Marranitos (Mexican Pig-Shaped Cookies) Recipe -
Marranitos (Mexican Pig-Shaped Cookies) Recipe
  • READY IN 35 mins

Marranitos (Mexican Pig-Shaped Cookies)

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 15 large cookies Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2008

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 tad too molasses-y, so I used 3/4 cup molasses and 1/4 cup honey. 3)To make the dough a little less crumbly and easier to roll out, I upped the milk to 1/3 cup. 4) I like them to be a little thicker, so I rolled the dough out to 1/2 inch thickness. Also, my pig cookie cutter was much smaller than the traditional, so this recipe made 4 dozen cookies, and I baked them for 12 minutes (you don't want to overbake). Delicious!

Most Helpful Critical Review
Apr 23, 2008

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

Jun 02, 2009

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, I just added flour until the dough pulled away from the bowl.

Apr 14, 2008

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/puerquito cookie cutter. this cookie cutter is slightly larger then your average large cookie. I used a large tulip cookie cutter (b/c its what i had) and the first batch hardened to much, and they were okay, but they defintely didnt have that authentic marranito texture. So I lowered the timed by 3-4 mintues. Its also important to roll the batter into the right thickness...enjoy!

Mar 19, 2010

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!

Feb 10, 2009

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 taste so much better than the bakeries there! Thanks so much!

Feb 09, 2011

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 orange zest for additional flavor. I had a 3.75" pig cookie cutter and baked them for 12 minutes. I would go a little less next time so they are a bit softer. The centers were soft but the feet were crunchy. Good dunkers for hot tea. The Mexican guys at work really liked them. I would make them again.

Nov 30, 2009

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.


Rate This Recipe

Glad you liked it! Your friends will, too:


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

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

French Toast
French Toast

French toast is such a perfect breakfast, light lunch, or even supper on these warm days.

Crisp Cucumber Salads
Crisp Cucumber Salads

Try one of our 100-plus cool cucumber salads.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Authentic Mexican Tortillas

Make your own tortillas to use in soft tacos, quesadillas, or your favorite dish.

Mexican Rice II

See how to make easy, tasty Mexican rice.

Easy Mexican Casserole

See how to make an easy, tasty Mexican casserole.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States