How to Make Biscochitos: A New Mexican Classic Cookie Recipe

Introduction

If you’re looking for a cookie that’s deeply rooted in tradition, full of comforting flavors, and uniquely regional, look no further than biscochitos. These tender, anise-scented cookies are the official state cookie of New Mexico, celebrated for their melt-in-your-mouth texture and warm spice. Traditionally made with lard and flavored with anise seed, cinnamon, and sweet wine or brandy, biscochitos are a holiday staple, especially around Christmas, weddings, and other family gatherings.

What makes biscochitos stand out isn’t just their nostalgic flavor but their texture—crisp yet tender, almost shortbread-like—and their dusting of cinnamon sugar that adds a perfect final touch. Whether you’re honoring your New Mexican heritage or just discovering these cookies for the first time, this recipe delivers an authentic experience that’s sure to become a new tradition in your home.

Why You’ll Love This Recipe

✨ Authentic New Mexican flavor with anise and cinnamon.
🥂 Customizable liquid options: use sweet wine, brandy, or fruit juice.
🧈 Lard-based dough creates an unbeatable flaky texture.
⭐ Perfect for holidays or special occasions.
🎄 Traditional yet easy to make, even for beginner bakers.

Ingredients

For the Dough:

3 cups unbleached all-purpose flour
1½ teaspoons baking powder
1 to 1½ teaspoons ground anise
½ teaspoon salt
½ pound (1 cup) lard, softened
½ cup plus 1 tablespoon granulated sugar
1 large egg
2 tablespoons sweet white wine, brandy, rum, apple juice, or pineapple juice

For the Cinnamon Sugar Topping:

¼ cup granulated sugar
¾ teaspoon ground cinnamon

Step-by-Step Instructions

Step 1: Prepare the Dough

Preheat the oven to 350°F (177°C).
In a medium bowl, sift together the flour, baking powder, ground anise, and salt. Set aside.
In a stand mixer (or using a handheld mixer), beat the lard until smooth and creamy.
Gradually add the sugar to the lard and beat for 8 minutes, or until the mixture is light and fluffy. 🔄 Tip: Scrape the sides of the bowl occasionally to ensure even mixing.
Add the egg and beat until fully incorporated.
Stir in the sweet wine or substitute until blended.
Slowly add the dry ingredients in three batches, mixing on low after each addition until a soft dough forms. Avoid overmixing.
Chill the dough in the refrigerator for about 15 minutes to make it easier to roll out.

Step 2: Roll and Cut the Cookies

Lightly flour your work surface and rolling pin.
Roll the chilled dough to ¼-inch thickness.
Use cookie cutters to cut into desired shapes. Traditional biscochito shapes include fleur-de-lis, stars, circles, or hearts. 👩‍🍳 Pro Tip: Handle the dough as little as possible to keep it tender.
Place cookies on ungreased baking sheets, spacing them about an inch apart.

Step 3: Bake and Coat

Bake for 10–12 minutes, or until the edges are just lightly golden. Avoid overbaking.
While the cookies bake, mix the cinnamon and sugar in a shallow dish for topping.
Once baked, let cookies rest on the baking sheet for 1–2 minutes.
While still warm, dip the tops of the cookies into the cinnamon-sugar mixture.
Transfer to a wire rack to cool completely.

Expert Tips & Variations

🔪 Dough Handling Tips

Chill the dough briefly before rolling for easier handling.
Avoid overworking the dough; this helps maintain the delicate texture.

💡 Substitutions

No lard? Use vegetable shortening as a backup (though lard gives a more authentic taste and flakiness).
No wine or brandy? Use apple or pineapple juice for a non-alcoholic version with a touch of sweetness.

🎨 Cookie Shapes & Styles

Try holiday-themed cookie cutters for festive occasions.
Add a sprinkle of colored sugar after dipping for a fun visual twist.

🧁 Serving Suggestions

Serve with coffee, champurrado, or hot chocolate.
Package in tins or cellophane bags as edible gifts during the holidays.

Important Notes

Don’t skip the cinnamon-sugar dip — it’s a hallmark of traditional biscochitos.
Use high-quality lard (preferably leaf lard) for the best flavor and texture.
The cookies should be light in color with slightly golden edges — if they darken too much, they’ll lose their delicate texture.
Let cookies cool fully before storing to prevent moisture build-up.

Nutritional Information (Per Cookie – Approximate)

Calories: 110
Fat: 6g
Carbohydrates: 12g
Sugar: 6g
Protein: 1g

Note: Nutrition varies based on size and ingredients used.

Frequently Asked Questions (FAQ)

What is the origin of biscochitos?

Biscochitos originate from New Mexico and were adapted from Spanish recipes brought by colonists in the 16th century. They are a blend of Spanish and Native American culinary traditions, officially recognized as New Mexico’s state cookie.

Can I freeze biscochito dough or baked cookies?

Yes! The dough can be frozen for up to 2 months. Just thaw in the refrigerator before rolling. Baked cookies also freeze well—store in an airtight container.

Why is lard used instead of butter?

Lard gives biscochitos their distinct flaky, tender texture. While you can substitute with butter or shortening, traditional recipes rely on lard for authenticity.

How do I store biscochitos?

Store them in an airtight container at room temperature for up to 1 week. For longer storage, freeze them.

Can I make these gluten-free?

You can try using a 1:1 gluten-free flour blend, though texture may vary. Be cautious not to overmix gluten-free dough, which can become gummy.