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Instructions:
- In a saucepan, melt the piloncillo (or brown sugar) with water and butter, stirring until fully dissolved.
- Remove from heat and stir in the molasses. Let cool for about 5 minutes.
- Whisk in 1 egg until the mixture is smooth and glossy.
- In a mixing bowl, combine the flour, baking soda, cinnamon, ginger (if using), and salt.
- Pour the warm syrup mixture into the dry ingredients and mix until a soft dough forms.
- Roll the dough 1/4 to 1/2 inch thick on a floured surface.
- Cut out pig shapes using a marranito cookie cutter.
- Place the cookies on a lined baking sheet and brush lightly with egg wash.
- Bake at 350°F (175°C) for 10 to 12 minutes, or until puffed and lightly golden.
- Cool slightly—they’re especially delicious when enjoyed warm.
Variations
- Substitute honey for a lighter, milder flavor.
- Add orange zest for a bright, citrusy note.
- Use a mix of cinnamon, clove, and nutmeg for deeper spice.
- Drizzle with a light glaze made from powdered sugar and milk for extra sweetness.
- Add a touch of vanilla or almond extract for aromatic depth.
Tips
- Chill the dough for about 20 minutes before cutting to help the pig shapes hold their edges.
- Roll the dough thicker for softer, cakier marranitos; thinner for firmer cookies.
- If using piloncillo, grate it or chop it finely so it melts more easily.
- Don’t overbake—remove as soon as the edges are lightly golden for the perfect tender texture.
- Store in an airtight container to keep them soft for days.
