23 May Marranitos – Mexican Pig Shaped Cookies
Need a Recipe for Your Pig Shaped Cookie Cutter?
Have you ever heard of “Gingerbread Pigs?” If so, you were probably hearing about traditional marranitos cookies which are shaped like pigs and are quite delicious. The marranitos cookie offers a spicy brown flavor thanks to the recipe’s need for rich molasses. This recipe is the perfect way to utilize your adorable piggy cookie cutters!
These Mexican cookies are rich and decadent, offering a soft cake-like texture that is very similar to a shortbread cookie. The spices used in this recipe create a deeply flavorful treat, accentuated by the traditional dark unrefined sugar called piloncillo. Marranitos cookies are wonderful alone or with a warm beverage such as coffee or Mexican Hot Chocolate – called Champurrado. The following recipe will yield approximately 40 pig shaped cookies.
Marranitos Ingredient List
2 1/2 cups of packed grated piloncillo (dark brown sugar)
1/2 cup of butter or shortening, room temperature
4 large eggs, room temperature
2/3 cups of whole milk
3 teaspoons of vanilla bean paste
3 teaspoons of baking soda
3 teaspoons of ground cinnamon
2 teaspoons of ground ginger
1 1/2 cups of molasses
1/2 cup of pure honey
10 to 12 cups of all-purpose flour, may vary slightly depending on geographic location
Beat the piloncillo and butter in a large bowl until combined.
Add 2 eggs, milk, and vanilla bean paste; beat again until smooth.
Add the following ingredients and beat well: baking soda, cinnamon, ginger, molasses, and honey.
Add in 6 cups of the flour and beat well. Slowly add the additional flour, using a wooden spoon once the dough becomes stiff.
The dough will be a little crumbly. Once you have added as much of the flour, quickly use your hands to knead in the rest.
You need a consistency in the dough that can be rolled out.
Place a sheet of plastic wrap on the counter and turn out the dough.
Shape the dough into a large oval and wrap in plastic. Refrigerate for at least one hour at minimum.
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.
Cut the refrigerated dough in half and re-wrap one half; place the wrapped half back inside the refrigerator.
Roll the remaining dough out onto a lightly floured surface. Dough should be about ¼” thick.
Use your favorite pig-shaped cookie cutter to cut out the Mexican cookies.
Place cookie cut outs on the paper covered baking sheets. Re-roll dough and cut more cookies until all of the dough is used.
Repeat these steps with the other section of dough that is in the refrigerator.
Brush a thin coat of the remaining two beaten eggs on the cookies before putting them in the oven.
Bake in the middle of the oven for approximately fifteen minutes or until cookies turn gold around the edges. Marranitos should be cooked through.
Remove cookies from the oven and place them on a rack to cool. Keep these scrumptious cookies completely covered so they will remain soft and delicious.
With this simple and delightful recipe, you can enjoy the same cookies found in traditional panaderias, or Mexican bakeries. Remember that baking soda is the leavening agent in this recipe so the amount used will make pigs fatter or skinnier. The small amount of shortening helps to keep these pig cookies moist.
Have you ever eaten a Marranitos Pig Cookie?