If you like delicious, buttery cookies with a little spice, then you need to try bizcochitos! These traditional Mexican cookies are great for holiday celebrations or as a simple afternoon snack with milk. Bizcochitos use orange zest, aniseed, cinnamon and sugar to make a unique, flavorful and delicious cookie. This recipe yields a lot of cookies, thank goodness, because my husband and son devoured them- and I think your family will too!
What are Bizcochitos?
A bizcochito is a traditional Mexican shortbread cookie that is flavored with aniseed, orange, cinnamon, and sugar. These cookies are especially popular in New Mexico and are considered a symbol of the state’s culinary heritage. Bizcochitos are typically served during special occasions like holidays, weddings, and celebrations. They are light, crumbly, and sweet with a just the right amount of spice that makes them irresistible.
What sets bizcochitos apart from many other cookies is the use of shortenting or lard in the dough, which gives them a rich, tender texture that melts in your mouth. The cookies are dusted with a cinnamon-sugar coating, adding a little extra sweetness and warmth.
What Does Bizcochito Mean in English?
In English, bizcochito translates to “little biscuit” or “little cookie”. The word comes from the Spanish term “bizcocho,” which refers to a type of cake or biscuit. Bizcochitos are specifically the smaller, cookie-sized version, often enjoyed with coffee or as a dessert.
While the translation is simple, the flavors and cultural significance of bizcochitos go far beyond their literal meaning. These cookies are a popular and traditional treat in many Mexican and Southwestern U.S. homes, especially during holidays like Christmas or Día de los Muertos.
Using Lard for Cookies
While many modern cookie recipes use butter, lard makes a great substitute. In fact, many older, more traditional baking recipes used lard instead of butter or vegetable shortening. Some people warn that using lard leads to a bacon-like flavor in baked goods but that has never happened to me. Baking with lard is a centuries old tradition, and it helps produce cookies that are rich, light, and flaky.
This recipe for bizcochitos uses vegetable shortening because I had it on hand, but using lard for bizcochitos is traditional and delicious so if you have lard at home I encourage you to use it! The end result is a perfect texture—crunchy and melt-in-your-mouth.
Bizcochitos Ingredients
To make authentic bizcochitos, you’ll need the following ingredients:
- 3 cups of all-purpose flour – This will form the base of your cookie dough.
- 1 1/2 teaspoons of baking powder – This helps the cookies rise slightly and gives them a soft texture.
- 1/2 teaspoon of salt – A pinch of salt enhances the flavors of the dough.
- 3 teaspoons of aniseed – Anise provides a unique, licorice-like flavor that’s essential in bizcochitos.
- Zest of one orange – This lightens and brightens the flavors of the cookies and perfectly compliments the aniseed and cinnamon.
- 1 1/2 cups of vegetable shortening (or lard) – This is what gives bizcochitos their tender, crumbly texture.
- 1 cup of sugar – For sweetness.
- 1 large egg – To bind the dough together.
- 1 teaspooon vanilla extract – As a subtle background to the aniseed and orange flavors.
- For coating: 1/2 cup of sugar and 1 teaspoon of ground cinnamon – This mixture is used to coat the cookies after they are baked, adding a warm, sugary texture.
How to Make Bizcochitos
Prepare the dry ingredients: In a medium bowl, sift together the flour, baking powder and salt. Then add the aniseed and orange zest and stir to combine.
Mix the wet ingredients: In a separate large bowl, beat the shortening (or lard) and sugar until the mixture becomes light and fluffy. This takes about 2–3 minutes with an electric mixer. Beat in the egg and vanilla, mixing until everything is combined.
Add the dry ingredients to the wet and chill: Gradually add the dry ingredient mixture to the wet ingredients, mixing until the dough comes together. The dough will be crumbly but soft. Transfer the dough to a lightly floured surface. Work the dough into a ball and wrap in plastic wrap or a ziploc bag. Chill the dough in the refrigerator for at least 1 hour.
Roll out the dough: When the dough is chilled, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy removal of the cookies. On a lightly floured surface, roll the dough out to about 1/4-inch thick. If the dough sticks, flour the rolling pin by rubbing flour on it with your hand.
Cut out the cookies: Using a cookie cutter (traditionally a fluted circle or star shape), cut out the cookies and place them on the prepared baking sheet, leaving a small space between each one.
Bake: Bake the bizcochitos in the preheated oven for 12–15 minutes, or until they are lightly golden around the edges.
Coat the cookies: Mix together the remaining sugar and cinnamon in a small bowl. When the bizcochitos are cooked and slightly cooled (but are still warm), dip them in the cinnamon-sugar mixture to coat them.
Cool and enjoy: Let the cookies cool completely on a wire rack and enjoy!
Tips:
- If you prefer a milder flavor, you can reduce the amount of aniseed in the dough.
- Bizcochitos are best enjoyed fresh, but they can be stored in an airtight container for up to a week.
- Try serving the cookies with this hot and creamy Atole de Nuez recipe. You won’t regret it!
Why You’ll Love Bizcochitos
Bizcochitos are a delicious and authentic Mexican treat that bring together rich flavors and a tender, melt-in-your-mouth texture. Whether you’re baking for the hoildays or just want to enjoy a homemade cookie with a cup of coffee, bizcochitos are the perfect choice. Enjoy the warmth, spice, and deliciousness of bizcochitos – they’re sure to become a new favorite in your kitchen!
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Did you try this recipe? Let me know how it went in the comments! I’d love to hear from you.
Bizcochitos
Ingredients
- 3 cups of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 3 teaspoons of aniseed
- Zest of one orange
- 1 1/2 cups of vegetable shortening or lard
- 1 cup of sugar
- 1 large egg
- 1 teaspooon vanilla extract
- 1/2 cup of sugar
- 1 teaspoon of ground cinnamon
Instructions
- In a medium bowl, sift together the flour, baking powder and salt. Then add the aniseed and orange zest and stir to combine.
- In a separate large bowl, beat the shortening (or lard) and sugar until the mixture becomes light and fluffy. This takes about 2–3 minutes with an electric mixer. Beat in the egg and vanilla, mixing until everything is combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until the dough comes together. The dough will be crumbly but soft. Transfer the dough to a lightly floured surface. Work the dough into a ball and wrap in plastic wrap or a ziploc bag. Chill the dough in the refrigerator for at least 1 hour.
- When the dough is chilled, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy removal of the cookies. On a lightly floured surface, roll the dough out to about 1/4-inch thick. If the dough sticks, flour the rolling pin by rubbing flour on it with your hand.
- Using a cookie cutter (traditionally a fluted circle or star shape), cut out the cookies and place them on the prepared baking sheet, leaving a small space between each one. Roll the left over dough scraps out again and cut into cookies until no more dough is left.
- Bake the bizcochitos in the preheated oven for 12–15 minutes, or until they are lightly golden around the edges.
- Mix together the remaining sugar and cinnamon in a small bowl. When the bizcochitos are cooked and slightly cooled (but are still warm), dip them in the cinnamon-sugar mixture to coat them.
- Let the cookies cool completely on a wire rack and enjoy!
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