Biscochitos are New Mexico's State Cookies! And for good reason, they are buttery, sweet, and spiced just right. This is our favorite Biscochitos Recipe!
(I originally published this recipe in 2014. It is the most popular recipe here on Some the Wiser this time of year! I've updated the pictures and the wording of the recipe for clarity.)
Biscochitos (sometimes spelled Bizcochitos) are a beloved New Mexican treat. Although I wasn't born here, I've lived in New Mexico for more than half my life, so my roots here feel pretty sturdy at this point. These days, I definitely consider myself a New Mexican through and through.
One of the best parts of living in New Mexico is the unique food tradition here. I love that you can order "Christmas" chile (red and green chiles mixed together) on just about anything. I can't pass up a hot Sopapilla with honey drizzled inside, and I eat Green Chile Stew and Carne Adovada year round. But what I really love are Biscochitos during the holiday season!
Biscochitos are New Mexico's State Cookies. It's true! New Mexicans love Biscochitos so much that they made it official in 1989. It's not Christmas here without them!
What are Biscochitos?
Biscochitos are similar to shortbread, or butter cookies, but with their own unique flavor twist. The biscochito dough is made with a generous amount of crushed anise seeds, as well as a hint of orange and cinnamon. They're packed with flavor, covered in cinnamon sugar, and practically melt in your mouth. Delicious is only the tip of that flavor iceberg.
Making Biscochitos during the holidays is one of our most favorite holiday traditions! Really, Christmas wouldn't be Christmas without Biscochitos in the cookie jar at my house in December.
How to Make Biscochitos
If you live in the Southwest, you can probably find Biscochitos to buy, but they are easy to make and so much more delicious! This particular biscochito recipe is my best family secret but since the world will only be a better place with more delicious cookies, I'm happy to share it with you!
To get started you only a need a few simple ingredients: 
Most of the ingredients are normal pantry staples that I'm sure you're familiar with. If you haven't ever used anise seeds before, they're easy to find at just about any grocery store in the spice section. This is a crucial ingredient that gives the biscochitos the unique flavor they are known for!
This recipe calls for crushed anise seeds. You can do this by crushing them with a mortar and pestle, or run them through a spice grinder. I use this little coffee grinder (this is an affiliate link) as a spice grinder and it works like a charm!
About that Lard
There is also Lard on the ingredient list, but don't let that deter you! You can sub in butter or vegetable shortening, but they won't be the same. For an authentic New Mexican biscochito, you need to use lard. I'll make my case:
- First, it's the holidays and who said the treats need to be healthy.
- Second, call it historical research and then study every bite because these cookies are famous around here and have been since the first Spanish colonists rode into the state way back when.
- Finally, these cookies were the first cookies ever to be given the title of "official state cookie" which, as far as I'm concerned, is a pretty solid endorsement.
I buy my lard in the grocery store - it's normally down the baking aisle, near the cooking oils and shortening.
A Few Tips and Tricks
These are easy cookies to make, but there are few tricks to ensure they turn out just right every time. Here are all my secrets for biscochito success.
First, be aware that this dough is not like other cookie dough. It's more like working with pie crust dough. After you have mixed all the ingredients together, as instructed in the recipe below, you will have a crumbly mixture like this: 
Go ahead and dig in with your hands and work the dough into a ball, like below. Keep working until you have all the loose dough and flour pieces incorporated.
After the dough has been refrigerated for 30 minutes, I like to separate it into three balls before I roll it out. Then I work each dough ball in my hands, kind of kneading it, until it really comes together into a smooth soft dough before I roll it out on a lightly floured surface.
If you try to roll it out and it still feels crumbly, just work it a little more. The lard really needs some kneading to make a smooth, workable dough.
Tips for Cooking Biscochitos
One of the most important tips for success is to make sure you don't overcook them. They will be just barely turning golden when they are done. This happens in my oven at precisely 12 minutes, but if you're trying this at home for the first time, set the timer for less minutes and check them often.
