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Champurradas and Churros Recipe

Guatemalan cookies
5 from 2 votes
Servings 12


  • 1 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 1/2 cup sugar
  • 1/2 cup shortening I use crisco butter flavor
  • 1 1/2 tbsp vanilla
  • 1 egg
  • 1 tbsp milk

To decorate:

  • 1/2 tbsp sesame seeds
  • 1/4 cup sugar
  • 1 egg
  • splash water or milk


  • -In a medium bowl, whisk together flour, baking powder, and salt.
    -In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar, until well combine. 
    -Mix in egg, vanilla and milk, scraping down sides of bowl as needed.
    -Mix in flour mixture until fully incorporated, do not over mix. Divide the dough in half

To make champurradas:

  • Roll half of the dough out on floured surface. Cut into circles and transfer to an ungreased cookie sheet. If you don't have circle cutters, divide half of the dough in 6 balls. Press them with a plate, if you like them crunchy make them really thin, if you want them more bread like make them about 1/4 inch high. In a shallow container whisk up the egg with a splash of cold water or milk until pale yellow and perfectly mixed. Use a pastry brush and paint the champurradas with a light, even coat of egg wash, then sprinkle on top the sesame seeds.

To make Churros or Tostado:

  • Divide the dough in 6 balls. Roll each ball about 6 or 7 inches long. Fold the ends to the middle just as shown in the image. Place the sugar in a plate. Brush each churro with the egg wash and then cover them with sugar. Place them on the cookies sheet and Bake at 350⁰F until lightly browned about 7-8 minutes.
Keyword cookies, guatemala