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Who doesnt love a good hot gooey Chocolate Chip Cookie right from the oven. Serve these with a glass of your favorite plant based milk and you’ll be in cookie heaven.Ingredients:2 cups all-purpose flour1 tsp baking powder1/2 tsp salt1/2 cup vegan butter, softened1/2 cup granulated sugar1/2 cup brown sugar1/4 cup unsweetened applesauce1 tsp vanilla extract1 cup vegan chocolate chipsInstructions:Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.In a mixing bowl, combin

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Peppernuts (or Pfeffernusse Cookies) are a traditional German cookie often made in Mennonite communities in the US. They are a highly addictive, tiny, crunchy cookie filled with warming spices and are perfect for gift giving during the holidays!
Growing up in Kansas, there was one particular cookie that was a staple at every holiday event: Peppernuts. The area where I grew up (Hutchinson, KS) has a fairly large population of German Mennonite and because this is a traditional German recipe, these addictive little cookies are very popular during the holidays.

If you're looking for some unique holiday cookie recipes, this one is a must add to your lineup!

What are Peppernuts?

Peppernuts, also known as pfeffernusse cookies and very similar with Danish pebernodder cookies, are a tiny cookie about the size of a nut (this is where the name comes from) that are filled with all kinds of spices. The cookies are crunchy and flavorful and eaten by the handful. It is really hard to stop eating them, once you start. You are warned!

My family in particular did not make these amazing cookies, rather we would often receive them as gifts from various other people. The cookies from each person we received them from would have a slightly different flavor, and I personally loved them all. It seems each family's recipe has a different variation on the spice combination, and in talking to friends from my hometown who do have family recipes, they are quite opinionated and passionate about what should go into them!

Spices in Peppernuts

The one main ingredient that seems to have a general consensus from the group is that anise (most recipes use anise oil) is an absolute must in a true peppernut. Beyond that, most recipes use ground cinnamon and ground ginger, and then others add various combinations of cloves, allspice, nutmeg, and some use ground nuts or nut flour.

One ingredient that I was surprised wasn't a unanimous "absolutely yes" from the group, is the use of white pepper in the cookies. I have always added it to mine and had believed this is where the cookies got the "pepper" part of their name and really what makes them so unique and special. But I learned that this ingredient is also controversial. About half use pepper and half do not. I am very much on Team Pepper in these special little cookies!

How to Make Peppernuts

One of the other special things about these cookies is that they keep for a REALLY long time and the flavor actually keeps developing, getting better and better. In researching these cookies, I learned that traditionally these cookies were made about a month before Christmas and kept in metal tins to "age" before the holidays. I am FOR it!

Step 1: Cream Butter and Sugar Together

The makeup for these cookies is very simple. The dough is a pretty standard cookie dough where the butter and sugar are creamed together and eggs and flour and leavening are added. I prefer to use dark brown sugar in these cookies because I love the color and flavor the extra molasses in it brings, but light brown would work as well.

Then you can mix in the eggs and extracts. Anise extract is the most traditional. But if you absolutely do not like anise, you can leave it out and replace it with vanilla extract.

Step 2: Add Spices and Flour

And then you just add your lineup of spices and extracts. I think this is one of those recipes that you can definitely play with the flavor combinations to find your favorite mix. I love to add cardamom to mine! This definitely isn't traditional but the spice contributes such an interesting herbal citrus note that I enjoy.

Step 3: Chill the Dough

The dough is chilled for about 30 minutes to firm up before rolling it out. This will make it much easier to handle. I like to pat the dough out somewhat thin and then wrap it in plastic wrap so that it firms up quicker.

Step 4: Roll out the Dough

Once the dough is chilled, divide it into smaller pieces and then roll it out into little ropes. Then use a knife or a bench scraper and cut into tiny pieces.

This might seem tedious, but the whole process actually goes pretty quickly and this is such a fun thing to do with the family. You can even get your kids in to help roll out the ropes. No need to worry about each cookie being exactly the same size. The inconsistencies is part of the fun of these cookies!

Step 5: Bake!

One of the other amazing things about peppernut cookies is that this makes about 12 cups of tiny little nuts. They are perfect for splitting up into little bags and tying with some ribbon to give out as gifts!

I truly hope you give this unique little cookie a try! I have no doubts they will become a fast favorite made year after year!

Ingredients

226 grams (1 cup, 2 sticks) unsalted butter, room temperature

300 grams (1 ½ cups) brown sugar, dark

2 large eggs, room temperature

2 ½ teaspoons anise extract, this is traditional for this recipe but can be left out if you do not like anise

½ teaspoon kosher salt

1 ½ teaspoons baking soda

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground white pepper

½ teaspoon ground cardamom or clove, clove is more traditional, but I prefer the flavor of cardamom

420 grams (3 ½ cups) all purpose flour

Instructions

PREP:

At least 30 minutes before baking, take the butter (226 grams/ 1 cup) and eggs (2 large) out of the refrigerator to come to room temperature. Measure out the rest of the ingredients.

Method:

1. In the bowl of a stand mixer fit with a paddle attachment or in a large bowl with a hand mixer, cream together the butter and brown sugar (300 grams/ 1 ½ cups) until light and fluffy. Scrape down the bowl periodically. This will take about 3 minutes.

2. Add the eggs, anise extract (2 ½ teaspoons), salt (½ teaspoon), baking soda (1 ½ teaspoons), cinnamon (1 ½ teaspoons), ginger (1 teaspoon), white pepper (½ teaspoon), and cardamom or clove (½ teaspoon) into the bowl and mix until everything is incorporated.

3. Add the flour (420 grams (3 ½ cups) into the bowl and mix just until it is incorporated. Do not over-mix.

4. Remove the dough from the bowl and place on a piece of plastic wrap. Press it down to about 1 inch (2.5 cm) thick and wrap it up. Chill the dough in the refrigerator for at least 30 minutes and up to 3 days.

5. Preheat the oven to 350°F/175°C.

6. Divide the dough into 16 pieces. This does not need to be a perfectly accurate division. I like to use a bench scraper but you can also use a knife.

7. Press 1 piece of dough into a ball and roll it out between your hand and a clean work surface to form a thin rope about ¼ inch (0.6 cm) thick. Use a bench scraper or sharp knife to cut out tiny nut size pieces of dough. Place on a baking sheet. You can completely fill your sheet in a single layer but you will need to bake these in several batches to get them all baked. It typically works out to be cutting out the next sheet pan of cookies while the one before it bakes.

8. Bake for 10-14 minutes until a dark golden brown. Check the cookies at 10 minutes and bake longer if needed. The cookies will be slightly soft when they first come out of the oven but will become very crispy as they cool.

9. Store the completely cooled cookies in an airtight container at room temperature for up to 1 month.

Notes

This dough can be made up to 3 days in advance and stored in the refrigerator until you are ready to bake.

These cookies keep a very long time, up to 1 month, and the flavor keeps developing. Make them far in advance of your holiday party or for gift giving!

If the dough is too sticky to roll out, let it chill for longer and add a little bit of flour to your work surface while rolling them out.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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German Mennonite Peppernuts, Pfeffernusse Cookie I Baker Bettie

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Peppernuts (or Pfeffernusse Cookies) are a tiny, crunchy cookie filled with warming spices and are perfect for gift giving!

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It isn't Christmas without these "sugar" cookies! 

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Great, Great, Great Grandma's Sugar Cookies

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Great, Great, Great Grandma's Sugar Cookies

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Our family calls these "sugar" cookies even though they are not what you think of a sugar cookie to be. They are more of spice cookie from the 1800's. My Mom's family loves these cookies, so it isn't Christmas without them or the bright red cherry on top! Hope you enjoy! Cindy

Sugar Cookies

2 c. sugar

3 tsp baking powder

1 c shortening (use original Crisco)

3 eggs

3 TBS milk

3 c. flour

1 tsp nutmeg

1/2 tsp cloves

Cream shortening and sugar, beat in eggs. In a small bowl combine all dry ingredients. Add dry ingredients alternately with the milk until combined. Drop by teaspoonfuls and place a half of a cherry on top. Bake at 350 degrees for 8-10 minutes (you can take out when you see the bottom edges start to brown). Let cool on a rack for a couple of minutes and then enjoy!

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This cookie has been a favorite of my family for over 30 years!

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Dipped Gingersnap Tips

Should my dipped gingersnap cookies be crunchy or chewy?

As the name implies, gingersnap cookies should "snap" when bitten. It all comes down to how the cookies are made, but typically gingersnaps are baked a bit longer to make them crispy-whereas gingerbread cookies can still have some chewiness. If you love the flavor ginger adds to recipes, whether they're crunchy or chewy, check out more of our ginger recipes.

How should you store dipped gingersnap cookies?

Store dipped gingersnap cookies in airtight containers at room temperature for up to 7 days. Check out our picks for the best storage containers if you need some recommendations!

Can you make dipped gingersnap cookies ahead of time?

Gingersnap dough can be made in advance and kept in the fridge for up to 3 days. Alternatively, prepare the dough and roll it into balls, and freeze in a single layer on a tray lined with parchment. Once they're frozen, transfer them to freezer containers and freeze for up to 3 months. To bake frozen gingersnaps, roll in sugar and bake as directed, increasing the bake time by a few minutes if needed. If you liked this dipped gingersnaps recipe, here are other great make-ahead cookie recipes.

-Josh Rink, Taste of Home Food Stylist

Dipped Gingersnaps

Ingredients

2 cups sugar

1-1/2 cups canola oil

2 large eggs, room temperature

1/2 cup molasses

4 cups all-purpose flour

4 teaspoons baking soda

3 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon salt

Additional sugar

2 packages (10 to 12 ounces each) white baking chips

1/4 cup shortening

Directions

1. Preheat oven to 350°. In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.

2. Shape into 1-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool completely.

3. In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts

1 cookie: 105 calories, 5g fat (1g saturated fat), 5mg cholesterol, 98mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.

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I get tremendous satisfaction making and giving time-tested yuletide treats like these dipped gingersnaps. Dipping them in white chocolate makes much-loved gingersnaps even more special. -Laura Kimball, West Jordan, Utah

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Hate the name but love these

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Chex Mix Puppy Chow is the BEST. What else can be said? 4 ingredients. 5 minutes. Totally delicious!

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These are yummy and gluten free since it's rice flour!

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Persian Rice Cookies with Poppy Seeds (Nan-e Berenji)

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Persian Rice Cookies with Poppy Seeds (Nan-e Berenji) are irresistible, melt-in-your-mouth cookies made of rice flour, fragrant rose water and crunchy poppy seeds.

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Your search for the best chocolate chip cookies ends here. This chewy chocolate chip cookie recipe is made with browned butter and huge chunks of chocolate for the perfect, crunchy on the outside, gooey in the middle cookie of your dreams. Pair one of these bad boys with a glass of cold milk for the best cookies and milk of your life!

Looking for more chocolate chip cookies? Check out my s'mores cookies or my espresso chocolate chip cookies for a little pick me up!

The Best Chocolate Chip Cookies

Alright bbs. Take a deep breath. We're about to get into what I would equate to my life's thesis: the best chocolate chip cookie recipe ever. This recipe is literally 10 years in the making. They're soft, chewy, crunchy on the edges, perfectly salty-sweet, loaded with juuuust the right amount of chocolate. And when you create something that perfect, it would be a true crime to not share it with the world.

So without further adieu, I present the best chocolate chip cookie recipe you'll ever make.

Ingredients for perfect chocolate chip cookies.

You're only as good as your ingredients. We recommend you splurge for all of the ingredients below to ensure you get a gourmet chocolate chip cookie.

Unsalted Butter: Using unsalted butter means that you can fully control the amount of salt going into your cookies and also ensures that it browns evenly. You'll brown the butter for a nutty, toasty deep flavor as the base for your cookies!

Sugar: Chocolate chip cookies should always be made with a mixture of brown and white sugar

Eggs: Eggs will bind your cookies together. A single egg and one egg yolk will gives these cookies their soft, chewy, not too cakey texture.

Vanilla Extract: Do NOT leave out the vanilla.

Flour: All purpose flour is our flour of choice for these chewy cookies. It creates a tender but hearty crumb. Make sure when you are measuring your flour you measure it carefully using a spoon to aerate the flour. We recommend adding the first cup in and then adding the remaining 3/4 cup a little at a time. Browned butter evaporates as it browns, meaning that the amount of butter can vary depending on how long you browned it for which can lead to less liquid in your cookie dough. See the directions for more guidance on this!

Chocolate Chips: When it comes to chocolate chip cookies, your chocolate can make or break your cookie. Splurge on a high quality semi sweet or dark chocolate. Milk chocolate is child's play. So are the store brand chocolate chips. Go for a good bar, chocolate disks, or a high quality chunk. Whatever you choose, use 2 cups of it and load up your cookie dough for big, melty pools of chocolate throughout your cookie.

Salt: Baked goods NEED salt. Without it they're just cloyingly sweet. Salt adds that perfectly nuanced salty-sweet flavor that pushes a baked good from good to great.

How to make brown butter:

If you haven't had brown butter yet, you MUST try it. Browning your butter gives it an amazing complexity that enhances so many recipes.

1. Start by melting your butter over medium heat in a small sauce pan.

2. Whisk the butter constantly as it melts to ensure it's evenly heated. As it melts the butter will start to foam. This is the sweet point between boiling the butter (NOT what you want) and not hot enough.

3. Keep a close eye on the butter. Like DO NOT WALK AWAY. As it transitions from it's usual yellow color to a deeper golden hue and at last to a beautiful light brown. You'll know it's done by the smell: a toasted, nutty, intoxicating scent. It can very quickly go from this light brown to burnt, so make sure you take it off the heat as soon as it makes the turn.

4. Take it off the heat and transfer to a bowl to allow it to cool before using in your recipe.

The Three Don'ts of Chocolate Chip Cookie Baking

There are a million tips for the best chocolate chunk cookies, but these three will pretty much make or break your cookie, so start taking notes.

Don't you dare forget the salt and the vanilla: These two ingredients make or break a cookie. Get the good vanilla and the flaky sea salt. It will be well worth it.

Don't over mix: Repeat after me, "overmixing ruins everything." I know it can be fun to whisk away and overwork your dough as an excuse to eat more cookie dough, but do not do it. You will get dry, tough, sad cookies.

Don't over bake: In fact, when in doubt UNDER bake. The cookies will continue to bake as they cool. Plus, no one ever complained about a gooey center 🙂

I mean, c'mon. LOOK AT THAT GOOEY, MELTY COOKIE.

Have you ever seen a more beautiful sight? I think not.

How to Store Chocolate Chip Cookies

Can you make chocolate chip cookies ahead? How to freeze these best chocolate chip cookies? All your questions answered below!

These chewy chocolate chip cookies are best freshly baked. These are not the cookies I would recommend sending in the mail to a friend, or baking a few days before the party you're bringing them to. They will last in a sealed container for 3 days, but definitely start tasting a little stale after day 2.

Our advice? If you want to prep ahead, make the dough in advance and scoop out balls of cookie dough. Place the cookie dough in a freezer plastic bag and freeze the cookie dough for up to 3 months for whenever you want fresh baked cookies!

