Mexican Biscochitas

Mexican Biscochitas are a traditional New Mexican Christmas cookie, flavored with anise seeds and coated with cinnamon and sugar.

Looking for a delicious and simple cookie recipe to try at home? Mexican Biscochitas are the perfect treat. Known for their buttery, crumbly texture and a delightful blend of cinnamon and anise flavors, these cookies are a staple in Mexican households, especially during holidays and celebrations. The best part? They’re incredibly easy to make with ingredients you likely already have in your pantry. Today we will walk you through everything you need to know to create these traditional cookies at home, step-by-step.

Why you’ll love Mexican Biscochitas!

• A delicious anise flavored cookie!
• Great for dipping into coffee!
• Perfect to serve all throughout the holiday season!
• Uses simple ingredients!
• Make into stars, trees, hearts, or rounds!

What are Mexican Biscochitas?

Biscochitas, also known as “bizcochitos” in some regions, are traditional Mexican cookies with roots in Spanish cuisine. They’re particularly popular in northern Mexico and the southwestern United States, especially during festive occasions like weddings, Christmas, and Día de los Muertos. These cookies are typically flavored with anise seeds and coated in cinnamon sugar, giving them their signature taste.

Their unique flavor profile—a combination of sweet and spicy—makes them stand out from other cookies. Often shaped into stars, hearts, or rounds, Biscochitas are as visually appealing as they are delicious.

What does anise taste like?

Anise has a distinct flavor that’s sweet and licorice-like, with a hint of warmth and spice. It’s similar to fennel or star anise, though not identical. The taste is bold and aromatic, often described as a blend of sweet and slightly peppery notes.

It’s commonly used in baking (Italian Pizzelles), candy-making, and in savory dishes, especially in Mediterranean, Middle Eastern, and Indian cuisines. Anise is also a key flavor in some alcoholic beverages like absinthe, ouzo, and sambuca. If you enjoy the taste of black licorice, you’ll likely appreciate anise! And even if you don’t like black licorice, like me, you may love it anyway!

Understanding the Ingredients in Mexican Biscochitas

• All-Purpose Flour (3 cups): The base of the dough for a tender texture. Sifted for best results.
• Shortening or Unsalted Butter (1 cup): Traditional recipes use lard, but butter or shortening works just as well to achieve the crumbly consistency.
• Granulated Sugar (3/4 cup): Adds sweetness to the dough.
• Ground Anise Seeds (2-3 tbsp): Provides a subtle licorice-like flavor, essential to Biscochitas.
• Ground Cinnamon (1 tsp): For the dough and coating.
• Baking Powder (1 tsp): Ensures the cookies rise slightly while baking.
• Brandy (3 tbsp): Adds moisture to the crumbly crumb while adding a unique, sweet flavor.
• Salt (1/4 tsp): Enhances the overall flavor.
• Eggs (2 large): Helps bind the dough.
• Cinnamon Sugar Mixture (1/2 cup sugar + 1 tbsp cinnamon): For coating the warm cookies.

Substitution Tips:

• Substitute lard for butter if you want a more authentic taste.
• For a vegan option, use plant-based shortening and an egg substitute.
• Gluten-free flour blends can be used to make this recipe gluten-free.

Step-by-Step Instructions

• Preheat oven to 350℉. Line a baking sheet with parchment paper.
• In a mixing bowl combine flour, baking powder and salt. Set aside.
• Using a stand mixer with a paddle attachment or a hand mixer, cream the vegetable shortening and sugar until light and fluffy. 
• Add the eggs and anise and mix until combined. 
• Gradually add the flour mixture, alternating with the brandy, beating at a low speed until a soft dough forms.
• On a lightly floured surface, roll out the dough to about ¼ to ½-inch thickness. Use cookie cutters to create your desired shapes, such as stars, hearts, or circles. Place the cutouts onto the prepared baking sheets. 
• Bake for 9-11 minutes, or until the edges are lightly golden. 
• Remove from oven and let sit on the baking sheet for 2-3 minutes before removing. 
• In a mixing bowl, stir together ½ cup of sugar with 1 tbsp of cinnamon. 
• While the cookies are still warm, gently toss them in the cinnamon sugar mixture until fully coated. Then place on a wire rack and cool completely.
• Serve and enjoy!
• Store cookies in an airtight container for 5-7 days. Freeze in an airtight container for up to 3 months, place wax paper between layers.

Tips for Success

• Preheat the Oven: Set your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
• Measure Ingredients: Accuracy is crucial. Use measuring cups and spoons for precision.
• Prepare Cinnamon Sugar: Mix cinnamon and sugar in a small bowl for coating the cookies later.
• Avoid Overworking the Dough: Over-mixing can lead to tough cookies. Mix just until the ingredients come together.
• Chill the Dough: If your dough feels too soft, chill it for 15–20 minutes to make it easier to roll and cut.
• Roll Evenly: Use a rolling pin with adjustable guides or measure the dough’s thickness to ensure even baking.
• Storage: Store Biscochitas in an airtight container for up to a week. They also freeze well for up to 3 months.
• Custom Shapes: Make it fun by using festive cookie cutters for special occasions.

Try this new Christmas Cookie!

Mexican Biscochitas are a delightful way to bring a taste of tradition into your home. Their unique flavor, easy preparation, and cultural significance make them a must-try for any baking enthusiast. Whether you’re making them for a holiday celebration or simply as a sweet treat to enjoy with coffee, these cookies are sure to impress.

We’d love to hear about your baking experience! Did you try any creative twists or stick with the classic recipe? Share your thoughts, photos, and tips in the comments below. Don’t forget to check out our other traditional Mexican recipes to continue exploring the flavors of Mexico. Happy baking! And remember…

Life’s too short to eat bad food!

For other great Christmas treats:

Chocolate Peanut Clusters

Festive Sugar Cookie Blossoms

Homemade Italian Pizzelles with Anise

Homemade Italian Chocolate Pizzelles

Festively Pretty Raspberry Linzer Cookies

Mom’s Easy English Toffee

Toasted Coconut Peanut Butter Balls