Marranito cookies are delightful Mexican pastries that resemble little pigs, hence the name 'marranito,' which means 'little pig' in Spanish. They boast a unique flavor profile of piloncillo or dark brown sugar, cinnamon, and orange zest. These sweet treats are traditionally enjoyed during the holiday season, but they're so delicious, you might find yourself baking them year-round.
The key ingredient in this recipe that you might not commonly find in your pantry is piloncillo. Piloncillo is unrefined pure cane sugar, traditional in Mexican cooking, known for its strong molasses flavor. It is usually sold in the shape of small cones. If you can't find it in your local supermarket, you can easily substitute it with dark brown sugar.
Essential Ingredients for Marranito Cookies
Piloncillo or dark brown sugar: Piloncillo is a raw form of pure cane sugar that is commonly used in Mexican cooking. It has a unique flavor that's richer and more complex than regular brown sugar.
All purpose flour: This is the base of the cookie, providing structure.
Baking powder: This is a leavening agent that helps the cookies rise.
Kosher salt: A pinch of salt is used to enhance the flavors of the other ingredients.
Cinnamon: This adds a warm, sweet-spicy flavor to the cookies.
Unsalted butter: This adds fat, making the cookies more tender and adding flavor.
Orange zest: This adds a bright citrus flavor that balances the sweetness of the sugar.
Vanilla extract: This gives the cookies a classic sweet flavor and aroma.
Eggs: These bind the ingredients together, add moisture, and help the cookies rise.
One reader, Keven Kilpatrick says:
These marranito cookies are a delightful treat! The rich, caramel-like flavor of the piloncillo combined with the warm cinnamon and orange zest creates a truly irresistible cookie. The texture is perfect - crispy on the outside and soft on the inside. A definite must-try for any cookie lover!
Techniques Required for Making Marranito Cookies
How to prepare the piloncillo syrup: In a small saucepan, combine the piloncillo and water over medium heat, and cook until the sugar is completely dissolved and big brown bubbles form. Remove from the heat and set aside to cool.
How to incorporate the dry ingredients: After sifting the flour, baking powder, salt, and cinnamon into a large bowl, add the butter and mash it into the flour with a fork until combined. Then, add the orange zest and stir to incorporate.
How to roll out the dough: After refrigerating the dough, lightly flour a clean surface and roll it out to a ¼ inch (6 ½ mm) thick rectangle. Re-roll any dough scraps and cut out more cookies.
How to cut out the cookies: Using a 2½-inch (6 ½ cm) pig cookie cutter, cut out the cookies and transfer them to the prepared baking sheet.
How to brush the cookies: Beat the remaining egg and brush it over the cookies before baking.
How to serve: Let the cookies cool before serving and enjoy!
How To Make Marranito Cookies
Bite into the crumbly goodness of marranito cookies. These pig-shaped treats with the perfect hint of sweetness are best paired with milk or coffee.
Serves:
Ingredients
- 1½cupsbrown sugar,piloncillo or dark
- ½cupwater
- 2cupsall purpose flour,plus more for dusting
- 1tspbaking powder
- ¼tspkosher salt
- 2tbspcinnamon
- 4tbspunsalted butter,room temperature
- 1tsporange zest
- 1tspvanilla extract
- 2large eggs,divided
Instructions
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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Add the piloncillo and water to a small saucepan over medium heat and cook for 10 minutes until the sugar is completely dissolved and big brown bubbles form. Remove from the heat and set aside to cool.
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Sift the flour, baking powder, salt, and cinnamon into a large bowl.
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Add the butter and mash into the flour with a fork until combined. Add the orange zest and stir to incorporate.
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Push the dry ingredients to the sides of the bowl to make a well. Add the vanilla, 1 egg, and cooled piloncillo syrup to the center.
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Using a fork, slowly mix the dry ingredients into the center until everything is evenly combined.
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Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
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Lightly flour a clean surface and roll out the dough to a rectangle about ¼-inch thick. Re-roll any dough scraps and cut out more cookies.
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Using a 2½-inch pig cookie cutter, cut out cookies and transfer them to the prepared baking sheet.
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Beat the remaining egg, then brush over the cookies.
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Bake for 8 to 10 minutes or until the edges are golden brown. Let the cookies cool before serving.
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Enjoy!
