Marranitos
Ingredients:
1-1/4 cups packed grated piloncillo or dark brown sugar
1/4 cups butter l, room temperature
1 large egg, room temperature
1/3 cup milk
1-1/2 tsp. Mexican vanilla extract
1-1/2 tsp. baking soda
1-1/2 tsp. ground cinnamon
1 tsp. ground ginger
3/4 cup molasses
1/4 cup honey
5 to 6 cups all-purpose flour
Egg Wash:
1 large egg beaten
Detailed Steps:
Beat piloncillo and butter together in a large bowl until combined (they won't really cream together, just beat as best as you can). Add the egg, milk, and vanilla bean paste and beat again until smooth. Add baking soda, cinnamon, ginger, molasses, and honey. Beat until well combined.
Beat in 3 cups of the flour. Gradually add remaining flour, switching from mixer to a wooden spoon once the dough starts to become too stiff (so that you don't burn out your mixer). The dough will seem a bit crumbly, but once you've stirred in as much of the flour as you can, use your hands to quickly knead in the rest of the flour. You're looking for a dough that you're able to roll out.
Lay a sheet of plastic wrap on the counter and turn the dough out onto it. Pull the dough together into a large disc and wrap in plastic. Refrigerate for at least 1 hour.
Preheat the oven to 350° F and line a couple of sheet trays with parchment paper or a Silpat.
Cut dough in half and wrap one halfback in plastic wrap, set aside (or refrigerate for now). Roll another half of dough out on a lightly floured surface to about ¼" thickness. Use a large pig-shaped cookie cutter (dip in a bit of flour) to cut out pig-shaped cookies. Place on the prepared baking sheet. Re-roll dough and repeat. Repeat with another half of dough when ready.
Brush a thin coat of the beaten egg over the dough before you put it into the oven.
Slide into a preheated oven and bake in the middle rack for 10 to 15 minutes or until cookies just start to turn golden around the edges and are just cooked through.
Remove from the oven and place on a cooling rack. For storage, cover them with a clean, lightweight dishcloth to keep them soft.
Prep Time: 20 mins. Cook Time: 15 mins.
Chill : 1 hr.
Total Time: 1 hr. 35 mins.
There’s something truly magical about Marranitos, also known as Mexican pig cookies. For me, they bring back such warm memories of visiting my abuela's house, where the air was always filled with the sweet scent of freshly baked pan dulce. These classic, pig-shaped treats aren't just cookies; they're a piece of Mexican culinary heritage, a staple in any panadería, and now, a beloved tradition in my own kitchen. I remember trying so many recipes before landing on one that truly captured that authentic flavor and texture – a soft, slightly chewy interior with a delicate crust, infused with warm spices like cinnamon and ginger, and that unmistakable molasses sweetness. One thing I've learned over the years is that while the recipe provides a great foundation, a few extra tips can truly elevate your homemade Marranitos. First, about the dough: don't be afraid if it feels a little crumbly at first. The key is to knead it just enough until it comes together smoothly. Over-kneading can make them tough, so once it's pliable and easy to roll, you're good to go. When you're rolling out your dough, aim for that ¼-inch thickness. Too thin and they can get crispy; too thick and they might not bake through evenly. I always keep my flour handy for dusting the surface and my pig-shaped cookie cutter to prevent sticking – it makes getting those perfect shapes so much easier! The baking process is also crucial. Keep a close eye on them! You're looking for that beautiful golden-brown edge, a sign they're perfectly cooked. They'll still be soft when they come out of the oven, but they'll firm up as they cool on the rack. This is where the magic happens, turning them into those delightful gingerbread or molasses cookies we all love. What I love most about Marranitos is their versatility. They're not overly sweet, which makes them perfect for pairing. My absolute favorite way to enjoy them is with a steaming cup of café de olla, but they're equally delicious with a cold glass of milk, or even a rich hot chocolate on a chilly evening. They make a wonderful snack for kids and adults alike, and I often wrap them with a little red ribbon as thoughtful, homemade gifts. If you've never tried making these Mexican pig cookies before, I truly encourage you to give this recipe a shot. It's incredibly rewarding to pull a tray of these fragrant, golden-brown treats from your own oven. They're simple pleasures that bring so much joy, and I promise, once you taste your homemade Marranitos, you'll want to make them again and again!
