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Marranitos (Mexican-Inspired Gingerbread Cookie Recipe)

Marranitos (or cochinos, or puerquitos, as they are called in some Mexican-American communities) are often called Gingerbread Pigs. This fun FarmHer spin on gingerbread man cookies is perfect for your next holiday party, a gift for your neighbors and friends, or to decorate at home with your family.

The cookie dough is easy to make and comes together in a few short minutes. The combination of molasses, brown sugar, cinnamon, allspice, and ginger will fill your home with delicious scents of childhood Christmas memories.

Try the recipe below:

  • Makes 16 Large Cookies

Ingredients

For the cookie dough:

  • 4 ½ cups All-Purpose Flour
  • 1 ½ teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Allspice
  • 1 ½ teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • ½ cup + 2 tbsp Unsalted Butter, room temperature
  • 1 ⅓ cup Brown Sugar, packed
  • ¼ Cup Molasses
  • ¼ cup Buttermilk
  • 2 Large Eggs, room temperature

For the egg wash:

  • 2 Eggs whisked together

Instructions

  1. In a large bowl, whisk together the dry ingredients of flour, cinnamon, ginger, allspice, baking powder, baking soda, and salt, then set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed for about a minute. Reduce the speed to low, and then slowly pour in the molasses and buttermilk. Add the eggs, one at a time, making sure those ones are mixed in before adding the next. After the eggs have been mixed in, add one-third of the dry ingredients, wait for it to incorporate, then add the next third, wait, and then add the rest.
  3. At this point, the cookie dough will be soft, so divide it into four equal-sized balls, wrap them in plastic wrap, and place them in the refrigerator for 4 hours to chill.
  4. Preheat your oven to 350 degrees.
  5. Once the dough has chilled, roll it out on a well-floured surface to about a 1/2-inch thickness. Use your cookie cutter to cut out the cookies, then evenly space them on a cookie sheet lined with parchment paper. (You should be able to get four cookies per ball of dough.) I like to dip my cookie cutter in a bit of flour to ensure I get clean edges.
  6. Once you have your cookies on your cookie sheet, brush on the egg wash, and bake for 10-12 minutes until the cookies have risen and the tops have begun to crack.
  7. Let your cookies cool for about 10 minutes before serving. Serve warm.

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