When they're done cooking, take the pan out of the oven but don't touch the cookies. I leave them on the pan for 10 minutes and if I try to touch them before those ten minutes are up, they will crumble. You can sprinkle some cinnamon-sugar on top while they're on the pan.
After the 10 minute waiting period, you can gently give them their cinnamon-sugar bath. I like to lay them in the cinnamon-sugar for a dusting on the bottom and then I spoon a little more on top.
And now you're ready to get started. Definitely give this Biscochitos recipe a try! I've received SO MANY messages from people who love this recipe as much as I do. It really is the best biscochito recipe around. Enjoy!
Looking for more New Mexican Inspired Recipes? Check out these favorites too:
- Hatch Green Chile Breakfast Casserole
- Roasted Green Chile Relleno Casserole
- Hatch Green Chile Raspberry Muffins
Traditional Biscochitos use lard and taste better because of it, but you can substitute vegetable shortening if you can't find lard.Biscochitos: Traditional New Mexican Cookies
Ingredients
For the Topping
Instructions
Notes
The Blonde Chef says
These cookies look so cute and delicious! Love that cinnamon sugar topping!
somethewiser@gmail.com says
Thanks - so good to hear from you! They are pretty famous around here and we love them!
Veronica TELLEZ says
Can we add alcohol to the dough.I remember my mothers friend making them with alcohol in them.
somethewiser@gmail.com says
Definitely! Just skip the vanilla and add a tablespoon (or two) of brandy. Enjoy!
Providence Freedom says
I think these cookies are supposed to be mad using bacon render aka lard but better
LisaG says
Hello Veronica I was scanning this delicious recipe which I have made before. I took note of your last name the same as mine and which is not common in NW Indiana. Just wondering if there might be a connection. Feel free to email me and we can continue this conversation.
Lisa Tellez Guzman
Chef Pedro Juan Castillo Abeyta says
Yes. In my family we use brandy.
Cheryl says
Gorgeous shots! I love the use of lard here, and the anise + orange combination sounds beyond heavenly.
somethewiser@gmail.com says
Thank you Cheryl! Anise is what takes these cookies over the top!
Janet says
Hi there,
I've been to so many grocery stores looking for anise seeds but to no avail! I was wondering if it's possible to substitute fennel seeds? I never have problems finding anise seeds but this time they are hard to find! Help! Thank you!
Azu says
I love anise and cinnamon bizcochitos! I buy these cookies from some nuns here in Mexico. I totally agree with you: "it’s the holidays and who said the treats needed to be healthy" lol
somethewiser@gmail.com says
I'm glad I have someone to back me up on that! Thanks Azu and happy holidays!
Robin says
Well, I don't know that I'll get to baking biscochitos this holiday season ( I love that the spell check wants to change biscochitos to biochemists), but I definitely can't wait to go rollerskating again with you and the girls. I am wishing you a much better rollerskating experience next time:0)
Cam says
I was wondering, at what point do you add the orange zest? I hope to have an answer ASAP. Thanks. 🙂
somethewiser@gmail.com says
Thanks for catching that! Add it when you add the vanilla. Thanks and enjoy!
Carmela Wong says
It's in step 1
David Piper says
It's in the the first step. Add with Crushed Anise seeds.
Cynthia C. says
These were the tastiest biscochitos I've ever eaten. I lived in New Mexico for many years and sampled lots of biscochito recipes but this will be my "go-to" recipe from now on. The addition of orange zest gave the cookies a bright citrusy flavor and complimented the anise seed perfectly. I loved your recommendation to dip the still-warm cookies into the cinnamon sugar. Using this method, the cinnamon sugar adhered beautifully and looked very pretty. The only thing I changed was to replace a bit of the vanilla extract with brandy since this is a family tradition during the Holidays. I loved your cookies. Thank you for the wonderful recipe.
