Biscochitos: New Mexico's Official State Cookie

In 1989, New Mexico did something no other state in America had done before: it designated an official state cookie. That cookie was the biscochito — a delicate, anise-flavored shortbread rolled in cinnamon sugar that has been a cornerstone of New Mexican and Mexican-American baking for generations.

Biscochitos hold a unique place in the world of Mexican desserts and galletas mexicanas. They are both deeply Mexican in origin and distinctly New Mexican in identity. They appear at every important gathering — from Christmas Eve celebrations to weddings, baptisms, and funerals. In New Mexico, biscochitos are not just cookies. They are culture.

Biscochitos (also spelled "bizcochitos") are small, crisp cookies flavored with anise seed and coated in cinnamon sugar. They are traditionally made with lard, which gives them an incredibly tender, flaky texture that butter alone cannot replicate.

The flavor profile is unique among Mexican cookies. The anise provides a subtle licorice-like warmth, the cinnamon sugar adds sweetness without heaviness, and the lard creates a melt-in-your-mouth quality similar to polvorones but with a firmer, more sliceable texture.

Biscochitos are typically cut into fleur-de-lis shapes, rounds, or diamonds. They are thin, crisp, and designed to shatter delicately when bitten.

The history of biscochitos stretches back to the Spanish colonial era. When Spanish settlers arrived in what is now New Mexico in the late 1500s and early 1600s, they brought their baking traditions with them — including the recipe for mantecados and polvorones, anise-flavored cookies made with lard.

Over four centuries, these Spanish recipes merged with the ingredients and tastes of the Rio Grande Valley. Local wheat flour, New Mexican-grown anise, and rendered lard from the region’s livestock became the foundation of what we now call biscochitos.

The cookie became deeply woven into the cultural fabric of New Mexico’s Hispanic communities. Biscochitos are baked by the hundreds during the Christmas season. Families pass down their recipes — and their opinions about those recipes — with fierce pride. Arguments about the correct amount of anise, the right type of lard, and the proper thickness of the dough are as much a holiday tradition as the cookies themselves.

When the New Mexico legislature passed the biscochito bill in 1989, it was recognizing a tradition that had already been alive for centuries. The bill’s language noted that biscochitos are a truly unique New Mexican food.

This recipe makes approximately 48 cookies.

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup lard (or shortening, though lard is traditional)
• 3/4 cup granulated sugar
• 1 1/2 tsp anise seeds
• 1 large egg
• 2 tbsp brandy, sweet wine, or orange juice
• 1 tsp vanilla extract

For the cinnamon sugar coating:

• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Whisk together the flour, baking powder, and salt in a bowl. Set aside.
3. In a large bowl or stand mixer, beat the lard and sugar together until light and fluffy, about 3 to 4 minutes. Add the anise seeds and beat to distribute.
4. Add the egg, brandy (or substitute), and vanilla. Beat until combined.
5. Gradually add the flour mixture, mixing on low speed until a soft dough forms. The dough should be pliable but not sticky.
6. On a lightly floured surface, roll the dough to about 1/4-inch thickness. Cut into desired shapes with cookie cutters.
7. Place on ungreased or parchment-lined baking sheets.
8. Bake for 10 to 12 minutes until the edges are just barely golden. Do not overbake — biscochitos should be pale.
9. Mix the cinnamon and sugar together in a shallow bowl.
10. While the cookies are still warm, dip them into the cinnamon sugar mixture, coating both sides.
11. Cool completely on a wire rack. They will crisp up as they cool.

Use lard. This is the most important ingredient. Lard gives biscochitos their signature flaky, tender texture. Butter makes a good cookie, but it will not be a true biscochito. Look for rendered leaf lard at Mexican markets or butcher shops.

Toast the anise seeds. For deeper flavor, lightly toast the anise seeds in a dry pan for 1 to 2 minutes before adding them to the dough. This releases their essential oils.

Roll thin. Biscochitos should be about 1/4-inch thick — thin enough to be crisp but thick enough to have substance. Too thick and they will be cakey. Too thin and they will burn.

The brandy matters. Traditional recipes call for brandy or sweet wine. This adds a subtle depth of flavor. Orange juice is a common non-alcoholic substitute.

While biscochitos peak in popularity during the Christmas holiday season, they are enjoyed year-round in New Mexico and beyond.

Christmas and New Year: The traditional time for biscochitos. Families bake massive batches to share with neighbors, bring to church gatherings, and leave out for visitors.

Weddings: Biscochitos are commonly served at New Mexican weddings alongside other Mexican desserts. If you are planning a wedding with a Mexican or Southwestern theme, our cookie favors offer a beautiful way to honor this tradition.

Everyday: In New Mexico, biscochitos are sold at bakeries, coffee shops, and grocery stores year-round. They pair beautifully with coffee, hot chocolate, or churros con chocolate.

How do you pronounce biscochitos?

Biscochitos is pronounced “bis-ko-CHEE-tohs.”

What do biscochitos taste like?

They have a subtle anise (licorice-like) flavor combined with cinnamon sugar sweetness and a tender, flaky texture from the lard. They are not overpoweringly sweet.

Why is it called the state cookie of New Mexico?

In 1989, the New Mexico state legislature recognized the biscochito as the official state cookie, acknowledging its deep cultural significance in New Mexican Hispanic communities.

Can I make biscochitos with butter instead of lard?

You can, but the texture will be different. Butter produces a crisper, more cookie-like result. Lard creates the traditional tender, flaky texture. A 50/50 mix is a common compromise.

How long do biscochitos last?

Stored in an airtight container at room temperature, biscochitos stay fresh for about 2 weeks. They also freeze well for up to 3 months.

What is the difference between biscochitos and polvorones?

Polvorones are crumbly shortbread cookies that melt on the tongue. Biscochitos are firmer, crisper cookies flavored with anise. Both are traditional Mexican cookies, but they have distinct textures and flavor profiles.