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 Recipe: 5-Star Mexican Shortbread You’ll Love

Name: Bizcochitos (Mexican Shortbread Cinnamon Sugar Cookies)
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: Mexican
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

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

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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.