Anise Cinnamon Sugar Cookies (Bizcochitos)

Anise and Cinnamon Sugar Cookies (Bizcochitos) Recipe

 The Spruce

Ratings (12)
  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Chilling Time: 30 mins
  • Yield: 4 dozen cookies (24 servings)
Nutritional Guidelines (per serving)
156 Calories
9g Fat
17g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 dozen cookies (24 servings)
Amount per serving
Calories 156
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 26%
Cholesterol 58mg 19%
Sodium 143mg 6%
Total Carbohydrate 17g 6%
Dietary Fiber 0g 1%
Protein 2g
Calcium 29mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bizcochitos are delicate anise-flavored sugar cookies dipped in cinnamon sugar. The sweet anise-cinnamon combination is extremely aromatic. These unique cookies are made and served throughout New Mexico. Like so many traditional dishes, there are countless versions of bizcochitos—some claim lard is essential, others turn to butter to make these cookies crisp and flavorful. Whole wheat pastry flour gives this version a deeper flavor while keeping the texture nice and light, though all-purpose flour works just fine, too.

Ingredients

  • 1 cup butter (or lard)
  • 1 3/4 cups sugar (divided)
  • 1 1/2 teaspoons aniseed
  • 1 large egg
  • Optional: 2 tablespoons brandy or tequila
  • 3 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoons fine sea salt
  • 1 teaspoon ground cinnamon

Steps to Make It

  1. Gather the ingredients and preheat an oven to 300 F.

    Anise and Cinnamon Sugar Cookies (Bizcochitos) Recipe
     The Spruce
  2. Generously grease a baking sheet or line it with parchment paper.

    Anise and Cinnamon Sugar Cookies (Bizcochitos) Recipe
     The Spruce
  3. Cream the butter or lard and 3/4 cup of the sugar until light and fluffy.

    Anise and Cinnamon Sugar Cookies (Bizcochitos) Recipe
     The Spruce
  4. Crush the aniseeds in a mortar and pestle or use the back of a small, but heavy frying pan.

    Anise and Cinnamon Sugar Cookies (Bizcochitos) Recipe
     The Spruce
  5. Add the crushed aniseed, egg, and brandy to the creamed mixture and combine thoroughly.

    Anise and Cinnamon Sugar Cookies (Bizcochitos) Recipe
     The Spruce
  6. Add the flour, baking powder, and salt. Stir to combine—avoid overworking the dough once you've added the dry ingredients to keep the cookies nice and tender.

    Anise and Cinnamon Sugar Cookies (Bizcochitos) Recipe
     The Spruce
  7. Divide the dough in half and pat each half into a 1-inch thick disk.

    Anise and Cinnamon Sugar Cookies (Bizcochitos) Recipe
     The Spruce
  8. Wrap the two disks of dough in plastic and chill them for at least 30 minutes and up to overnight.

    Anise and Cinnamon Sugar Cookies (Bizcochitos) Recipe
     The Spruce
  9. In a medium bowl, combine the remaining cup of sugar with the cinnamon. Set this mixture near a clean work surface where you will roll out the cookie dough.

    Anise and Cinnamon Sugar Cookies (Bizcochitos) Recipe
     The Spruce
  10. Working with one disk of dough at a time, use plenty of flour to roll out the dough to about 1/4-inch thick.

    Anise and Cinnamon Sugar Cookies (Bizcochitos) Recipe
     The Spruce
  11. Use cookie cutters or a sharp paring knife to cut the rolled out dough into shapes.

    Anise and Cinnamon Sugar Cookies (Bizcochitos) Recipe
    The Spruce 
  12. Dip each resulting cookie in the cinnamon-sugar mixture and put the cookies on the prepared baking sheet.

    Anise and Cinnamon Sugar Cookies (Bizcochitos) Recipe
     The Spruce
  13. Bake the cookies for 12 to 15 minutes.

    Anise and Cinnamon Sugar Cookies (Bizcochitos) Recipe
    The Spruce
  14. Transfer them to a rack to cool. Repeat with the remaining dough.

    Anise and Cinnamon Sugar Cookies (Bizcochitos) Recipe
     The Spruce
  15. Serve and enjoy! Store the bizcochitos in tins for up to a week.

    Anise and Cinnamon Sugar Cookies (Bizcochitos) Recipe
     The Spruce