📝 About This Recipe
A nostalgic staple of Mexican panaderías, these charming pig-shaped cookies are more like soft, spiced bread than a crunchy biscuit. Infused with the deep, smoky sweetness of piloncillo (unrefined cane sugar) and warm Ceylon cinnamon, they offer a comforting texture that sits perfectly between a scone and a soft cookie. Every bite carries the rustic essence of traditional Mexican baking, making them an irresistible treat for children and adults alike.
🥗 Ingredients
The Piloncillo Syrup
- 8 ounces Piloncillo cones (chopped or broken into small chunks)
- 1/2 cup Water
- 1 piece Cinnamon stick (preferably Mexican Ceylon cinnamon)
- 1 whole Star anise (optional, for depth of flavor)
The Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt (fine sea salt)
- 1/2 teaspoon Ground ginger (adds a subtle warmth)
- 1/2 cup Unsalted butter (at room temperature)
- 1/4 cup Vegetable shortening (provides the traditional soft texture)
- 1 large Egg (at room temperature)
- 1 tablespoon Vanilla extract (Mexican vanilla preferred)
The Egg Wash
- 1 large Egg
- 1 tablespoon Whole milk
👨🍳 Instructions
-
1
In a small saucepan over medium-low heat, combine the piloncillo chunks, water, cinnamon stick, and star anise. Simmer until the piloncillo is completely dissolved and the liquid has thickened slightly into a syrup, about 8-10 minutes.
-
2
Remove the syrup from the heat, strain out the whole spices, and let it cool completely to room temperature. This is crucial; if the syrup is hot, it will melt the fat in the dough prematurely.
-
3
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground ginger until well combined.
-
4
Add the softened butter and vegetable shortening to the dry ingredients. Use a pastry cutter or your fingertips to work the fats into the flour until the mixture resembles coarse crumbs.
-
5
In a separate small bowl, lightly beat the egg with the vanilla extract. Pour this into the flour mixture along with the cooled piloncillo syrup.
-
6
Mix the dough by hand or with a sturdy spatula until a soft, slightly sticky dough forms. Do not overwork the dough; you want it just combined so the puerquitos stay tender.
-
7
Wrap the dough in plastic wrap and flatten it into a disk. Refrigerate for at least 30 minutes to allow the flour to hydrate and the dough to firm up for easier rolling.
-
8
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
-
9
On a lightly floured surface, roll the dough out to a thickness of about 1/4 to 1/3 inch. If the dough is too thin, the cookies will be crunchy rather than soft.
-
10
Use a pig-shaped cookie cutter to cut out the shapes. Gather the scraps, gently re-roll, and cut until all the dough is used.
-
11
Place the puerquitos on the prepared baking sheets, leaving about 1 inch of space between them as they will puff up but not spread much.
-
12
Whisk the remaining egg and milk together to create an egg wash. Lightly brush the tops of each cookie with the wash to give them their signature golden-brown sheen.
-
13
Bake for 12-15 minutes. The edges should be set and the bottoms lightly browned, but the centers should still feel soft to the touch.
-
14
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef's Tips
If you cannot find piloncillo, you can substitute with 1 cup of dark brown sugar and 1 tablespoon of blackstrap molasses. To ensure a soft texture, be careful not to over-bake; they will firm up as they cool. Make sure your piloncillo syrup is completely cool before adding it to the flour to prevent the dough from becoming greasy. Using a combination of butter and shortening provides the best flavor and the authentic 'pan dulce' crumb. Keep the dough slightly thick (at least 1/4 inch) to achieve that signature cake-like interior.
🍽️ Serving Suggestions
Serve warm alongside a frothy cup of Mexican Hot Chocolate whisked with a molinillo. Pair with a hot Café de Olla for a traditional breakfast or afternoon merienda. Enjoy with a cold glass of horchata for a refreshing contrast in flavors. Dip them into a warm bowl of Natilla (custard) for a decadent dessert. Store in an airtight container with a slice of bread to keep them soft for several days.