Looking for a nostalgic, melt-in-your-mouth cookie that captures the warmth of a Mexican kitchen? This recipe for Bizcochitos (Mexican Shortbread Cinnamon Sugar Cookies) is just what your family needs. With the cozy flavor of browned butter and a cinnamon-sugar coating, these cookies are a cross between snickerdoodles and traditional polvorones. In this guide, I’ll walk you through how to make the perfect batch from scratch. We’ll explore their origin, ingredients, step-by-step method, creative serving ideas, and more. If you’ve ever wondered what gives bizcochitos their signature taste or what they really mean in Mexican culture, you’re in the right place.
Table of Contents
Table of Contents
What Makes Bizcochitos So Special?
Unlike many store-bought shortbread cookies, bizcochitos are rich in flavor thanks to browned butter, cinnamon, and a signature sugar coating. This version leans into a modern twist on a New Mexican classic, but the essence remains: a cookie that crumbles gently and leaves a lasting warmth.
They’re a close cousin to polvorones, but their tender texture and cinnamon-forward finish make them unique. Whether you’re serving them after dinner or boxing them up as gifts, they’re a simple joy you’ll want to bake again and again.
The Ingredients That Make Bizcochitos Irresistible
Simple Pantry Staples with a Twist
What sets these bizcochitos apart from regular cookies is their depth of flavor, thanks to brown butter and the cinnamon-sugar coating. They use everyday ingredients, but when combined with care, the result is unforgettable.
Before you begin, make sure your butter is at room temperature and that you’re using a kitchen scale for the most accurate results—especially important for shortbread-style cookies where texture matters. If you’ve ever baked conchas before, you know how crucial precision can be to achieve that perfect crumb.
Ingredient List: What You’ll Need
For the Cookie Dough:
- 1 ¼ cup Unsalted Butter (284 g), divided, at room temperature
- 2 ¾ cup All-Purpose Flour (343 g)
- ½ cup Powdered Sugar (50 g)
- 2 teaspoons Ground Cinnamon
- ½ teaspoon Kosher Salt (or ¼ tsp fine sea salt)
- ⅓ cup Light Brown Sugar (69 g)
- 1 tablespoon Vanilla Extract
For the Cinnamon Sugar Coating:
- ½ cup Granulated Sugar (100 g)
- 1 teaspoon Ground Cinnamon
These ingredients come together for a cookie that’s buttery, aromatic, and lightly crisped around the edges. The flour gives structure, the powdered sugar ensures tenderness, and the brown sugar contributes that rich caramel note.
And of course, the real secret? Letting that brown butter cool and solidify before whipping it into the dough. It’s where all the flavor lives.
How to Make Bizcochitos Like a Home Baker Pro
From Brown Butter to Cinnamon Perfection
These bizcochitos may look humble, but every bite is built on technique. The browned butter is the heart of this recipe. That golden, nutty richness transforms the dough from good to unforgettable. And chilling the dough before baking ensures the cookies hold their shape while still delivering that tender melt-in-your-mouth texture—just like the base of our Mexican flan benefits from proper rest.
Let’s roll up our sleeves and start baking.
Step-by-Step Instructions
Step 1: Brown the Butter
In a medium saucepan, melt ¾ cup (171 g) of butter over medium-low heat. Stir occasionally using a silicone spatula to prevent burning. Watch as the butter foams and the milk solids begin to brown and float. Once it reaches a golden brown color and smells nutty, remove from heat.
Tip: Scrape all those brown bits into your measuring cup—they pack serious flavor. Let the brown butter cool and solidify at room temperature. This may take 1–2 hours.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- 2¾ cups flour
- ½ cup powdered sugar
- 2 tsp cinnamon
- ½ tsp kosher salt
Fluff the flour before measuring if not using a scale—this avoids dry, crumbly dough.
Step 3: Cream the Butters and Sugar
In the bowl of a stand mixer, combine the cooled brown butter, the remaining ½ cup unsalted butter, ⅓ cup light brown sugar, and 1 tbsp vanilla extract.
Use the paddle attachment and beat on medium speed for about 4 minutes, until pale and fluffy.
Step 4: Incorporate the Dry Mix
Reduce the speed to low. Add the dry flour mixture ¼ cup at a time. Scrape down the sides and bottom of the bowl as needed. Once combined, beat on medium for one final minute.
Step 5: Scoop and Chill the Dough
Line a baking sheet with parchment paper. Use a 1½ tablespoon cookie scoop to portion out the dough. Space cookies 1 inch apart.
You can keep the scooped shape for a rustic look or roll them into balls for a smoother top.
Chill the dough in the fridge for 30 minutes.
Step 6: Bake to Golden Perfection
Preheat your oven to 350°F (177°C).
Bake the chilled cookies for 20–22 minutes, or until the edges are golden. Let them cool on the tray for 5 minutes before handling.
Step 7: Toss in Cinnamon Sugar
While the cookies are still warm, toss each one in a mixture of:
- ½ cup granulated sugar
- 1 tsp ground cinnamon
This final touch gives the cookies their iconic look and taste-like a cinnamon hug.
