Hi friends!
I'm noticing a recurring theme as I write this—stress. In the kitchen, I am a mirrored reflection of my mother growing up, as I beat, crack, fluff, and bake ingredients into cookies and confections. My kitchen counter becomes a meditation pillow, the only retreat in the house far from my desk, yet close enough to hear the ping of a work notification. Here, I momentarily escape the survival course that the week before Christmas seems to have become.
With dough-covered fingers and the scent of sugar stuffing my lungs, I find myself transported back to childhood, when this time of year felt magical rather than maniacal.
I first started baking Puerquito cookies during the pandemic, hoping to take my sister and me back to the vibrant fiestas of Mexico—piñatas, ponche, chocolate Abuelita, and Feliz Navidad by José Feliciano filling the air. Since then, baking these cookies has become a cherished tradition, a moment of calm amidst the chaos. The true beauty of traditions, however, lies in the joy of sharing them with others.
Puerquitos - Mexican Gingerbread Cookies
Puerquitos, or marranitos, are a beloved Mexican pastry known for their signature pig shape and soft, molasses-infused flavor. The shape of these cookies are a playful nod to the importance of pigs in Mexico's agricultural and culinary history. When pigs were introduced to Mexico by Spanish colonizers in the 16th century, they quickly became an essential part of the local diet and economy. Their significance was reflected not only in the kitchen but also in cultural expressions, including these sweet pastries.
The pig shape likely emerged as a whimsical design by bakers to appeal to children and families. In rural areas, pigs symbolized prosperity and sustenance, and shaping the cookies this way added a touch of charm and cultural pride. Over time, the distinctive design became a hallmark of these treats, which are flavored with indigenous flavors like piloncillo, a rich, unrefined sugar made from cane. To this day, Puerquitos remain a beloved staple in panaderías (bakeries) across Mexico, bridging history, culture, and everyday indulgence.
Yield: About 14 cookies
Ingredients
3 1/2 cups all-purpose flour (can be substituted for gluten-free flour)
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 tablespoon orange zest
1/2 cup unsalted butter, room temperature
1 1/4 cup brown sugar, packed
1/2 cup molasses
2 eggs, room temperature
1 egg beaten, for egg wash
Tips:
If you’re looking for the perfect pig cookie cutter, this one is the one I use.
You can make your dough ahead of time and freeze it. Just remove it from the freezer and let sit at room temperature for 20 minutes before rolling it out.
The cookies will keep for up to a week in an air-tight container.
Method
- In a large bowl, whisk together the flour, spices, baking powder, baking soda, salt and orange zest. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed for about one minute. Reduce the speed to low then slowly pour in the molasses. Add two eggs, one at a time, making sure that one mixes in entirely before adding the next. After the eggs have been incorporated, add 1/4 cup of the dry ingredients, wait for it to incorporate, scraping down the sides, then continue adding the dry ingredients 1/4 cup at the time until you run out.
- At this point, the cookie dough is going to be soft and have the texture of magic sand. Divide your dough into 2 equal sized balls, then wrap them in plastic wrap and place them in the refrigerator for 2-4 hours to chill.
- Preheat the oven to 350 degrees. Once the dough has chilled, roll your dough out on a well floured surface to about 1/4 to 1/2-inch thickness. (Make sure your cookies are no less than 1/4 inch in thickness, otherwise you will end up with crackers and not cookies) Use your cookie cutter to cut out the cookies, then evenly space them on a cookie sheet lined with parchment paper.
- Once you have your cookies on your sheet, brush on the egg wash, and bake for 14 minutes until the cookies have risen and the tops have begun to crack.
- Let the cookies cool for about 10 minutes before serving. Enjoy warm or at room temperature. The longer the cookies sit out, the crispier they will become.
