Home » Recipes » Rolled Cookies » Cutout Cookies » Bizcochitos




5 from 1 vote
4.1 rating based on 12,345 ratings
4.1/5 (6)
Course: Cutout Cookies



A cutout cookie flavored with anise and cinnamon. The official state cookie of the state of New Mexico, they are thought to have their origins from the immigrants of Hispanic countries as well as indigenous influences.


  • 1 tablespoon ground cinnamon

  • 1/4 cup granulated sugar

  • 1-3/4 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • pinch of salt

  • 1/2 cup solid vegetable shortening

  • 1/4 cup granulated sugar

  • 1 large egg

  • 2 tablespoons sweet white wine

  • 1/2 teaspoon anise seed


  • Preheat oven to 350 F. Lightly grease cookie sheets or line with parchment paper. Combine 1/4 cup sugar and cinnamon; set aside. Sift together flour, baking powder and salt; set aside. Cream shortening and sugar until fluffy. Add egg and beat well. Gradually add dry ingredients. Stir in wine and anise seed. Roll out dough between two pieces of wax paper until 1/4″ thick. Carefully remove the top sheet of wax paper. Cut-out shapes and place on cookie sheets about 2″ apart. Sprinkle the cinnamon/sugar mixture on top of cookies. Bake 15-20 minutes or until light brown. Transfer to wire racks to cool.


  • Often spelled Biscochitos


Name & Location
(example: Sue in LA)

I love these, they have more flavor than your plain cutout sugar cookie.
- A Baker

A great tradition that my family passes down. Our mother from Heaven is looking upon us all, w her recipe! Everyone Loves these cookies...
- Christopher Maurer

Bizcochitos are a wonderful childhood memory, but this recipe really stints on the sugar. Most others that I have seen use a "heaping cup" or 1-1/4 cu of sugar. I actually wonder if this recipe has a typo on that, it's not nearly enough.The sweet version is a big hit with kids. Buy fresh anise seed. That bottle you've had sitting in the cupboard for a year isn't going to cut it. Use red wine or brandy for a more sophisticated taste, and of course, forget the shortening -- use lard, or make something else. You will not get anything like the authentic taste or texture without it.
- A Baker

every year this are the cookies everyone ask for....if there done right..these cookies melt in your mouth and are very sweet with cinnamon and anise..you really have to know how to make this,if not they dont come out right.
- A Baker

I followed the recipe exactly and the problem started when I rolled them out. They are quite sticky and would not come off of the wax paper. I notice most reviews are from previous Bizcochitos bakers. Any ideas? I do like the taste but ended up forming into shapes before baking.
- A Baker

I had been looking for a great bizcochito recipe (last year), and tried this one - LOVED IT!!! I'm making these again for Christmas.
- Gina
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