New Mexico Biscochitos

Biscochitos are the official state cookie of New Mexico, and for good reason. These light, crisp cookies are flavored with anise seed and then coated in cinnamon sugar, making them a favorite at holidays, weddings, and family gatherings. This traditional New Mexico biscochitos recipe, shared by Theresa Martinez and her family, shows how to make the cookies the way generations have enjoyed them—simple, sweet, as well as full of flavor.

What Are Biscochitos?

What makes biscochitos so special is their unique taste and texture. The dough uses lard, which gives the cookies a delicate, melt-in-your-mouth quality. The anise seed adds a warm, slightly licorice flavor that pairs perfectly with the cinnamon sugar coating. Together, these ingredients create a cookie that is unlike any other, and one that has become a symbol of New Mexican culture and tradition.

Whether you’re baking for Christmas, celebrating a family milestone, or just craving something sweet, homemade biscochitos are always a good choice. With just a few simple ingredients and easy steps, you can bring the taste of New Mexico into your own kitchen and share a piece of its history with the people you love.

New Mexico Biscochitos

---

• Author: Theresa Martinez

Print Recipe

Description

This recipe for New Mexico biscochitos, the state’s official cookie, combines lard, sugar, eggs, and anise for a light, flavorful dough. The cookies are cut into shapes, coated in cinnamon sugar, and baked until golden for a crisp, sweet treat.

---

Ingredients

Scale 1x2x3x

• 2 cups lard
• 1 1/2 cups sugar
• 3 eggs
• 1 tsp ground anise seed
• 6 cups flour
• 3 tsp baking powder
• 1 tsp salt
• 2 tsp vanilla extract

For Dipping Mixture:

• 1 cup sugar
• 1/4 cup cinnamon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cream together 2 cups lard with 1 1/2 cup sugar and 3 eggs. Add each a bit at a time and beat for at least 15 minutes.
2. Add 1 teaspoon ground aniseed .
3. In a bowl put 6 cups flour, 3 teaspoons baking powder, 1 teaspoon salt, and mix well.
4. Add to lard mixture, keep beating, and add 2 teaspoons vanilla.
5. Mix on low until flour is completely mixed and texture feels light and fluffy.
6. Roll out dough and cut shapes with desired cookie cutter.
7. Mix 1cup sugar and 1/4 cup cinnamon in separate bowl.
8. Dip each cookie in sugar-cinnamon mixture and bake at 350 degrees until brown, about 15 minutes.

The Martinez family in the kitchen together.

Story and Photography by Gabriella Marks
Styling by Robert Nachman
Food by Theresa Martinez and family

Subscribe to TABLE Magazine’s print edition.