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You are here: Home » Recipes » Mexican Desserts

Mexican Little Piggy Cookies / Marranitos

Published: Oct 22, 2013 · Updated: Aug 15, 2019 by Mely Martínez

JUMP TO RECIPE

Written from México City by Norma Ruiz of La Cocina de Norma  These are the famous Marranitos de Piloncillo, one of my country’s most traditional recipes. There are two types, the ones that are soft like the ones here, and the crunchy type. Both of them are equally delicious, but for now, I’ll give you the recipe for the soft ones.

They are also known by other names or synonyms of little pig, like: marranitos, puerquitos, and in some towns in the Gulf of Mexico they are called chichimbres, which is believed to be a deviation of the English word gingerbread since the taste and texture resemble the latter.

Marranitos Recipe

How to Make Mexican Little Piggy Cookies | Mexican Recipes


Just to be clear, this is not the traditional recipe. I don’t have that one, as the people that do have it and sell the cookies in the streets of Mexico are very protective of their recipes and don’t share them, but I actually love this recipe and didn’t ask the street vendors for anything.

I even think that these are better; the ones that they have are a lot darker, probably because they add molasses and that’s what makes them darker.I have tried a ton of different recipes, but I’ve never liked anyone until now. This recipe that I’ve used here is excellent, but if anyone out there has the original recipe and would like to share it with me, I would be eternally grateful.

How to make Marranitos Recipe

JUMP TO FULL INSTRUCTIONS

Directions:

  • Break apart the piloncillo into smaller pieces and place in a small casserole. Add the water, cinnamon, cloves, and anise. (Please check the ingredients list below)
  • Place on medium heat until the piloncillo completely dissolves and has been reduced to a syrup. Set aside to cool. Once cooled, strain and save for later.
How to Make Mexican Little Piggy Cookies | instructions step by step
  • In a large bowl, combine the flour, baking soda, salt, and vegetable shortening and mix well.
  • Add the two (2) eggs and mix thoroughly.
  • Add the syrup to the dough and mix evenly.
  • Now, knead the dough a bit by hand (you will probably have to add some extra flour).
How to Make Mexican Little Piggy Cookies | Quick and Easy
  • Store in a plastic bag and refrigerate for at least 3 hours.
How to Make Mexican Little Piggy Cookies | I hope you enjoy this delicious recipe

These are the cookie-cutters that we will be using for the puerquitos; they are easy to find in Mexico, but if they’re not available in your country you can draw the pattern on a piece of cardboard and use that as a guide to cutting them instead.

  • Once the dough has been refrigerated, it is time to cut the little piggies. There are two options for doing this:
  • A. First Option: On a cookie sheet that has been greased with butter (or in my case covered with wax paper), spread out and flatten the dough with the rolling pin. Now cut the little piggies with the cookie cutter and remove the excess dough from the cookie sheet, leaving only the cookies.
How to Make Mexican Little Piggy Cookies | Cook all your favorite dishes
  • B. Second Option: Spread out and flatten the dough on another surface (I cut the plastic bag in half and use that); cut the puerquitos out with the cookie cutter and carefully transfer them onto the cookie sheet. Transferring the cookies isn’t that hard (it’s kind of like making tortillas by hand) but you must remember to be gentle since the dough is very soft.
  • Continue like this until you’ve used up all of the dough. (I like the second option better).
  • When you have finished cutting out all of the cookies, brush them with some of the lightly beaten egg.
How to Make Mexican Little Piggy Cookies | Authentic Mexican Food Recipes
  • Place them in a 350°F oven for 15 to 20 minutes. (Remember to check them right after the 15 minutes since not all ovens are the same. The edges will look a little golden when the cookie is done). Remove from oven and place on a  cooling rack.

Buen Provecho!

