Marranitos | Mexican Holiday Pig Cookies

Name: Marranitos | Mexican Holiday Pig Cookies
Yield: 10
Ingredients: 2/3 cup room temperature butter; ¾ cup Panela Cane Sugar; 1 tsp Vanilla Extract; 1 tsp baking soda; 1 tsp Cinnamon Verum; 1 Tbsp orange zest; ½ tsp salt; ¼ tsp Smoked Star Anise, ground with mortar and pestle; ¼ tsp ground Pemba Cloves; 2 eggs; ½ cup molasses; 3 ½ cups all-purpose flour (I used King Arthur Gluten-Free Bread Flour); 1 egg mixed in a little water (for egg wash)

Image of Marranitos | Mexican Holiday Pig Cookies — Photo by Burlap & Barrel

Servings

10 cookies

Prep Time

2-3 hours

Cook Time

11-13 minutes

"Marranitos (puerquitos) are soft and chewy Mexican piggy cookies.”

Author:

Kathryn Boyden, adapted from a great recipe by Maggie Unzueta

Ingredients

2/3 cup room temperature butter
¾ cup Panela Cane Sugar
1 tsp Vanilla Extract
1 tsp baking soda
1 tsp Cinnamon Verum
1 Tbsp orange zest
½ tsp salt
¼ tsp Smoked Star Anise, ground with mortar and pestle
¼ tsp ground Pemba Cloves
2 eggs
½ cup molasses
3 ½ cups all-purpose flour (I used King Arthur Gluten-Free Bread Flour)
1 egg mixed in a little water (for egg wash)

Directions

Beat butter until soft and creamy in kitchen mixer.
Add the panela, vanilla, baking soda, ground cinnamon, orange zest, salt, anise, and ground cloves. Until combined scrape the sides of the bowl as needed.
Add in 2 eggs and molasses.
Mix to combine.
Add the flour little by little until a dough forms.
Divide the dough in two or three balls and freeze for 2 hours (important!).
Preheat oven to 375 degrees F.
Roll a ball of the dough until ¼-inch thick (important not to be too thin or thick).
Cut out the shapes with the pig shaped cookie cutter.
Place the unbaked marranitos on a cookie sheet, about 2 inches apart.
Mix the last egg with 2 tablespoons water to create an egg wash.
Brush the tops of the cookies with the egg wash.
Bake for 11-13 minutes. Cool & enjoy!