Did you know that New Mexico is the first state to have a state cookie? Yep, the official state cookie of New Mexico is the Biscochito cookie! It’s actually an easy recipe that uses basic ingredients – making it super simple to make! Check out how to make this New Mexico Biscochitos recipe!
These shortbread cookies can be made for special celebrations or for anything that you want that cinnamon sugar flavor. I tend to make them during Christmas time because I love the taste during the holiday season.
If you love recipes like this, you may also enjoy these Mexican Shortbread Cookies as well. The more cookie recipes, the better!
Table of Contents
Why you’ll love making New Mexico’s state cookie
- It’s fun to make an official cookie for the state of New Mexico
- The cookie offers rich flavors that are addictively delicious
- It’s the perfect cookie recipe to make for a traditional home-baked cookery
Ingredients to make the New Mexico State Cookie
- Unsalted sweet cream butter – Make sure that it’s softened prior to using.
- Shortening – This is used to make a crumbly texture.
- Sugar – For sweetness! Also used to make the cinnamon sugar topping.
- Ground cinnamon – Adds warmth and flavor to this biscochito recipe.
- Flour – If you’re worried about lumps in the flour, you can sift it.
Variations To Recipe
- If you want to turn these sugar cookies into a different flavor, you can change up the mixture of cinnamon to sugar or even add star anise! (You’ll find that a lot of cookie recipes call for anise, so it’s up to you!)
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How To Make Homemade Biscochitos Traditional Cookies
- Step One: Preheat the oven to 350 degrees and line two cookie sheets with parchment paper. Using a standing mixer, beat the butter, shortening, and sugar until creamy and fluffy. Using a small bowl, whisk the flour and cinnamon until combined.
- Step Two: Gradually mix the dry ingredients into the wet until a dough forms.
- Step Three: Roll the dough to ¼ in thick and cut out circle-shaped cookies.
- Step Four: Place onto the cookie sheet and bake for 15 – 18 minutes or until lightly golden brown. Remove from the oven and allow to cool for 5 minutes or until you are able to pick up the cookie without burning your fingers.
- Step Five: Using a small bowl, whisk the sugar and cinnamon together.
- Step Six: Place a cookie into the cinnamon sugar mixture and coat the cookie. Place the cookies onto a wire rack and allow to cool completely.
How to Store
Let the baked cookies cool completely, and then place cookies inside an airtight container. You can keep them stored at room temperature for 2-3 days.
If you want to freeze these later for special occasions, you can! Just add them to a freezer-safe bag and store them in the freezer. Eat within 1 month.
They’re a mixture of sugar and cinnamon – and anise if you add that ingredient in.
You’re looking at the recipe! It was announced officially in 1989 by the New Mexico legislature as the state cookie!
Pay attention to the tops and the edges of the cookies. They will start to turn a golden brown, indicating that they’re done and ready to be taken out of the oven.
They will harden up some after they’re taken out of the oven. Let them cool on a wired rack to firm up all the way!
Need more Cookie recipes? Try these:
- 4 Ingredient Cake Mix Cookie Bars
- Crumbl Copycat Recipe – Oreo Birthday Cookie
- Delicious Crumbl Blue Monster Cookie Recipe
- See all our dessert recipes!
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New Mexico Biscochitos recipe
Cinnamon Sugar Mixture
- 1 cup (200 g) sugar
- 1 tbsp (1 tbsp) ground cinnamon
- Preheat the oven to 350 °F (177 °C) degrees and line two cookie sheets with parchment paper
- Using a standing mixer, beat the butter, shortening, and sugar until creamy and fluffy1 cup unsalted sweet cream butter, ½ cup shortening, ¾ cup sugar
- Using a small bowl, whisk the flour and cinnamon until combined2-3 teaspoons crushed anise seed, 1 tbsp ground cinnamon
- Gradually mix the dry ingredients into the wet until a dough forms2 cups flour, 1 cup sugar, 1 tbsp ground cinnamon
- Roll the dough to ¼ in thick and cut out circle shaped cookies
- Place onto the cookie sheet and bake for 15 -18 minutes or until lightly golden brown
- Remove from oven and allow to cool for 5 minutes or until you are able to pick up the cookie without burning your fingers
- Using a small bowl, whisk the sugar and cinnamon together
- Place a cookie into the cinnamon sugar mixture and coat the cookie
- Place the cookies onto a wire rack and allow to cool completely