Explore the charm of New Mexico’s official state cookie with this Biscochitos recipe made without lard. These eggless, lard-free shortbread cookies deliver the classic buttery, sweet, and warmly spiced flavor—perfect for holiday gatherings or a cozy coffee break.
This version uses butter as the fat to preserve richness while offering a wholesome alternative to the traditional lard-based recipe. The result is a tender, slightly crisp cookie flavored with orange and anise, rolled and finished in cinnamon-sugar for the iconic Biscochito experience.
What is Biscochitos?
Biscochitos are New Mexico’s traditional shortbread cookies, often served at weddings, baptisms, religious celebrations, and especially at Christmas. These cookies are known for their crisp, buttery texture and aromatic spices—traditionally anise and cinnamon—frequently brightened with orange zest and a splash of liquor.
Although the classic preparation uses lard for its distinctive flakiness and flavor, a butter-based version can preserve the cookie’s essence while making it accessible for those avoiding animal fat.
Biscochitos recipe without lard
Replacing lard with butter or shortening gives a modern, family-friendly twist on Biscochitos. Butter contributes a rich, creamy taste and tender crumb; vegetable shortening yields a neutral flavor and crisper texture. This recipe focuses on using unsalted butter to keep the cookies flavorful and inclusive without sacrificing texture or shape.
Substitute for Lard
Lard gives traditional Biscochitos a flaky richness. If you prefer not to use lard, consider these substitutes and their effects:
Butter:
- Flavor: Adds a rich, creamy note that enhances the cookie.
- Texture: Produces a softer, more tender cookie that may spread a bit more during baking.
Vegetable Shortening:
- Flavor: Neutral, allowing the spices and orange to stand out.
- Texture: Yields a crisper, more tender cookie and controls spreading for consistent shapes.
This recipe uses butter and includes tips to retain a good shape and texture even without lard.
Ingredients
- Butter – Unsalted, used here as the lard substitute.
- Sugar – Caster sugar dissolves quickly and is preferred for a smooth texture.
- Orange – Zest and juice for aroma and brightness.
- Anise – Anise seeds give a licorice-like flavor. If unavailable, crushed star anise may be used at half the quantity because it is stronger.
Step-by-Step Tutorial
Step 1 – Preparing Dry Ingredients
Combine plain flour, orange zest, baking powder, salt, and anise seeds (or crushed star anise) in a bowl. Mix thoroughly and set aside.
Step 2 – Beating Butter and Sugar
Beat softened butter and sugar with an electric mixer for about 2 minutes until creamy, stopping to scrape the bowl. Add the orange juice in two additions, beating 30 seconds after each. Add vanilla extract if using.
Tips:
- Use room-temperature butter—soft but not melted.
- Avoid overbeating to prevent excess air and spreading.
- You can use a stand mixer with a paddle attachment on medium speed.
Step 3 – Forming Cookie Dough
Add the flour mixture to the butter-sugar mixture and begin combining with a spatula.
Finish bringing the dough together with your hands. If it feels sticky, add a tablespoon or two of flour until manageable.
Divide dough into two, flatten into discs, wrap in plastic, and chill for 30 minutes to overnight.
Step 4 – Rolling
Roll each disc to about 1/4-inch thickness. Cut shapes with a star or your favorite cutter, place on an ungreased cookie sheet, and chill for 20–30 minutes before baking.
Step 5 – Cinnamon-Sugar Coating
Preheat the oven to 180°C (375°F). Mix 1/4 cup caster sugar with 1 teaspoon ground cinnamon in a shallow bowl.
Step 7 – Baking
Bake the cookies 10–15 minutes until the edges are slightly golden and the bottoms are lightly browned. Repeat with remaining dough and scraps.
Step 8 – Coating the Cookies
Let cookies rest on the baking sheet for 3–4 minutes. While still warm, press the top side into the cinnamon-sugar to coat evenly, then transfer to a wire rack to cool completely.
Tip: Coating while warm helps the cinnamon-sugar adhere.
Once cooled, enjoy these Biscochitos with coffee or hot chocolate.
