New Mexico Biscochitos
Crisp, buttery cookies infused with cinnamon, anise, and a splash of brandy — the official state cookie of New Mexico. These sweet little rounds are rolled in cinnamon sugar while still warm, creating a sparkly, aromatic crust that shatters delicately with every bite. A cherished tradition during Christmas and special celebrations.
For 4 servings
- prep
Preheat oven and line baking sheets.
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- mix · ~4 min
Cream the lard and sugar.
1.In a stand mixer fitted with the paddle attachment, beat cold lard on medium speed until smooth and creamy (about 1 minute).2.Gradually add 3/4 cup sugar and crushed anise seed, beating until the mixture is light and fluffy (about 3 minutes). - mix · ~2 min
Beat in egg and brandy.
1.Add the egg and beat until fully incorporated.2.Pour in the brandy and mix on low speed until just combined. Scrape down the bowl. - mix · ~3 min
Mix the dry ingredients into the wet mixture.
1.In a separate bowl, whisk together the flour, baking powder, and salt.2.With the mixer on low, gradually add the dry ingredients to the creamed mixture, mixing until a soft, cohesive dough forms. Do not overmix. - rest · ~15 min
Chill the dough briefly.
Wrap the dough disc in plastic wrap and refrigerate for 15 minutes. Chilled dough is easier to roll and holds its shape better.
- prep · ~10 min
Roll out the dough and cut shapes.
1.Lightly flour a clean work surface and rolling pin.2.Roll the dough out to about 1/4-inch thickness.3.Using a 2-inch round or fluted cookie cutter, cut out cookies and transfer them to the prepared baking sheets, spacing them about 1 inch apart. Gather scraps, re-roll, and cut again. - bake · ~12 min
Bake until the edges are just set and pale golden.
Bake one sheet at a time on the center rack for 10 to 12 minutes, until the edges of the cookies just start to turn a very light golden color. The tops should remain pale.
- mix · ~1 min
Prepare the cinnamon sugar coating.
While the cookies bake, combine the remaining 1/4 cup sugar and the cinnamon powder in a shallow bowl and mix well.
- prep · ~5 min
Coat the warm cookies in cinnamon sugar.
1.Let the cookies cool on the baking sheet for exactly 2 minutes.2.Gently toss each warm cookie in the cinnamon-sugar mixture to coat both sides.3.Transfer the coated cookies to a wire rack to cool completely.TIPWork quickly while the cookies are warm; the sugar adheres best during that short window. - serve
Store or serve the biscochitos.
Once completely cool, serve immediately or store in an airtight container for up to two weeks.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill the dough for at least 15 minutes so it's firm enough to roll without sticking.
- 2Crush anise seeds gently with a mortar and pestle or rolling pin to release their aromatic oils.
- 3Use cold lard cut into small pieces for the creamiest, flakiest texture.
- 4Bake just until the edges turn pale golden — tops should stay light for a tender crumb.
- 5Toss cookies in cinnamon sugar while still warm (within 2 minutes of baking) for the best sparkly crust.
- 6Store cooled biscochitos in an airtight container at room temperature for up to two weeks.
- 7For extra crispness, let the cookies cool completely on a wire rack before storing.
Adapt it for your goals.
Brandy-free
Replace brandy with orange juice or apple juice for an alcohol-free version that still adds a touch of fruity acidity to balance the anise and cinnamon.
vegetarian lard swapVegetarian lard swap
Use equal parts cold vegetable shortening or cold unsalted butter instead of lard — shortening keeps the texture close to traditional, while butter adds a richer, slightly different flavor.
gluten freeGluten-free
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum; the cookies will be slightly more delicate but still delicious.
spiced upSpiced up
Add 1/2 teaspoon of ground cloves or nutmeg to the dough for a warmer, more complex spice profile that complements the anise and cinnamon.
citrus twistCitrus twist
Add 1 teaspoon of finely grated orange zest to the dough along with the egg for a bright citrus note that enhances the brandy and anise.
Why this is on our healthy list.
Small Portion Treat
These cookies are typically enjoyed in small quantities (1-2 per serving), making them a sensible choice for a sweet indulgence without overdoing sugar or fat.
Digestive Aid from Anise
Anise seed has been traditionally used to support digestion — the natural compounds in anise may help soothe the stomach after a meal.
Cinnamon's Antioxidant Properties
Cinnamon is a spice rich in antioxidants, which help combat oxidative stress in the body when consumed as part of a balanced diet.
Low in Sodium
With only 1/2 teaspoon of salt across the whole batch, each cookie contains a minimal amount of sodium, suitable for those watching their salt intake.
Frequently asked questions
Yes, but the texture will be less crumbly and flaky — lard gives the authentic tender, short bite. If using butter, chill it well and expect slightly more spread.
