Mexican Cookies (Biscochitos)

If you’re searching for a delightful cookie that embodies the spirit of Mexican culture, look no further than Mexican Cookies (Biscochitos). These traditional cookies are a staple in many households, especially during celebrations and holidays. With their unique flavors and crisp texture, they are sure to become a favorite in your home as well. The blend of cinnamon, sugar, and the rich taste of vanilla makes these cookies irresistible, while their easy preparation means you can whip them up whenever the craving strikes.

Why This Recipe Is Reliable

This recipe for Mexican Cookies (Biscochitos) is not only easy to follow but also yields consistently delicious results. Each ingredient plays a crucial role in achieving the perfect balance of flavors and textures. By using simple, readily available ingredients, anyone can recreate these delightful treats. Whether you are an experienced baker or just starting, this recipe is designed to be straightforward, ensuring that you can enjoy the authentic taste of Mexico right from your kitchen.

The Essentials

To make these delicious Mexican Cookies (Biscochitos), you will need the following ingredients:

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

Recommended Tools

To make your baking journey smooth, here are a few essential tools you will need:

• Mixing Bowls: A large bowl for mixing the dough and a smaller one for the cinnamon-sugar coating.
• Measuring Cups and Spoons: Accurate measurements are crucial for baking success.
• Baking Sheet: A flat baking sheet to space out your cookies evenly.
• Parchment Paper: Line your baking sheet for easy cleanup and to prevent sticking.
• Whisk: For combining dry ingredients and ensuring an even mix.

Cooking Mexican Cookies (Biscochitos): The Process

Now that you have your ingredients and tools ready, it’s time to dive into the step-by-step process of making Mexican Cookies (Biscochitos).

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden color.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisk these ingredients together until they are thoroughly combined. This step is crucial as it helps to evenly distribute the leavening agents and spices.

Step 3: Cream the Shortening and Sugar

In another bowl, cream the vegetable shortening and granulated sugar together until light and fluffy. This usually takes about 2-3 minutes using a hand mixer or stand mixer. The airy mixture will help create tender cookies.

Step 4: Add Eggs and Vanilla

Once the shortening and sugar are well combined, add the eggs one at a time, mixing well after each addition. Then, pour in the Mexican vanilla extract and mix until everything is fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough should be soft and slightly sticky.

Step 6: Shape the Cookies

Using a tablespoon or a cookie scoop, portion out the dough and roll it into balls. Place them on a parchment-lined baking sheet, leaving space in between each cookie as they will spread while baking.

Step 7: Prepare the Coating

In a small bowl, combine the ½ cup granulated sugar and 2 teaspoons ground cinnamon for the coating. Roll each cookie ball in the mixture until well coated.

Step 8: Bake the Cookies

Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. Keep an eye on them, as baking times may vary based on your oven.

Step 9: Cool and Enjoy

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed with a cup of coffee or hot chocolate!

Make It Fit Your Plan

Looking to adapt this recipe? Here are some ideas to customize your Mexican Cookies (Biscochitos):

• Gluten-Free: Substitute the all-purpose flour with a gluten-free baking blend.
• Dairy-Free: Use a plant-based shortening instead of regular shortening for a dairy-free version.
• Flavor Variations: Add lemon zest or orange zest for a citrus twist.
• Nut Additions: Incorporate chopped nuts, like pecans or almonds, for added texture.

Missteps & Fixes

Even the best bakers can encounter hiccups. Here are some common missteps and their fixes:

• Dough Too Sticky: If your dough is too sticky to handle, add a little more flour, a tablespoon at a time, until it reaches a manageable consistency.
• Cookies Spread Too Much: If your cookies spread excessively, consider chilling the dough for 30 minutes before baking.
• Overbaked Cookies: To avoid dry cookies, keep a close eye on them in the oven and remove them when the edges are golden.
• Uneven Baking: Make sure your oven is calibrated correctly, and rotate the baking sheet halfway through baking for even results.

Meal Prep & Storage Notes

To keep your Mexican Cookies (Biscochitos) fresh, follow these tips:

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. They can be frozen for up to three months. When you’re ready to enjoy them, simply thaw at room temperature or pop them in the microwave for a few seconds to warm them up.

Helpful Q&A

Can I make the dough ahead of time?

Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 2 days. When you’re ready to bake, simply scoop and roll the dough as directed.

What if I don’t have Mexican vanilla extract?

If you can’t find Mexican vanilla, regular vanilla extract will work just fine. It may alter the flavor slightly, but your cookies will still be delicious!

Can I substitute shortening with butter?

Yes, you can substitute the vegetable shortening with an equal amount of unsalted butter. This will give your cookies a richer flavor, but they may be slightly less crisp.

How can I tell when the cookies are done baking?

The cookies are done when the edges are golden brown, and the centers look slightly underbaked. They will continue to firm up as they cool.

More Recipes You’ll Love

If you enjoyed these Mexican Cookies (Biscochitos), you might also love:

• Churros with Chocolate Sauce
• Cinnamon Sugar Donuts
• Tres Leches Cake
• Flan de Coco

Final Thoughts

Incorporating Mexican Cookies (Biscochitos) into your baking repertoire is a delicious way to celebrate tradition. These cookies are not only easy to make but also bring a taste of Mexico to your home. Whether you share them with friends and family or savor them all to yourself, they are sure to bring joy to your day. Enjoy the process, and don’t forget to make a few extra to share – they might just become a new family favorite!