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+ servings
over head photo of a pile of biscochitos on a wire rack


Biscochitos are a shortbread-like cookie flavored with cinnamon and anise. They're easy to make and are delicious for the holidays!

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 45 minutes
Servings 44
Author Kelsie


  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening or lard
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup + 1/3 cup granulated sugar divided
  • 1 large egg
  • 1 1/2 teaspoons anise seed
  • 1/2 teaspoon vanilla extract
  • 1/4 cup to 1/2 cup brandy*
  • 2 teaspoons ground cinnamon


  1. Sift the flour, baking powder, and salt together into a medium bowl.
  2. Beat the butter and shortening together in a large bowl with an electric mixer set to medium speed. When the mixture is very creamy, add add 3/4 cup sugar, the egg, the anise, and the vanilla, then beat to combine.
  3. Scrape down the sides and bottom of the bowl, then turn mixer to low and beat in the dry ingredients until just incorporated—don’t over-mix, the dough will be crumbly.
  4. With mixer still on low, beat in 1/4 cup of brandy. If necessary, continue adding brandy 1 tablespoon at a time to make a firm, cohesive dough.
  5. Divide the dough into 2 equal portions and wrap each with plastic wrap. Chill for 30 minutes (or up to 1 day).
  6. Preheat the oven 350 degrees. Line 2 large baking sheets with parchment paper or spray with cooking spray.
  7. Working with 1 portion of dough at at time, roll out to 1/4-inch thickness on a lightly floured work surface. Cut with a 2 1/2-inch cookie cutter.** Arrange cut-out cookies 2 inches apart on prepared baking sheets.
  8. Bake 10 to 16 minutes, until lightly browned. Cool on baking sheets for 1 minute, then transfer to a wire rack set on a large rimmed baking sheet (or any surface that’s easy to clean).
  9. While cookies are still hot, stir together the remaining 1/3 cup sugar and the cinnamon. Dust the hot cookies with the cinnamon sugar mixture, then let the cookies cool.
  10. Uneaten cookies can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Recipe Video

Recipe Notes

  • *You can substitute rum or a sweet table wine but the flavor will be slightly different. If you avoid alcohol you can use apple juice.
  • **You can use a larger cookie cutter but your baking time will increase.
  • The dough freezes well. Freeze tightly wrapped portions of dough for up to 3 months. When you're ready to bake, defrost the cookie dough overnight in the fridge. The dough should be ready to roll and bake in the morning.
  • Be sure your cookies are still hot when you sprinkle them with cinnamon sugar. The heat allows the sugar to melt into the cookies a little, meaning the topping stays in place; if the cookies are cool the topping will come right off.