In the world of Mexican pan dulce (sweet breads), few treats bring as much warmth and nostalgia as marranitos, also called puerquitos or cochinitos. These little pig-shaped cookies are soft, slightly cakey, and deeply flavored with piloncillo (unrefined Mexican brown sugar), cinnamon, and spices. For many, they’re not just a sweet to enjoy with coffee or hot chocolate—they’re a comforting taste of childhood, often tied to visits to the local panadería. Let’s explore the history, flavors, and recipe of this beloved pastry.
A Sweet Piece of Tradition
Marranitos are a staple in Mexican bakeries. Their name comes from their shape, as the dough is pressed or cut with a pig-shaped cookie cutter before baking. They are not your typical crunchy cookie; instead, they are soft, more like a cross between a cookie and a small cake, with a rich molasses-like flavor thanks to piloncillo. Traditionally, marranitos were baked fresh each morning and displayed alongside conchas, orejas, and bolillos. Families would pick them up on their daily trips, often enjoyed with café de olla, milk, or champurrado.
This pastry represents the heart of Mexican home-baking, blending indigenous ingredients like piloncillo with Spanish-introduced spices such as cinnamon. The pig shape itself symbolizes abundance and good fortune, making the marranito more than just a sweet bite—it is also a cultural emblem.
Ingredients You’ll Need
To make about 12–15 marranitos, you will need:
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1 cup piloncillo (about 7 oz), chopped or grated
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½ cup water
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2 sticks (1 cup) unsalted butter, melted
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½ cup molasses or dark corn syrup (optional, enhances depth if piloncillo is mild)
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2 large eggs
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4 cups all-purpose flour
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1 ½ teaspoons baking soda
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1 teaspoon ground cinnamon
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½ teaspoon ground ginger
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½ teaspoon ground cloves
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¼ teaspoon salt
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Milk or egg wash (for brushing before baking)
Ingredient Notes
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If you can’t find piloncillo, dark brown sugar can be substituted, though piloncillo’s earthy, caramel-like flavor is worth seeking out.
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Some versions of marranitos don’t use ginger, but it has become common in modern recipes, giving them a gingerbread-like taste.
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The molasses is optional, but it enriches the flavor and color.
Step-by-Step Instructions
Step 1: Make the Piloncillo Syrup
In a small saucepan, combine the chopped piloncillo and water. Heat over medium until the sugar melts completely, forming a thick syrup. Stir occasionally to prevent burning. Once smooth, set aside to cool slightly.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the melted butter, piloncillo syrup, and molasses (if using). Add the eggs one at a time, whisking until well incorporated. The mixture should be glossy and dark.
Step 3: Prepare the Dry Ingredients
In another bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and salt. This ensures the spices are evenly distributed.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry mixture into the wet mixture, stirring until a soft dough forms. It will be sticky but manageable. If the dough feels too sticky, add a tablespoon of flour at a time until it is workable.
Step 5: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 1 hour. This helps it firm up, making it easier to roll and cut.
Step 6: Roll and Cut
Preheat your oven to 350°F (175°C). On a floured surface, roll the dough out to about ¼-inch thickness. Use a pig-shaped cookie cutter to cut out the marranitos. Place them on a parchment-lined baking sheet.
Step 7: Bake
Brush the tops with a little milk or egg wash for a shiny golden finish. Bake for 12–15 minutes, or until the edges are set but the centers are still soft. Do not overbake—marranitos should be tender, not crisp.
Step 8: Cool and Enjoy
Allow the cookies to cool on a wire rack. Serve them warm or at room temperature with coffee, milk, or hot chocolate.
Tips for Perfect Marranitos
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Keep them soft: Marranitos should have a cake-like texture. Avoid rolling the dough too thin, as this will make them crisp instead of tender.
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Store properly: Keep in an airtight container at room temperature for up to 4 days. You can also freeze them for longer storage.
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Add personalization: Some bakers add a light dusting of powdered sugar, while others prefer a shiny egg glaze for presentation.
A Sweet Bite of Culture
What makes marranitos special isn’t just their flavor—it’s the tradition surrounding them. For many, the smell of piloncillo and spices brings back memories of early mornings, warm bakeries, and family gatherings. Each bite carries not just sweetness but a connection to heritage and community.
Marranitos are more than a dessert; they are a piece of Mexican identity, a reminder of how food tells stories and preserves culture. Whether you bake them for the first time or as part of a family tradition, these little pig-shaped delights are sure to bring joy to your table.
