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