Description
Marranitos are delightfully spiced Mexican pig-shaped cookies characterized by the warm flavors of cinnamon, ginger, and piloncillo. These chewy treats blend molasses and evaporated milk for a rich, deep sweetness, perfect for themed celebrations or everyday snacking. Chilled dough is rolled and cut into adorable pig shapes, then brushed with egg wash and baked to a golden finish.
Ingredients
Scale
Dry Ingredients
- 3 cups All-Purpose Flour (can substitute with gluten-free flour)
- 1 teaspoon Salt (fine grain recommended)
- 1 teaspoon Baking Soda
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger (can replace with additional cinnamon)
Wet Ingredients
- 1 cup Piloncillo (or dark brown sugar; dark brown sugar works well)
- 1/4 cup Molasses (avoid substitutions)
- 2 Large Eggs (one for dough, one for egg wash)
- 1/2 cup Evaporated Milk (regular milk can be used)
- 1 teaspoon Vanilla Extract (pure extract is best)
- 1/2 cup Unsalted Butter (at room temperature)
Additional
- Extra flour as needed (for kneading if dough is sticky)
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking soda, ground cinnamon, and ground ginger to ensure the spices and leavening agents are evenly distributed.
- Mix Wet Ingredients: In a separate bowl, combine shaved piloncillo, molasses, one egg, evaporated milk, and vanilla extract. Blend these ingredients until the mixture is smooth and well incorporated.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until a cohesive dough forms. Avoid overmixing to maintain tenderness.
- Chill Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours. This step helps firm up the dough for easier rolling and cutting.
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets lined with parchment paper to prevent sticking.
- Roll and Cut: On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use a pig-shaped cookie cutter to cut out shapes, transferring them carefully onto the prepared baking sheets.
- Egg Wash: Lightly beat the second egg and brush the tops of each cookie with the egg wash. This will give the cookies a shiny, golden finish when baked.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 12-15 minutes or until they turn golden brown around the edges.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For gluten-free option, substitute all-purpose flour with a well-blended gluten-free flour mix.
- If piloncillo is unavailable, dark brown sugar is a suitable alternative but piloncillo offers a more authentic flavor.
- Avoid substituting molasses to maintain the traditional richness of the cookies.
- If the dough is sticky, use extra flour sparingly during rolling to prevent toughening the cookies.
- These cookies keep well stored in an airtight container for up to one week.
