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Best Easy Puerquitos de Piloncillo Recipe

Name: Best Easy Puerquitos de Piloncillo Recipe
Total time: 60 min
Yield: 40 g
Ingredients: all-purpose flour 2.5 cups; piloncillo (or dark brown sugar) 1 cup; unsalted butter 4 tbsp; whole milk 0.5 cup; large egg 1 piece; ground cinnamon 1 tsp; ground anise 0.5 tsp; baking powder 2 tsp; salt 0.5 tsp; vanilla extract 1 tsp

Pig-shaped cookies flavored with piloncillo and anise are a nostalgic Mexican confection. This charming, family-friendly treat is a sweet, spiced, traditional cookie loved by children.

Cook 60 min Difficulty NORMAL 148 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

all-purpose flour 2.5 cups
piloncillo (or dark brown sugar) 1 cup
unsalted butter 4 tbsp
whole milk 0.5 cup
large egg 1 piece

Seasonings/Sauce

ground cinnamon 1 tsp
ground anise 0.5 tsp
baking powder 2 tsp
salt 0.5 tsp
vanilla extract 1 tsp

Nutrition summary

Carbohydrates 27 g 73%

Protein 2 g 5%

Fat 3.5 g 22%

Serving size 40g

Cooking steps

1

Preheat oven to 350°F. Line a baking sheet with parchment paper for even baking and easy release.
2

In a saucepan over medium heat, combine piloncillo, milk, and butter. Stir constantly until the piloncillo is dissolved, then remove from heat and cool to room temperature to prevent scrambling the egg.
3

In a large bowl, whisk together flour, baking powder, salt, cinnamon, and anise to ensure even flavor distribution.
4

Pour the cooled piloncillo mixture into the dry ingredients. Add the egg and vanilla extract. Stir until a soft, slightly sticky dough forms—avoid overmixing to keep cookies tender.
5

Flour a work surface and roll out the dough to about 1/4 inch thick. Use a pig-shaped cutter (or substitute) to cut out cookies. Arrange on prepared sheet, spacing apart.
6

Bake for 15–18 minutes, or until edges are set and lightly golden. Cool on the pan for 5 minutes before transferring to a rack. The cookies will firm up as they cool.

Personalized Q&A

Q. What gives Puerquitos de Piloncillo their unique flavor?

The distinct flavor of these cookies comes from piloncillo (an unrefined Mexican cane sugar) and ground anise, supported by cinnamon and vanilla. Piloncillo provides rich caramel notes while anise adds a gentle spiced nuance, making the cookies recognizable and nostalgic.

Q. How should I control the temperature when making the dough?

When heating piloncillo with milk and butter, use medium heat and stir constantly, removing the pan as soon as the piloncillo dissolves. Let the mixture cool to room temperature before combining with the egg and dry ingredients to avoid cooking the egg or melting the dough.

Q. How do I avoid dry or hard Puerquitos de Piloncillo?

Do not overmix the dough after adding wet ingredients—mix just until combined. When baking, remove cookies as soon as the edges set and tops look dry. They should finish setting while cooling, avoiding a tough texture.

Q. What are the nutrition facts and carb content per serving?

Each 40g cookie serving contains about 148 kcal, 27g carbohydrates (73% of calories), 2g protein (5%), and 3.5g fat (22%). The cookies are sweet, traditional treats high in carbs, making them an occasional indulgence.

Best Easy Puerquitos de Piloncillo Recipe

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