Nutrition
- Calories: 97.57kcal
- Fat: 2.43g
- Saturated Fat: 1.36g
- Trans Fat: 0.08g
- Monounsaturated Fat: 0.66g
- Polyunsaturated Fat: 0.20g
- Carbohydrates: 17.48g
- Fiber: 0.64g
- Sugar: 8.87g
- Protein: 1.66g
- Cholesterol: 20.59mg
- Sodium: 43.93mg
- Calcium: 32.93mg
- Potassium: 32.77mg
- Iron: 0.70mg
- Vitamin A: 22.97µg
- Vitamin C: 0.14mg
Crucial Technique Tip for Marranito Cookies Recipe
When rolling out your dough, ensure it's evenly spread to about ¼ inch thick. This will ensure that all your cookies bake evenly and have the same texture. If the dough is too thick in some places, those parts will be undercooked, while thinner parts may burn. Using a rolling pin with adjustable rings can help achieve an even thickness.
Time-Saving Tips for Preparing Marranito Cookies
Prep ahead: Prepare the piloncillo syrup and refrigerate the dough the night before to save time on the day of baking.
Use a food processor: Use a food processor to quickly combine the dry ingredients and butter for the dough.
Bake in batches: While one batch of cookies is baking, prepare the next batch to maximize efficiency.
Cookie cutter shortcuts: Use a larger cookie cutter to cut out the cookies and save time on re-rolling and cutting out more cookies.
Double the recipe: Make a larger batch of dough and freeze half for later use to save time on future baking sessions.
Efficient assembly: Set up a cookie assembly line with multiple baking sheets to streamline the process of cutting, brushing, and baking the cookies.
Quick cleanup: Clean as you go to minimize the time spent on post-baking cleanup.
Opt for parchment: Use parchment paper to line the baking sheets for easy cleanup and to prevent sticking, saving time on scrubbing the pans.
Substitute Ingredients For Marranito Cookies Recipe
piloncillo or dark brown sugar - Substitute with jaggery: Jaggery is an unrefined sugar made from sugarcane or palm sap and has a similar rich, caramel-like flavor to piloncillo or dark brown sugar.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a healthier alternative to all-purpose flour, adding a nuttier flavor and more fiber to the marranito cookies.
baking powder - Substitute with baking soda and cream of tartar: This combination can be used as a substitute for baking powder, providing the necessary leavening agent for the cookies.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, adding a subtle coconut flavor to the cookies.
orange zest - Substitute with lemon zest: Lemon zest can provide a similar citrusy aroma and flavor to the marranito cookies as orange zest.
vanilla extract - Substitute with almond extract: Almond extract can add a unique nutty flavor to the cookies, complementing the other ingredients in the recipe.
Presentation Ideas for Marranito Cookies
Elevate the plating: When presenting the marranito cookies, focus on creating an elegant and visually appealing presentation. Use a clean, white plate to allow the warm tones of the cookies to stand out. Arrange the cookies in a circular pattern, slightly overlapping each other for a sophisticated look.
Incorporate a touch of sophistication: Add a sprinkle of powdered sugar around the cookies for a touch of elegance. This not only adds a subtle sweetness but also enhances the visual appeal of the dish, creating a refined and polished presentation.
Garnish with fresh citrus: Introduce a pop of color and freshness by garnishing the plate with a few thin slices of fresh oranges or a small twist of orange peel. This not only adds a burst of citrus flavor but also brings a vibrant and inviting element to the presentation.
Accompany with a dollop of whipped cream: Serve the marranito cookies with a small quenelle of freshly whipped cream on the side. This adds a creamy and indulgent element to the dish, elevating the overall experience and providing a delightful contrast to the spiced cookies.
Emphasize precision and attention to detail: Pay close attention to the placement of each element on the plate, ensuring that the presentation is meticulous and well-balanced. Every detail, from the arrangement of the cookies to the placement of the garnishes, should reflect precision and artistry.
Storing and Freezing Marranito Cookies
Here are the storing and freezing guidelines for marranito cookies:
- Allow the cookies to cool completely before storing. This will prevent them from becoming soggy or sticking together.
- Store the marranito cookies in an airtight container at room temperature for up to 5 days. Place a piece of parchment paper or wax paper between each layer to prevent sticking.
- For longer storage, freeze the cookies for up to 2 months:
- Arrange the cooled cookies in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for 1-2 hours, or until the cookies are frozen solid.
- Transfer the frozen cookies to a freezer-safe container or resealable plastic bag, separating each layer with parchment paper or wax paper.
- Label the container or bag with the date and contents.
