Green Chile Biscochitos

Biscochitos are a New Mexico dessert staple that if you haven’t tried, you’re just missing out. These famous cookies use a simple butter cookie with anise, sugar, and cinnamon, it’s sugar and spice and everything nice. In this biscochitos recipe, we elevate the traditional cookie with green chiles — it may just become your new favorite dessert topping.

When Did Bischochitos Become New Mexico’s Cookie?

Biscochitos are a traditional New Mexican cookie with a long history. They are believed to have originated with the Spanish colonists who brought their baking traditions to the region. The word is actually even translates to a form of “biscuit” in English. Over time, the recipe evolved, incorporating local ingredients and cultural influences. It was finally named the cookie of New Mexico in 1989 with New Mexico House Bill 406. Today, biscochitos are a cherished part of New Mexican culture and cuisine, often enjoyed during holidays, special occasions, or really whenever the craving hits. They also continue to have twists added on to them such as the green chile type below or our Bisco-Chai-tos infused with a chai finish.

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Green Chile Biscochitos

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• Author: Gabe Gomez

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Description

A spiced up version of the Biscochito!

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Ingredients

Scale 1x2x3x

For the dough:

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tsp anise seeds
• 1 tbsp roasted mild green chilies, finely chopped
• 1 egg

For the topping:

• 1/4 cup granulated sugar
• 1 tsp ground cinnamon

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Instructions

1. Preheat the oven to 350°F.
2. In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a separate large bowl, cream together the softened butter and 1/2 cup of granulated sugar.
4. Add the anise seeds and finely chopped roasted green chilies to the butter-sugar mixture. Mix until thoroughly combined.
5. Beat in the egg until the mixture achieves a smooth consistency.
6. Add the dry flour mixture to the wet ingredients. Mix until a soft dough forms.
7. On a floured surface, roll out the dough to approximately 1/4 inch thickness.
8. Use cookie cutters to create shapes from the dough. Traditional biscochitos often take the form of stars or other decorative figures.
9. In a small bowl, combine 1/4 cup of granulated sugar with the ground cinnamon for the topping.
10. Place the cut-out dough shapes onto baking sheets lined with parchment paper, ensuring some space between each cookie. Sprinkle the cinnamon-sugar mixture over the top of each cookie.
11. Bake in the oven for 10 to 12 minutes or until a light brown hue.
12. Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely.

Recipe by Gabe Gomez
Food by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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