Bizcochos Cookies are a traditional New Mexican holiday favorite with a crumbly texture, and spiced, comforting taste. Ready in 30 minutes!
This easy Cookie Recipe makes a great addition to your holiday baking. Add them to your cookie tray along with classics like Gingerbread, and Rolled Sugar Cookies.
Why You’ll Love These Bizcochos Cookies?
- Buttery and delicately crumbly, with a sweet cinnamon sugar coating that adds extra flavor and a little crunch.
- Made with simple baking ingredients, these are perfect for holiday cookie trays, homemade gifts, or sharing with family and friends.
Sabrina’s Bizcochos Cookies Recipe
Delicious Bizcochos Cookies or biscochitos are a spiced shortbread style cookie. They are traditionally made in New Mexico for Christmas, weddings, and other special occasions. With their warm spices, they have a comforting taste and feel. Cozy up by the fire and enjoy these served with a cup of coffee, Apple Cider, Hot Chocolate, or Classic Horchata. And don’t forget to read my Tips and Tricks below so yo can have the tastiest results.
Recipe Card
Ingredients
- 1 cup unsalted butter , softened (or lard which is more authentic)
- 1 cup sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground anise
- 1 large egg
- 3 cups flour
- 1 cup apple juice
For coating:
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
- To a stand mixer add the butter, sugar, cinnamon and anise on low speed then raise to high speed for 2 minutes.
- Add in the egg and beat well until completely combined.
- On the lowest speed setting alternate adding in the flour and apple juice ⅓ of each at a time until just combined.
- Add the dough to a floured surface, roll it out 1/2″ thick and using a 3 inch cookie cutter, cut out the cookies.
- Re-roll the scraps gently and cut out remaining cookies.
- Place on baking sheet and bake for 13-15 minutes until just golden brown.
- While the cookies are baking combine the sugar and cinnamon in a bowl together.
- Remove from the oven and let cool for 2-3 minutes until it can just be handled.
- Using a slotted spatula carefully coat in the cinnamon and sugar mixture then place onto a cooling rack to cool completely.
Nutrition
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Chef’s Note
Lard is the traditional ingredient originally used in this cookie recipe. However, you can substitute it for unsalted butter. Using lard creates a more delicate crumb, while butter gives the cookies a more rich, dense texture, like shortbread. It’s up to you which option you use.
Table of contents
Can this be made ahead of time?
To prep in advance, follow the regular instructions to mix the cookie dough. Then cover the mixing bowl in plastic wrap or transfer the prepared dough to an airtight container to store in the fridge for up to 3 days before baking. Set the dough on the counter to let it come back to room temperature. Roll out the dough on a floured surface, and cut it into shapes to bake as usual.
How to Store
- Store: Place them in a ziplock bag or an airtight container to keep at room temperature for up to 5 days. Or keep them in the fridge for a week.
- Freeze: Keep cookies longer by layering them in a freezer bag with parchment paper between the layers for 2 weeks.
Tips and Tricks
Make authentic Bizochos Cookies with these simple kitchen hints.
- Avoid crumbly dough: If you notice the dough is crumbling when you roll it out, this could be a sign you need to mix it more. You can knead the dough by hand on the floured surface to soften it before rolling out. This is a more common issue when using lard, as it can take a moment to work into the dough.
- Keep the dough from sticking: Lightly flour your work surface and rolling pin before rolling out the dough. However, if the dough becomes too soft or sticky to cut into shapes, refrigerate it for 20-30 minutes to firm up, and make it easier to handle.
- Don’t over bake: Take this recipe from the oven when the cookies are just turning golden brown around the edges. They may not look completely done, but they’ll continue cooking on the baking sheet for a couple of minutes when you take them out. This achieves the perfect buttery texture.
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