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MealDessertsCookiesLow-FatLow-SugarLow-CalorieSpecial OccasionBakery GoodsBig BatchIndulgent SweetsWinterPartyBakingSnacksKid-FriendlyChristmasUnder 30 MinutesEasyVegetarianLow-CarbMexican

Marranito Cookies

Experience the sweet and spiced flavors of Mexico. Shaped like little pigs, these cookies are made with brown sugar, molasses, and a touch of cinnamon, creating a chewy and aromatic treat that's simply irresistible. Bite into one, and let the flavors transport you to the vibrant streets of Mexico, where every bite is a celebration!

Frank Tiu & Jacqueline Tris
Tasty Team
82% would make again

Under 30 minutes

Marranito Cookies

Under 30 minutes

Ingredients

for 24 cookies

  • 1 ½ cups piloncillo (330 g), or dark brown sugar
  • ½ cup water (120 mL)
  • 2 cups all purpose flour (250 g), plus more for dusting
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 tablespoons cinnamon
  • 4 tablespoons unsalted butter, room temperature
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 2 large eggs, divided

Nutrition Info

  • Calories 87
  • Fat 2g
  • Carbs 14g
  • Fiber 25g
  • Sugar 5g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Add the piloncillo and water to a small saucepan over medium heat and cook for 10 minutes, until the sugar is completely dissolved and big brown bubbles form. Remove from the heat and set aside to cool.
  3. Sift the flour, baking powder, salt, and cinnamon into a large bowl.
  4. Add the butter and mash into the flour with a fork until combined. Add the orange zest and stir to incorporate.
  5. Push the dry ingredients to the sides of the bowl to make a well. Add the vanilla, 1 egg, and cooled piloncillo syrup to the center. Using a fork, slowly mix the dry ingredients into the center until everything is evenly combined.
  6. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
  7. Lightly flour a clean surface and roll out the dough to a rectangle about ¼ inch (6 ½ mm) thick. Re-roll any dough scraps and cut out more cookies.
  8. Using a 2½-inch (6 ½ cm) pig cookie cutter, cut out cookies and transfer to the prepared baking sheet.
  9. Beat the remaining egg, then brush over the cookies.
  10. Bake for 8–10 minutes, or until the edges are golden brown. Let the cookies cool before serving.
  11. Enjoy!
  12. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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Marranito Cookies