Mely,

I hope you enjoy them… they taste great!

norma ruiz

More recipes:

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Cassava Fritters

Marranitos Recipe

Mely Martínez
These are the famous Marranitos de Piloncillo, one of my country’s most traditional recipes. This recipe that I’ve used here is excellent, but if anyone out there has the original recipe and would like to share it with me, I would be eternally grateful. Mexican Little Piggy, Quick and Easy.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Antojitos
Cuisine Mexican
Servings 10
Calories 245 kcal

Ingredients
  

SOFT MARRANITO COOKIES WITH PILONCILLO:

  • 125 grams of grated piloncillo
  • ½ cup of water
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 whole star anise
  • 1 whole allspice berry
  • 300 grams of all-purpose flour 2 cups plus extra to work the dough
  • ¾ teaspoon of baking soda
  • ¼ teaspoon of salt
  • 80 grams of vegetable shortening 5 tablespoons
  • 2 eggs for dough + 1 for glaze
  • 1 piggy cookie cutter

Makes approximately 10 cookies or puerquitos using the original cookie cutter or 20 using a small cookie cutter.

    Instructions
     

    • Break apart the piloncillo into smaller pieces and place in a small casserole. Add the water, cinnamon, cloves, and anise.
    • Place on medium heat until the piloncillo completely dissolves and has been reduced to syrup. Set aside to cool. Once cooled, strain and save for later.
    • In a large bowl, combine the flour, baking soda, salt, and vegetable shortening and mix well.
    • Add the two (2) eggs and mix thoroughly.
    • Add the syrup to the dough and mix evenly.
    • Now, knead the dough a bit by hand (you will probably have to add some extra flour).
    • Store in a plastic bag and refrigerate for at least 3 hours.
    • These are the cookie-cutters that we will be using for the puerquitos; they are easy to find in Mexico, but if they’re not available in your country you can draw the pattern on a piece of cardboard and use that as a guide to cutting them instead.
    • Once the dough has been refrigerated, it is time to cut the little piggies. There are two options for doing this:
    • 8A. First Option: On a cookie sheet that has been greased with butter (or in my case covered with wax paper), spread out and flatten the dough with the rolling pin. Now cut the little piggies with the cookie cutter and remove the excess dough from the cookie sheet, leaving only the cookies.
    • 8B. Second Option: Spread out and flatten the dough on another surface (I cut the plastic bag in half and use that); cut the puerquitos out with the cookie cutter and carefully transfer them onto the cookie sheet. Transferring the cookies isn’t that hard (it’s kind of like making tortillas by hand) but you must remember to be gentle since the dough is vey soft.
    • Continue like this until you’ve used up all of the dough. (I like the second option better).
    • When you have finished cutting out all of the cookies, brush them with some of the lightly beaten egg.
    • Place them in a 350°F oven for 15 to 20 minutes. (Remember to check them right after the 15 minutes since not all ovens are the same. The edges will look a little golden when the cookie is done). Remove from oven and place in a cooling rack.

    Notes

    * As I mentioned above, this is NOT the original recipe.
    ** The dough is a very soft dough and you will need to add extra flour while you knead it to give it the consistency of a dough for soft breads.

    Nutrition

    Calories: 245kcalCarbohydrates: 34gProtein: 5gFat: 10gSaturated Fat: 2gCholesterol: 49mgSodium: 161mgPotassium: 50mgFiber: 1gSugar: 11gVitamin A: 70IUCalcium: 19mgIron: 1.8mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Nancy Jenne

      November 23, 2020 at 10:06 am

      5 stars
      Amazing & Delicious!!!!

      Reply
    2. Karina Lopez

      November 06, 2018 at 1:12 pm

      What can I substitute if I don't find the allspice berry?

      Reply
      • mmartinez

        November 06, 2018 at 6:09 pm

        Hello Karina,
        Just omit using it.

        Reply
        • Maria Mendiola

          January 18, 2019 at 11:44 pm

          Gracias!

    3. Patricia van der Vliet

      December 08, 2017 at 3:20 pm

      Hi Mely,

      I am about to try your recipe as my boyfriend is Mexican and loves them.
      But how many cups is 125 gram of grated piloncillo?

