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Home » Recipes » Desserts » Champurradas – Guatemalan Sesame Seed Cookies

Champurradas – Guatemalan Sesame Seed Cookies

Posted November 11, 2019, Updated November 19, 2020 //  by Michele Peterson 12 Comments

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Champurradas Traditional Guatemalan Cookies

These traditional cookies can be found in bakeries all over Guatemala. Deliciously crisp and easy to make, champurradas feature the buttery flavour of shortbread with a sprinkle of sesame seeds for extra crunch.

Not overly sweet, they’re a fabulous accompaniment to an afternoon cup of coffee, tea or hot cocoa.

Origin of Champurradas – Guatemalan Pan Dulce and Pan de Manteca 

Is it a cookie or is it a bread? While not as sweet as many other types of cookies, champurradas are definitely cookies. Beloved throughout Guatemala, they have their origins in the traditions of Europe and are similar to Spanish Marias cookies, bollos (sweet rolls) and Italian biscotti. 

Guatemalan champurradas with coffee
Serve your home-made champurradas with coffee, tea or hot cocoa

Although champurradas can be considered a Guatemalan dessert, they’re most often enjoyed at breakfast dipped in hot coffee or during café de las tres, the traditional Guatemalan mid-afternoon coffee break. 

When I was studying Spanish in Antigua, Guatemala, I’d look forward to a plate of champurradas along with a steaming mug of café de olla —  traditional coffee prepared in an earthen clay pot — at the pausa, the mid-morning break.

Along with Guatemalan French-style bread, champurradas are a customary part of a basket of pan dulces or sweet bread rolls served with a typical Guatemalan breakfast.

pan dulce Guatemalteco traditional Guatemalan sweet rolls
A selection of pan dulce is part of a traditional breakfast in Guatemala

If you’re wondering how to pronounce champurradas in English, it’s “cham-poor-add-as” – you can listen to the English pronunciation here. 

The names of delicious typical pan dulce or pan de manteca to serve at breakfast in Guatemala include:

  • conchas, a seashell-shaped round of airy sweet bread,
  • roscas, round cookies with a hole in the middle.
  • hojaldras, a large, flat oblong cookie.  
  • Guatemalan churros, a flat cookie with a twist.
  • hojitos,  a flat cookie shaped like a leaf. 

Unlike yeast-risen desserts and sweet breads that use white flour, champurradas are crispy, buttery and a slightly toasty. This is thanks to the addition of masa harina, a flour made from nixtamalized corn, maize corn soaked in limewater.

The most authentic recipes for champurradas will always include corn flour, it’s the key to their delicious taste!

If you buy a large bag of instant corn flour (such as Maseca), use up some of the extra in the biscuit dough for Fresh Plum Cobbler.

Ingredients for Champurradas 

The ingredients for champurradas are relatively easy to find. The only two really unique ingredients are masa harina corn flour and piloncillo, cane sugar.

Guatemalan Champurradas Ingredients
Ingredients for Champurradas

Maseca and masa harina 

Maseca and masa harina are the same thing. They are a flour made of maize corn used to make tortillas, tamales, pupusas, sopes and as a thickener in traditional Guatemalan dishes such as pulique, a chicken dish popular in many Mayan communities in the highlands.

Masa is also used in the most traditional  and authentic champurradas recipes. 

Although my mother-in-law in Guatemala grows her own maize and gets it ground at  the molinero, a community corn grinding mill in her village, it’s much easier to just purchase the instant version of masa harina, instant corn flour available already ground. 

Maseca instant corn flour masa is the number one commercial brand in North America. You can find Maseca masa harina in major supermarkets, Latin stores and online at Amazon. If you store the masa harina in a sealed container, it will last for several months without going rancid.

Piloncillo

Piloncillo, known for its conical shape, is a raw form of pure cane sugar that’s commonly used in Guatemalan, Mexican and Latin American cooking.

If you can’t find piloncillo, you can substitute it by weight with dark brown sugar and enough molasses to moisten it (1 cup dark brown sugar + 2 teaspoons of molasses). Grate the piloncillo cone to get the amount of sugar needed for your recipe. 

How to Make Champurradas – Guatemalan Sesame Seed Cookies 

In  Guatemala, it’s so easy to buy champurradas few people make them at home. At our cousin’s house in Guatemala City, a vendor even stops by each morning to drop off a selection of pan dulce, breads and cookies.

Quite often the cookies and breads are served in a brown paper bag left open in the middle of the table. They’re available for snacking all day.  

Here in Canada, Guatemalan desserts, baked goods and pastries aren’t that easy to find. So, instead of wondering where to buy champurradas near me, I make them at home. They’re a really easy Guatemalan recipe and store well in the freezer, so are handy to have on hand. 

To make champurradas, begin by preheating the oven at 350 degrees F. Then, mix the flour, sugar, baking powder and salt in a bowl (see recipe card for quantities). Stir to combine and sift to remove any brown sugar lumps.

masa and flour in a bowl
Mix the dry masa, white flour, sugar, baking powder and salt in a bowl

Then add the butter, shortening, 2 eggs (at room temperature), and vanilla extract. Beat on medium with an electric beater until all the ingredients are combined and a dough is formed.

If it appears crumbly you can use your hands to form the dough into a ball.

Chill for 15 minutes in the refrigerator.

Champurradas cookie dough
Add butter, shortening, two of the eggs, vanilla and remaining ingredients. Beat and then form into a ball and chill briefly

Roll out until thin (around 1/8 inch thick) on a lightly floured surface. Each cookie should be between 2.5 and three inches in diameter.

Cut into circles and transfer to a cookie sheet lined with parchment paper or a greased cookie sheet. Another option is to form the dough into balls with a tablespoon and flatten in a tortilla press or between two plates.

Cutting champurradas dough
Roll out and cut the champurradas dough

Place on the baking sheet. Give each cookie about 2 inches between each other to spread out.

Champurradas on a cookie sheet
Give each of the champurradas enough space to spread out on the cookie sheet

Create an egg wash by whisking the remaining egg with a tablespoon of cold water until pale yellow and frothy. Use a pastry brush to brush the tops of the cookies evenly with the beaten egg and sprinkle with sesame seeds.

Bake for 15-18 minutes until lightly browned – watch carefully so they don’t burn! Lift off gently and cool on a wire rack. 

Serve your freshly-baked champurradas with coffee, tea or hot cocoa.  

Guatemalan champurradas with coffee
Serve your home-made champurradas with coffee, tea or hot cocoa

Tips and Substitutions for Making Guatemalan Champurradas

  • Piloncillo, known for its conical shape, is a raw form of pure cane sugar that is commonly used in Guatemalan, Mexican and other Latin American cooking. If you can’t find piloncillo, you can substitute it by weight with dark brown sugar and enough molasses to moisten it (1 cup dark brown sugar + 2 teaspoons of molasses).
  • If you don’t have a round cookie cutter, you can use the rim of a small bowl or a large drinking glass to cut out your rolled dough.
  • Alternatively, use two tablespoons to form balls of champurrada dough and then flatten with a tortilla press or between two plates before baking.
  • Cool these cookies completely before storing. If sealed in an airtight container while still warm, champurradas can become soggy. Cooled, wrapped cookies will keep well at room temperature for up to a week.
  • You can make these cookies ahead and freeze them. Store well-wrapped Guatemalan cookies for up to one month in the freezer.
Champurradas - Guatemalan Sesame Seed Cookies
Enjoy your champurradas with hot cocoa or coffee

You might also like these cookie, dessert and Guatemalan brunch ideas:

  • No-Bake Mango Pie 
  • Tortitas de Berro (Watercress Fritters or Mini-Omelettes)  
  • Chocolate Eggnog Drop Cookies 
Mexican sesame seed cookie
Print
4.73 from 22 votes

Champurradas – Guatemalan Sesame Seed Cookies

These deliciously crisp cookies can be found in bakeries all over Guatemala. The traditional treats have the buttery flavor of shortbread with a sprinkle of sesame seeds for extra crunch. Not overly sweet, champurradas are a fabulous accompaniment to an afternoon cup of coffee or tea.
Prep Time1 hr 10 mins
Cook Time15 mins
resting time15 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: Guatemalan
Servings: 24
Calories: 123kcal
Author: Michele Peterson
Cost: $5

Equipment

  • Large Mixing Bowl
  • Small Mixing Bowl
  • Hand Mixer
  • Rolling Pin
  • Round Cookie Cutter
  • Baking Sheets

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Masa Flour (corn flour)
  • 1/4 cup Piloncillo Sugar (see recipe notes for substitute)
  • 1/2 cup White Granulated Sugar
  • 2 teaspoon Baking Powder
  • 8 tablespoon Unsalted Butter (at room temperature)
  • 2 tablespoon Vegetable Shortening (such as Crisco)
  • 1 pinch Salt
  • 3 Eggs, Divided (at room temperature)
  • 2 teaspoon Vanilla Extract
  • 4 tablespoon White Sesame Seeds
Prevent your screen from going dark

Instructions

  • In a large mixing bowl, mix the flour, sugar, baking powder and salt. Stir to combine.
  • Add the butter, shortening, 2 eggs, and vanilla extract to the dry ingredients. Beat on medium with an electric beater until all the ingredients are combined and a dough is formed. If needed use your hands to knead the dough slightly to help the mixture form a ball.
  • Chill dough for 15 minutes in the refrigerator.
  • Preheat the oven at 350 degrees F.
  • Roll out until thin (around 1/8 inch thick) on a floured surface. Each cookie should be between 2.5 and three inches in diameter.  Cut into circles and transfer to a cookie sheet lined with parchment paper or a greased cookie sheet.
  • Place on the baking sheet. Space the cookies about two inches apart.
  • In a small bowl, create an egg wash by combining the remaining egg with a tablespoon of cold water. Whisk until pale yellow and frothy.
  • Use a pastry brush to brush the tops of the cookies evenly with the beaten egg and sprinkle with sesame seeds. 
  • Bake until the cookies are golden brown but still tender to the touch, around 15-18 minutes. Transfer baked cookies to a wire rack and let cool completely.

Notes

  • Piloncillo, known for its conical shape, is a raw form of pure cane sugar that is commonly used in Mexican cooking. If you can't find piloncillo, you can substitute it by weight with dark brown sugar and enough molasses to moisten it (1 cup dark brown sugar + 2 teaspoons of molasses).
  • If you don't have a round cookie cutter, you can use the rim of a small bowl or large drinking glass to cut out your rolled cookies.
  • Alternatively, use two tablespoons to form balls of Champurrada dough and then flatten with a tortilla press before baking.
  • Cool these cookies completely before storing. Champurradas sealed in an airtight container while still warm can become soggy. Cooled, wrapped cookies will keep well at room temperature for up to a week.
  • You can make these cookies ahead and freeze them. You can store well-wrapped Guatemalan cookies up to one month in the freezer.
Please note: Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates. 

Nutrition

Calories: 123kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 12mg | Potassium: 74mg | Fiber: 1g | Sugar: 6g | Vitamin A: 153IU | Calcium: 43mg | Iron: 1mg
Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

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Easy Recipe for Champurradas Guatemalan Cookies

Champurradas Guatemalan Dessert

 

Michele Peterson
Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

« Chirmol – Guatemalan Charred Tomato Salsa
25 Globally-Inspired Holiday Appetizers »

About Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

Previous Post: «Chirmol Guatemalteco - Charred Tomato Salsa Chirmol – Guatemalan Charred Tomato Salsa
Next Post: 25 Globally-Inspired Holiday Appetizers International Holiday Appetizers»

Reader Interactions

Comments

  1. Ashley Porras

    July 12, 2020 at 12:20 pm

    A little confused the ingredients call for 3 eggs divided. But the instructions only call for 2 eggs and doesn’t specifically say which part of the egg is needed. And the egg wash with the remaining egg is that egg white or both yellow and egg white?

    I will just throw everything in wish me luck!

    Reply
    • Michele Peterson

      July 13, 2020 at 9:37 am

      Hi Ashley There are three eggs in total. Two eggs go into the batter and one egg ( yellow and white) is beaten with water to be brushed on the cookies.

  2. Jess

    April 24, 2020 at 1:30 am

    5 stars
    I love being able to introduce new foods to my kids. These are great!

    Reply
  3. Justine Howell

    November 13, 2019 at 1:57 pm

    Love incorporating a new dessert during the holidays, these were fun and yummy!

    Reply
  4. Emily

    November 13, 2019 at 1:54 pm

    5 stars
    Guatemala is one of my favorite places I’ve visited and these cookies take me back!

    Reply
  5. Emmeline

    November 13, 2019 at 1:49 pm

    These cookies look so tasty!! Love the sesame seeds on top as well, it makes them look almost healthy 😉 I love when you pick up new favorites like this when living in other countries!

    Reply
    • mimi

      May 06, 2020 at 7:55 pm

      when do you add the vegetable shortening? I notice it’s in the ingredient list but not actually in any of the instructions.

    • Michele Peterson

      May 08, 2020 at 7:41 am

      Hi Mimi…The butter and shortening are added together. I’ve updated the post so this is clear. Thanks!

    • Licet

      May 14, 2020 at 11:41 am

      I make these for my family, but never used piloncillo. I have to try and see what my family says, especially my Guatemalan husband and in laws. Sounds like it will make them better and more traditional.

    • Michele Peterson

      May 15, 2020 at 8:13 am

      The piloncillo helps make the cookies a caramel brown which is more similar to a traditional champurrada but the recipe does work with white sugar as well. Looking forward to hearing what your Guatemalan family thinks!

  6. Kelly Anthony

    November 13, 2019 at 1:30 pm

    5 stars
    I’m always looking for an excuse to make cookies and try new foods and this recipe looks perfect.

    Reply
  7. Andrea Metlika

    November 13, 2019 at 1:01 pm

    5 stars
    These sound so delicious. We eat sesame candy so these are perfect for my family.

    Reply

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Michele Peterson in Tuscany Italy Credit Insight Vacations.

Hi, I'm Michele! Welcome to A Taste for Travel, one of the world’s top culinary travel blogs, welcoming over 1.5 million readers annually! 

Along with a team of expert travel writers, enthusiastic eaters and skilled photographers, we help readers plan incredible adventures and make delicious global recipes at home.

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