Marranitos (Mexican Pig-Shaped Cookies)
Krysta
Marranitos (or cochinos, or puerquitos, as are they are called in some Mexican-American communities) are often called Gingerbread Pigs, although they don't actually have ginger in them. The flavor comes from the molasses. This recipe is a trans-pecos region variation which uses the non-traditional addition of cinnamon.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine Mexican
Servings 15
Calories 359 kcal
- 1 ¼ cups packed brown sugar
- ¼ cup shortening
- 1 egg
- ¼ cup milk
- 1 ½ teaspoons vanilla extract
- 1 cup unsulfured molasses
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 6 cups all-purpose flour
- 1 egg beaten
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
Beat brown sugar and shortening together in a large bowl with an electric mixer until smooth. Beat in 1 egg, milk, and vanilla until smooth. Stir in molasses, baking soda, and cinnamon. Mix in flour until the dough is stiff enough to roll out.
Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into cookies using a pig-shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the tops of the cookies with beaten egg.
Bake in the preheated oven until risen and edges are lightly browned, about 15 to 17 minutes. Cool briefly on cookie sheets; serve warm or transfer to a wire rack to cool completely.
You may wish to add a bit of dry ground ginger, and you may use a milk wash instead of an egg wash.