Melissa M. says
These are delicious! As a fellow New Mexican, I am always on the lookout for amazing traditional recipes.
I put my own little spin on your recipe and they turned out delightful:
I replaced lard with butter, because that's all I had.
I cut the anise down to 2 tsp, and added 2 tsp of lavender.
I replaced the orange zest with lemon zest, as lemon tends to pair really well with lavender.
I added 1/2 tsp of ground lavender to the cinnamon sugar.
somethewiser@gmail.com says
Thanks for commenting Melissa! I'm so glad you enjoyed them. I love the idea of adding some lavender - I'll have to try it! Happy Holidays!
Cynthia says
What if the dough is too crumbly what can I add?
Luzmaria Diaz says
Crushed Anise? I can't find that anywhere. How crushed does it have to be?
Other than this question, this looks delicious and will try this!
Twila says
I didn't crush mine, I use my spice grinder. (Plus I only used 1/2 tsp., because I don't care for the really strong flavor of anise! (AND, I subbed butter for lard.) They came out great!
Maggie Unzueta says
Love this holiday. Looks delicious. Can't wait to try it!
Marina says
This biscochito recipe tastes fantastic. I used some of the sugar and cinnamob in the bowl in the batter. Tsted so good I ate too many. Thank you! I hope i can find a low carb biscochito recipe.
Maggie says
I LOVE this recipe. As a Colorado transplant from NM, I love replicating some of my favorite NM recipes. Any chance you could post a Green Chili Sauce or Green Chili Stew recipe?
Gina R. says
Fabulous recipe, cookie not too sweet with opportunity to adjust when it's covered with cinnamon sugar as it comes out of the oven. I used to live in NM for 11 years, have always loved biscochitos.
Mela says
I've made biscochitios for years. But have always dipped biscochitios in the cinnamon/sugar mixtire before I baked them. I have never tried the the orange zest. I'm anxious to try this recipe.
Diane M. says
I'm planning to make these for a cookie exchange and have a question about the flour. Should it be sifted then measured; or should I lightly spoon unsifted flour into the cup; or dip and sweep? Each method uses an increasing amount of flour. Thanks, I'd appreciate hearing from the author or anyone who has successfully made this recipe.
somethewiser@gmail.com says
Hi Diane. I don't sift the flour when I make these. I scoop and then shake the measuring cup from side to side to level it off. My cookies have been very successful with this method. I hope you enjoy them as much as we do! Have fun at your cookie exchange!
Diane M. says
I ran out of time for the cookie exchange but made them anyway a few days later. Got rave reviews from everyone, including some native-born New Mexicans. When I moved to New Mexico a year ago and tasted biscochitos, I wondered why anyone would like them -- not to mention make it the official state cookie! No doubt the cookies I was tasting were mass produced and didn't use lard. It makes a world of difference. Thanks for sharing the recipe.
somethewiser@gmail.com says
Wow! This just made my day! So glad you enjoyed them Thank you for the positive feedback - it's such a happiness booster for me.
Sandra Basztura says
Sure do love your recipes especially since I moved back to Vancouver area after living in my favorite place- the Land of Enchantment and wonderful people. Hatch chilies are unfortunately unavailable here and geen chilies are available as canned El Paso. Oh well, I cook New Mexican recipes and have many favorites. I even make chili gravy for our traditional Canadian Poutine! Keep the recipes coming....I get homesick!
somethewiser@gmail.com says
This is so nice to hear! Thank you so much! I've got a New Mexican Posole recipe coming your way soon. Happy Holidays!
Jeanette Jacoby says
I dont know if you will get this reply its been 3 yrs. I live in Bellingham Was. ( the states) 🙂 I would love your chili gravy recipe. that sound so good. Also, We get Hatch chilis here when they are in season. you can buy a case of them at several stores in Bellingham, Now that your able to come down I just thought you'd like to know that. some places even roast them in front of the store . IF you'd like to keep in touch or give me your email I could email when we get them here next year. 🙂
Natalie Eichler says
Since you live in Bellingham (and to the person in Vancouver). Check out the New Mexico Tamale Company in Belllingham. The owner is from Deming and the food is amazing. They also have frozen Hatch Green Chile available.
To the recipe author: Thank you for making this recipe and adding the great pictures!. 🙂
Joni says
Good morning,
Quick question, can anise extract be substituted for the ground anise?
Thanks so much,
Hannah Harper says
Hi! I’ve made this recipe with extract instead of ground seed. It worked for me! I used 1 teaspoon of anise extract and 1 teaspoon of vanilla extract. The ground stuff is nearly impossible to find!
Terry says
Can’t wait to make these, I always have to buy some when we visit New Mexico but have never made them. Our family tradition is peppernuts which are also an anise seed cookie so I know they will be a hit!
Diane M. says
I made the recipe exactly as written and the cookies were wonderful. The hint about the consistency of biscochito dough being similar to pie dough was extremely helpful. I was very careful to stop mixing and minimize handling once it reached that point. The finished cookies were just right.
Because I was running low after making the first half, next time I'll double the amount of cinnamon sugar for the final step of dredging cookies. (Maybe because I coated the entire cookie in cinnamon sugar, not just the top side.) For anyone interested in measuring by weight, I used the following based on standard conversion tables. 3 cups flour = 15 oz.; 1-1/4 cups lard = 9-1/2 oz. (270 grams); 3/4 cup sugar = 5-1/4 oz. Thanks for sharing this authentic recipe.
somethewiser@gmail.com says
Thank you for posting the weight measurements!
somethewiser@gmail.com says
Thank you Diane! I love to hear this!
Diane M. says
Made these again in 2020 and decreased the flour to 13-1/2 oz. (with 1 oz. pastry flour and the remainder AP). Lard was almost sold out by the time I got to the store. I wanted to make two batches so for the 9 oz. total fat I used 8 oz. lard plus 1 oz. butter. No one was the wiser! (-:
Rosanna says
I tried this recipe last night and they came out so good! My husband hates anything sweet but he could not stop eating these!
Dale says
Thank you Allison, these cookies are great. Thank you for sharing
Brisley says
I’m baking these at dress level. Does this recipe adjust for altitude?
Thanks
somethewiser@gmail.com says
Do you mean Sea level? I don't know what dress level is.
Brisley says
Keyboard miss correction there. Yes, do I need to adjust measurements for baking these at sea level?
Thanks
viola Brooks says
The best biscochito recipe ever! I just noticed the Star Anise..I have that and the Anise that resembles fennel which I used. Could I have ground up star anise instead? LOVE these!!
SammyB says
These cookies are okay... They are a little light. I think it could benefit from less lard and more anise and maybe a little more vanilla.
Dalia says
I never tried to make them, even living 20+ years in New Mexico. But your Dad told me they are the best. So now I must test your recipe.
Reina says
Can I keep this dough in the fridge or I’m the freezer if I only want to make 1/2 the cookies?
somethewiser@gmail.com says
I haven't tried freezing it, but you can definitely keep it in the fridge for a few days.
Rhonda says
I divided the dough in thirds, cooked one and froze the other two. After thawing, the dough worked just the same as when fresh. Good luck!
Rhonda says
Just discovered biscochitos (biscochos) when the owner of our VRBO gave us some as a welcome gift. Had to try making some ourselves and found your delicious recipe. They turned out great, but one question: You have cinnamon as a separate ingredient in the photo, but none listed in the cookie dough recipe or instructions. Should there be some cinnamon in the dough, as well as in the cinnamon sugar bath?
So glad I found your blog. We will be coming back for this and your other recipes as we continue our "pre-retirement" experiment in New Mexico!
Maria V Tolman says
Hello - I can’t find crushed anise seeds, would I be able to substitute ground anise (powdered), if so how much would I use?
