Looking for a warm, nostalgic treat that’s not too sweet and perfect with coffee or milk? The marranito, a soft and spiced Mexican gingerbread pig, is the answer. Known by many names—cochinitos, puerquitos—this beloved pan dulce brings a rich molasses flavor wrapped in the shape of a pig. In this article, I’ll share the story behind this iconic pastry, its ingredients, a step-by-step recipe, tips for variations, and how to store them. You’ll also learn the meaning of marranitos, what they taste like, and what they’re made from. Let’s dive into this flavorful piece of Mexican tradition together.
Table of Contents
Table of Contents
Marranitos in Our Family Kitchen
Growing up in our bustling multigenerational home, weekends weren’t complete without a paper bag full of pan dulce from the local Mexican bakery. Among all the options—conchas, orejas, and cuernitos—there was only one I ever reached for: the marranito. Soft, golden brown, and shaped like a little pig, it was more than just a treat. It was Grandma’s favorite too.
Grandma was born in a small town in Michoacán, and for her, marranitos were a comforting connection to her childhood. She didn’t just eat them—she recreated them from scratch. While Mom worked and my daughter played, I’d stand beside Grandma at the floured counter, watching her hands mix molasses and spices, cut the dough with a well-worn pig-shaped cutter, and hum softly as the oven warmed the kitchen.
The aroma that filled our home—molasses, cinnamon, a touch of ginger—was unmistakable. Grandma always said, “These aren’t just cookies, they’re stories baked into dough.” And I believe that with all my heart.
Why Marranitos Hold a Special Place
Unlike overly sweet desserts, marranitos walk the line between cookie and bread. They’re firm enough to hold, soft enough to bite through, and just sweet enough to satisfy. My husband loves dunking them into his coffee, and my daughter thinks they’re cookies made for fun. For me, they’re memory-keepers. They remind me of Sunday mornings, of warm kitchens and even warmer hearts.
Now, I make them not just for tradition, but to share that joy with women like me—busy, devoted, and always making room for something sweet. Marranitos may look like pigs, but they hold the soul of my kitchen.
Marranito Ingredients You’ll Need to Bake This Mexican Favorite
Making marranitos at home is easier than it seems. All the ingredients are pantry staples, and the magic lies in their warm, spiced combination. These pig-shaped Mexican cookies don’t need fancy tricks—just good molasses, cinnamon, and love. Here’s everything you need to bring this traditional pan dulce to life.
Here’s the list of ingredients:
- ½ cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 2 large eggs (divided: 1 for dough, 1 for egg wash)
- ¾ cup unsulfured molasses
- ¼ cup milk
- 1 ½ teaspoons vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
A Closer Look at Marranitos’ Flavors
The signature flavor of marranitos comes from molasses. It adds deep richness and color that white sugar can’t touch. Combined with ground ginger and cinnamon, the taste is mildly sweet, warmly spiced, and slightly earthy. This makes them perfect for adults who don’t want anything too sugary, but also soft and fun enough for kids to enjoy.
Want to learn more about how cinnamon and molasses shape other iconic desserts? Visit our section on Mexican dessert traditions for more flavor inspiration.
Tools That Make It Easier (and More Fun)
You don’t need special tools, but a pig-shaped cookie cutter is a must if you want to honor tradition. You can find them online or at Latin markets. Also helpful: parchment paper, a rolling pin, a pastry brush for the egg wash, and large baking sheets.
How to Make Marranitos Step-by-Step (Just Like Grandma)
Making marranitos at home doesn’t require fancy skills—just a love for baking and the right steps. This traditional recipe brings that comforting bakery taste into your own kitchen. Follow each step closely, and soon you’ll have a tray full of warm, golden-brown Mexican gingerbread pigs.
Step-by-Step Instructions:
Step 1: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set them aside.
Step 2: In the bowl of a stand mixer (or using a handheld mixer), cream the softened butter until smooth.
Step 3: Add the dark brown sugar and continue mixing until fully combined and fluffy.
Step 4: Beat in one egg, then add molasses, milk, and vanilla extract. Mix until the wet ingredients are smooth.
Step 5: In a separate bowl, whisk together the flour, ground ginger, baking soda, and cinnamon.
Step 6: Gradually add the dry ingredients into the wet mixture, one cup at a time, mixing until a dough forms. The dough should cleanly pull away from the bowl.
Step 7: Transfer the dough to a floured surface and roll it out to about ⅜ inch thickness (slightly less than ½ inch).
Step 8: Use a pig-shaped cookie cutter to cut out the marranitos. Place them about 1½ inches apart on the prepared baking sheets.
Step 9: Whisk the remaining egg in a small bowl. Lightly brush the tops of each pig with the egg wash using a pastry brush.
Step 10: Bake for 10–12 minutes or until the edges are just lightly browned. Let them cool on the pan for a few minutes before transferring to a wire rack.
