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.