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4.2 from 5 votes

Biscochos (Mexican Wedding Cookies)

My mom makes biscochos every Christmas – It doesn’t feel like Christmas without them. Mexican Wedding Cookies are one of the most dreamy holiday cookies out there! Beautifully round, buttery, soft anise-scented cookies that are rolled in cinnamon sugar.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: Mexican
Servings: 300 cookies
Calories: 27kcal


Cinnamon-Sugar Coating


  • Preheat oven to 350 degrees F.
  • Sift flour with baking powder, salt, cinnamon, and ginger.
  • In a separate bowl, cream the lard or shortening until smooth. Add egg, sugar, vanilla, and your liquid of choice. Pour wet ingredients into flour mixture.
  • Add anise seeds at this time and knead cookie dough together. If mixture is too sticky add some more flour.
  • Roll on floured surface 1/4-inch thick and cut out biscochos using a small-floured cookie cutter; or you can put the dough into a cookie press using your favorite design. When using a cookie cutter, you will have to re-knead and roll out the dough several times until you have used all of the dough.
  • Place the biscochos on an ungreased cookie sheet and bake for about 8 to 10 minutes on the bottom rack until brown.
  • While biscochos are baking, in a large mixing bowl, combine the sugar and cinnamon for the coating. Set aside.
  • After baking, place the warm biscochos in the cinnamon-sugar and coat.


These cookies can be stored in freezer bags in the refrigerator or freezer.


Calories: 27kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg