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Mexican Sugar Cookies

"Cut-out cookies rolled in sugar and cinnamon."
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servings 755 cals
Original recipe yields 12 servings (2 dozen)


  • Calories:
  • 755 kcal
  • 38%
  • Fat:
  • 44.2 g
  • 68%
  • Carbs:
  • 83.6g
  • 27%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
  3. Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.

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Read all reviews 29
  1. 36 Ratings

Most helpful positive review

These were so yummy! They are extremely delicate cookies. So much so that I had to add another egg to keep them together. After adding the extra egg they were much easier to dip/roll in the c...

Most helpful critical review

These were bland. The recipe resembled something I make, but the slight differences were enough to take a pretty good recipe and turn it into a cookie without taste or character. Won't be makin...

Most helpful
Most positive
Least positive

These were so yummy! They are extremely delicate cookies. So much so that I had to add another egg to keep them together. After adding the extra egg they were much easier to dip/roll in the c...

My whole family loved this cookie recipe! We recently had a quinceañera for our daughter on January 5, 2002, My family and I baked at least thousand cookies. The people at the reception cou...

I am a high school Spanish teacher and i made these cookies for my class. They were a big hit. The students could not believe that I made homemade cookies. I did make then about a quarter inc...

These were very simple to make and quite tasty too. Reminded me of a cross between a shortbread cookie with a snickerdoodle type of flavor. Almost as good as my friend Esther's, whose recipe I w...

This made the best cookies & my 3 year old daughter really enjoyed baking them with me! The only thing I changed was that I substituted 1 tsp pumpkin pie spice for the anise seed. We got a bun...

These were great! I made them for a mexican fiesta party I threw and they were a big hit. Three days later they still are soft and moist. Delicious!

My family has always called this Biscocho's but I think it changes from region to region. Very good!

Holy Cinnamon Batman! These were a huge hit, I must have given a dozen people the website and link. It took a bit of experimentation for my oven, but as soon as I saw any browning on the edg...

I think that these are the best sugar cookies ever made! Even though alot of shortening is used it is sweet and delicious, and a truely fun treat. My husband and kids love this recipe and I will...