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Mexican sesame seed cookie

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.

Course Dessert
Cuisine Guatemalan
Keyword authentic, cookies, easy Guatemalan recipes, Guatemalan dessert
Prep Time 1 hour 10 minutes
Cook Time 15 minutes
resting time 15 minutes
Total Time 10 hours 40 minutes
Servings 24
Calories 123 kcal
Author Michele Peterson


  • 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 tsp Baking Powder
  • 8 tbsp Unsalted Butter (at room temperature)
  • 2 tbsp Vegetable Shortening (such as Crisco)
  • 1 pinch Salt
  • 3 Eggs, Divided (at room temperature)
  • 2 tsp Vanilla Extract
  • 4 tbsp White Sesame Seeds


  1. In a large mixing bowl, mix the flour, sugar, baking powder and salt. Stir to combine.

  2. 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.

  3. Chill dough for 15 minutes in the refrigerator.

  4. Preheat the oven at 350 degrees F.

  5. 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.

  6. Place on the baking sheet. Space the cookies about two inches apart.

  7. 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.

  8. Use a pastry brush to brush the tops of the cookies evenly with the beaten egg and sprinkle with sesame seeds. 

  9. 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.

Recipe 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 Facts
Champurradas – Guatemalan Sesame Seed Cookies
Amount Per Serving
Calories 123 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 31mg10%
Sodium 12mg1%
Potassium 74mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 153IU3%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.