You can also freeze the baked cookies in a freezer bag for up to 3 months so you can whip out a bag of homemade cookies any time without having to light the oven!

Make sure you incorporate a cookies and milk break into your day today with these chewy chocolate chip cookies!

XX

The Best Chocolate Chip Cookies

Did you make this recipe?

Tag @bromabakery on Instagram

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The Best Chocolate Chip Cookies- Gooey AND chewy

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Your search for the best chocolate chip cookies ends here. This chewy chocolate chip cookie recipe is made with browned butter and huge chunks of chocolate for the perfect, crunchy on the outside, gooey in the middle cookie of your dreams. Pair one of these bad boys with a glass of cold milk for the best cookies and milk of your life!

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Our family likes to express ourselves through buttercream. This is the best recipe!

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Best Sugar Cookies Ever. The Jenny Cookies Recipe - Jenny Cookies

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The cookie that started it all. Eleven years ago I rolled out my first batch of sugar cookie dough. My husband had gifted me a cookbook with a recipe that claimed to be the best sugar cookie ever. I gave it a try and turns out, it was not the best cookie, not even kind

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I'm part Italian on my mom's side of the family - these cookies have been passed down to me. We always make them during the holidays.

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We independently select these products-if you buy from one of our links, we may earn a commission.

My love of pizzelle was born when the first chef I ever worked for invited me to her home for the holidays. On top of her beautiful antique oven sat the most stunning cast iron press, where she delicately browned anise-flavored Italian pizzelle (plural for pizzella). After just one bite of that still-warm pizzella, I was instantly in love. While I've long coveted that vintage pizzelle press, adapting to the modern electric version has allowed me to make pizzelle in my own home, which I now gift to friends and neighbors for the holiday.

Pizzelle are thin wafer cookies with a not-too-sweet taste and a snappy, buttery texture. Because their moisture is pressed right out as you make them, they also keep incredibly well. You can flavor them with anise seeds or a little almond extract, but simple vanilla-flavored pizzelle are my absolute favorite, and the ones I've been gifting for the last five years. Here's my favorite recipe for easy, classic pizzelle.

A Cookie You Press, Not Bake

Pizzelle batter is very simple - you combine melted butter with eggs, sugar, flour, baking powder, and the flavoring of your choosing. The dough browns more evenly if it has some time to sit, so I recommend making the dough in advance and storing it in the fridge until ready to use. To cook the batter, you'll need a pizzelle press. This non-stick Chef's Choice model has lasted me about a decade, churning out regular pizzelle batches a few times a year and large batches every December.

Pizzelle

YieldMakes 32 (3-inch) cookies

Ingredients

3
large eggs

Cooking spray

Powdered sugar, for serving (optional)

Instructions

1. Cut 8 tablespoons unsalted butter into pieces. Place in a microwave-safe bowl and microwave on high until melted, about 45 seconds. Set aside to cool while you measure and mix the rest of the batter.

2. Place 3 large eggs, 3/4 cup granulated sugar, and the vanilla (see options above) in a large bowl and whisk vigorously until the mixture is homogeneous, about 2 minutes. Add 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt, and whisk to combine. Add the cooled butter and whisk until completely smooth, about 1 minute. Cover the bowl and let the batter rest for 30 minutes. Alternatively, you can store the batter in the fridge overnight, bringing it to room temperature for 30 minutes before using.

3. About 10 minutes before baking, preheat a pizzelle press. Lightly coat the press with cooking spray and portion 2 teaspoons of the batter into the center of each pizzelle form. Close the press and cook until lightly golden-brown, 1 to 1 1/2 minutes - the time will vary depending on the press. Use a thin flat spatula to gently transfer the cookies to a wire rack. The cookies will crisp up when cooled.

4. Repeat with the remaining batter, but you won't need to coat the press with cooking spray each time, especially if you have a non-stick press. Cool the cookies completely. Dust with powdered sugar before serving if desired.

Recipe Notes

Storage: Store finished pizzelles in an airtight container at room temperature, where they will keep well for 7 days.

Meghan Splawn

Food Editor, Skills

Meghan is the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting - both time and money - and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.

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The Simple Italian Cookie I've Made Every Year for a Decade

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We independently select these products-if you buy from one of our links, we may earn a commission. My love of pizzelle was born when the first chef I ever worked for invited me to her home for the holidays.

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My husband introduced this recipe to my family and we are now expected to bring this to every holiday gathering.

Chocolate Chip Rum Cake

Every cook needs a few recipes that are knock-out delicious, but that can be whipped up and produced at a moment’s notice. This dessert is a beautiful, rich cake that looks and tastes like something you would spend a lot of time on, but no one has to know it’s one of those easy, start-with-a-mix recipes. The simple recipe begins with a yellow cake mix, chocolate pudding mix, and sour cream to make a creamy light chocolate batter. There’s something about the combination of vanilla and rum extracts with the light chocolate flavor that makes this a very special cake. The bonus is the added surprise of chocolate chips inside. I have used this recipe for several years, and it always gets compliments.

Chocolate Chip Rum Cake

1 box (18.25 ounces) yellow cake mix without pudding

1/4 cup all purpose flour

1 box (3.9 ounce) instant chocolate pudding

1 cup vegetable oil

1 cup sour cream

4 eggs

1 tablespoon vanilla extract

1 tablespoon rum extract or 5 tablespoons rum

1 cup semi-sweet chocolate chips

1/4 cup powdered sugar

Preheat oven to 325 degrees F. Prepare a Bundt pan by spraying with nonstick cooking spray.

In a large bowl, combine cake mix, flour, pudding mix, oil, sour cream, eggs, vanilla extract, and rum extract. Mix together with an electric mixer for 5 minutes. Remove from mixer and stir in chocolate chips.

Pour into prepared pan, bake in preheated oven for 60 minutes. Cool in pan for 10 minutes, then remove from pan to wire rack.

When completely cooled, sift top with powdered sugar.

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Chocolate Chip Rum Cake - Anita Stafford, Writer

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Every cook needs a few recipes that are knock-out delicious, but that can be whipped up and produced at a moment’s notice. This dessert is a beautiful, rich cake that looks and tastes like something you would spend a lot of time on, but no one has to know it’s one of those easy, start-with-a-mix

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Biscochitos are New Mexico's State Cookies! And for good reason, they are buttery, sweet, and spiced just right. This is our favorite Biscochitos Recipe! (I originally published this recipe in 2014. It is the most popular recipe here on Some the Wiser this time of year! I've updated the pictures and the wording of the recipe for clarity.)
Biscochitos (sometimes spelled Bizcochitos) are a beloved New Mexican treat. Although I wasn't born here, I've lived in New Mexico for more than half my life, so my roots here feel pretty sturdy at this point. These days, I definitely consider myself a New Mexican through and through.

One of the best parts of living in New Mexico is the unique food tradition here. I love that you can order "Christmas" chile (red and green chiles mixed together) on just about anything. I can't pass up a hot Sopapilla with honey drizzled inside, and I eat Green Chile Stew and Carne Adovada year round. But what I really love are Biscochitos during the holiday season!

Biscochitos are New Mexico's State Cookies. It's true! New Mexicans love Biscochitos so much that they made it official in 1989. It's not Christmas here without them!

What are Biscochitos?

Biscochitos are similar to shortbread, or butter cookies, but with their own unique flavor twist. The biscochito dough is made with a generous amount of crushed anise seeds, as well as a hint of orange and cinnamon. They're packed with flavor, covered in cinnamon sugar, and practically melt in your mouth. Delicious is only the tip of that flavor iceberg.

