Best Marranitos Mexican Pig Shaped Cookies Recipes
MARRANITOS (MEXICAN GINGERBREAD PIGS)
Marranitos (Mexican Gingerbread Pigs) are a pan dulce, or sweet bread, flavored with molasses and commonly found in Mexican bakeries. Best served with a cup of milk or coffee and eaten on weekend mornings!
Provided by Isabel Eats
Categories Dessert
Time 37m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside.
- In the bowl of a stand mixer, cream butter until smooth. Add the dark brown sugar and mix until well combined. Add in one egg, molasses, milk and vanilla extract. Mix together until smooth.
- In a separate large bowl, add the flour, ground ginger, baking soda and cinnamon. Mix together to combine.
- Add the dry ingredients into the wet ingredients 1 cup at a time and mix until well combined. The dough should cleanly pull away from the mixing bowl.
- Transfer the dough onto a lightly floured surface and roll out to 3/8 inch thickness (or a little less than 1/2 inch). Use a pig shaped cookie cutter like this one to cut into pigs. Place pigs 1 1/2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
- In a small bowl, crack open the remaining egg and whisk. Brush the beaten egg over the tops of the pigs using a pastry brush.
- Bake for 10 to 12 minutes, until the edges are lightly browned.
Nutrition Facts : ServingSize 1 marranito, Calories 152 kcal, Carbohydrate 30 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 83 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 1 g
AUTHENTIC MEXICAN MARRANITOS (MOLASSES GINGERBREAD PIGS)
Moist and rich-tasting beneath a glossy, ever-so-slightly flaky top. Not quite cookie, not quite cake. 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. Baking soda is the leavening agent, and it's the variation in the amount used that makes some bakeries' pigs fatter than others. In Mexico, bakers take piloncillos -- unrefined brown sugar pressed into small cone shapes -- and boil the sugar with just enough water to make their own molasses syrup, which is then added to the dough for the little pigs. Then the dough is rolled out and cut with pig-shaped cookie cutters about the size of a medium-size grown-up's hand. (4.5") *This recipe is from Fort Worth baker Marco Rangel, and is used for the molasses pigs he sells at his bakery, the Panaderia San Marcos. 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.
Provided by GeeWhiz
Categories Dessert
Time 30m
Yield 15 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, stir together brown sugar, shortening, baking soda, cinnamon and vanilla until the mixture forms a firm paste.
- Add, mixing after each addition until blended, the molasses, egg and milk.
- Gradually add the flour, mixing to form a dough; Roll dough out to about 1/4 inch thick; cut with a large pig-shaped cutter; Place each marranito on a cookie sheet lined with parchment paper.
- In a cup or small bowl, beat egg; Using a pastry brush, paint tops of marranitos lightly with beaten egg.
- Bake for 15 to 17 minutes, or until browned.
Nutrition Facts : Calories 361, Fat 4.7, SaturatedFat 1.4, Cholesterol 25.4, Sodium 151.8, Carbohydrate 73.4, Fiber 1.5, Sugar 30.5, Protein 6.2
MARRANITOS & PUERQUITOS (SOFT MEXICAN GINGERBREAD PIG COOKIES)
Makes 16 Large Cookies This is the cookie cutter I used.
Provided by Esteban Castillo
Categories Dessert
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together the flour, cinnamon, ginger, allspice, baking powder, baking soda and salt, then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed for about a minute. Reduce the speed to low then slowly pour in the molasses and buttermilk. Add the eggs, one at a time, making sure that ones mixed in before adding the next. After the eggs have been mixed in, add one third of the dry ingredients, wait for it to incorporate, then add the next third, wait and then add the rest.
- At this point, the cookie dough is going to be soft, so divide your dough into 4 equal sized balls, then wrap them up with plastic wrap and place them in the refrigerator for 4 hours to chill.
- Preheat your oven to 350 degrees.
- Once the dough has chilled, roll your dough out on a well floured surface to abut a 1/2 inch thickness. Use your cookie cutter to cut out the cookies, then evenly space them on a cookie sheet lined with parchment paper. (You should be able to get 4 cookies per ball of dough) I like to dip my cookie cutter in a little bit of flour to make sure I get clean edges.
- Once you have your cookies on your cookie sheet, brush on the egg wash, and bake for 10-12 minutes, until the cookies have risen and the tops have begun to crack.
- Let your cookies cool for about 10 minutes before serving. Serve warm.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love