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Traditional Mexican Cochinitos de Piloncillo
45min
24 servings
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Cochinitos de Piloncillo are beloved traditional Mexican cookies shaped like little pigs and sweetened with piloncillo, a raw cane sugar with deep molasses notes. These soft, cake-like cookies feature warm spices like cinnamon and cloves that complement the rich, caramel-like flavor of the piloncillo syrup. With their charming pig shape and glossy tops, these treats are not only delicious but also culturally significant, often found in Mexican bakeries and enjoyed during celebrations or as an everyday sweet with coffee or milk.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
7 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the piloncillo syrup
Break the piloncillo cone into smaller pieces. In a small saucepan, combine piloncillo and water. Heat over medium heat, stirring occasionally until piloncillo dissolves completely. Bring to a simmer and cook for 5 minutes. Remove from heat and let cool to room temperature.
Prepare the butter
Cut butter into small cubes. Allow to soften at room temperature.
Mix the dry ingredients
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves, ginger, and salt. Set aside.
Cream the butter
In a separate large bowl, beat the softened butter until creamy and light.
Add the eggs
Add eggs one at a time to the butter, beating well after each addition.
Add flavorings
Add vanilla extract and orange zest to the butter-egg mixture. Mix until well combined.
Incorporate the piloncillo syrup
Gradually add the cooled piloncillo syrup to the butter-egg mixture. Beat until well combined.
Add the dry ingredients
Add the flour mixture to the wet ingredients in three parts. Mix after each addition until just combined. Do not overmix.
Chill the dough
Cover the dough with plastic wrap. Refrigerate for at least 30 minutes to make it easier to handle.
Preheat the oven
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Prepare the egg wash
In a small bowl, beat the egg with 1 tablespoon of water. Set aside.
Shape the cookies
Flour your work surface lightly. Take the chilled dough out of the refrigerator. Roll out to about 1/4-inch thickness.
Cut out the cookies
Using a pig-shaped cookie cutter, cut out shapes from the dough. If you don't have a pig-shaped cutter, use a round cutter and add details with a knife. Transfer the cut cookies to the prepared baking sheets, spacing them about 2 inches apart.
Add details (optional)
Use a toothpick to add details like eyes and snout to the pig shapes. You can also use small pieces of dough to create ears and tails.
Apply the egg wash
Brush the tops of the cookies lightly with the egg wash. This will give them a shiny appearance after baking.
Bake the cookies
Bake in the preheated oven for 12-15 minutes. Cookies should be lightly browned around the edges but still soft in the center.
Cool the cookies
Allow cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Store properly
Once completely cooled, store in an airtight container. Cookies will stay fresh for up to 5 days. They will soften more over time, which is traditional for this type of cookie.
Serve
Serve with coffee, hot chocolate, or milk. These cookies are traditionally enjoyed as an afternoon snack or dessert.
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