Ann Brown says
Do you have suggestions for adding red chile to the cookies? I am not sure if it is added to the dough or just in the topping? Thank you.
MaryLynn says
Thank you so much for sharing your recipe for Biscochitos. I just finished making a batch of ob your biscochitos and they came out amazing,The recipe is absolutely best recipe I’ve tried. This one is a keeper for sure! They have a been a family favorite for many years as we lived in New Mexico for about 8 years and have many fond memories of New Mexican traditions and of course the cuisine. We have never forgotten these cookies in particular nor the Hatch Chili’s where they are a staple in my kitchen. When possible, can you post an authentic recipe for sopapillas? I would love it, tried other recipies but not that great😞.Thanks again and Felix Navidad!
Elizabeth Garcia says
Not sure how to get it to Marilyn, but I have a sopapilla recipe I can share. Thanks. Elizabeth
Nicklaus Roman says
About how many cookies does this recipe make?
somethewiser@gmail.com says
Approximately 3 dozen, depending on the size of the cookie cutters you use.
Angela says
Hiya, I live in New Mexico and these cookies are popular with some of my local friends. Definitely a hit! Thank you.
Linda says
I remember making these cookies in the 1950’s when I lived in Las Vegas, NM and I don’t remember using cookie cutters. We rolled the dough into a log, flattened it a bit, and cut the log. The cookies looked a bit like miniature biscotti. I’m going to make them today. It’s been 60 years since I had them. I will use your recipe but do the mini biscotti cut. I’m looking forward to a blast from the past.! Merry Christmas. Happy Holidays.
Mercarcher says
1 star, Actual recipe doesn't start till over half way down the page. When looking for a recipe no one cares about your life story, they just want a recipe.
Beth says
I have been baking cookies for a long time, and I've been to NM many times too, but I had never heard of biscochitos and I had never tried baking with lard. I am so happy to have found this recipe! I followed it exactly as written (although I had to grind star anise in a small coffee grinder because it was all that my grocery store had) and they came out fabulous. Such a delicate, interesting flavor and the texture of the cookie is really tender. Thank you so much for sharing this recipe. My husband and I will be retiring in Taos in the future and I will be proud to know how to make the state cookie.
Janet Vitela says
Hi, I've been looking everywhere for the round scalloped edge cookie cutter as seen in the photo but I can't find them do you have a recommendation please.
Evelyn Burke says
Hi
If I am to use butter instead of lard, how much butter should I use?
Ramona says
I have been making theses biscochitos for years I moved to Ruidoso NM I have trouble with high altitude how do I adjust this recipe. Please I need your help. Thank You
Ben says
Could you please leave a link to just the recipe?
If we are looking for a recipe, we already know what biscochitos are.
We don't need the whole etymology and a life story.
Anne Vallejos says
Hey Lazy Ben, not everyone knows the great history, and I appreciated the story included with the biscochitos recipe. This recipe is the best!. JUST SCROLL DOWN TO THE RECIPE. (I hate whiners)
Di says
Exactly! I don't know why everyone feels like we want to hear their whole freaking life story. I just want the recipe. A lot of bloggers have a jump to recipe button that way you have a choice whether to read the story or just get the recipe.
somethewiser@gmail.com says
First, there is nothing about my life story in this post, only information about the cookies and recipe. Second, as a blogger I spend a lot of time and effort creating content that you get to enjoy for FREE. This is how I, as a single parent of four, support my family.
Cynthia says
How bout you don't gripe about something you're getting for free?
ELIZABETH W. says
Hi All! Every family has their own spin on their biscochitos!!! My mom's recipe calls for 2 full shot glasses of whiskey but no orange zest. When we make them, we also dip the cookies into the cinnamon and sugar mix before baking. My favorite way to eat them is to do a quick dip into a cup of black coffee! Yummmmm!!! Beth PS. For MaryLynn, above and to anyone else who wants it, I could share my mom's sopapilla/bunuelo recipe. So Allison, feel free to contact me and you would be more than welcome to post it.
