Anise Biscochitos with Cinnamon Sugar

Classic New Mexico Biscochitos

Have you ever smelled a cookie and immediately thought of a winter morning in the Southwest? That's the power of anise and cinnamon hitting the oven heat. These cookies aren't like the soft, chewy ones we usually see, they're meant to be a bit more structured and crisp.

These Biscochitos are a budget-friendly win because they rely on simple pantry staples. You don't need fancy equipment, just a hand mixer and a little patience while the dough firms up in the fridge.

The goal is a cookie that stays pale on top but has a golden bottom. When you bite in, it should have a clean snap, followed by that warm, licorice-like hit from the anise seeds.

Why These Cookies Work

• Stable Fats: Using shortening instead of butter keeps the cookies from flattening out, which preserves the shape of the cuts.
• Cold Dough: Chilling the dough for an hour relaxes the gluten and firms the fat, so the cookies don't spread into puddles.

Essential Tools

You'll need a couple of medium bowls, a hand mixer, and a rolling pin. Parchment paper is a must for the baking sheets so nothing sticks. If you have cookie cutters in stars or fleur de-lis shapes, grab those, otherwise a small knife works for basic shapes.

Ingredient Deep Dive

Understanding the Mix

The orange juice provides a tiny bit of acidity that balances the sugar. I like using a fresh squeeze if I have a lemon or orange on hand, it adds a brightness that cuts through the fat.

Recipe Specs

Ingredients:

• 2.5 cups (312 g) all-purpose flour
• 2 tsp (8 g) baking powder
• 0.5 tsp (3 g) fine salt
• 2 tsp (5 g) ground cinnamon
• 1 tsp (2 g) anise seeds, lightly crushed Why this? Gives the signature Southwest flavor
• 0.75 cup (150 g) vegetable shortening, softened Why this? Keeps the cookies crisp and structured
• 0.75 cup (150 g) granulated sugar
• 1 large egg (50 g), at room temperature
• 1 tbsp (15 ml) orange juice
• 3 tbsp (38 g) granulated sugar, for topping
• 1 tbsp (7 g) ground cinnamon, for topping
• 1 tbsp (15 ml) water, for brushing

Making the Cookies

Building the Dough

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and crushed anise seeds together, then set the mixture aside.

Using a hand mixer, cream the softened shortening and 150 g sugar in a large bowl for 2 to 3 minutes until the mixture looks pale and fluffy. Blend in the orange juice and egg until the batter is smooth.

Slowly incorporate the dry ingredients in two batches on low speed. Mix only until a soft dough forms and no dry flour remains, stopping immediately to prevent overworking the dough.

Chilling and Preparing the Dough

Split the dough in half and press each piece into a disc about 1 inch thick. Wrap the discs tightly in plastic wrap and chill in the refrigerator for 1 hour to ensure the dough is firm enough to roll without sticking.

Bring the oven up to 350°F (180°C) and line two baking sheets with parchment paper. In a small bowl, stir 3 tbsp sugar and 1 tbsp cinnamon together for the topping.

Shaping and Topping the Cookies

Roll out the Biscochitos dough on a lightly floured surface to ⅛ inch (3 mm) thickness. Cut into star or fleur de lis shapes, placing them 1 inch apart on the prepared sheets. You can re-roll the dough scraps once, but discard any that feel sticky or warm.

Brush the surface of each cookie with a little water and sprinkle the cinnamon-sugar topping generously over them.

Baking and Cooling

Bake for 10 to 12 minutes until the edges look set and the bottoms are just barely golden, keeping the tops pale.

Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to firm up completely.

Fixing Common Issues

Preventing Tough Dough

If the cookies feel hard instead of crisp, you likely overmixed the flour. Stop mixing the second the dry streaks disappear. If this happens, check that you aren't packing the flour into the measuring cup, as too much flour makes them dense.

Stopping the Spread

Cookies that flatten too much usually mean the dough was too warm. If the dough feels soft after rolling, pop the tray in the fridge for 10 minutes before sliding it into the oven.

Adjusting Anise Strength

Some people find anise too strong. If you want a milder flavor, use half the seeds and add a pinch of ground ginger. This keeps the warmth but tones down the licorice note.

Storage Guidelines

Keep these cookies in an airtight container at room temperature. They stay crisp for about 7 to 10 days. Avoid the fridge, as the moisture can make them soft. They don't freeze well because the cinnamon-sugar topping can get gummy.

Creative Variations

• Citrus Twist: Add 1 tsp of orange zest to the dough for a punchier flavor.
• Lower Sugar: Cut the dough sugar to 100 g to let the anise and cinnamon shine. This creates a more savory twist on traditional Biscochitos.
• Nutty Crunch: Fold in 2 tbsp of very finely crushed pecans before chilling.

Great Pairings

These go great with a hot cup of coffee or a spicy Mexican hot chocolate. If you want a fresh contrast, serve them alongside sliced pears or crisp apple wedges. The sweetness of the cinnamon topping pairs well with a bit of tartness from fresh citrus.

Scaling Tips

When doubling your Biscochitos batch, use two separate bowls for the dry ingredients to ensure everything is evenly mixed.

For a half batch:

• 1.25 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp anise
• 6 tbsp shortening
• 6 tbsp sugar
• 25 g egg (whisk one egg, then measure half)
• 1.5 tsp orange juice
• 1.5 tbsp topping sugar
• 1.5 tsp topping cinnamon
• 1.5 tsp water