Marranitos Enfiestados (Spiced Pig Cookies)

Prep Time
Cook Time
5h 10m
Ready In

Recipe: #36070

December 12, 2020

"I like this recipe as it gives alternatives for ingredients that are hard to find in the US. Recipe source: Bon Appetit (December 2020)"

Original is 24 servings


  • Serving Size: 1 (81.6 g)
  • Calories 242.7
  • Total Fat - 9.3 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 128.3 mg
  • Sodium - 145.5 mg
  • Total Carbohydrate - 34.6 g
  • Dietary Fiber - 2.9 g
  • Sugars - 16.1 g
  • Protein - 7.2 g
  • Calcium - 41.3 mg
  • Iron - 1.8 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a bowl whisk together the dry ingredients (whole wheat flour - all-purpose flour). In the bowl of an electric mixer on medium high speed beat 6 tablespoons butter, 1/2 cup granulated sugar and half of the salt for a few minutes or until light and creamy. Add 1 egg and 1 teaspoon vanilla and beat to combine. Add the honey (or agave syrup or corn syrup) and beat until smooth. Reduce speed to low and add half of the dry ingredients and beat to combine, scrapping down sides of the bowl as needed. Dough will be sticky. Wrap in plastic wrap and then pat into a square about 3/4 inch thick and chill for 3 hours or up to one day.

Step 2

With a clean bowl and mixer at medium high speed beat the brown sugar or piloncillo, the rest of the salt and 6 tablespoons butter for about 3 minutes or until light and creamy. Add 1 egg and 1 teaspoon vanilla and beat until combined. Add molasses and beat again until smooth. Reduce speed to low and beat in the rest of the dry ingredients, scraping down bowl as necessary. Wrap in plastic wrap and pat into a squared for at least 3 hours or up to one day.

Step 3

Preheat oven to 350 degrees F. Line 3 cookie sheets with parchment paper and spray with cooking spray. Cut both doughs ( you have brown dough and white dough)into 3/4 inch pieces. Arrange half of the brown and white pieces, touching and alternating colors in an even layer on a floured piece of parchment (keep remaining dough chilled until you are ready for it). Roll out 1/4 inch thick. Using lightly floured cookie cutter(s) and transfer to cookie sheets and 3/4 inches apart. Gather together the scraps and put in a single layer so they are touching and cover with plastic and chill for 10 minutes if soft. Roll out scraps and cut out more pigs. Repeat with remaining dough and scraps.

Step 4

In a cup or bowl beat one egg with 1 teaspoon sugar. Using your finger rub the egg mixture only on the brown spots only and along the edges of the cookies (the egg will darker the cookie dough where it is used). Sprinkle sanding sugar and/or sprinkles along the edges of the cookies, pressing into the dough so they don't fall off. Chill for 10 minutes.

Step 5

Bake cookies for 10-12 minutes. Let cookies cool for 10 minute on the cookie sheets and then transfer to wire rack for them to cool completely.

Step 6

***Cookies can be made 2 days ahead and stored at room temperature.


  • Pig cookie cutters (I use different size/shaped ones) but original recipe suggests a 4 inch pig-shaped cookie cutter

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