SÚPER EASY Mexican Gingerbread Sweet Bread

Ingredients

• 1 cup Piloncillo (broken into small pieces)
• 2 tablespoons Water (for melting piloncillo)
• 2 cups All‑Purpose Flour (sifted)
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Ground Anise
• ½ teaspoon Ground Ginger
• ¼ teaspoon Salt
• ½ cup Unsalted Butter (softened, cut into cubes)
• 1 large Egg (room temperature)
• 1 teaspoon Mexican Vanilla Blend (or pure vanilla extract)
• ¼ cup Molasses (or honey plus brown sugar (½ cup honey + ¼ cup brown sugar))
• 1 egg Egg Wash (Egg + Milk) (beat with 1 tablespoon milk)

Instructions

1. Make Piloncillo Syrup

   Combine the broken piloncillo pieces with 2 Tbsp water in a small pan. Cook over medium heat, stirring constantly, until the piloncillo melts into a smooth syrup (about 5 minutes).

   Time: PT5M

2. Cool Syrup

   Transfer the syrup to a small bowl and let it cool slightly (about 5 minutes) while you prepare the rest of the ingredients.

   Time: PT5M

3. Combine Dry Ingredients

   In a large mixing bowl whisk together the flour, baking powder, ground cinnamon, ground anise, ground ginger, and salt until evenly distributed.

   Time: PT5M

4. Cream Butter

   In a medium bowl beat the softened butter with a whisk or electric mixer until creamy (about 5 minutes).

   Time: PT5M

5. Add Wet Ingredients

   To the butter add the egg, Mexican vanilla blend, molasses (or honey & brown sugar), and the warm piloncillo syrup. Mix until fully combined.

   Time: PT5M

6. Form the Dough

   Gradually add the dry‑ingredient mixture to the wet mixture using a spatula. Fold until a sticky dough forms. Using clean, lightly floured hands, shape the dough into a ball.

   Time: PT5M

7. Chill the Dough

   Wrap the dough tightly in plastic wrap and place it in the freezer for 30 minutes to firm up.

   Time: PT30M

8. Preheat Oven & Prepare Egg Wash

   Preheat the oven to 350°F (175°C). In a small bowl whisk together 1 egg and 1 Tbsp milk to create an egg wash.

   Time: PT10M

   Temperature: 350°F

9. Roll Out the Dough

   Remove the chilled dough from the freezer, unwrap, and place on a lightly floured countertop. Roll the dough to about ¼‑inch thickness, using your pinky as a guide for consistency.

   Time: PT10M

10. Cut Shapes

    Press the pig‑shaped cookie cutter into the rolled dough to cut out cookies. Transfer the cutouts onto a parchment‑lined baking sheet. Reroll scraps and repeat until all dough is used.

    Time: PT10M

11. Apply Egg Wash

    Brush each cookie lightly with the egg wash. The wash will give the cookies a golden sheen and help any surface flour dissolve.

    Time: PT5M

12. Bake

    Bake the cookies in the preheated oven for 10 minutes, or until the edges are lightly golden.

    Time: PT10M

    Temperature: 350°F

13. Cool & Serve

    Allow the maranitos to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve with coffee, hot chocolate, or milk.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

20 g

Fat

4 g

Fiber

0.5 g