New Mexico Biscochitos: A Cookie That Tastes Like Home
There are some cookies that are more than just a sweet treat — they’re memories, traditions, and pieces of family history rolled into dough. This New Mexico biscochitos recipe is one of those recipes.
If you grew up around holiday kitchens where flour dusted the counters, cinnamon perfumed the air, and someone always warned you not to touch the cookies until they cooled (but you did anyway), then you already understand the magic of biscochitos. These aren’t fancy cookies. They aren’t trendy. They’re old-fashioned, humble, and deeply comforting — exactly the kind of recipe that gets written on index cards and tucked into recipe boxes.
In New Mexico, biscochitos aren’t optional at Christmas — they’re expected. Weddings, baptisms, holidays, and family gatherings all seem to call for a tray of these cinnamon-sugar-dusted cookies made with lard, just like grandma always did. One bite and you’ll understand why this cookie has stood the test of time.
Why You’ll Love This Recipe
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Truly authentic — made with lard, not butter or shortening
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Soft, tender texture with crisp edges
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Cinnamon sugar coating before and after baking (the traditional way)
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Simple pantry ingredients
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Perfect for Christmas baking, weddings, and special occasions
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Naturally dairy-free
If you enjoy heritage cookies like snickerdoodles or Mexican wedding cakes, you may also love my nostalgic snickerdoodles and Mexican wedding cakes recipe, which shares that same cozy cinnamon warmth and old-fashioned feel.
Ingredients for Authentic New Mexico Biscochitos
Here’s what you’ll need to make these classic cookies:
For the Dough
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2 cups lard (traditional lard such as Morrell Snow Cap)
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1 cup granulated sugar
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2 large eggs
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6 cups all-purpose flour
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3 teaspoons baking powder
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1 teaspoon salt
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2 teaspoons anise seed (optional, but traditional)
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6 tablespoons water, brandy, orange juice, or sweet table wine
For the Cinnamon Sugar Coating
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½ cup granulated sugar (plus more if needed)
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2 tablespoons ground cinnamon (plus more if needed)
Ingredient Tips & Substitutions
Lard:
This is the heart of authentic biscochitos. Lard creates that signature tender crumb and subtle richness you simply can’t get from butter. If you’ve never baked with lard before, don’t be afraid — it does not make the cookies taste greasy.
Anise Seed:
Traditional but optional. Some families swear by it, others leave it out. If you’re unsure, use half the amount or crush it lightly for a softer flavor.
Liquid Options:
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Brandy or sweet wine gives a classic holiday depth
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Orange juice adds brightness
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Water keeps it simple and traditional
Dietary Notes:
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Naturally dairy-free
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Can be made egg-free with an egg substitute, though texture will change slightly
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F and line baking sheets with parchment paper or lightly grease them.
2. Cream the Lard and Sugar
In a large bowl, cream together the lard and 1 cup sugar until smooth and creamy. This step is important — proper creaming gives these cookies their light texture.
Add the eggs, one at a time, beating well until the mixture is fluffy and pale.
3. Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry mixture to the creamed lard mixture.
4. Add Liquid and Anise
Stir in the water, brandy, orange juice, or wine, along with the anise seed if using. Mix until a soft dough forms. You may need to gently knead the dough by hand to bring it together.
5. Roll and Cut
Roll the dough out on a floured surface to about ⅛-inch thickness. Cut into rounds, stars, or traditional shapes and place cookies ½ inch apart on prepared baking sheets.
6. First Cinnamon Sugar Coating
Mix ½ cup sugar and 2 tablespoons cinnamon. Sprinkle generously over the tops of each cookie before baking.
7. Bake
Bake for 15–20 minutes, until the bottoms are lightly golden. The tops should remain pale — overbaking will dry them out.
8. Second Cinnamon Sugar Coating (The Secret Step)
As soon as the cookies come out of the oven, immediately sprinkle or gently roll them in more cinnamon sugar. This double coating is what makes biscochitos unmistakable.
Let cool completely before storing.
Expert Tips & Troubleshooting
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Dough too crumbly? Add liquid one tablespoon at a time.
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Cookies spreading too much? Chill dough for 15–20 minutes.
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Dry cookies? They were likely overbaked — remove when just lightly golden underneath.
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Flavor too mild? Increase cinnamon or add a splash more brandy or wine.
Variations & Add-Ins
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Orange Zest: Add 1 tablespoon for a citrus-forward cookie
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Vanilla: 1 teaspoon adds warmth without overpowering tradition
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No Anise: Skip entirely for a cinnamon-only version
For another classic cookie without anise, you might enjoy my great-grandma’s Texas teacakes, which also rely on simple ingredients and old-fashioned technique.
Serving Suggestions
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With hot coffee or tea
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As part of a Christmas cookie platter
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Wrapped in parchment for gifting
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Served alongside other heritage cookies
They pair beautifully with cozy desserts like my grandma cookies recipe, especially for holiday trays and bake sales.
