Biscochitos, or bizcochitos, are a traditional flaky sugar cookie native to New Mexico. These unique cookies are made with lard, so they’re naturally dairy free and perfect for the holidays. They’re seasoned with anise and while they’re still warm from baking, they’re coated in sweet cinnamon sugar.



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


  1. Preheat oven to 350˚F and line two baking sheets with parchment paper.
  2. Combine cinnamon and sugar in a shallow bowl. Set aside.
  3. In a medium bowl, whisk the flour, baking powder, cinnamon and salt until evenly distributed. Set aside.
  4. In a large bowl with an electric mixer, cream the lard and sugar until light and fluffy.
  5. Add anise seed, egg and whiskey, and beat until combined.
  6. Slowly, mix the dry ingredients into the wet and mix until mostly incorporated. Scrape the sides as needed while mixing.
  7. Roll dough on a floured surface to 1/4-inch thickness. Cut shapes as desired and transfer to prepared baking sheet.
  8. 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.
  9. Dip the warm cookies into cinnamon sugar and coat both sides. Transfer to a cooling rack.


Keywords: biscochitos, bizcochitos, cinnamon sugar cookies, Christmas cookies, dairy free cookies