Cinnamon and Piloncillo Piggies
Chochinitos de Piloncillo y Canela
Recipe Yield
30 medium-sized cookies (with a 4-inch cookie cutter)
Cooking time
2 hours 47 minutes
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Ingredients
- 12 oz piloncillo chopped or grated, or substitute for 1 3/4 cup packed brown sugar
- 3/4 cup water
- 1 true or ceylon cinnamon stick about 3″ long
- 2 stick, or 1 cup, unsalted butter at room temperature
- 2 tbsp honey
- 4 1/4 cups all-purpose flour you may need a bit more
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs at room temperature, lightly beaten
- Butter to grease a cookie/baking sheet
- 2 to 3 tbsp all-purpose flour you may need a bit more or less, to roll out the dough
- 1 egg lightly beaten to be used as a glaze
- Confectioners' sugar to sprinkle on top optional
To Prepare
- In a saucepan, combine grated piloncillo or dark brown sugar with water and cinnamon. Place over medium heat, once it simmers, lower the heat to keep it at a medium-low simmer for about 15 minutes, until it thickens to a light syrup consistency. Turn off the heat and remove the cinnamon stick. You should have now about 1 1/4 cups piloncillo liquid, need not be exact! Add butter and honey into the hot liquid and stir until it dissolves.
- In a mixing bowl, combine flour, baking powder, baking soda and salt. Make a hole in the center and pour in the piloncillo mixture. Mix it all together with a spatula until it is well incorporated. Combine the eggs into the dough, which will be sticky and gooey. Seriously: it will be GOOEY and that is OK.
- Place plastic wrap in the bottom of a mixing bowl to have wings on the sides. With a spatula, push the dough onto the plastic wrap, wrap the dough, and refrigerate anywhere from 2 hours to a couple days.
- When you are ready to make the cookies, preheat the oven to 375 degrees. Grease a couple cookie or baking sheets with butter.
- Remove the dough from the refrigerator and sprinkle a couple tablespoons of flour on a countertop. Rub a bit of flour on the rolling pin as well. Roll out the dough which will now be firmer, until you have about 1/4 -inch thickness. Using piggie cookie cutters (or other shapes, but then you may need to change the name!) press down on the dough, moving it a bit on the counter top, to make it easier to lift the shaped dough.
- Place the piggies on the baking sheet as you shape them along. Gently brush the cookie tops with the remaining egg. Roll the leftover dough into a ball, wrap it with the plastic wrap, and place it in the freezer for at least 10 minutes before using it again, or it will be too soft and sticky. Repeat to make the remaining cookies.
- Bake the cookies anywhere from 7 to 9 minutes. Remove them from the oven and place on a cooking rack. You may sprinkle confectioners’ sugar on top. Keep them covered so they remain soft.
- My boys love to eat them with a tall glass of milk, I like them with a hot cup of coffee.
Comments
32comments inCinnamon and Piloncillo Piggies
Martha
Dec 21
These came out delicious! My husband loved them. Thank you so much for sharing this recipe!
Pati Jinich
Jan 13
My pleasure Martha, so happy to hear!
HORTENCIA RODRIGUEZ
Aug 11
CAN I USE PILONCILLO SURUP IBOUGHT A12 0Z BOTTLE AND IT IS INFUESD WITH CINNAMON
Pati Jinich
Sep 04
Absolutely Hortencia, let me know how the cookies come out with this syrup!
Angela
Nov 26
What size is the piggie cookie cutter
Pati Jinich
Jan 02
It really doesn’t matter, I think mine is around 3 inches long 😉
Lisa W
Apr 17
Warm and not overly sweet, this is one of my favorite cookies!
Pati Jinich
Apr 19
Mine as well, enjoy them Lisa!
Mary Jane Rangel
May 14
Pati, I love your show and recipes, remind me of my grandma. Could you please tell me where to get the 4 inch piggy cookie cutter?
Thank you.
Mary Jane
Pati Jinich
May 23
I got mine on Amazon Mary Jane, enjoy!
Kathy Torres
Jan 23
Are these the same “maranito” cookies that you find at local panaderias? My husband and my grandson absolutely love them and so I’d like to try making these for them as a surprise.
Pati Jinich
Feb 10
Yes Kathy, it sounds to me that we are talking about the same cookies, enjoy!
Leticia
Dec 20
What can I use as replacement for cinnamon stick?
Pati Jinich
Dec 21
Just use some powdered cinnamon to your taste Leticia 😉
Brenda
Dec 18
Pati
Where can one buy a piggie cookie cutter?
Pati Jinich
Dec 21
Online is your best bet Brenda, I know they sell them on Amazon 😉
Joan
Dec 18
Got addicted to these at HEB so now back in N.E., have to make my own.
Pati Jinich
Dec 21
Glad you like them Joan!
Dusti Herrera
Feb 26
Do you know if anyone has done this with keto friendly ingredients like almond flour and monkfurit?
Pati
Feb 27
I don’t…but give it a go and let me know how it goes, Dusti.
Roberta Benitez
Jan 15
Where can I buy a piggie cookie cutter? I have looked and looked and have had no luck. My girls love them.
Pati
Jan 16
Oh I got mine so long ago…have you tried looking online, maybe? I hope you find one soon, Roberta!
Joanne
Jan 19
Google piggy cookie cutter … Etsy has them
Lupe H.
Jan 15
Thank you Pati my husband loves these I will have to make them.
Pati
Jan 16
Yay! I hope you guys enjoy them.
Lily
Jan 02
Thank you for sharing this recipe! This is one of my favorites!
Pati
Jan 02
So happy they are your favorites, Lily!
Anonymous
Dec 16
Why dobyou refrigerate dough 2 hrs?
Pati
Dec 23
The dough needs to be refrigerated because it is very very gooey and sticky. Putting it in the fridge make it hard, so that it can be rolled out and cut into shapes.
Ivonne A
Dec 07
Can I use wheat flower..??😬
Pati
Jan 05
Oh all purpose flour is wheat flour…
Ivan
Jan 01
A mi se me hace que quiso preguntar “whole” wheat o harina integral…