Marranitos (Mexican Gingerbread Pigs) are a pan dulce, or sweet bread, flavored with molasses and commonly found in Mexican bakeries. Best served with a cup of milk or coffee and eaten on weekend mornings!
Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside.
In the bowl of a stand mixer, cream butter until smooth. Add the dark brown sugar and mix until well combined. Add in one egg, molasses, milk and vanilla extract. Mix together until smooth.
In a separate large bowl, add the flour, ground ginger, baking soda and cinnamon. Mix together to combine.
Add the dry ingredients into the wet ingredients 1 cup at a time and mix until well combined. The dough should cleanly pull away from the mixing bowl.
Transfer the dough onto a lightly floured surface and roll out to 3/8 inch thickness (or a little less than 1/2 inch). Use a pig shaped cookie cutter like this one to cut into pigs. Place pigs 1 1/2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
In a small bowl, crack open the remaining egg and whisk. Brush the beaten egg over the tops of the pigs using a pastry brush.
Bake for 10 to 12 minutes, until the edges are lightly browned.
The number of cookies will vary depending on the size of the cookie cutter you use. Here's an affiliate link to the one I used.