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Pig-shaped cookies made with piloncillo and ginger are a nostalgic Mexican sweet. This charming, family-friendly treat is a traditional confection that captures childhood memories.
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a saucepan over medium-low heat, melt the piloncillo with the milk and butter, stirring continuously until fully dissolved and fragrant. Let the mixture cool to room temperature.
In a large bowl, combine flour, baking powder, salt, cinnamon, and ginger, ensuring even spice distribution before adding wet ingredients.
Add the cooled piloncillo mixture, eggs, and vanilla extract to the dry ingredients. Mix until a smooth dough forms, then chill in the refrigerator for at least 1 hour for easier rolling.
Roll the dough to about 1/4-inch thickness on a lightly floured surface. Cut out pig shapes with a cookie cutter, placing each on the prepared baking sheet.
Bake the cookies for 12-15 minutes, rotating the pan halfway for even browning. Cookies should be lightly golden at the edges. Cool completely on a wire rack before serving.
