For those not familiar with Guatemalan cuisine, champurradas are typical Guatemalan cookies. It’s where biscotti meets sugar cookie in my opinion- and bring back fond memories. They’re flat, crunchy cookies topped with sesame seeds- perfect for dunking in coffee (the best coffee in the world if you ask me!). This recipe is easy, has just a couple of ingredients and not too sweet- but just right. While typically champurradas are flat and crunchy, I prefer this version because the cookies act like sponges and don’t fall apart in your coffee. Enjoy now or for a holiday cookie swap!
Preparation Time: 10 minutes
Cook Time: 20 minutes
- 2 cups all purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 10 tablespoons unsalted butter, room temperatureslated butter
- pinch of salt
- 2 eggs, room temperature, plus one for brushing the tops of the cookies
- 3 teaspoons vanilla extract
- 4 tablespoons sesame seeds- or enough to sprinkle on the cookies
- cooking spray
- Preheat the oven at 350 degrees F.
- In an electric stand mixer with a paddle attachment, add the flour, sugar, baking powder and salt. Stir to combine.
- Add the butter, eggs, and vanilla extract. Beat on medium until all the ingredients are combined and a dough is formed.
- Using a tablespoon or ice cream scoop, roll out 20 balls of dough on a greased baking sheet. Press the tops of the balls with fingers to make a flat surface. Give each cookies about 2 inches to spread out.
- Brush the tops of the cookies with the beaten egg yolk and sprinkle with sesame seeds.
- Bake for 20 minutes, or until the cookies are golden brown.
- Allow to cool completely and enjoy!