Biscochitos are your new favorite holiday cookie! These melt-in-your-mouth treats from New Mexico are made with anise seed and orange zest and are coated in cinnamon sugar. Each bite is packed with simple yet delicious flavors perfect for any occasion.
If you’re tired of the same sugar or chocolate chip cookies, try Biscochitos! These flaky, melt-in-your-mouth cookies are perfect for the holidays or any special occasion. They have the perfect hint of sweetness and spice with anise seed, orange zest, and a cinnamon sugar topping.
What Are Biscochitos?
Biscochitos (sometimes spelled bizcochitos) are similar to a shortbread cookie with a flaky texture that melts in your mouth with every bite. They have a distinct flavor of anise seed and orange that sets them apart from other holiday cookies. They are traditionally made with lard and use a star or fluted circle cookie cutter.
Biscochitos are New Mexico’s official state cookie and are usually made during the holidays or special occasions like weddings or graduations. They make a great gift and can be prepared ahead of time, perfect for hectic holiday schedules!
Ingredients
- Anise seed: Anise seed is the star ingredient in biscochitos, adding a sweet and herbal flavor.
- Orange: Orange zest adds a hint of citrus and tangy flavor. I zested a whole navel orange and it added just the right amount of flavor.
- Red wine: A splash of this adds sweetness and compliments the orange and anise seed.
- Lard or shortening: Biscochitos are traditionally made with lard and give it a distinct flavor, but you can also use shortening to achieve a similar flaky texture.
- Sugar: Granulated sugar is creamed with the lard to create a light, fluffy mixture.
- Flour, baking powder, salt: Make sure to sift these together in a bowl to prevent lumps.
- Egg: Using a room temperature egg is important for the texture of the cookie.
- Vanilla extract: I used vanilla extract, but you can add orange extract instead if you want more pronounced orange flavor.
How to Make Biscochitos
Sift the dry ingredients. Prepare your biscochito dough by sifting together all-purpose flour, baking powder, and salt into a medium bowl. Stir in anise seed and orange zest.
Cream the lard/shortening and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the lard or shortening and sugar together until it is light and fluffy, about 2 minutes.
Add the wet ingredients. Mix in the egg, red wine, and vanilla extract until just combined.
Combine the wet and dry ingredients. Mixing on low speed, add the flour mixture 1 cup at a time to the wet ingredients until the dough comes together. It will be slightly crumbly.
Chill. Place the dough on a lightly floured surface and roll together with your hands to create a ball or disc. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Roll and shape. On a well-floured surface, roll the dough using a floured rolling pin to a ¼-inch thickness. Stamp out the dough using a star or fluted circle cookie cutter and transfer the cookies to a large baking sheet lined with parchment paper.
This dough is very delicate. You will need to add flour to your working surface and rolling pin to prevent the dough from sticking and help it hold its shape.
Bake. Bake the biscochitos for 10-12 minutes until the edges reach a golden brown color. Allow them to cool slightly on the baking sheet for about 2 minutes before transferring to a cooling rack.
Roll in cinnamon sugar. Once they are cool to the touch, roll them in cinnamon sugar and serve.
Tips
- Biscochitos are traditionally made with lard, but you can also use vegetable shortening to achieve a similar result. Softened butter also works, but it will have a slightly different taste and texture.
- Biscochitos are traditionally a fluted or scalloped circle shape or a star, but you can use any cookie cutter shape you want.
- Maintaining a well-floured surface and rolling pin helps prevent the dough from sticking and makes it easier to transfer them onto your baking sheet.
- Depending on the size of your oven, you may have to bake them in batches. While one batch bakes, keep the remaining biscochitos in the fridge until ready to bake.
- This dough can be made the night before and refrigerated until ready to roll, shape, and bake.
Recommended Tools
Fluted circle cookie cutters. This cookie cutter set comes with many different sizes. I used the 2 ½-inch cookie cutter.
Baking sheets. These baking sheets are durable and can fit over a dozen cookies on each.
Pre-cut parchment paper. These parchment paper sheets come pre-cut to fit a half-sheet baking sheet, making it so much easier to use. No measuring or cutting!
Storing and Reheating
To store, place the biscochitos in an airtight container or zip-top bag and store at room temperature for up to a week.
Biscochitos
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine salt
- 3 teaspoons anise seed
- zest of one navel orange
- 1 ½ cups lard or shortening
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 tablespoons red wine
- 1 teaspoon vanilla extract
For the topping
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- In a medium bowl, sift together the flour, baking powder, and salt. Stir in anise seeds and orange zest. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening and sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg, wine, and vanilla extract and mix on low until just combined.
- Gradually add in the flour mixture 1 cup at a time, until all the flour mixture is used. The mixture will be slightly crumbly.
- On a lightly floured surface, combine the dough by hand and form a ball. Wrap the dough in plastic wrap and chill in the fridge for 1 hour.
- While the dough is chilling, prepare the cinnamon sugar topping by mixing the sugar and cinnamon in a small bowl. Set aside.
- Once the dough is chilled, preheat the oven to 350℉. Roll out the dough until it's ¼-inch thick on a well-floured surface using a floured rolling pin. Using a 2 ½ inch fluted circle cookie cutter or star cookie cutter, stamp out the dough and transfer the cookies to a baking sheet lined with parchment paper.
- Combine the scraps to create an additional dough ball, and continue rolling and stamping out the cookies until all the dough is used. While rolling and cutting leftover dough, flour your surface and rolling pin as needed. This will yield about 3 dozen biscochitos.
- Bake for 12-16 minutes, until the edges are golden. Allow them to cool on the baking sheet for about 2 minutes before transferring to a cooling rack.
- Once the cookies are cool to the touch, roll them in the cinnamon-sugar mixture.
Notes
- Biscochitos are traditionally made with lard, but I found using shortening gives a similar result. You can also use softened butter, but it will have a slightly different taste and texture.
- Biscochitos are traditionally a fluted or scalloped circle shape or a star, but you can use any cookie cutter shape.
- Maintaining a well-floured surface and rolling pin helps prevent the dough from sticking and makes it easier to transfer the cut cookie shapes onto your baking sheet.
- Depending on the size of your oven, you may have to bake in batches. While one batch bakes, keep the remaining biscochitos in the fridge until ready to bake.
- This dough can be made the night before and refrigerated until ready to roll, shape, and bake.
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