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Shared by Debby Kaplan Pearlman

Biscochos (Wreath-Shaped Cookies With Cinnamon Sugar)

Yield: About 2 dozenTime: 1h

Biscochos (Wreath-Shaped Cookies With Cinnamon Sugar)

Yield: About 2 dozenTime: 1h

This recipe was shared by Debby Kaplan Pearlman. Read more about her family in "A Cookie That’s Coffee’s Best Friend".


For the Dough:

  • 1¼ cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 6 eggs
  • 6 cups all-purpose flour
  • 4 teaspoons baking powder

For the Dipping Sugar:

  • ½ cup sugar
  • 1 teaspoon ground cinnamon


  • Step 1

    Preheat the oven to 375º.

  • Step 2

    Make the dough:
    Place the sugar, oil, vanilla and eggs in a large mixing bowl and whisk until smooth. In a separate bowl, whisk together the flour and baking powder to combine.

  • Step 3

    Stir the dry ingredients into the sugar mixture and knead until a smooth dough forms. The dough should not be sticky, but it will be a bit oily.

  • Step 4

    Pinch off a 2-tablespoon sized ball of dough. Roll the ball into a 12-inch long rope and fold in half to have the ends meet. Turn both ends in opposite directions to twist the rope, then meet both ends and press to form a circle. Repeat with remaining dough.

  • Step 5

    Make the dipping sugar:
    In a small bowl, whisk together the sugar and cinnamon. Press each cookie in the cinnamon sugar to coat and place on two baking sheets, 1-inch apart from one another.

  • Step 6

    Bake until lightly golden, about 15 minutes. Remove both trays and turn off the oven. Transfer all the cookies to 1 baking sheet (they can overlap and stack) and return to the oven. Let sit in the oven until dry, at least 20 minutes, then remove and let cool completely.

  • Step 7

    Serve immediately, or store in an airtight container for up to 2 days.