Storage Instructions:
Cool cookies completely, then store in an airtight container with parchment paper between layers. Keep in a cool, dry place away from direct sunlight. Best enjoyed within one to two weeks for optimal freshness.
Freezing Instructions:
Biscochito Cookies:
- Freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer-safe bag with parchment between layers. Label and store for 2–3 months.
Cookie Dough:
- Store shaped dough discs in the refrigerator for up to 3 weeks.
- For longer storage, wrap discs tightly and freeze up to three months; thaw in the refrigerator before rolling and baking.
Preventing Cookie Spread: Tips.
- Use butter that is softened but not melting—soft enough to press a finger into without it losing shape.
- Prefer caster sugar for quicker dissolution and less need to overbeat.
- Avoid overbeating; 2–3 minutes is typically sufficient.
- Chill the dough twice—once before rolling and again after cutting—to help the cookies keep their shape during baking.
These practices help you achieve crisp edges and well-defined shapes even when using butter instead of lard.
Baker’s Tips:
- Chilled Dough: Keep dough well chilled for clean cut-outs and minimal spreading.
- Flour Rolling Surface: Lightly dust the surface and rolling pin—too much flour can change dough consistency.
- Uniform Thickness: Aim for even thickness to ensure consistent baking.
- Chill Cut-Out Shapes: Refrigerate cut shapes briefly before baking to retain form.
- Baking Sheets: Use ungreased, room-temperature baking sheets for best results.
- Refrigerate Between Batches: Keep unused dough chilled during the process.
- Watch Baking Time: Avoid overbaking to keep cookies tender.
- Coating: Apply cinnamon-sugar while cookies are warm for proper adhesion.
- Yield: Expect about 24–36 cookies depending on cutter size—great for holiday batches.
Frequently Asked Questions
Overbeating or using butter that is too soft can cause spreading. Use properly softened butter, avoid overbeating, and chill the dough sufficiently.
Add flour a tablespoon at a time until it becomes manageable, and chill the dough to firm it up before rolling.
Coat the cookies while they are still warm but not hot; the sugar will adhere better than if the cookies are completely cooled.
Try lowering the oven temperature slightly and reduce baking time. Dark bottoms usually mean the oven is too hot or the cookies were baked too long.
Yes. Cardamom or nutmeg can be used for a different aromatic profile.
Related Recipes
- Eggless Cut Out Cookies
- Christmas Pinwheel Cookies
- Mexican Wedding Cookies
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Biscochitos Recipe without Lard – New Mexican Cookies
Ingredients
- 360 g (3 cups) plain flour
- 1 tbsp orange zest
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp anise seeds (or 1/2 tsp crushed star anise)
- 226 g (1 cup) unsalted butter
- 115 g (1/2 cup) caster sugar
- 1/4 cup orange juice
- 1 tsp vanilla extract
Cinnamon-Sugar Mixture
- 1/4 cup caster sugar
- 1 tsp ground cinnamon
Instructions
- Whisk flour, orange zest, baking powder, salt, and anise seeds; set aside.
- Beat softened butter and sugar for 2 minutes, scraping the bowl as needed.
- Add orange juice in two parts, beating 30 seconds after each. Stir in vanilla.
- Fold in the flour mixture, first with a spatula, then bring the dough together by hand. If sticky, add flour a tablespoon at a time.
- Divide dough into two discs, wrap, and chill 30 minutes to overnight.
- Roll to 1/4-inch thickness and cut shapes. Place on ungreased sheets and chill 20–30 minutes.
- Preheat oven to 180°C (375°F). Mix sugar and cinnamon for coating.
- Bake 10–15 minutes until edges are slightly golden. Repeat with remaining dough.
- Let cookies rest 3–4 minutes, then dip the top side into cinnamon-sugar while warm. Transfer to a wire rack to cool.
- Store cooled cookies in an airtight container for up to two weeks, or freeze as instructed above.
Notes
Preventing Cookie Spreading:
- Use properly softened butter and avoid overbeating.
- Chill dough before rolling and again after cutting.
- Work with chilled dough between batches for consistent shapes.