Introduction
Marranitos, also known as “Cochinitos” or “Puerquitos,” are charming, pig-shaped cookies that have become an iconic treat in Mexican bakeries. These delicious gingerbread-like pastries, made from a combination of piloncillo (Mexican brown sugar) and warm spices, offer a taste that resonates with the sweetness of tradition. This comprehensive guide will walk you through every step of making these delightful marranitos, from preparing the ingredients to perfecting the piggy shapes, so you can bring a touch of authentic Mexican flavor to your kitchen.
Time Needed
Total time: 2-2.5 hours
Preparation time: 1 hour
Chilling time: 1 hour
Baking time: 15-20 minutes
Equipment Needed
- Mixing bowls
- Saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Plastic wrap
- Baking sheet
- Parchment paper
- Rolling pin
- Marranito cookie cutter or pig-shaped mold
- Wire cooling rack
Tags
- Mexican Dessert
- Gingerbread Cookies
- Piloncillo
- Molasses Cookies
- Traditional Mexican Pastry
Serving Size
Approximately 12-15 cookies
Difficulty Level
Intermediate
Allergen Information
Contains wheat (gluten), eggs, and dairy (if using butter).
Dietary Preference
Vegetarian
Course
Dessert or Snack
Cuisine
Mexican
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Piloncillo | 1 cup (220g) | Can substitute with dark brown sugar if unavailable |
| Water | 1/2 cup | Used to dissolve piloncillo |
| Molasses | 2 tbsp | Adds richness to the flavor |
| Lard/Shortening | 1/2 cup (100g) | Provides tender texture |
| All-purpose Flour | 3 cups (375g) | Base of the dough |
| Ground Cinnamon | 1 tsp | Flavor enhancer |
| Ground Cloves | 1/4 tsp | Adds warmth |
| Ground Anise | 1/4 tsp | Optional for extra spiced flavor |
| Baking Powder | 1 tsp | For leavening |
| Vanilla Extract | 1 tsp | Enhances the overall taste |
| Salt | 1/2 tsp | Balances sweetness |
| Egg | 1 | Helps bind the dough |
Instructions
Step 1: Prepare the Piloncillo Syrup
- In a saucepan, combine piloncillo, water, and molasses.
- Heat over medium, stirring constantly until the piloncillo dissolves completely and forms a thick syrup.
- Remove from heat and let cool to room temperature.
Step 2: Mix the Dry Ingredients
- In a large bowl, combine flour, cinnamon, cloves, anise, baking powder, and salt.
- Whisk until all ingredients are well mixed.
Step 3: Combine Wet Ingredients
- In a mixing bowl, combine the cooled piloncillo syrup, lard, and vanilla extract.
- Mix until smooth and creamy.
Step 4: Form the Dough
- Gradually add the dry ingredients to the wet mixture.
- Mix until a soft, pliable dough forms.
- Wrap the dough in plastic wrap and refrigerate for 1 hour. Chilling makes the dough easier to handle.
Step 5: Shape the Cookies
- Preheat the oven to 350°F (175°C).
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
- Use a marranito cookie cutter or pig-shaped mold to cut out the shapes.
- Place the shaped cookies onto a parchment-lined baking sheet.
Step 6: Bake
- Bake in the preheated oven for 15-20 minutes or until the cookies are golden brown around the edges.
- Let the cookies cool on a wire rack before serving.
Preparation Tips
- Syrup Consistency: Allow the piloncillo syrup to thicken to a consistency similar to honey for richer flavor.
- Chilling the Dough: This step helps prevent cookies from spreading too much during baking.
- Rolling the Dough: Lightly flour the surface and rolling pin to avoid sticking.
Nutritional Information (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 180-220 kcal |
| Total Fat | 6-10g |
| Saturated Fat | 2-4g |
| Cholesterol | 10-20mg |
| Sodium | 100-150mg |
| Total Carbohydrates | 30-35g |
| Dietary Fiber | 0-1g |
| Sugars | 15-20g |
| Protein | 2-3g |
Tips and Tricks
- Storage: Store marranitos in an airtight container at room temperature for up to one week.
- Add Citrus Zest: For a zesty twist, add a bit of orange or lemon zest to the dough.
- Healthier Options: Substitute some lard with coconut oil or use less refined sweeteners if preferred.
Add-Ons
- Icing: Add a light sugar glaze for an extra layer of sweetness.
- Spice Variation: Experiment with ginger or nutmeg for different flavor profiles.
Side Dishes
Serve with a warm glass of Mexican hot chocolate or café de olla for a delightful experience.
Improvements
For a softer, cakier texture, use buttermilk in the dough. To enhance flavor, let the dough rest overnight in the refrigerator before baking.
Save and Store
- Store in an airtight container at room temperature for up to 1 week.
- For longer storage, freeze baked marranitos for up to 3 months.
Frequently Asked Questions
1. Can I use regular brown sugar instead of piloncillo?
Yes, dark brown sugar is an acceptable substitute, though piloncillo provides a more authentic flavor.
2. Can marranitos be made vegan?
Yes, replace lard with vegetable shortening or coconut oil and use a flax egg instead of a regular egg.
3. How do I make the cookies softer?
For softer cookies, slightly reduce the baking time or add a tablespoon of buttermilk to the dough.
4. Are there variations to the recipe?
Yes, some variations add a light sugar glaze, or you can incorporate different spices like ginger or nutmeg.
Conclusion
Marranitos are more than just a sweet treat—they are a cherished part of Mexican heritage, bringing families together over their delightful shape and flavor. With a bit of piloncillo, warm spices, and a pig-shaped cookie cutter, you can recreate this nostalgic pastry in your own kitchen. Enjoy them with friends and family, paired with a warm beverage for the ultimate experience.
References
- Mexican pastry history resources
- Recipe adaptations based on regional variations
- Nutritional information databases
