Pati’S Mexican Piggy Cookies Recipe

Name: Pati’S Mexican Piggy Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cup Firmly Packed Grated Piloncillo Or Dark Brown Sugar (1 3/4 Cup Is 10 Ounces By Weight); 3/4 cups Water; 1 whole Ceylon Cinnamon Stick; 16 Tablespoons Unsalted Butter; 2 Tablespoons Honey; 4-1/4 cups All-purpose Flour, Plus More For Dusting; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Kosher Salt; 2 whole Large Room Temperature Eggs, Beaten; Confectioners Sugar, For Dusting; 1 whole Large Egg For Egg Wash

Servings: persons

1-3/4 cup Firmly Packed Grated Piloncillo Or Dark Brown Sugar (1 3/4 Cup Is 10 Ounces By Weight)
3/4 cups Water
1 whole Ceylon Cinnamon Stick
16 Tablespoons Unsalted Butter
2 Tablespoons Honey
4-1/4 cups All-purpose Flour, Plus More For Dusting
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Kosher Salt
2 whole Large Room Temperature Eggs, Beaten
Confectioners Sugar, For Dusting
1 whole Large Egg For Egg Wash

1
In a saucepan over medium heat, combine the piloncillo sugar, water, and cinnamon stick and simmer for about 15 minutes. The sugar should be completely dissolved. Remove from the heat and discard the cinnamon stick. Stir in the butter and honey, continuing to stir until the butter melts completely.
2
In a mixing bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to the sugar syrup and mix then add the beaten eggs and mix well. Transfer the sticky dough to a large zip-top bag, seal tightly and chill for 2 to 48 hours.
3
Preheat oven to 375F. Beat the remaining egg in a small bowl and set aside. Dust a work surface with flour and roll the chilled cookie dough to 1/4-inch thickness. Cut out cookies using your desired shape of cookie cutter (pig shape is traditional). Transfer cutouts to a parchment paper- or silicone-lined sheet pan, spacing them a couple inches apart, and brush with egg wash.
4
Bake for 9-12 minutes until the cookies are cooked through. They'll puff up and the egg wash will dry into a glaze. Remove pan from oven. Cool cookies completely on cooling racks, then sprinkle with confectioners' sugar. Store leftovers in an airtight container to maintain their soft texture.
5
Recipe adapted from Pati's Mexican Table by Pati Jinich. Recipe makes approximately twenty-four 3-inch cookies.

1053

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-3/4 cup Firmly Packed Grated Piloncillo Or Dark Brown Sugar (1 3/4 Cup Is 10 Ounces By Weight), 3/4 cups Water, 1 whole Ceylon Cinnamon Stick, 16 Tablespoons Unsalted Butter, and more.

Yes, Pati’S Mexican Piggy Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pati’S Mexican Piggy Cookies

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