      And do I grate the piloncillo all the way at the beginning already at step 1. when you advice to break it into smaller pieces?

      Or do I wait to grate till step 5.

      Looking forward to hearing from you!

      Reply
      • mmartinez

        December 08, 2017 at 5:50 pm

        Hello Patricia,
        I always weight the piloncillo in pieces, then you grate it. It would render about 2/3 of a cup of grated piloncillo loosely placed into the cup. Happy baking. Just to be sure, taste the dough, it has to be sweet.

        Reply
    4. Juan Manuel Gonzalez

      April 28, 2017 at 3:32 pm

      Y de los doraditos no tienen la receta?
      Esos me gustaban más de niño, puro nostalgia.

      Reply
    5. Anonymous

      April 21, 2017 at 9:16 pm

      What does it mean by cloves?

      Reply
      • mmartinez

        April 21, 2017 at 9:42 pm

        Hello,

        You can see a picture on this link. In Spanish we call them "Clavos de olor" http://amzn.to/2ov8jVN

        Reply
    6. Anonymous

      October 26, 2016 at 10:06 pm

      It says 1 all spice.1 what? Teaspoon, tablespoon?

      Reply
      • mmartinez

        October 26, 2016 at 11:04 pm

        Hello,
        One kernel, just one Allspice kernel.

        Reply
    7. Unknown

      August 03, 2016 at 10:03 pm

      Thank u so much I always wanted to make cochinitos. Gracias

      Reply
    8. Dos Gatos Baking

      January 12, 2014 at 4:14 am

      Hi, I was curious about the quantity of cinnamon... It's not listed in the ingredients.

      Reply
      • Mely

        January 12, 2014 at 1:52 pm

        Hello Dos Gatos,

        Thank you for letting us know about the missing ingredients. That was my mistake, me while doing the translation.
        Recipe has been updated.

        Happy baking!

        Reply
      • Dos Gatos Baking

        January 13, 2014 at 3:18 am

        Thank you! I hope to try this soon.

        Reply
    9. Nora

      October 23, 2013 at 6:04 pm

      Mely y Norma, tengo una receta de una tía, que solo pide canela como aromático y el color más obscuro es por el piloncillo. Aquí hay rubio y otro obscuro que es el que usan. Otra receta lleva manteca de puerco. Yo no los he hecho.

      Besos

      Reply
    10. Karen

      October 22, 2013 at 5:30 pm

      They are so cute!!

      Reply
    11. La Dama

      October 22, 2013 at 4:36 pm

      Que delicia Mely! I been craving cochitos! va estar dificil encontror the cookie cutter.

      Reply
      • Mely

        October 22, 2013 at 6:00 pm

        Hola Dora,
        Puedes comprar el cortador con forma de cochinito en el enlace que aparece arriba en la lista de ingredientes.

        Saludos guapa!

        Reply
      • Elizabeth Trihub

        September 17, 2017 at 5:25 pm

        Go to "all things sweet" i believe they're nationwide. They have tons of cookie cutters

        Reply
      • Rose Prince

        November 21, 2018 at 12:19 am

        Look on Amazon.

        Reply
        • Mirella Hernandez

          November 07, 2020 at 12:52 pm

          You never said where to put allspice berry. I added it to piloncillo water mix.

        • Mely Martínez

          November 10, 2020 at 2:06 pm

          Hello Mirella,
          That is where it goes. In the piloncillo and cinnamon mix.

    12. Nammi

      October 22, 2013 at 3:57 pm

      I always learn something new about mexican food when I visit you here 🙂

      Reply
    13. NORMA RUIZ

      October 22, 2013 at 2:07 am

      Woooooooooo se me puso la piel chinitaaaa de emoción que linda entrada amiga, gracias por invitarme, que dios te bendiga besitos con muchooooooo cariño.

      Reply
      • Mely

        October 22, 2013 at 2:10 am

        Al contrario Norma, gracias a ti por todo el trabajo que haces al compartir tus recetas paso a paso.

        Besos.

        Reply

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    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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