Mexican Cookies Recipe (Biscochitos)

5 stars (3 reviews)

Mexican Cookies Recipe (Biscochitos)

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!

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: Mexican

Servings: cookies

Calories: 127kcal

Author: Sommer Collier

Ingredients

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

US Customary - Metric

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.

Video

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.

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