- To thaw frozen marranito cookies, remove them from the freezer and let them sit at room temperature for 15-20 minutes before serving.
- If you prefer a slightly warm cookie, you can reheat thawed or room-temperature cookies in the microwave for 5-10 seconds, or in a preheated oven at 350°F (180°C) for 2-3 minutes.
How To Reheat Leftover Marranito Cookies
The best way to reheat leftover marranito cookies is to place them on a baking sheet lined with parchment paper and warm them in a preheated oven at 300°F (150°C) for 5-7 minutes. This method helps to restore their crispy texture and brings out the rich flavors of the cinnamon and piloncillo.
Another option is to microwave the cookies for 10-15 seconds on high power. Place the cookies on a microwave-safe plate and heat them in short intervals to avoid overheating, which can make them soggy. This method is quick and convenient, but the texture may not be as crisp as oven-reheating.
For a unique twist, try slicing the leftover marranito cookies in half horizontally and toasting them in a toaster oven or under the broiler for 1-2 minutes. This creates a crunchy, caramelized surface that pairs well with a scoop of vanilla ice cream or a drizzle of dulce de leche.
If you prefer a softer texture, wrap the cookies in a damp paper towel and microwave them for 15-20 seconds. The moisture from the paper towel will help to steam the cookies, making them softer and more pliable. This method works well if you plan to crumble the cookies over yogurt or use them as a topping for pudding.
For a no-heat option, place the marranito cookies in an airtight container with a slice of bread overnight. The bread will help to absorb any excess moisture, keeping the cookies fresh and soft. This method is ideal if you plan to pack the cookies in a lunch box or take them on the go.
Is Making Marranito Cookies at Home Cost-Effective?
This marranito cookies recipe is quite cost-effective for a household. The main ingredients, such as piloncillo, flour, and cinnamon, are affordable and commonly found in most kitchens. The recipe yields a good amount of cookies, making it suitable for a family of four. The approximate cost for the entire batch is around $5, making it a budget-friendly treat. The overall verdict for this recipe is 9/10, considering its simplicity, delicious flavor, and economical nature.
Are Marranito Cookies Healthy or Unhealthy?
The marranito cookies recipe, while delicious, is not particularly healthy due to several factors:
- The recipe contains a significant amount of sugar in the form of piloncillo or dark brown sugar, which can contribute to obesity, diabetes, and other health issues when consumed in excess.
- The use of all-purpose flour provides minimal nutritional value and may cause blood sugar spikes due to its high glycemic index.
- Butter, although used in moderation, is high in saturated fat, which can increase the risk of heart disease when consumed in large quantities.
However, the recipe does include some healthier ingredients, such as cinnamon, which has anti-inflammatory properties, and orange zest, which provides a small amount of vitamin C and fiber.
To make the recipe healthier, consider the following modifications:
- Replace a portion of the all-purpose flour with whole wheat flour or almond flour to increase the fiber and nutrient content
- Reduce the amount of sugar by using a sugar substitute like stevia or monk fruit sweetener, or simply decrease the quantity of piloncillo or brown sugar used
- Substitute half of the butter with unsweetened applesauce or mashed bananas to lower the saturated fat content while maintaining moisture
- Add some finely chopped nuts, such as walnuts or pecans, to the dough for an extra boost of healthy fats, fiber, and protein
By making these adjustments, you can create a more nutritious version of the marranito cookies that still satisfies your sweet tooth without compromising too much on taste and texture.
Editor's Opinion on Marranito Cookies Recipe
As a culinary expert, I find this marranito cookies recipe delightful. The use of piloncillo and cinnamon adds a rich, caramelized flavor, while the orange zest provides a refreshing citrus note. The dough's texture is perfectly balanced, resulting in a tender and flavorful cookie. The incorporation of traditional Mexican ingredients and flavors makes this recipe a standout choice for anyone looking to explore new and exciting flavors. Overall, these marranito cookies are a delightful treat that will surely impress and satisfy anyone with a sweet tooth.
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Why trust this Marranito Cookies Recipe:
This recipe for marranito cookies is a delightful treat that captures the essence of traditional Mexican baking. The use of piloncillo lends an authentic sweetness, while the addition of cinnamon and orange zest provides a burst of warm, citrusy flavors. The careful incorporation of butter and vanilla extract ensures a rich and aromatic cookie. With a meticulous review process, this recipe has been crafted to perfection, guaranteeing a delightful and trustworthy baking experience.
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