Marranitos (Mexican Gingerbread Pigs)

Marranitos (Mexican Gingerbread Pigs)

Recipe by Maria Vergara




  • 1/2 cup unsalted butter, softened (about 1 stick)

  • 1 cup dark brown sugar, packed

  • 2 large eggs

  • 3/4 cup unsulfured molasses

  • 1/4 cup milk

  • 1 1/2 teaspoons vanilla extract

  • 5 cups all-purpose flour

  • 2 tsp ground ginger

  • 1 1/2 teaspoons baking soda

  • 1 1/2 teaspoons ground cinnamon


  • 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.
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