Rosquillas Cookies

    These gluten free and egg free cookies are popular in Latin America, and use masa harina (which is a flour used for corn tortillas). They are extremely easy to make and vegan approachable if you opt for a plant based butter!

    AmbyCakes

    Queensland, Australia
    1 person made this

    Ingredients

    • 2 Cups Masa Harina
    • 3/4 Cup Butter - softened
    • 1/2 Cup Sugar
    • 1 tsp Vanilla
    • 1 1/2 tsp Baking Soda
    • 1/2 tsp Sea Salt

    Directions

    1. In a large mixing bowl, cream together butter, sugar vanilla and salt.
    2. Add in remainder ingredients until a firm dough is formed.
    3. Roll dough into balls and place on a parchment lined baking sheet.
    4. Using the back of a flat spatula or cup, gently press down onto dough to form a traditional cookie shape.
    5. Sprinkle with sugar if desired.
    6. Bake at 350F/180C for about 30 minutes.
    7. Allow cookies to cool completely before serving.

    Tip

    Traditionally rosquilla cookies are made with piloncillo sugar, which is a brown cane sugar.

    See it on my blog

    Amby Cakes

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