Marranitos (Puerquitos)

Name: Marranitos (Puerquitos)
Prep time: 130 min
Cook time: 13 min
Total time: 143 min
Ingredients: ⅔ cups room temperature butter; ¾ cups piloncillo (grated); 1 tsp vanilla; 1 tsp baking soda; 1 tsp ground cinnamon; 1 tbsp orange zest; ½ tsp salt; ¼ tsp ground anise; ¼ tsp ground cloves; 2 eggs; 3 ½ cups all purpose flour; ½ cup molasses; 1 egg ((for egg wash)); splash of water ((for egg wash))

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.

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I spent years perfecting this marranitos recipe, and I’m incredibly proud of it. They’re thick, chewy, and absolutely delicious in every bite. So good, they’ll be gone before you know it.

If you love traditional pan dulce treats, you’ll also want to try my Mexican Sprinkle Cookies.

Table of Contents

1 Quick Recipe Notes
2 🐷 Ingredients & Substitutions
3 🥣 How to Make Marranitos Step-by-Step
4 👩🏼‍🍳 Pro Tips for Success
5 Frequently Asked Questions
6 🍰 More Mexican Pan Dulce Recipes
7 😋 Hungry for More?
8 Marranitos (Puerquitos)

Quick Recipe Notes

Taste profile: Lightly sweet, spiced with piloncillo and cinnamon, orange zest finish.
Texture: Cake-like interior with slightly chewy edges (not a crunchy ginger snap). Perfect for dunking!
Key Secret: No ground ginger (traditional style relies on piloncillo/cinnamon/orange).

-Maggie

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

Marranitos are are among the most popular Mexican sweet bread, or pan dulce.

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

At the bakery, you’ll see them named Puerquitos, Mexican piggy cookies, Mexican gingerbread pig cookies, and cochinitos.

All referring to these yummy “little pigs” that are so hard to resist!

🐷 Ingredients & Substitutions

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 spices. 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 or swap out for dark brown sugar.

🥣 How to Make Marranitos Step-by-Step

A collage showing how to make the Mexican piggy cookies.

Cream the unsalted butter with an electric mixer or stand mixer.
Scrape down the sides.
Add the grated piloncillo, vanilla extract, spices, and orange zest.
Mix to combine.

We do not need the juice of the orange, just the zest. That’s the way my grandma made them, and 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 gingerbread pigs” because they resemble American gingerbread cookies.

A collage showing how to make the puerquitos pan dulce, or Mexican sweet bread.

Add large eggs and unsulfured molasses.
Add the dry ingredients little by little until a small dough forms.

👩🏼‍🍳 Pro Tips for Success

🌟 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 ¼ 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.
Roll out to about ¼ inch thickness on a lightly floured surface.
Cut out the marranitos.

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.

Pig 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 until golden brown.

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.

Frequently Asked Questions

Why are my Marranitos hard or crunchy instead of soft?

Hard Marranitos usually happen for two reasons: overbaking or leaving out moisture. Bake them just until the edges are set (around 11–13 minutes at 375°F). They will continue to soften slightly as they cool.

Is there ginger in traditional Mexican Marranitos?

No, authentic Mexican Marranitos do not contain ground ginger. Although they are frequently called “Mexican Gingerbread Pigs” in English because of their rich brown color and warm spices, traditional panaderia recipes rely on piloncillo, cinnamon, and orange zest for their signature flavor.

What can I substitute for piloncillo?

If you cannot find piloncillo, the best substitute is dark brown sugar. Use an equal 1:1 swap and add 1 teaspoon of unsulfured dark molasses to match the deep, unrefined caramel profile of traditional piloncillo.

Why did my piggy cookies spread and lose their pig shape in the oven?

When Marranitos lose their cutout shape, it means the butter in the dough got too warm before baking. Always refrigerate the dough for at least 2 hours before rolling, work quickly in a cool kitchen, and pop the cutouts back in the fridge for 10 minutes before baking if the dough feels soft.