Bizcochito

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Quick Bite

Bizcochitos are crisp, tender New Mexican cookies flavored with anise and cinnamon sugar. They are buttery, fragrant, festive, and important enough that New Mexico made them the first official state cookie in America.

History

Bizcochitos, also spelled biscochitos, are one of New Mexico’s most beloved traditional sweets. They came to the region through Spanish colonial baking traditions and became deeply woven into New Mexican celebrations, especially Christmas, weddings, baptisms, and family gatherings.

The cookie’s signature flavor comes from anise seed, which gives it a gentle licorice-like aroma, and cinnamon sugar, which coats the outside. Traditional recipes use lard, not butter, giving the cookies their distinctive crisp-tender texture.

In 1989, New Mexico officially adopted the bizcochito as the state cookie, becoming the first U.S. state to name an official cookie. That is a very strong move, and honestly, New Mexico chose well.

Today, bizcochitos show up in bakeries, panaderias, holiday tins, wedding platters, and family kitchens across the state. They are small, but they carry a huge amount of New Mexican identity in every crumb.

Fun Facts

• New Mexico was the first state to adopt an official state cookie.
• Traditional bizcochitos are made with lard.
• Anise is the flavor that makes them instantly recognizable.

Where to Try

Golden Crown Panaderia Albuquerque, New Mexico
A beloved Albuquerque bakery known for biscochitos, New Mexico green chile bread, and creative local baked goods.

Celina’s Biscochitos Albuquerque, New Mexico
A dedicated biscochito maker offering traditional and flavored versions of New Mexico’s official cookie.

Santa Fe Biscochito Company Santa Fe, New Mexico
A Santa Fe shop focused on handcrafted traditional New Mexican biscochitos, including classic lard-based versions.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Bizcochitos Makes: About 3 dozen Prep: 25 minutes, plus chilling Cook: 10–12 minutes Difficulty: Easy Style: New Mexico / State Cookie

Ingredients

• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup lard or unsalted butter, softened
• ¾ cup sugar
• 1 large egg
• 1 tablespoon anise seed, lightly crushed
• ¼ cup brandy, orange juice, or milk
• 1 teaspoon vanilla extract

For coating

• ½ cup sugar
• 1 tablespoon cinnamon

Instructions

1. Mix the dry ingredients: Whisk together flour, baking powder, and salt.
2. Cream the fat and sugar: In a separate bowl, beat lard or butter with sugar until light and fluffy.
3. Add flavor: Add the egg, anise seed, brandy or juice, and vanilla. Mix well.
4. Make the dough: Add the dry ingredients and mix until a soft dough forms.
5. Chill: Chill the dough for at least 1 hour.
6. Heat the oven: Heat the oven to 350°F.
7. Roll and cut: Roll the dough to about ¼ inch thick and cut into shapes.
8. Arrange: Place cookies on parchment-lined baking sheets.
9. Bake: Bake for 10 to 12 minutes, until the edges are lightly golden.
10. Coat: While warm, gently dip or sprinkle with cinnamon sugar.

Traditional note: To make it more traditional, use lard, anise seed, a little brandy or wine, and cinnamon sugar. Keep the cookies crisp and delicate rather than soft and cakey.

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