Marranitos Mexican Pig-Shaped Gingerbread Cookies
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Category
Cut-Out Cookies
Servings
24-36 cookies
Prep Time
25 minutes
Cook Time
36 minutes
Marranitos (also called Puerquitos) are traditional pan dulce cookies made year-round in Mexico and Latin America. They are especially popular during holidays like Christmas and the Day of the Dead. Our recipe calls for unrefined Piloncillo or Panela sugar which you can find at an ethnic grocer or online at MexGrocer or Amazon. Or, you can substitute brown sugar. This recipe makes a soft, chewy gingerbread cookie.
Ingredients
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1 cup Piloncillo unrefined cane sugar or panela sugar, grated (from 1-8 ounce cone)
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1 stick (½ cup) unsalted butter, softened
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¾ cup molasses
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2 large eggs, room temperature, divided
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¼ cup whole milk
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1 ½ teaspoon Ann Clark Clear Vanilla
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5 cups (21.25 ounces) all-purpose flour
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1 ½ teaspoon ground cinnamon
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1 ½ teaspoon ground cinnamon
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1 ¼ teaspoon ground ginger
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1 ¼ teaspoon baking soda
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1 teaspoon sea salt
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Pig cookie cutter
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Stand mixer or electric mixer
Equipment Needed:
Directions
Mix piloncillo and butter in a stand mixer with paddle attachment or electric mixer on medium speed, until just lightened, about 3 minutes.
Slowly, add molasses, milk, 1 egg, vanilla, on low speed, until just combined on medium-low speed, scraping as needed.
Meanwhile, whisk flour, cinnamon, ginger. soda and salt, until combined, in a medium bowl.
Add flour mixture to the mixer, scraping as needed, mix on medium-low, until just combined.
Remove dough from the mixer and place the dough in plastic wrap and press thin and chill dough, tightly wrapped for about 2 hours to overnight.
Meanwhile, preheat oven 350°F. Prepare 3 baking sheets with parchment paper.
Roll dough on a lightly floured surface, to ¼-inch thick and cut with Ann Clark’s large pig cutter and place onto the prepared baking sheets.
Brush each cookie with remaining beaten egg.
Bake in preheated oven, 1 sheet at a time, until puffed up and firm to touch about 12 minutes.
Remove from oven and cool on the pan for 5 minutes, then transfer to a cooling rack until fully cool, about 15 minutes.
Recipe Video
Recipe Note
Notes & Tips:
- To make ahead: Make dough ahead and chill overnight or up to 3 days. You can also roll dough and cut out and place onto baking sheets, covered for up to 3 days
- If unable to find piloncillo sugar, you can substitute 1:1 with brown sugar.
Photo by Laura Kanya
