Enjoy the delightful taste of churros in an easy-to-make cookie. These cookies have a chewy center and a crackly cinnamon-sugar coating, perfect for parties or a sweet treat.
Author:purejoyalex
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:Mexican-inspired
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup granulated sugar, for rolling
1 tablespoon ground cinnamon, for rolling
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and 1 teaspoon ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a small bowl, combine the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for the coating.
Roll rounded tablespoons of dough into balls, then roll each ball in the cinnamon-sugar mixture.
Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an extra cinnamon-sugar kick, you can roll the cookies in the cinnamon-sugar mixture a second time after they have cooled slightly.
These cookies are best enjoyed the day they are made, but can be stored in an airtight container at room temperature for up to 3 days.
Consider these cookies a fun alternative to traditional snickerdoodles, offering a similar flavor profile with a unique texture.