Angel says
I made these last year and got rave reviews from family and neighbors, so I’m making them again! I have vegetarian friends so I used shortening, but otherwise made exactly as written. They even held up well to mailing across the country! We live in Los Alamos, NM, but the altitude didn’t seem to affect the recipe.
Jeanette Jacoby says
Thank you for the recipe. I found my brother this year ( we were both adopted at birth he 2 yrs before) any way he and his wife live in NM. and when we met for the first time in Oregon they brought me and our Birthmom a package of these store bought and she said she has a recipe for them. But wanted to just look up another recipe. and pretty much the same But hers has the brandy and 1/4 tsp of allspice. she said its good to whip the lard for about an hour. Thanks for the recipe. I might take a bit from each one .
cw says
thanks for including your life story! cannot believe these folks who resent a little background information.
some of us read recipes for the cultural education.
Pat G says
I also enjoyed your background information. Thanks for the story.
Kim Everett says
Hi can I refrigerate the dough for 24 hours
Marie says
I make bischochitos all the time but I was wondering if there was a cookie press that you know that would work well with this cookie dough. I have two of them and neither one works.
Any suggestion would greatly be appreciated.
Veronica Wennekamp says
How many cookies does this make using your 2 1/4" cookie cutter?
Vanessa says
My son needed to bring a state inspired dessert for his grades "Celebrate America" activity. I found this recipe and boy was it a HIT! Delicious cookies that I will most definitely be making again. I was worried the flavors may be a bit much for kids his age but I was wrong. These were popular and everyone went back for more. Thank you!
Alison Cutsforth says
These were perfect for my spanish project
Anita says
Would love to receive advice for high-altitude adaptions. I live at 6500 feet. Thanks.
Darshana Maya Greenfield says
I would love to try this recipe, but I can NOT eat wheat anymore!
What kind of flour mix would you suggest I use?
I make blue cornmeal and millet flour muffins - I could use blue corn flour and millet flour with the spices and see - what do you think?
Marie says
I replaced 1/2 cup of the flour with cornmeal to mimic the biscochitos at Crown Panaderia. I was still using regular flour, but they turned out amazing! Hopefully it would work with millet flour as well.
Charlie H. says
My wife Deb and I have traveled to New Mexico several times and we discovered these delicious cookies during a Christmas visit a few years ago.
Thanks for the recipe. We will be making these this year and thinking about New Mexico.
Beth Nielsen says
For anyone baking at a higher elevation, I used 1/2 cup less of flour and they turned out perfectly💜
Callie says
Is Crisco the same as lard?
somethewiser@gmail.com says
No, but you can normally find Lard in the same section of yhe grocery store that you find Crisco. They are best with lard, but crisco works in a pinch!
Kitty says
I made these yesterday and they’re great! The first 2 pans, I used my Santa Fe cookie cutters. After placing on the pan, I refrigerated for about 10 minutes before placing in oven to help retain their coyote , cactus, roadrunner shapes. They were tender and delicious like shortbread with a kick. They’re messy though. My kitchen is covered with a tasty layer of cinnamon sugar and all that time allowing the dough to rest and chill gave an opportunity to enjoy a couple glasses of sangria 🍹
Elaine says
Thank you for this recipe+ related cultural info My friend+ I just came back from NM. She is a native+ it was my 1st time.We bought 2 typesBischcitos,and plan to make at Xmas.All of this info will be really helpful.
Maryanne c says
Made these today. So very good. My anise seeds were unfortunately very old. So my suggestion would be to make sure you have a fresh bottle.
I loved the texture.
A little taste of New Mexico reminding me of all the wonderful times I had there.
Eva Rascon says
Thank you for your help , this is the very first time I have made them . But you don’t say how they are suppose to taste like !!