Bizcochito Cookies – Sweet, Cinnamon-Spiced, and Traditional

Bizcochito cookies are traditional sweet treats, flavored with cinnamon and anise for a warm, nostalgic taste. These cookies are crisp on the edges, tender inside, and dusted with sugar and cinnamon for extra sweetness. This easy recipe brings the beloved flavor of New Mexican cookies to your kitchen, perfect for holidays or everyday indulgence.

Why You’ll Love This Recipe

• Traditional cinnamon and anise flavor
• Crispy edges with a tender center
• Perfect for holiday or everyday treats
• Uses simple pantry ingredients
• Easy to bake and share with friends or family

Ingredients

• 2¾ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground anise (or 1 teaspoon anise extract)
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract optional
• Additional sugar and cinnamon for rolling

Step-by-Step Instructions

1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and anise.
3. In a large bowl, cream softened butter and sugar until light and fluffy.
4. Beat in egg, vanilla, and almond extract until smooth.
5. Gradually add dry ingredients, mixing until dough comes together.
6. Scoop dough and roll into small balls, about 1 inch in diameter.
7. Mix additional sugar and cinnamon in a small bowl. Roll each dough ball in the mixture.
8. Place on prepared baking sheets, spacing 2 inches apart.
9. Flatten slightly with the bottom of a glass or fork.
10. Bake 12–15 minutes until edges are lightly golden.
11. Cool on sheets for 5 minutes, then transfer to a wire rack.

Tips & Variations

• Chill dough for 15–20 minutes for easier handling
• Use anise extract if you don’t have ground anise
• Roll in cinnamon sugar generously for extra flavor
• Add finely chopped nuts for texture
• Store baked cookies in a single layer for best crispness
• Perfectly pairs with coffee, tea, or hot chocolate

Storage & Freezer Instructions

• Store cooled cookies in an airtight container for up to 1 week
• Keep in a cool, dry place to maintain crispness
• Freeze unbaked dough for up to 1 month
• Thaw dough overnight before baking
• Do not stack iced or sugared cookies until fully cooled

Serving & Pairing Ideas

• Serve with a cup of coffee, chai, or hot chocolate
• Arrange on a holiday cookie platter for gifting
• Sprinkle extra cinnamon sugar on top for visual appeal
• Pair with cream or milk for a comforting snack
• Ideal for brunch or dessert trays

Frequently Asked Questions

Can I make these cookies without anise?

Yes, they will still be delicious with only cinnamon, but anise adds the traditional flavor.

How do I keep them crisp?

Store in an airtight container at room temperature in a single layer.

Can I make dough ahead?

Yes, dough can be chilled for up to 2 days or frozen for up to 1 month.

Why are my cookies soft in the middle?

Bake until edges are golden; the center will firm up as they cool.

Ready to Make It?

Bizcochito cookies are a perfect combination of sweet, cinnamon-spiced flavor and crisp-tender texture. Save this recipe, share it with loved ones, or enjoy a cozy snack any time.

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