How To Prepare Mexican Marranitos-Puerquitos #marranitos #puerquitos #pandulce

How To Prepare Mexican Marranitos-Puerquitos

Marranitos-Cochinitos-Puerquitos #marranitos #puerquitos #pandulce

Memories of my trips to la panaderia(bakery) instantly flood my thoughts when I think of these tasty marranitos. Also called puerquitos and even cochinitos by some, these ginger and molasses cookies are one of the most popular when it comes to Mexican sweet bread. I think as a kid it was more about who would get the Big Pig Cookie first! Lol! If it wasn’t fresh, it could tend to be a bit on the dry side, but we didn’t care. It was the big pig cookie!   This marranito recipe is revised from an older recipe I learned a few years back. The old recipe was good, but my cookies did not bake up as puffy and soft as I would have liked. It was a simple fix of adding an extra egg. I also switched to shortening instead of butter to keep it a little more traditional with the ingredients. Don’t quote me on that though, they may have used pork lard back in the day! I will have to do a little research to know for sure. It’s all part of the learning process and I love every minute of it.  Finding that pig cookie cutter was not an easy task. For a couple of years I searched the internet, until finally last year I located them on Amazon. I ordered it right away! I always add this recipe to my fall and holiday baking to share with friends and family. #marranitos #pandulce

Marranitos-Cochinitos-Puerquitos #marranitos #puerquitos #pandulce

Marranitos-Cochinitos-Puerquitos

Yields 9-11 Large Cookies

Ingredients

2/3 cup shortening or unsalted butter at room temperature
3/4 cup packed grated piloncillo or brown sugar 
2 tsp ground ginger
1 tsp baking soda
1 tsp ground canela(cinnamon)
1 tablespoon orange zest
1/2 tsp salt
1/4 tsp ground cloves, 1/4 tsp. anise
2 eggs, plus 1 more for egg wash
1/2 cup molasses
3 1/2 cups all purpose flour

Directions

1. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, ginger, baking soda, cinnamon, orange zest, salt, ground cloves and anise. Beat until combined, scraping bowl occasionally. Beat in the eggs and molasses until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover with plastic wrap and chill for at least 2 hours.

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2. Preheat oven to 375 degrees F. Line a cookie sheet  with parchment paper, set aside. On a lightly floured surface, roll out half of the dough at a time to about 1/4 inch thick. Cut out shapes with a lightly floured 4 to 5 inch pig shape cookie cutter. Place cutouts 2 inches apart on cookie sheet.

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3. Whisk the third egg with a little water and brush the tops of unbaked marranitos. Bake in preheated oven for 11 to 13 minutes or until edges are light brown. Cool on cookie sheet for 2 minutes. Transfer to wire rack, let cool.

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4. To store, layer cookies between wax paper in an airtight storage container. Store at room temperature for up to 3 days or freeze for 2 months.

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Marranitos-Puerquitos #marranitos #puerquitos

 

How To Prepare Mexican Marranitos-Puerquitos #marranitos #puerquitos

Do not skip the step of chilling the dough. You can even prepare the dough a few days ahead and keep it chilled until you are ready to use it.

How To Prepare Mexican Marranitos-Puerquitos #marranitos #puerquitos #pandulce

The cookie cutter comes in a few sizes online. Resist purchasing the larger one, unless you want one giant marranito that can feed 4 people!

How To Prepare Mexican Marranitos-Puerquitos #marranitos #puerquitos #pandulce

Don’t roll your dough out too thin.

How To Prepare Mexican Marranitos-Puerquitos #marranitos #puerquitos #pandulce

Don’t crowd you baking pan. Five marranitos per large baking pan.

How To Prepare Mexican Marranitos-Puerquitos #marranitos #puerquitos #pandulce

The crackled look is just what you want for a more authentic looking cookie. 

How To Prepare Mexican Marranitos- Puerquitos #marranitos #puerquitos #pandulce

Do you remember the big red trays and tongs when you enter the big panaderias? It’s like they are daring you to fill every space on that tray!

How To Prepare Mexican Marranitos-Puerquitos #marranitos #puerquitos #pandulce

 

6 thoughts on “How To Prepare Mexican Marranitos-Puerquitos”

    1. Hi! Sorry about that. I forgot to add that to the directions. I added it in now. Thanks for pointing that out to me. You brush them with egg wash before baking them.

  1. My favorite with cup of hot coffee!. Now I have a recipe, thank you. AND I love that rolling pin. What kind is it? Is it easy to find.

    1. Thank you Sherrill. The rolling pin was made by a local craftsmen. But if you go online to the Texas Rolling Pin site, I believe they have similar ones.

  2. Hi I just added the 3 cups of flour and my dough seems a little dry, is on the fridge now, what can I do to make it more moist? Thanks

    1. I am sorry Ale, I am just checking my emails on my blog at 9:44 p.m. Not sure why the dough would be dry. The dough is thick. Was is crumbly dry? I would suggest kneading it on a flat surface before chilling it. You could mix in a little bit more shortening, but you really don’t want the dough to be too soft. If you message me on my Facebook page, I will get the questions faster. Sorry it took so long.

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