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Bizcochito Cookies

Traditional Mexican cookies that are crisp on the outside and tender on the inside, flavored with anise and rolled in cinnamon sugar.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.5 cup ground anise seeds Adjust amount for flavor strength.
Wet Ingredients
  • 1 cup unsalted butter, softened Make sure butter is properly softened.
  • 1 cup granulated sugar For sweetness and texture.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Coating
  • 0.25 cup cinnamon sugar for rolling Enhances flavor and adds a crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs, then add the vanilla extract, mixing well.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined—do not over-mix.
  6. Roll the dough into small balls, then coat each ball in cinnamon sugar.
  7. Place on a baking sheet and lightly flatten each ball.
Baking
  1. Bake for 12-15 minutes, or until the cookies are lightly golden.
  2. Allow cookies to cool before enjoying.

Notes

Serve these cookies fresh from the oven. They can be paired with Mexican hot chocolate or coffee. Store in an airtight container for up to a week, or freeze for up to three months.