Making Biscochitos during the holidays is one of our most favorite holiday traditions! Really, Christmas wouldn't be Christmas without Biscochitos in the cookie jar at my house in December.

How to Make Biscochitos

If you live in the Southwest, you can probably find Biscochitos to buy, but they are easy to make and so much more delicious! This particular biscochito recipe is my best family secret but since the world will only be a better place with more delicious cookies, I'm happy to share it with you!

To get started you only a need a few simple ingredients:

Most of the ingredients are normal pantry staples that I'm sure you're familiar with. If you haven't ever used anise seeds before, they're easy to find at just about any grocery store in the spice section. This is a crucial ingredient that gives the biscochitos the unique flavor they are known for!

This recipe calls for crushed anise seeds. You can do this by crushing them with a mortar and pestle, or run them through a spice grinder. I use this little coffee grinder (this is an affiliate link) as a spice grinder and it works like a charm!

About that Lard

There is also Lard on the ingredient list, but don't let that deter you! You can sub in butter or vegetable shortening, but they won't be the same. For an authentic New Mexican biscochito, you need to use lard. I'll make my case:

First, it's the holidays and who said the treats need to be healthy.

Second, call it historical research and then study every bite because these cookies are famous around here and have been since the first Spanish colonists rode into the state way back when.

Finally, these cookies were the first cookies ever to be given the title of "official state cookie" which, as far as I'm concerned, is a pretty solid endorsement.

I buy my lard in the grocery store - it's normally down the baking aisle, near the cooking oils and shortening.

A Few Tips and Tricks

These are easy cookies to make, but there are few tricks to ensure they turn out just right every time. Here are all my secrets for biscochito success.

First, be aware that this dough is not like other cookie dough. It's more like working with pie crust dough. After you have mixed all the ingredients together, as instructed in the recipe below, you will have a crumbly mixture like this:

Go ahead and dig in with your hands and work the dough into a ball, like below. Keep working until you have all the loose dough and flour pieces incorporated.

After the dough has been refrigerated for 30 minutes, I like to separate it into three balls before I roll it out. Then I work each dough ball in my hands, kind of kneading it, until it really comes together into a smooth soft dough before I roll it out on a lightly floured surface.

If you try to roll it out and it still feels crumbly, just work it a little more. The lard really needs some kneading to make a smooth, workable dough.

Tips for Cooking Biscochitos

One of the most important tips for success is to make sure you don't overcook them. They will be just barely turning golden when they are done. This happens in my oven at precisely 12 minutes, but if you're trying this at home for the first time, set the timer for less minutes and check them often.

When they're done cooking, take the pan out of the oven but don't touch the cookies. I leave them on the pan for 10 minutes and if I try to touch them before those ten minutes are up, they will crumble. You can sprinkle some cinnamon-sugar on top while they're on the pan.

After the 10 minute waiting period, you can gently give them their cinnamon-sugar bath. I like to lay them in the cinnamon-sugar for a dusting on the bottom and then I spoon a little more on top.

And now you're ready to get started. Definitely give this Biscochitos recipe a try! I've received SO MANY messages from people who love this recipe as much as I do. It really is the best biscochito recipe around. Enjoy!

Looking for more New Mexican Inspired Recipes? Check out these favorites too:

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Biscochitos Recipe: Traditional New Mexican Cookies

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Biscochitos are New Mexico's State Cookies! And for good reason, they are buttery, sweet, and spiced just right. This is our favorite Biscochitos Recipe! (I originally published this recipe in 2014. It is the most popular recipe here on Some the Wiser this time of year!

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Make this Persian favorite, Khoreh Fesenjan. Tender chicken is cooked in a walnut pomegranate sauce and served over steamed saffron rice.

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Gluten-Free Snowball Cookies {Dairy-Free Option}

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Gluten-Free Snowball Cookies are buttery and filled with nuts and rolled in powdered sugar. Dairy-Free and Vegan option.