Biscochos (Mexican Wedding Cookies)
These crumbly, buttery cinnamon-sugar cookies are a cherished holiday tradition in northern Mexico, El Paso, and New Mexico. Made with simple ingredients and rolled in cinnamon sugar while warm, Biscochos are a must for Christmas, quinceañeras, and baby showers.📝 This recipe is also published in the Muy Bueno cookbook
Servings: 300 Biscochos
Equipment
Ingredients
- 6 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons ground cinnamon (freshly ground, if possible)
- ¼ teaspoon ginger
- 1 pound lard or shortening
- 1 egg
- 1 ½ cup granulated sugar
- ½ cup white wine (Riesling recommended), orange juice, or water
- 1 tablespoon vanilla extract
- 2 tablespoons anise seed
Sugar and Cinnamon Coating:
- 1 cup granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F.
- Sift flour with the next four (4) dry ingredients.
- Cream the lard or shortening until smooth. Add sugar, egg, vanilla, and liquid. Pour wet ingredients into flour mixture. Add anise seeds at this time and knead together. If mixture is too sticky add some flour.
- Roll out the dough onto a floured board or counter and cut out biscochos using a small-floured cookie cutter or you can put the dough into a cookie press using your favorite design. You will have to re-knead and roll out the dough several times until you have used all of the dough. Place the biscochos onto an ungreased cookie sheet and bake for about 8-10 minutes.
- While biscochos are baking, mix the sugar and cinnamon “coating” ingredients in a wide bowl. Set aside for coating baked biscochos. After baking, coat cookies in the sugar mixture while still warm for best results.
Video
Notes
- For the most flavorful results, use freshly ground cinnamon. Break cinnamon sticks into pieces and grind in a coffee grinder until finely ground.
- Anise seeds can be used whole or lightly crushed in a mortar and pestle. Crushing helps release their flavor and distributes them more evenly throughout the dough while preserving the traditional texture.
- A semi-sweet white wine like Riesling adds subtle sweetness and depth. Orange juice is a great alternative for a light citrus twist. Red wine can also be used, but it will tint the dough slightly.
- Lard is traditional and gives these cookies their signature tender texture.
- The dough can be cut by hand into diamonds or shaped with a cookie press for a lighter, more delicate cookie.
- These cookies pair perfectly with Mexican hot chocolate, Champurrado, or café de olla.
Nutrition
Serving: 1cookie | Calories: 30kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 7mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg