Champurradas, Guatemalan Cookies

By Melissa Pitts

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!

Yields 20 cookies

Preparation Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

  • 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

Directions:

  1. Preheat the oven at 350 degrees F.
  2. In an electric stand mixer with a paddle attachment, add the flour, sugar, baking powder and salt. Stir to combine.
  3. Add the butter, eggs, and vanilla extract. Beat on medium until all the ingredients are combined and a dough is formed.
  4. 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.
  5. Brush the tops of the cookies with the beaten egg yolk and sprinkle with sesame seeds.
  6. Bake for 20 minutes, or until the cookies are golden brown.
  7. Allow to cool completely and enjoy!

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