Authentic Mexican Marranitos Molasses Gingerbread Pigs Recipe

Ingredients for Authentic Mexican Marranitos Molasses Gingerbread Pigs

• 1 cup packed brown sugar
• Vegetable Shortening
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Unsulphured Molasses
• 1 large egg + 1 tablespoon milk (for egg wash, or use milk wash)
• 1/4 cup milk
• All Purpose Flour

How to Make Authentic Mexican Marranitos Molasses Gingerbread Pigs

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together 1 cup packed brown sugar, 1 cup shortening, 1 teaspoon baking soda, 1 teaspoon ground cinnamon (and 1/2 teaspoon ground ginger, optional), and 1 teaspoon vanilla extract until a firm paste forms.
3. Add 1/2 cup molasses, 1 large egg, and 1/4 cup milk; mix well after each addition.
4. Gradually add 3 cups all-purpose flour, mixing until a soft dough forms. Add more flour, 1 tablespoon at a time, if needed to prevent sticking.
5. Turn the dough out onto a lightly floured surface and roll it to 1/4 inch thickness.
6. Use a large pig-shaped cookie cutter (approximately 4.5 inches) to cut out the marranitos.
7. Place the marranitos onto the prepared baking sheets.
8. In a small bowl, lightly whisk 1 large egg with 1 tablespoon of milk (for an egg wash, or use a milk wash for a dairy-free option).
9. Gently brush the tops of the marranitos with the egg wash.
10. Bake for 15-17 minutes, or until the edges are lightly browned and the centers are set. Check for doneness at 15 minutes.
11. Let the marranitos cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.