Begin by preheating your oven to 350°F (175°C). Line your baking sheet with parchment paper to ensure your salpores de arroz don’t stick or burn. This is crucial unless you want your cookies to become permanent residents of your baking sheet.

In a large mixing bowl, whisk together the rice flour, baking powder, salt, and cinnamon. This mix is the foundation of your salpores de arroz recipe, so make sure these dry ingredients are well acquainted.

In another bowl, beat the softened butter and sugar until the mixture is light and fluffy. This step is where your arm workout comes into play – think of it as pre-burn calories for the cookies you’ll inevitably devour.

Crack the egg into the butter and sugar mixture, add the vanilla extract, and continue to beat until everything is well combined. The egg is the peacekeeper that ensures all ingredients get along.

Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. The dough will be your canvas, and your hands, the brushes. Here, the magic of salpores de arroz starts to take shape.

Take small portions of the dough and roll them into balls, then slightly flatten them on the baking sheet. Sprinkle sesame seeds on top for that authentic Salvadoran touch. Bake for about 20 minutes, or until the edges are golden brown.

Prior to moving the cookies to a wire rack, let them cool on the baking sheet for a few minutes. Patience is key here; as much as you might want to devour them, giving them time to cool will enhance their flavor and texture.