New Mexican Biscochitos

Biscochitos are a crisp cookie from New Mexico that combine the distinctive licorice-like flavor of anise seeds with a sweet cinnamon sugar coating for a treat like no other. Great for holiday baking, festive gatherings, and perfect for ice cream sandwiches, they come together quickly with simple pantry staples and are impossible to resist!

An overhead image of stacks of diamond-shaped biscochitos cookies.

I’m a big fan of anything coated in cinnamon & sugar, so it’s not surprising that biscochitos were an immediate favorite the first time I made these as part of my American Eats series representing New Mexico!

These crunchy sweet cookies have deep roots in Southern New Mexico, where they’re a beloved holiday tradition, especially around Christmas. In some parts of the state folks call them Biscochos (they are also sometimes spelled with a “z” as bizcochitos) and they’re traditionally cut into pretty “diamond” shapes with a sharp knife, though you’ll also see circles or even cut-outs in other shapes. These cookies carry Spanish and Mexican influences, showing up at celebrations and family gatherings for generations as a symbol of hospitality and festive cheer.

Biscochitos have a crisp but tender texture with a flavor that’s anything but ordinary. Crushed anise seeds give a warm, gentle licorice note, while that sweet cinnamon-sugar coating makes every bite completely addictive. I love how unfussy yet special they are.

For more buttery, festive cookies that are perfect for holiday baking and sharing, check out my Mexican Wedding Cookies, Cut Out Sugar Cookies, Toffee Pecan Shortbread Cookies, Lime Meltaway Shortbread Cookies, and these Soft & Chewy Molasses Cookies!

Reasons to love biscochitos:

They have a perfectly crunchy bite with that warm anise flavor that feels both nostalgic and a little unexpected, making them stand out on any cookie plate.
The generous cinnamon sugar coating adds a sweet, sparkly finish that makes every bite irresistible.
They’re straightforward to make and hold up beautifully for days, so you can bake ahead for holiday trays, family gatherings, or (my fave) thoughtful homemade gifts!

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

All-Purpose Flour – Gives these cookies the sturdy structure they need while keeping them light and tender.
Baking Powder – Provides just enough lift for that nice crisp snap without making them puffy or dense.
Salt – Brings out all the warm spices and balances the sweetness perfectly.
Anise Seeds – Deliver that signature licorice-like flavor that makes Biscochitos so unique and addictive. Crush them fresh right before using for the brightest taste.
Vegetable Shortening – Creates the classic tender-crisp texture and helps the cookies hold their shape. The traditional cookies use lard but that’s hard for me to come by and vegetable shortening works great. Can also be swapped for butter, although the cookies will have a different taste and texture.
Granulated Sugar – Sweetens the dough and helps create those beautiful light golden edges.
Large Egg – Binds the dough and adds richness without making it too soft.
Brandy, Rum, Apple, or Pineapple Juice – Adds subtle moisture and helps with that extra crispness (the alcohol cooks off). It’s optional but makes a real difference for authentic texture. I used apple juice in mine.
Pure Vanilla Extract – Rounds out all the flavors with a touch of warmth.
Ground Cinnamon – Makes that sweet, aromatic coating that pairs so perfectly with the anise.

An overhead image of ingredients for making biscochitos.

How to Make Biscochitos

Crush the anise seeds. Place the anise seeds in a zip-top plastic bag and crush them well with a rolling pin (affiliate link) until they’re broken up and fragrant. This releases all that wonderful licorice flavor.

Crushed anise seeds in a zip loc bag with a rolling pin.

Cream the sugar mixture. Beat the sugar, shortening, and crushed anise seeds together for 3 minutes until light and creamy.
Add egg and vanilla. Add the egg and vanilla and mix until combined.

Combining vegetable shortening, sugar, and anise seeds in a large bowl.

Adding eggs and vanilla to creamed shortening, sugar, and crushed anise seeds.

Mix the dough. Add the flour, baking powder, and salt. Stir just until everything comes together – do not overmix.

Adding dry ingredients to a mixing bowl to make a batch of biscochitos cookies.

Shape the cookies. Divide the dough in half and form into two logs. Roll out to ¼-inch thickness and cut into traditional diamond shapes. TIP: For cookie rounds, roll the dough into two tight 6-inch cylinders, wrap well in plastic, and chill for at least 3 hours or up to 3 days. Slice into ¼-inch rounds for about 24 cookies per log.

A ruler being used to slice cookie dough into even shapes.

A ruler being used to slice cookie dough into diamond shapes.

Coat in cinnamon sugar. Combine the cinnamon and remaining ½ cup granulated sugar in a small bowl. Generously sprinkle the cinnamon sugar mixture over the cookies, then arrange them on a parchment-lined baking sheet.
Bake. Bake at 350°F for 13-15 minutes, rotating the pan halfway through, until the edges are light golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. I like to dip my baked cookies again with in extra cinnamon-sugar after baking so they are coated on both sides for good measure!

Cinnamon sugar sprinkled over cookie dough before baking.

A baking sheet with diamond-shaped biscochito cookie dough on it.

Recipe FAQ’s

Can I make Biscochitos without any alcohol or juice in the dough?

Much like pie crust, you need a little bit of moisture even though you want that moisture to evaporate. The egg is not enough on its own and the alcohol dissipates quickly to elevate the dough’s crisp texture when baked, but honestly I think you could fudge this with more options than the ones I have already listed. Like, I bet ginger ale would work just fine too.

Why did my Biscochitos turn out soft instead of crisp?

Soft cookies usually mean they were underbaked or stored while still too warm, which lets moisture sneak in. Bake until the edges are lightly golden and cool them completely on a wire rack before storing them.

What’s the best way to store Biscochitos so they stay crunchy?

Once fully cooled, keep them in an airtight container at room temperature for up to 5-7 days. Adding a slice of bread to the container can help absorb any excess moisture if they start to soften.

Tips for Success

Crush the anise seeds well right before mixing so you get the brightest, most fragrant licorice flavor in every bite.
Don’t overmix the dough once the flour goes in – a few streaks are okay because gentle handling keeps these cookies wonderfully crisp instead of tough.
Watch the bake time closely. Pull the cookies when the edges are just turning light golden so the centers stay tender while the outside snaps.

An image of stacks of biscochitos on a wire rack.

What to Serve with This Recipe

Biscochitos shine brightest alongside a warm mug of something cozy. A rich, spiced Mexican Hot Chocolate makes the perfect match – the cinnamon in both the drink and the cookie coating creates a harmonious, comforting duo that feels especially right on chilly evenings or during holiday gatherings. Try my Classic Hot Chocolate for an equally indulgent pairing but with a bit less spice.

They’re also fantastic for turning into quick ice cream sandwiches. Sandwich a scoop of Vanilla Ice Cream, Homemade Cinnamon Ice Cream, or Butter Pecan Ice Cream between two cookies for a fun, crunchy-creamy treat that kids and adults alike will devour in no time.

New Mexico biscochito cookies on a wire rack.

Cinnamon sugar covered biscochitos on a wire rack.

Substitutions and Variations

Add the zest of one orange or lemon to the dough along with the anise seeds for a bright citrus note that cuts through the warm spices and feels especially festive.
Use all butter instead of shortening for a slightly softer bite and deeper taste, though the texture may be a touch less snappy than the traditional version.
Replace the optional brandy, rum, apple, or pineapple juice with fresh orange juice for a brighter, fruitier taste.
Cut the cookies into traditional diamond shapes with a knife for a classic look, or use your favorite holiday cookie cutters for a fun twist that works great with kids.