Marranitos (Mexican Gingerbread Pigs)
User Reviews
4.8
Marranitos (Mexican Gingerbread Pigs)
Description
Marranitos are Mexican gingerbread cookies shaped like little pigs, characterized by their warm spices from ground ginger and cinnamon mixed into a brown sugar and molasses-sweetened dough. This recipe combines softened butter with dark brown sugar, eggs, molasses, milk, and vanilla to form the wet mixture, which is then combined with flour, ginger, cinnamon, and baking soda. The dough is rolled to about 3/8-inch thickness and cut into pig shapes before baking until the edges are lightly browned, producing a soft yet slightly crisp cookie. The beaten egg wash brushed on top adds a subtle shine.
The spices and molasses give these cookies a deep, rich flavor that pairs well with tea or coffee. Their distinctive pig shape is traditional and playful, making them popular festive treats or gifts. The dough’s consistency allows for detailed shapes, and baking times keep the cookies tender without overbaking.
While the number of cookies depends on the cutter size, this recipe is flexible with standard baking equipment.
Ingredients
- ½ cup unsalted butter softened
- 1 cup brown sugar packed, dark
- 2 large egg divided
- ¾ cup unsulfured molasses
- ¼ cup milk
- 1 ½ teaspoons vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, cream the butter until smooth. Add the dark brown sugar and mix until well combined. Add in one egg, molasses, milk, and vanilla extract. Mix together until smooth.
- In a separate large bowl, add the flour, ginger, baking soda, and cinnamon. Whisk together to combine.
- Add the dry ingredients into the wet ingredients 1 cup at a time and mix until well combined. The dough should cleanly pull away from the mixing bowl.
- Transfer the dough onto a lightly floured surface and roll out to ⅜-inch thickness (or a little less than ½-inch).
- Use a pig shaped cookie cutter to cut the dough into pigs. Place the pigs 1 ½ inches apart on the prepared baking sheets.
- In a small bowl, crack open the remaining egg and whisk. Brush the beaten egg over the tops of the pigs using a pastry brush.
- Bake for 10 to 12 minutes, until the edges are lightly browned.
Notes
- The cookie yield can vary depending on the size of the pig-shaped cutter used.
- Ensure the dough is rolled evenly to maintain consistent baking times across cookies.
- Brush the tops with beaten egg to achieve a glossy finish.
- Chilling the dough before rolling can help manage stickiness and improve cut shapes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 1marranito | |
| Calories | 152kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 83mg | 3% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 100IU | 2% |
| Calcium | 20mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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