Marranitos (Mexican Pig-Shaped Cookies)

Marranitos (Mexican Pig-Shaped Cookies)

22
nmcowgirl 2

"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 - and no cinnamon either. In fact, traditional marranitos get their delicious spicy-brown goodness from molasses. This recipe is a trans-pecos region variation, it uses the non-traditional addition of cinnamon. You may wish to try also adding a bit of dry ground ginger, and you may use a milk wash instead of an egg wash."
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Ingredients

35 m servings 359 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 73g
  • 24%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. In a large bowl, cream together brown sugar and shortening until smooth. Mix in 1 egg, milk, and vanilla until smooth. Stir in the baking soda, cinnamon, and molasses. Mix in flour until the dough is stiff enough to roll out.
  3. 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 remaining beaten egg over the tops of the cookies.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the centers of the cookies appear dry and edges are lightly browned.

Reviews

22
  1. 24 Ratings

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Most helpful positive review

I love these cookies! The second time I made them I altered the recipe just a bit, which really made them incredible: 1)I added 1 tsp of ground ginger as suggested. 2)I thought these were a t...

Most helpful critical review

the taste was good. But they where kind of dry. I don't know if I did something wrong.

I love these cookies! The second time I made them I altered the recipe just a bit, which really made them incredible: 1)I added 1 tsp of ground ginger as suggested. 2)I thought these were a t...

Love these cookies! Great flavor -- even better than the bakery's version. However, based on the "too dry" remarks from several of the reviewers, I only used about 5 cups of flour. Basically, ...

They tasted exactly like the puerquitos that my parents used to buy me as a child from our local panaderia (bakery). My one suggestion is to adjust the baking time if you dont have the marranito...

These turned out well but I found the dough a little difficult to work with. I did end up using the full six cups of flour. 1/2 Molasses and 1/2 honey and dark brown sugar. I also added a little...

These were great! The dough was crumbly so I kept having to add shortening...i almost gave up. I'm glad I didnt! They are sooo good!

I do have to give everyone a warning about this recipe! When you bake these babies, keep them out from your kids sight. They will ruin dinner. My brother visited from Houston and said these t...

I made these last Christmas and my family loved them. They looked and tasted just like the bakery. The only thing is that they were a little hard. I suggest using more shortening.

So, i didnt happen to have a pig shaped cookie cutter lying around, so i used the basis of this recipe for drop cookies! Well, i only used 3.75 cups of flour rather than 6, and 3/4 cup of molass...

These are really good!!!!