Mexican Cookies Recipe (Biscochitos)

Name: Mexican Cookies Recipe (Biscochitos)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 36 cookies
Ingredients: 2 ¾ cups all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 ½ cups granulated sugar; 1 cup vegetable shortening; 2 large eggs; 2 teaspoons Mexican vanilla extract; ¼ cup granulated sugar; 2 teaspoons ground cinnamon

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
36 cookies
Calories
127 kcal
Course
Dessert
Cuisine
Mexican

Mexican Cookies Recipe (Biscochitos)

Steven Rosales

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These sweet spiced Mexican cookies include cinnamon in the soft dough and a cinnamon sugar coating for bold, delicious, and irresistibly cinnamon-y flavor in every bite!

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Ingredients

Servings

For the Cookie Dough –

2 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 ½ cups granulated sugar
1 cup vegetable shortening regular or butter flavored
2 large eggs
2 teaspoons Mexican vanilla extract

For the Cinnamon Coating -

¼ cup granulated sugar
2 teaspoons ground cinnamon

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Instructions

Preheat the oven to 375°F. Lay out several baking sheets and line them with parchment paper.
Set out a large stand mixer. Add the granulated sugar and vegetable shortening to the mixing bowl. Turn on medium-high speed and cream the shortening and sugar together for 3-5 minutes.
Meanwhile, set out a separate mixing bowl. Combine the flour, baking powder, baking soda, salt, and ground cinnamon. Mix well.
Once the sugar and fat mixture look light and fluffy, beat in the eggs and vanilla extract. Turn off the mixer and scrape the bowl with a rubber spatula.
Turn the mixer back on low speed, and slowly add the dry mixture to the wet mixture.
Once the flour mixture is all incorporated and the cookie dough looks smooth and consistent, turn off the mixer so as to not overbeat the dough.
Set out a small bowl for the cinnamon coating. Combine the additional sugar and cinnamon. Mix well.
Using a 1 ½-tablespoon cookie scoop, portion out the dough into even balls. Roll the balls tight in your hands. Then shake them in the cinnamon mixture. Move the sugar coated dough balls onto the cookie sheets, at least 2 inches apart.
Bake cookies for 10-12 minutes, until the edges look just barely golden and the centers look slightly underbaked. Allow the cookies to cool completely on the baking sheets so they finish cooking in the center.

Notes

Store the cookies in an airtight container at room temperature for up to 5 days.
To freeze: Place them in a plastic freezer bag - I recommend adding a small piece of parchment paper between the cookies if stacking. Squeeze out any excess air and freeze them for up to 3 months. Thaw at room temperature for about 15 minutes before enjoying.

Nutrition Information

Show Details

Serving 1pc Calories 127kcal (6%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 9mg (3%) Sodium 76mg (3%) Potassium 31mg (1%) Fiber 0.3g (1%) Sugar 10g (20%) Vitamin A 14IU (0%) Vitamin C 0.01mg (0%) Calcium 12mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 36cookies

Amount Per Serving

Calories 127 kcal

% Daily Value*

Serving	1pc
Calories	127kcal	6%
Carbohydrates	17g	6%
Protein	1g	2%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	9mg	3%
Sodium	76mg	3%
Potassium	31mg	1%
Fiber	0.3g	1%
Sugar	10g	20%
Vitamin A	14IU	0%
Vitamin C	0.01mg	0%
Calcium	12mg	1%
Iron	1mg	6%