Cinnamon Sherry Biscochitos

Biscochitos are the official state cookie of New Mexico, and for good reason. The combination of butter, anise, sherry, and cinnamon sugar produces a cookie that’s distinctly Southwestern, distinctly Spanish, and absolutely unforgettable. They show up at every wedding, baptism, Christmas, and quinceañera in Hispanic New Mexico.

Traditional biscochitos use lard for their famous flaky-crisp texture, but this butter version is what most modern home bakers gravitate toward. Butter delivers similar tenderness with a richer, more familiar flavor, while still producing the snappy, sandy crumb biscochitos are known for.

Sherry is the wildcard ingredient that makes these cookies so distinctive. Just three tablespoons in the dough adds a faint nutty, slightly oxidized wine note that pairs with the anise and cinnamon to create that recognizable biscochito character. Sweet sherry is traditional, but a dry oloroso works beautifully too.

Star anise (or anise seed) is the other essential. The licorice-warm flavor is what defines these cookies and connects them to their colonial Spanish roots. Crush the seeds in a mortar or with a knife handle to release maximum flavor.

The cinnamon-sugar topping sprinkled before baking is the crown. As the cookies bake, the sugar slightly caramelizes against the buttery dough and creates that signature crunchy, perfumed top crust.

Keep the rolling thickness consistent at a quarter inch. Too thin and they burn before the centers set; too thick and they lose the snap.

Pro Tips

• Chill the dough briefly between halves if it gets too soft to roll cleanly.
• Traditional cutters are flowers and fleurs-de-lis, but any shape works.
• Watch closely from minute 10. They go from golden-perfect to dark-edged fast.
• Store in an airtight tin. They actually taste better the next day.

Variations

• Use lard for half the butter for a more traditional Southwestern texture.
• Add a teaspoon of orange zest to the dough for citrus brightness.
• Dip half each cookie in melted dark chocolate after baking for a modern twist.