Biscochos (Mexican Wedding Cookies)

This is one of our family’s traditional Christmas cookies. My mom has been making these since she was 15 years old. Every year at Christmas, my grandma would ask her to make some because she loved the aroma of cinnamon during the holidays.

She used to make these cookies with me, my brother, and sister when we were little. She would roll out the dough, and we’d carefully cut it into diamond shapes using a paring knife. Today she uses a cookie press, which makes for a lighter cookie. Either way, they are delicioso—just as beautiful to display as they are scrumptious. She still makes them at Christmas for gift giving. It’s a very popular cookie during the holidays, especially paired with a warm mug of Mexican hot chocolate, Champurrado, or café de olla.

Made with simple ingredients and cut into any shape you like, biscochos are perfect for cookie swaps, posadas, quinceañeras, baby showers, or just a cozy afternoon with café de olla.

What are Biscochos?

Biscochos (also spelled bizcochitos or biscochitos in New Mexico) are spiced shortbread cookies traditionally flavored with canela and sometimes anise. They’re especially popular in northern Mexico, El Paso, and New Mexico, where they’re served at holidays, weddings, quinceañeras, baby showers, and other special gatherings. These tender cookies are cut into festive shapes, baked until just golden, and then rolled in cinnamon sugar while still warm—making them as beautiful as they are delicious.

Fun fact: In 1989, the state of New Mexico adopted the biscochito (or bizcochito) as its official state cookie—the first state to declare an official cookie!

Want to save this recipe?

I’ll email this recipe to you, so that you can come back to it later!

Email *

Save Recipe

Ingredients & Substitutions

Here’s what you’ll need to make these traditional biscochos:

• All-purpose flour – Forms the base of the dough.
• Baking powder & salt – For structure and balance.
• Ground Mexican canela – Cinnamon is essential to this recipe. I highly recommend using freshly ground cinnamon for the best aroma and flavor. Just place cinnamon sticks in a coffee grinder—break them into smaller pieces if needed—then grind until finely pulverized.
• Ground ginger – Adds a subtle warmth.
• Anise seed – Adds a subtle licorice-like flavor that’s traditional in biscochos. You can use whole anise seeds or crush them using a mortar and pestle for a more even distribution without losing the rustic feel.
• Lard or shortening – Lard gives these cookies their flaky texture, but you can use vegetable shortening in a pinch.
• Egg – Helps bind the dough.
• Granulated sugar – Used in the dough and for rolling the cookies.
• White wine, orange juice, or water – I recommend a semi-sweet white wine such as Riesling, which adds subtle sweetness and depth of flavor without affecting the color. Red wine is sometimes used in other regional variations, but it will tint the dough slightly. Orange juice is a great substitute with a citrusy twist, and water works in a pinch.
• Vanilla extract – Adds depth and aroma.

Cinnamon Sugar Coating:

• Granulated sugar and ground cinnamon – For tossing the warm cookies after baking.

👉 The complete list of ingredients and instructions can be found in the printable recipe card below.

Optional Variations

This recipe has not been tested with substitutions, but if you’re craving a citrus twist, be sure to try my Orange Biscochos! They’re lightly flavored with orange zest, orange juice, and orange liqueur, offering a fragrant and bright variation of this classic cookie.

How to Make Biscochos

Step 1: Sift the dry ingredients. In a large bowl, sift together the flour, baking powder, salt, ground cinnamon, and ginger.

Step 2: Cream and mix the dough. In a separate bowl, cream the lard or shortening until smooth. Add the sugar, egg, vanilla, and your chosen liquid (white wine, orange juice, or water). Pour the wet mixture into the dry ingredients. Add the anise seeds and knead everything together until a dough forms. If the dough feels too sticky, add a little more flour.

Step 3: Roll and shape. On a floured surface, roll out the dough to about ¼-inch thickness. Cut into shapes using a floured cookie cutter, or use a cookie press. Re-roll scraps as needed until all dough is used.

Step 4: Bake the cookies. Place cookies on an ungreased baking sheet and bake at 350°F for 10-15 minutes, or until just set and lightly golden.

Step 5: Coat in cinnamon sugar. While the cookies are baking, mix the sugar and cinnamon for the coating. Roll the cookies in the mixture while they’re still warm so the sugar sticks beautifully.

Serving & Topping Suggestions

• Pack in gift boxes or wrap in cellophane bags with ribbon—these biscochos make beautiful and delicious holiday gifts.
• Serve with hot Mexican hot chocolate, Champurrado, or café de olla.
• Add to a holiday cookie platter with Mexican wedding cookies (polvorones de nuez), colorful Mexican polvorones, cuernitos de nuez, and cowboy cookies

Storage Instructions

Store biscochos in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.

Frequently Asked Questions

More Recipes You’ll Love

Colorful Mexican Polvorones (Panadería-Style Cookies)

Mexican Wedding Cookies (Polvorones de Nuez)

Café de Olla (Mexican Spiced Coffee)

Mexican Hot Chocolate

If you tried this Biscochos recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!