• Skip to primary navigation
  • Skip to main content
Mamá Maggie's Kitchen
  • Recipes
    • Appetizers
    • Beef
    • Breakfast
    • Chicken
    • Desserts
    • Drinks
    • Pork
    • Seafood
    • Side Dishes
    • Soups
    • Vegetarian
    • Healthy
    • Mexican
    • Holiday Recipes
    • Learn
  • Cookbooks
  • Shop
  • Courses
    • Tamales
menu icon
go to homepage
  • Home
  • Recipes
  • Cookbooks
  • Courses
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Cookbooks
    • Courses
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Marranitos (Puerquitos) + VIDEO

    Marranitos (Puerquitos) + VIDEO

    Last Updated November 9, 2022. Originally Posted September 24, 2021 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Marranitos (Puerquitos) are soft and chewy Mexican piggy cookies. Made with piloncillo, spices, and plenty of butter for the best flavor. No wonder they are one of the most popular Mexican sweet breads. 
    Jump to Recipe Print Recipe
    Marranitos (Puerquitos) lined up and sitting on a white plate.
    Marranitos (Puerquitos) lined up and sitting on a white plate.

    Marranitos are a childhood favorite. 

    They have MANY names including Puerquitos, Mexican piggy cookies, Mexican gingerbread pig cookies, and cochinitos. 

    All referring to these “little pigs.”

    They are amongst the most popular Mexican sweet breads, or pan dulce. 

    Soft like a cake, slightly chewy, and hard enough to be considered a cookie. 

    Like most Mexican desserts, they are not very sweet, but sweet enough. 

    Ingredients

    The ingredients needed to make Marranitos Pan Dulce sitting on a wooden table and labeled.

    The traditional recipe for marranitos uses a syrup that is made with piloncillo and the spices. No molasses is used. 

    The recipe I’m showing you here is EASIER and has fewer steps.

    Piloncillo does not come grated. Grate the piloncillo in order for it to mix well with the other ingredients. 

    Can’t find it at the store? Buy piloncillo online. 

    Step-By-Step Instructions

    A collage showing how to make the Mexican piggy cookies.
    • Cream the butter. 
    • Scrape down the sides. 
    • Add the grated piloncillo, spices, and orange zest. 
    • Mix to combine. 

    We do not need the juice of the orange, just the zest. It will add lots of flavor to the cookie. 

    Notice how there is NO GINGER in this recipe.

    Some people will add ground ginger, but it’s not part of the original recipe.

    People call these cookies “Mexican Piggy Gingerbread Cookies” because they resemble American gingerbread cookies. 

    A collage showing how to make the puerquitos pan dulce, or Mexican sweet bread.
    • Add the eggs and molasses. 
    • Add the flour little by little until a small dough forms. 

    Pro Tips: 

    Stop the Kitchen Aid mixer or hand mixer every once in awhile, and scrape down the sides. 

    You want everything to be mixed well. 

    Once the dough forms, TOUCH IT. Your hands should not stick to the dough. 

    If you’re working in warm weather, the dough might not come together easily. Slowly add a 1/4 cup more of flour at a time until the dough forms.

    Raw cookie dough wrapped in a plastic and sitting on a wooden table.
    • Divide the dough into two. 
    • Place one of the dough pieces to the center of a plastic wrap. 
    • Wrap to form a small disk. Repeat with the second dough. 
    • Place the dough pieces in the fridge for 2 hours. 

    Is refrigerating cookie dough necessary?

    In this case, YES! Refrigerating cookie dough will help in holding the shape better. This is especially important for cut-out cookies like this one. When it’s cold, the fat solidifies and the cookies won’t spread. 

    A collage showing how to roll out and cut out the marranitos using the piggy cookie cutter.
    • Remove the dough from the fridge. 
    • Dust with flour. Turn and dust the bottom too. 
    • Roll out and cut out. 

    Work with the dough quickly. Do not let it get warm. If you see it getting warm, return to the fridge.  

    Keep the other dough piece in the fridge as you work with the other one. 

    Roll out to about 1/4 inch. 

