Marranitos Mexican Pig-Shaped Gingerbread Cookies
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.
- 1-1/4 cup Grated Piloncillo (unrefined cane sugar) or brown sugar
- 1/4 cup Butter, softened
- 1/3 cup Milk
- 1 Large Egg
- 1-1/2 teaspoon Vanilla Extract or Paste
- 5 cups Flour
- 1-1/2 teaspoon Cinnamon
- 1 teaspoon Ginger
- 1-1/2 teaspoon Baking Soda
- 1/4 cup Honey
- 3/4 cups Molasses
- Mix piloncillo, butter, egg, milk and vanilla extract in a large bowl with an electric mixer until smooth and well blended.
- Add the cinnamon, ginger, baking soda, molasses, and honey and mix well.
- Gradually beat in the flour, then knead by hand into a ball.
- Chill dough for 30 minutes or more.
- Place the ball of dough on a floured surface or parchment paper, and roll to a 1/4-inch thickness.
- Preheat oven to 350 degrees. Cut dough into shapes with our Pig cookie cutter and arrange on parchment paper on a baking sheet. Traditionally, Marranitos are brushed with a glaze of beaten egg before baking -- or you can leave them as-is and decorate with frosting or glaze after baking.
- Bake for 10 to 15 minutes until edges are beginning to brown.
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