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Churro Cookies

Close-up of churro cookies on a white plate, one broken in half to show the inside texture.

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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.

Ingredients

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  • 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

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and 1 teaspoon ground cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for the coating.
  7. Roll rounded tablespoons of dough into balls, then roll each ball in the cinnamon-sugar mixture.
  8. Place the dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still soft.
  10. 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.

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