    Cookie Cutter – this can be easily found on Amazon. 

    A brush brushing egg wash on unbaked marranitos on a sheet pan.
    • Place the cut out piggy cookies on a baking sheet.
    • Brush with egg wash. 

    Egg wash is made with a combination of egg and water.

    Some people will use milk instead of water. Whatever you prefer is fine.

    It will create a smooth look on the top of the cookie once it’s baked. 

    Unbaked marranitos sitting on a sheet pan.
    • Preheat the oven to 375 degrees F. 
    • Bake for 11-13 minutes. 

    Once they are ready, place on a wire rack to COOL. 

    As tempting as they will look, the piggy cookies need to cool completely before eating. 

    Other Mexican Pan Dulce Recipes:

    Conchas

    Orejas

    Mantecadas

    Pumpkin Empanadas

    Marranitos (Puerquitos) lined up and sitting on a white plate.

    Marranitos (or Puerquitos) are delicious Mexican piggy cookies that are perfect for breakfast or as an after school treat. 

    Dunk into milk or a big cup of café de la olla. They’re a joy to eat. 

    Hungry for More?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

    Did you make this recipe? Please rate the recipe below!

    Marranitos (Puerquitos) lined up and sitting on a white plate.

    Marranitos (Puerquitos)

    Marranitos (Puerquitos) are soft and chewy Mexican piggy cookies. Made with piloncillo, spices, and plenty of butter for the best flavor. No wonder they are one of the most popular Mexican sweet breads. 
    5 from 54 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Mexican
    Prep Time: 2 hours 10 minutes
    Cook Time: 13 minutes
    Total Time: 2 hours 23 minutes
    Servings: 12
    Calories: 335kcal
    Author: Maggie Unzueta

    Ingredients

    • 2/3 c room temperature butter
    • 3/4 c piloncillo grated
    • 1 tsp vanilla
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • 1 tbsp orange zest
    • 1/2 tsp salt
    • 1/4 tsp ground anise
    • 1/4 tsp ground cloves
    • 2 eggs
    • 3 1/2 cups all purpose flour
    • 1/2 cup molasses
    • 1 egg (for egg wash)
    • splash of water (for egg wash)

    Instructions

    • In a large bowl, beat butter until soft and creamy.
    • Add the piloncillo, vanilla, baking soda, ground cinnamon, orange zest, salt, anise, and ground cloves.
    • Mix until everything is combined, scrape the sides of the bowl occasionally.
    • Add in 2 eggs and molasses.
    • Mix to combine.
    • Add the flour.
    • Mix little by little until a dough forms.
    • Divide the dough in two.
    • Cover with plastic and place in the fridge for 2 hours.
    • Preheat oven to 375 degrees F.
    • Add flour to a table, roll half of the dough out. About ¼ inch thick.
    • Be careful not to roll out too thin.
    • Dust the cookie cutter with flour.
    • Cut out the shapes with the 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 on the cookie sheet for a few minutes before transferring to a wire rack.
    • Cool completely.
    • Enjoy!

    Video

    Notes

    If you can’t find anise, use 1/4 tsp more of ground cloves. 
    Keep the other dough piece in the fridge as you work with the other one. 
    Is refrigerating cookie dough necessary?
    In this case, YES! Refrigerating cookie dough will prevent the cookies from spreading, and they will hold their shape better. This is especially important for cut-out cookies like this one. When it’s cold, the fat solidifies and the cookies won’t spread. 

    Nutrition

    Calories: 335kcal | Carbohydrates: 51g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 300mg | Potassium: 266mg | Fiber: 1g | Sugar: 23g | Vitamin A: 377IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Desserts, Mexican

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Kelsi

      December 30, 2022 at 5:08 am

      Can baked cookies be frozen?

      Reply
      • Maggie Unzueta

        January 6, 2023 at 11:31 am

        Yes, but I don’t recommend it. The texture will be a little off. They also might have a bit of the freezer taste.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Footer

    ↑ back to top

    About

    • About Maggie
    • Privacy Policy
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • PR/ Advertise
    • Email maggie @ mamamaggieskitchen.com