Marranitos—also lovingly called puerquitos or cochinitos—are one of the most iconic treats you’ll find in a traditional Mexican panadería. Soft, tender, and warmly spiced, these pig-shaped cookies carry the comforting flavors of piloncillo, molasses, and cinnamon. Their cake-like crumb and gently sweet aroma make them perfect for pairing with café de olla, hot chocolate, or a cold glass of milk. They’re nostalgic, homey, and undeniably charming on any cookie tray.
What makes marranitos unique is their deep, caramel-like sweetness, traditionally achieved with piloncillo. When melted with butter and a splash of water, it becomes a beautifully fragrant syrup that infuses the dough with richness and warmth. Molasses adds depth and color, while cinnamon and optional ginger deliver a subtle spice that enhances the cookie’s cozy character. Once baked, the cookies puff slightly, developing a lightly glossy top thanks to the egg wash.
The pig shape is iconic and whimsical, but the dough itself is remarkably easy to work with. Rolling it slightly thick allows the cookies to stay soft inside with just a hint of chew, while chilling helps the edges stay crisp and defined. As the cookies bake, the kitchen fills with the scent of cinnamon and caramel—a hallmark of traditional Mexican baking.
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Served warm, marranitos feel like a sweet hug from the past. They’re simple, comforting, and irresistibly delicious—perfect for holidays, celebrations, or anytime you want to bring a touch of panadería magic into your home.
Servings: 12–16 cookies
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: 30–35 minutes
Ingredients
- 1 cup piloncillo (or dark brown sugar)
- 1/4 cup water
- 1/4 cup unsalted butter
- 1/4 cup molasses (or honey for a lighter flavor)
- 1 egg
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground ginger (optional)
- 1/4 tsp salt
- 1 egg (for egg wash)
Instructions:
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