Marranitos
Piloncillo Gingerbread Piggies
Piloncillo is simmered into a dark syrup and creamed into a ginger-and-clove spiced dough, then cut into the traditional pig shape and baked just until soft — never crisp.
Marranitos
✦ Antes de Empezar
Before you cook
Do I need a pig-shaped cutter to make these?
The pig shape (puerquito) is a traditional panadería touch tied to the cookie's name, cut with a pig-shaped cutter — if you don't have one, any rolled cutter works fine. The important part is rolling the dough to 1/3 inch and keeping the bake short so they stay soft rather than crisp.
Ingredientes· 10View
Piloncillo Syrup
- 8 ozMexican Piloncillograted raw cane sugar
- 1/2 cupWater
- 1 stick + 2 clovesCinnamon Stick & Whole Cloves
Cookie Dough
- 3 cupsAll-Purpose Flour
- 1 tsp eachBaking Powder & Baking Soda
- 1/2 tspGround Ginger
- 1/2 cupVegetable Shortening or Butter
- 1Egg
- 1 tspVanilla Extract
Glaze
- 1 egg beaten + 1 tbsp milkEgg & Milkfor egg wash
Instrucciones
6 pasosPrepara el jarabe
Make the piloncillo syrup
Simmer the piloncillo, water, and cinnamon until dissolved and reduced to about 3/4 cup. Cool completely.
Mezcla los secos
Whisk dry ingredients
Whisk the flour, baking soda, ginger, cloves, and salt.
Bate la mantequilla
Cream the butter
Cream the butter, then beat in the egg and cooled piloncillo syrup.
Forma y enfría la masa
Mix and chill the dough
Mix in the dry ingredients to make a soft dough. Chill 30 minutes.
Corta los marranitos
Cut the pig shapes
Roll 1/3 inch thick and cut with a pig-shaped cutter.
Hornea
Bake
Brush with egg wash and bake at 350°F (175°C) for 12 to 15 minutes. Keep them soft rather than crisp.