I love making biscochitos during the holidays because they’re unique, simple, and full of personality. The anise gives them a distinctive flavor that sets them apart from typical sugar cookies, and the lard or butter makes them incredibly tender. These cookies aren’t overly sweet, which makes them easy to keep reaching for—especially with a cup of coffee or tea.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup lard or unsalted butter, softened ¾ cup granulated sugar 1 large egg 2 tablespoons anise seeds (lightly crushed) 2 teaspoons vanilla extract 2½ cups all-purpose flour 1½ teaspoons baking powder ¼ teaspoon salt 2–3 tablespoons milk, if needed
For the coating: ½ cup granulated sugar 1 tablespoon ground cinnamon
Directions
I start by creaming the lard or butter with the sugar until it’s light and fluffy. Then I mix in the egg, vanilla, and anise seeds until everything is well combined.
In a separate bowl, I whisk together the flour, baking powder, and salt. I slowly add the dry ingredients to the wet mixture, blending until a soft dough forms. If the dough feels dry, I add a tablespoon or two of milk until it comes together.
I shape the dough into a disk, wrap it in plastic, and chill it in the refrigerator for about 30 minutes. This makes it easier to roll out.
On a lightly floured surface, I roll the dough to about ¼-inch thickness and cut out shapes using cookie cutters. Traditional biscochitos are often stars or flowers, but I use whatever cutters I have on hand.
I mix the cinnamon and sugar in a small bowl, then dip each cookie into the mixture before placing them on a parchment-lined baking sheet.
I bake the cookies at 350°F (175°C) for 10–12 minutes, or until the edges are just beginning to turn golden. Then I let them cool on a rack before storing or serving.
Servings and timing
This recipe makes about 24–30 cookies, depending on the size of the cutter. Prep Time: 20 minutes Chill Time: 30 minutes Cook Time: 10–12 minutes Total Time: About 1 hour
Variations
Sometimes I use orange zest or a splash of brandy or rum in place of the vanilla for a little extra holiday flavor. If I’m feeling festive, I sprinkle in a touch of nutmeg or use shaped cutters to match the occasion. And while lard is traditional and makes for the best texture, I’ve used butter many times when I want a more familiar flavor or don’t have lard on hand.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to a week. They also freeze beautifully—either baked or as unbaked dough. If freezing after baking, I just layer them with parchment paper to keep the coating intact.
FAQs
What is the origin of biscochitos?
Biscochitos are the official state cookie of New Mexico and are deeply rooted in Hispanic holiday traditions. They’re often served during Christmas, weddings, and special celebrations.
Can I substitute butter for lard?
Yes, I’ve used unsalted butter many times with great results. Lard gives a more authentic texture and flavor, but butter makes them a bit more familiar and still delicious.
How strong is the anise flavor?
The anise is noticeable but not overpowering. I like it subtle, so I lightly crush the seeds. For a stronger flavor, I could use ground anise or a touch of anise extract.
Do I have to chill the dough?
Chilling the dough helps keep the cookies from spreading too much and makes it easier to roll and cut. I always chill for at least 30 minutes.
Can I make these cookies ahead?
Yes, I often prepare the dough a day ahead and keep it chilled until I’m ready to roll and bake. Baked cookies can also be made in advance and stored or frozen.
Conclusion
New Mexican Biscochitos are a timeless holiday treat that brings tradition, warmth, and a touch of spice to my cookie tray. Whether I’m baking them for a family gathering or giving them as a thoughtful gift, they always bring comfort and joy. I keep this recipe in my holiday rotation because it never goes out of style—and always brings smiles.