Tips for Better Marranitos Every Time
For best texture, avoid overmixing the dough—especially after adding the flour. If your dough feels sticky, add just a tablespoon or two of flour while rolling. Remember, the pig shape is traditional, but the real magic is in the flavor.
A Fun Baking Project for Families
Stamping out pig-shaped cookies is a hit with kids. My daughter loves making the piggies “dance” before we pop them into the oven. If you’re looking for more kid-friendly baking fun, don’t miss our pan dulce activities for little hands.
How to Serve, Store, and Customize Your Marranitos
Serving Marranitos the Traditional Way
Marranitos are best enjoyed warm or at room temperature, ideally with a mug of café de olla or a glass of cold milk. In our house, we often pair them with cinnamon-spiced Mexican hot chocolate on quiet weekend mornings. They also make a beautiful addition to a holiday dessert tray or brunch spread.
Fun Variations on the Classic Marranito
The traditional recipe uses molasses and brown sugar, but there’s room to play. Here are a few variations:
- Spicier kick: Add a pinch of cloves or nutmeg for deeper warmth.
- Citrus twist: Grate in a bit of orange zest for brightness.
- Healthier version: Swap half the all-purpose flour for whole wheat flour and use coconut sugar instead of brown.
- Glazed finish: Instead of egg wash, lightly brush with a brown sugar glaze after baking for a shiny finish.
How to Store Marranitos for Freshness
These cookies keep well in an airtight container at room temperature for 4–5 days. They actually taste better the next day as the flavors deepen. For longer storage, freeze them in a sealed container for up to 2 months—just thaw at room temperature before serving.
Pro tip: Warm them in a 300°F oven for 3–5 minutes to recreate that just-baked softness.
FAQs About Marranitos
What does marranitos mean?
In Spanish, marranitos literally means “little pigs.” It refers to the shape of these traditional Mexican cookies, which are cut to resemble piglets. The name is a playful nod to the pig-shaped cookie cutter used, but it also reflects the cozy, rustic charm of the dessert. Marranitos are also commonly called cochinitos or puerquitos, all translating to the same meaning.
What do marranitos taste like?
Marranitos have a rich, mildly sweet flavor with deep molasses undertones and warm spices like cinnamon and ginger. The texture is soft yet slightly cakey—somewhere between a cookie and a sweet bread. They’re not overly sugary, which makes them perfect for pairing with coffee or milk.
What are marranitos made of?
Marranitos are made from basic baking ingredients like flour, butter, eggs, and milk, along with dark brown sugar, molasses, cinnamon, and ginger. These pantry staples come together to form a smooth dough, which is rolled and cut into pig shapes before baking. The result is a warmly spiced, golden brown cookie full of nostalgic flavor.
What is marranito in Spanish?
In Spanish, marranito is a diminutive form of marrano, which can mean pig. In the culinary world, however, marranito lovingly refers to a soft, pig-shaped cookie flavored with molasses and spices. It’s a beloved part of Mexican pan dulce traditions and is often enjoyed as a breakfast treat or dessert.
Conclusion
Marranitos aren’t just soft gingerbread cookies—they’re living pieces of tradition, love, and culture. Every bite carries the richness of molasses, the warmth of cinnamon, and the memory of kitchen tables dusted with flour and laughter. Whether you’re baking them for your family or exploring Mexican desserts for the first time, this marranitos recipe brings heritage to your hands in the sweetest way. Try making them this weekend—you might just find they become your new favorite too.
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Marranitos Recipe – Soft Mexican Gingerbread Pig Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Soft Mexican gingerbread cookies shaped like pigs, made with molasses and warm spices—perfect with coffee or milk.
Ingredients
½ cup unsalted butter, softened
1 cup dark brown sugar, packed
2 large eggs (divided)
¾ cup unsulfured molasses
¼ cup milk
1½ tsp vanilla extract
5 cups all-purpose flour
2 tsp ground ginger
1½ tsp baking soda
1½ tsp ground cinnamon
Instructions
1. Preheat oven to 350°F. Line baking sheets with parchment.
2. Cream butter, then add brown sugar and beat until fluffy.
3. Add 1 egg, molasses, milk, and vanilla. Mix until smooth.
4. In a separate bowl, whisk flour, ginger, baking soda, and cinnamon.
5. Gradually add dry ingredients to wet. Mix into soft dough.
6. Roll dough to ⅜ inch thickness on a floured surface.
7. Cut pig shapes with cookie cutter. Place on baking sheets.
8. Whisk second egg and brush on tops of cookies.
9. Bake 10–12 minutes until edges are slightly golden.
10. Cool on pan briefly, then transfer to wire rack.
Notes
Store in airtight container for 4–5 days.
Freeze for up to 2 months. Reheat before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 152
- Sugar: 13g
- Sodium: 83mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 18mg