Serving, Variations, and Storing Bizcochitos
How to Serve Bizcochitos
There’s no wrong time to enjoy these bizcochitos. They’re perfect with morning café de olla, afternoon tea, or as a sweet bite after dinner. In our house, they often appear on dessert trays alongside sopapilla cheesecake bars at birthday parties or holiday gatherings.
Their cinnamon sugar coating makes them festive enough for celebrations but simple enough for everyday snacking. You can also package them in parchment-lined tins for thoughtful, homemade gifts. Add a ribbon, and you’ve got a bakery-worthy treat made with love.
Flavor Variations and Freezer Tips
One reason I love bizcochitos so much is how adaptable they are. You can tweak the recipe just a little for different results without losing that classic texture.
Here are some ideas:
- Orange Zest: Add 1 tsp of orange zest to the dough for a citrusy aroma.
- Anise Seeds: For a New Mexican twist, crush 1 tsp of anise seeds and mix them into the flour.
- Chocolate Dipped: Once cooled, dip half the cookie in melted Mexican chocolate and let them set.
- Holiday Version: Use cookie cutters to shape the dough before baking, then decorate with edible glitter for a festive touch.
To store bizcochitos, place them in an airtight container at room temperature for up to 5 days. Their flavor actually improves by day two as the spices meld. For longer storage, freeze the unbaked dough balls on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
Frequently Asked Questions About Bizcochitos
What does bizcochito mean in slang?
In some Spanish-speaking regions, “bizcochito” can be a playful or affectionate term, often used to describe someone sweet or cute—like saying “cutie” or “sweetie.” However, its primary and most traditional meaning refers to a specific type of cookie. In the culinary world, bizcochitos are crumbly, cinnamon-sugar cookies with deep roots in Mexican and New Mexican heritage.
What are bizcochitos?
Bizcochitos are shortbread-style cookies flavored with cinnamon and often coated in a sugar-cinnamon mix after baking. They’re tender, buttery, and lightly crisp on the edges. Traditionally enjoyed during holidays and celebrations, they’re known for their rich flavor and warm aroma. These cookies are closely related to polvorones and often passed down through generations as a treasured family recipe.
What gives bizcochitos their flavor?
Three ingredients give bizcochitos their signature taste: browned butter, ground cinnamon, and vanilla extract. Some variations include crushed anise seeds or orange zest for additional aroma. In this version, browning the butter adds a deep, nutty base that pairs beautifully with the cinnamon sugar finish—making each bite taste like a warm hug.
What is biscochito in English?
“Biscochito” (also spelled “bizcochito”) roughly translates to “little biscuit” or “small cake” in English. In practice, it refers specifically to a Mexican shortbread cinnamon sugar cookie. While translations vary, the essence of a biscochito is a tender, buttery treat perfect for gifting, sharing, or simply savoring with coffee.
Bizcochitos aren’t just cookies—they’re tradition, love, and comfort rolled into every bite. Whether you’re honoring a family recipe or starting a new one, these cinnamon-sugar shortbread cookies bring warmth to any table. From their nutty browned butter base to the final sugar dusting, each step is simple, intentional, and packed with flavor. And the best part? They’re as perfect for holiday trays as they are for a cozy afternoon snack.
So grab your mixing bowl, get the butter sizzling, and make a batch of bizcochitos that taste like home.
If you love these, don’t miss our other cinnamon-forward favorites like Polvorones Mexican Cookies or this creamy Mexican Flan Recipe.
Print
Bizcochitos (Mexican Shortbread Cinnamon Sugar Cookies)
- Prep Time: 20 mins
- Cook Time: 22 mins
- Total Time: 42 mins
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Bizcochitos are buttery Mexican shortbread cookies coated in cinnamon sugar. This version uses browned butter for a rich, deep flavor.
Ingredients
1 ¼ cup Unsalted Butter (284 g), divided, at room temperature
2 ¾ cup All-Purpose Flour (343 g)
½ cup Powdered Sugar (50 g)
2 teaspoons Ground Cinnamon
1/2 teaspoon Kosher Salt
⅓ cup Light Brown Sugar (69 g)
1 tablespoon Vanilla Extract
½ cup Granulated Sugar (100 g)
1 teaspoon Ground Cinnamon
Instructions
1. Melt ¾ cup butter over medium-low heat. Stir occasionally until browned and nutty. Cool until solidified.
2. Whisk flour, powdered sugar, cinnamon, and salt in a bowl.
3. Cream browned butter, remaining butter, brown sugar, and vanilla until pale and fluffy (4 min).
4. Slowly mix in the dry ingredients until fully incorporated.
5. Scoop cookie dough onto lined baking sheet, chill for 30 minutes.
6. Bake at 350°F for 20–22 minutes, or until golden brown.
7. Toss warm cookies in cinnamon sugar and let cool before serving.
Notes
Don’t skip chilling the dough—it helps the cookies keep their shape.
Brown butter adds deep flavor. Let it cool fully before using.