Puerquitos
Baker Mayra Sibrian of Pan de La Selva | Seattle, WA
Yield: 12 cookies
Adapted by StarChefs | December 2025 | Photo: Alexander Zeren
INGREDIENTS
Cookies:
220 grams brown sugar
113 grams unsalted butter
2 eggs
100 grams sunflower butter
½ tablespoon vanilla extract
475 grams all-purpose flour
¾ tablespoon ground cinnamon
½ tablespoon ground ginger
2 teaspoons baking soda
½ tablespoon kosher salt
Egg wash
Turbinado sugar
Filling:
227 grams unsalted butter
454 grams cream cheese
454 grams powdered sugar
Sunflower butter, cajeta, caramel, nut butter, or seasonal jam
To Assemble and Serve:
Melted sunflower butter
METHOD
For the Cookies:
In a mixing bowl, combine brown sugar and unsalted butter until light and fluffy. Add eggs, one at a time, mixing after each addition. Add sunflower butter and vanilla. Mix until smooth. In a separate mixing bowl, whisk to combine flour, cinnamon, ginger, baking soda, and salt. Add dry mixture to wet mixture. Mix until just combined. Wrap dough tightly in plastic wrap and refrigerate 1 hour. Heat oven to 325°F. On a lightly floured work surface, roll dough out to ½-inch thickness. Using a pig-shaped cutter, punch out half of the cookies. Flip cutter and punch out remaining cookies. Transfer cookies to a parchment-lined sheet tray. Brush with egg wash and sprinkle with turbinado sugar. Refrigerate 15 minutes. Once chilled, bake 6 minutes, or until just set. Let cool.
For the Filling:
In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth. Add cream cheese and mix until just combined. With the machine running on low speed, gradually add sugar and mix until smooth. Fold in desired flavoring to taste. Set aside.
To Assemble and Serve:
Pipe desired amount Filling onto bottom half of cooled Cookies. Drizzle with sunflower butter. Top with top Cookie. Serve at room temperature.
