Bizcochitos, Biscochos, whatever you call them and however you spell them, they are a New Mexico staple around Christmas time.
Why Are Biscochitos New Mexico’s Official Cookie?
Biscochitos became the official state cookie of New Mexico in 1989, making New Mexico the first U.S. state to adopt an official cookie. This recognition highlights the deep cultural heritage behind this traditional treat. Brought to the region by Spanish settlers in the 16th century, biscochitos reflect centuries of Hispanic influence that shaped New Mexico’s cuisine and identity.
Traditionally made with lard, anise seeds, and coated in cinnamon sugar, biscochitos are known for their crumbly texture and distinctive flavor. The use of lard connects the recipe to old-world Spanish baking techniques, preserving authenticity across generations.
More than just a dessert, biscochitos are a symbol of family, tradition, and celebration. They are especially popular as a traditional Christmas cookie, often prepared in large batches during the holiday season. Families pass down recipes from one generation to the next, making biscochitos a cherished part of New Mexico’s festive gatherings.
Because of their historical roots and lasting role in local celebrations, biscochitos remain a proud representation of New Mexico’s unique culinary identity.
Here’s my current recipe. It makes 4-5 dozen, depending how big you cut em and how good you are at rerolling the scraps etc.
New Mexico Biscochitos Recipe
Ingredients
- 6 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 1 pound lard lard is a MUST do not substitute
- 1.5 cups sugar
- 4-6 Tbsp Anise seed
- 2 eggs
- 1/2 cup liquid dealer’s choice: whiskey brandy, sweet wine, orange juice, apple juice. For my batch, I used 1/4 cup whiskey and 1/4 cup orange juice.
- 1/2 cup sugar + 2 Tbsp cinnamon for dusting after cooked
Instructions
- Sift together flour, baking soda, and salt.
- Cream lard with sugar and anise seed on medium.
- In a medium bowl, beat eggs until light and fluffy.
- Add eggs to creamed sugar/lard mixture and mix until combined.
- Add liquid of choice.
- Slowly add flour about 1/2 cup at a time and mix until a stiff dough has formed. You might not need all of the flour.
- Remove dough, wrap, and refrigerate overnight (or a few hours).
- Preheat oven to 350 deg.
- Let dough stand 15-20 minutes or until soft enough to roll.
- Roll out dough to approx. 1/8 inch (they will be thick). Cut with cookie cutter and place on cookie sheet.
- Bake 10-12 minutes or until bottom turns a golden brown.
- Mix cinnamon and sugar in a bowl.
- As cookies come out of the oven (and after cooling about 5 minutes), drop top-down in cinnamon/sugar mixture then set aside to cool further.
Anise seed — the more the merrier
Q1: Why are biscochitos New Mexico’s official cookie?
A: Biscochitos became the official state cookie of New Mexico in 1989 because of their deep cultural and historical roots in Hispanic traditions.
Q2: Can you freeze biscochitos?
A: Yes, biscochitos freeze very well for up to 3 months in an airtight container.
Q3: Can I use butter instead of lard?
A: Yes, but traditional biscochitos are made with lard for a crumbly texture.
Q4: How long do biscochitos last?
A: Stored properly, they last up to 2 weeks at room temperature.
