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No Mexican panaderia for hundreds of miles? Bake my own marranitos-puerquitos! Reliving my favorite childhood moments with this recipe.
Course Antojitos, Cookies, pan dulce
Cuisine Mexican
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 9 Cookies



  • 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 anise
  • 1/4 tsp ground cloves
  • 2 eggs plus 1 more for egg wash
  • 1/2 cup molasses
  • 3 1/2 cups all purpose flour



  • 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.
  • 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.
  • 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.
  • 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.


Tips~ The panaderia marranitos do not contain ginger, but I really love the flavor it adds. This will be up to you if you want to add it or not.