What I love about biscochito cookies
Today’s cookies are super unique and they’ll add some variety to your holiday cookie trays. Biscochitos originally come from New Mexico, and while they aren’t a cookie that I grew up eating, when I saw that they were made with lard instead of butter, I knew I had to try them.
They’re flavored with anise seeds which gives the cookies a subtle licorice flavor, but the flavor’s not as intense as an Italian anisette cookie. They even remind me a little of pizzelles, but the texture is so flaky and tender, that they’re really incomparable.
The Sweetest Season + Cookies for Kids Cancer
Today’s cookies are part of The Sweetest Season (a virtual cookie exchange) that’s hosted by a few blogging friends, and it’s a fun way to get excited about the holiday season and do some good.
The Sweetest Season has been supporting Cookies for Kids’ Cancer for the last few years, and I’m so honored to be part of such a great holiday tradition.
Here’s what you’ll need to make them
How to make bizcochitos
Mise en place. Start by measuring out all of your ingredients and preheat your oven to 350˚F. Line baking sheets with parchment paper and set them aside for later.
Whisk the dry ingredients. Combine the flour, baking powder, cinnamon and salt in a mixing bowl and whisk until everything is evenly distributed. Set aside.
Cream the fat and sugar. Use an electric mixer to beat the lard and sugar until they’re light and fluffy. This should take about 2 minutes. You really want to incorporate air into the fat, so keep going even after it seems combined.
Mix in the rest. Next, add the anise seed, egg and whiskey. Mix until combined.
Start adding the flour mixture to the wet ingredients, about 1/2 cup at a time, until it’s mostly incorporated. The dough will be sort of crumbly, but it’s ready to roll.
Roll and cut the dough. Flour your work surface and divide the dough in half. Cover half with plastic wrap and roll the rest of the dough to 1/4-inch thickness.
Cut your desired shapes out and place them on your prepared cookie sheets. Then continue rolling and cutting until you run out of dough. Repeat with the second half of the dough.
Bake the biscochitos. Put the cookies into the oven and bake for 8 – 9 minutes, or until the cookies are set. They won’t get a lot darker because the lard doesn’t brown like butter does, so don’t worry about that.
Remove from the oven and let the cookies cool on the baking sheet for about 10 minutes before dipping them in the cinnamon sugar.
Dip in cinnamon sugar. Combine the cinnamon and sugar in a shallow bowl. When you’re ready, dip the cookies and cover them while they’re still warm. Then transfer the cookies to a cooling rack.
FAQs and tips on making biscochitos
The name biscochito comes from the word bizcocho which means biscuit, which makes sense when you bit into this airy, flakey cookie.
These delicious cookies originate from Sante Fe, New Mexico. They are loved so much that they are the official state cookie!
Lard acts as a fat in cookies. It can produce a crispier, flakier texture to cookies, while adding a subtle hint of savoriness to the recipe.
More unique holiday cookie recipes you will love
Other dairy free cookies you should tryPrint
For the cookies:
- 3 cups all-purpose flour (420g), plus extra for rolling
- 1/2 tablespoon (1 1/2 teaspoons) baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon coarse salt
- 8 ounces lard (226g)
- 3/4 cup white sugar
- 1 teaspoon anise seed
- 1 egg
- 2 tablespoons whiskey or brandy
For the cinnamon sugar:
- 1/2 cup sugar
- 2 teaspoons cinnamon
- Preheat oven to 350˚F and line two baking sheets with parchment paper.
- Combine cinnamon and sugar in a shallow bowl. Set aside.
- In a medium bowl, whisk the flour, baking powder, cinnamon and salt until evenly distributed. Set aside.
- In a large bowl with an electric mixer, cream the lard and sugar until light and fluffy.
- Add anise seed, egg and whiskey, and beat until combined.
- Slowly, mix the dry ingredients into the wet and mix until mostly incorporated. Scrape the sides as needed while mixing.
- Roll dough on a floured surface to 1/4-inch thickness. Cut shapes as desired and transfer to prepared baking sheet.
- Bake cookies for 10 minutes. Remove from oven and allow the cookies to rest on the baking sheet for an additional 10 minutes before dipping in cinnamon sugar.
- Dip the warm cookies into cinnamon sugar and coat both sides. Transfer to a cooling rack.
- Category: Desserts
- Method: Baking
- Cuisine: American
- Serving Size:
- Calories: 95
- Sugar: 5.2 g
- Sodium: 13.9 mg
- Fat: 4.9 g
- Saturated Fat: 1.9 g
- Carbohydrates: 11.4 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 8.4 mg
Keywords: biscochitos, bizcochitos, cinnamon sugar cookies, Christmas cookies, dairy free cookies
Published: December 8, 2021. Updated: December 8, 2021.
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