday cookies in the Southwest.
My First Taste of Biscochitos in Santa Fe
I first fell in love with biscochitos while visiting Santa Fe on my honeymoon. My husband and I couldn’t get enough of the city’s art and culture, and of course, the food! Every bakery and café seemed to have its own version of these spiced shortbread cookies, and they quickly became one of our favorite parts of the trip.
Back home, I was thrilled to stumble on a copy of The Pink Adobe Cookbook, a self-published recipe collection by Rosalea Murphy that perfectly captures the spirit of Santa Fe cuisine. Using her traditional recipe as a guide, I created this easy biscochitos recipe with a few small tweaks to make it approachable for home bakers. It’s now my go-to version, and I’m excited to share it with you.
Step-by-Step: How to Make Biscochitos
Making biscochitos at home is simple once you know the steps. Here’s a quick overview so you can see the process before diving into the full recipe card below.
- Cream the lard, sugar, and anise. Beat until the mixture is light and fluffy.
- Add the egg yolk, brandy and water.
- Mix in dry ingredients. Flour, baking powder, and salt get folded in until the dough looks crumbly.
- Add water a little at a time. Just enough until the dough holds together when pressed.
- Roll and cut. Roll the dough to ÂĽ-inch thickness and cut into shapes with your favorite cookie cutters.
- Dip in cinnamon sugar. Press the tops gently into the mixture for that classic sparkle.
- Bake. Ten minutes at 350°F until lightly golden.
Tips for Perfect Biscochitos
- Use lard for authenticity. Butter or shortening will work, but lard gives you that unmistakable flaky, melt-in-your-mouth crumb.
- Roll evenly. Aim for ÂĽ-inch thickness so the cookies bake at the same speed and hold their shape.
- Don’t grease your pans. There’s enough fat in the dough to prevent sticking, and ungreased seasoned pans help the cookies keep sharp edges.
- Press, don’t sprinkle. Pressing the cookies into cinnamon sugar after baking gives a sparkly iconic finish.
Variations and Substitutions
- Butter or shortening instead of lard. The flavor will be richer with butter, but the texture will be less crumbly.
- Boost the anise. Add 1 teaspoon ground anise seed for a stronger, more traditional flavor.
- Holiday cookie cutters. Stars, bells, or snowflakes make these cookies a standout on any Christmas tray.
- Citrus touch. A teaspoon of orange zest brightens the flavor and makes the cookies taste extra festive.
- Mini chocolate chips. Stir in ½ cup for a sweet twist that pairs surprisingly well with the cinnamon sugar.
- Red chile flakes. For a New Mexico-inspired kick, add a pinch of red chile flakes to the cinnamon sugar topping.
FAQs About Biscochitos
What are biscochitos?
Biscochitos are traditional New Mexico shortbread cookies flavored with anise seed and coated in cinnamon sugar. They’re light, crumbly, and perfect for holidays.
What is the official state cookie of New Mexico?
In 1989, New Mexico named biscochitos its official state cookie, making it the first state in the U.S. to have one.
What gives biscochitos their flavor?
The signature flavor comes from anise seed (a warm, subtle licorice taste) and the cinnamon sugar coating pressed on before baking.
Can I substitute butter for lard in biscochitos?
Yes, but it changes the cookie. Lard gives biscochitos their delicate, flaky texture. Butter or shortening can be used, but the cookies will be denser and less crumbly.
Are biscochitos only for Christmas?
They’re most often baked during Christmas in New Mexico, but you’ll also see them at weddings, baptisms, and other celebrations.
What is the difference between “biscochito” and “bizcochito”?
They’re the same cookie! Spelling varies, but both refer to the same New Mexican anise shortbread.
How long do biscochitos last?
Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
Easy Biscochitos Recipe (Traditional New Mexico Cookie)
Video
Ingredients
- ½ cup lard
- ÂĽ cup granulated sugar
- 1 egg yolk
- 1 teaspoon Brandy or vanilla
- 2 tablespoon water
- ½ teaspoon anise seed whole or ground
- 1 ½ cups all-purpose flour 7 oz
- ½ teaspoon baking powder
- ÂĽ teaspoon salt
- ½ cup granulated sugar for dipping cookies
- ½ teaspoon cinnamon mixed with sugar for dipping
Instructions
- Preheat oven to 350°F.
- In a small bowl, sift together flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream the lard, anise seed, and ÂĽ cup sugar until light and fluffy. Scrape the sides of the bowl as needed. Add egg yolk, brandy (or vanilla) , and water, and mix until smooth.
- Add dry ingredients and mix until just combined.
- Roll dough to ÂĽ-inch thickness on a lightly floured surface. Cut into shapes with cookie cutters.
- Place cookies on an ungreased baking sheet and bake at 350 degrees F for 15 minutes, or until lightly golden.
- Mix the remaining sugar with cinnamon. Gently press the cookies into the mixture.
- Cookies will keep in an airtight container at room temperature for up to 5 days.
Notes
Sam says
Hi! Can this recipe me made ahead and refrigerated or freeze for a few days?
J. C. says
Oat flour is a good substitute for white flour.
Namaste says
Make a magic batch with red chile powder (about 1:5 chile to flour) đź‘Ť
Better Baker says
Red chili powder in the Biscochitos sounds amazing. Will be trying this soon!
Amy says
What can I use instead of water like cherry juice or pineapple juice or what u recommend??
Roberta says
Where can I purchase a cookie cutter like the one you’re using? It seems to be an authentic shape for Biscochitos.