Chocolate Marranitos: Chewy Gingerbread Pig Cookies

Pantry Recipe

Chocolate Marranitos: Chewy Gingerbread Pig Cookies

This recipe is my take on traditional gingerbread. They are shaped like Marranitos, Mexican gingerbread pig cookies. Marranitos are a pan dulce made with piloncillo. It doesn't contain ginger as an ingredient, the ginger flavor comes from the Tadin Ginger Tea Blend made with ginger, orange peel, lemongrass, and licorice root.

This recipe has coconut sugar for a rich caramel flavor, but light brown sugar will also work. Whole wheat pastry flour gives these cookies a soft texture (you can use all-purpose flour too).

Save these soft and chewy gingerbread pig cookies to make later! Bonus: Garnish by frosting them in chocolate and topping them with sprinkles. They are also delicious when covered in coarse sugar (brush with an egg wash first to make it stick).

xo Chef Carla 

PS: Pin this recipe here

Chocolate Marranitos: Chewy Gingerbread Pig Cookies:

Makes about 16 cookies  

Note: I used a 2.6--inch cookie cutter, but cooking times and the number of cookies this recipe will make vary with the shape and size of the cookie cutter you use. 

Ingredients

2 bags of unbrewed Tadin Organic Ginger Root Tea 

4 1/2 cups whole wheat pastry flour 

1/2 cup cacao powder 

1/2 tsp. allspice

1/8 tsp. nutmeg 

2 tsp. Tadin Organic Cinnamon

1/4 tsp. fine sea salt

1 cup butter, softened 

1/4 cup coconut oil 

1 cup coconut sugar

2 large eggs, cracked

1 Tbsp. vanilla extract 

1 cup molasses 

1 cup chocolate glaze, garnish 

1/4 cup sprinkles, garnish

Chocolate Marranitos: Chewy Gingerbread Pig Cookies:

1. Preheat the oven to 350 degrees Fahrenheit. Add the flour, tea, allspice, nutmeg, cinnamon, and salt to a large bowl; whisk; and set aside. 

2. Add the butter, coconut oil, and coconut sugar to a stand mixer or handheld mixer and cream for three minutes until fluffy. Add the eggs, molasses, and vanilla extract and beat for one more minute. 

3. Add the dry ingredients slowly and until just combined using a paddle attachment or mixing by hand. Divide the dough into two discs and wrap them separately. Chill the dough for at least four hours or overnight. 

4. Roll out the cookie dough with a rolling pin to 1-inch thick on a large parchment-lined sheet, to avoid sticking to the counter. Cut with a pig cookie cutter. Repeat this process with the rest of the dough, chilling as needed. 

5. Place the cookies two inches apart on a parchment-lined rimmed baking sheet. If you are garnishing with coarse sugar, brush with the egg wash and then sprinkle the sugar on top. 

6. Bake the cookies for 10 to 12 minutes, until puffy and cooked through. Note: They will be soft, so let them cool on a baking rack for 20 to 30 minutes before handling. Garnish with chocolate frosting and sprinkles.

See the post on Pinterest

Chocolate Frosting:

This is a delicious and fun way to decorate the gingerbread pig cookies. It’s best when done just before serving. Topping ideas are your favorite sprinkles, finely shredded coconut, or flaky sea salt. You can reheat the chocolate in five second increments in the microwave if it gets cold. I made two batches of this for the cookies.

Ingredients 

1/2 cup dark chocolate chips 

1/8 tsp. fine sea salt 

1 Tbsp. water

Stovetop Instructions

1. Add the chocolate chips and salt together in a heatproof bowl and place over a double boiler over medium-low heat. 

Microwave Directions 

1. Cook for 30 seconds, and then stir and heat at 10-second increments until melted, stirring each time until melted. It may seem tedious, but chocolate goes from zero to burned very quickly. 

Hungry For More…

My Shop:

Shop my favorites: Kitchen, wellness, home, online courses, business tools, and more! Shop here

Show Up Fully Podcast:

Sharing what it's like to Show Up Fully for your Real Life. Plus actionable tips & journal prompts for you! Listen here

Free Cooking Meditation Album:

Cultivate presence while you shop, cook, clean, and eat food that nourishes you (and others in your life.) Grab it here

Note: This post may contain affiliate links. I receive a small percentage of the sales. I appreciate your support of my woman and Latina owned business.

---

Checkout these Recipes: