If you're craving something that feels nostalgic, comforting, and just a little bit fancy, these Anise Seed Biscochitos with Cinnamon Sugar are going to become your new go-to cookie. These buttery, crumbly delights are steeped in tradition—especially for anyone who grew up with Biscochitos New Mexico-style cookies around the holidays. But let’s be real, these aren’t just for December. With warm anise flavor, a melt-in-your-mouth texture, and that iconic cinnamon sugar coating, these Mexican cookies traditional enough to honor their roots and delicious enough to be devoured year-round.
Anise Seed Biscochitos with Cinnamon Sugar
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Total Time 32 minutes mins
Course Dessert
Cuisine American, Mexican
Mixing bowls one for dry, one for wet ingredients
Electric mixer or hand mixer for creaming the fat and sugar
Rolling Pin to roll out the dough evenly
Cookie cutters traditionally fleur-de-lis, stars, or circles
Baking sheet lined with parchment paper
Wire Rack for cooling
- 2 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp whole anise seeds lightly crushed with the back of a spoon
- 1 cup lard or unsalted butter traditional recipes use lard for that signature texture
- ½ cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tbsp brandy optional but adds depth and authenticity
- ¼ cup granulated sugar + 1 ½ tsp ground cinnamon for the cinnamon sugar coating
Preheat your oven
to 350°F (175°C) and line a baking sheet with parchment paper.
Crush the anise seeds
slightly using a spoon or mortar and pestle to release their aroma.
Mix dry ingredients
In a bowl, whisk together flour, baking powder, salt, and crushed anise seeds.
Cream the fat and sugar
In a large bowl, beat the lard or butter with sugar until light and fluffy.
Add egg, vanilla, and brandy
(if using) to the creamed mixture and beat until well combined.
Combine wet and dry
Gradually add the flour mixture into the wet ingredients, mixing until a soft dough forms.
Roll and cut
On a floured surface, roll dough to about ¼-inch thick. Use your favorite cookie cutter to cut shapes.
Dip in cinnamon sugar
Combine the ¼ cup sugar and cinnamon in a bowl. Lightly press each cookie into the mixture before placing on baking sheet.
Bake
for 10–12 minutes or until the edges are just golden.
Cool
on a wire rack before serving.
Pairings
These cookies are absolutely dreamy alongside a mug of café de olla or spiced hot chocolate. Want to go bold? Serve them with a scoop of cinnamon ice cream or next to a glass of tawny port. They also make a stunning addition to any Mexican pastry tray, pairing well with other Mexican biscochos recipes, Polvorones recipe (Mexican shortbread), or even a festive Hojarascas recipe.
FAQs
1. Can I use butter instead of lard?
Yes, but lard gives the most authentic texture in a bizcochitos cookie. For a middle ground, use half lard and half butter.
2. What kind of anise should I use?
Whole anise seeds are best—they bring that slightly licorice-like warmth that makes this cookie unmistakable.
3. Can I make these ahead?
Totally! These freeze beautifully. You can also freeze the dough and bake later.
4. Are Biscochitos only for Christmas?
Traditionally yes, but we say go wild all year. They’re too good to limit to just one season.
5. Is this the same as Mexican Cinnamon Cookies?
Yes and no—Mexican cinnamon cookies can refer to a few varieties, but these Nm Biscochitos are a beloved classic with anise and that unique flaky texture.
