Introduction

These Easy Churro Cookies capture the warm flavors of classic churros in a simple, bite-sized treat. With a cinnamon-sugar coating and a soft center, they are perfect for satisfying your sweet tooth anytime.

A white plate with a textured rim holds nine round cookies stacked closely together in a single layer. Each cookie is light brown with a ridged spiral pattern, giving them a crumbly texture. The cookies have a circular hole in the middle, resembling a ring shape, and are dusted lightly with a fine powder that enhances their rough surface. The plate sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-purpose flour (spooned and leveled for accuracy)
1/2 tsp Baking soda (helps cookies rise)
1/4 tsp Salt (balances sweetness)
1 1/2 tsp Ground cinnamon (divided for dough and coating)
1/2 cup Unsalted butter (softened or browned)
3/4 cup Brown sugar (packed)
1/4 cup Granulated sugar (adds crisp texture)
1 tsp Vanilla extract (enhances flavor)
1 large Egg (room temperature)
1/4 cup Granulated sugar (for rolling cinnamon sugar)
1 tsp Ground cinnamon (mixed with sugar for coating)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of cinnamon.
Step 3: In a separate large bowl, cream the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy.
Step 4: Beat in the egg and vanilla extract until well combined.
Step 5: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough.
Step 6: In a small bowl, mix the remaining 1/2 teaspoon cinnamon with 1/4 cup granulated sugar for the coating.
Step 7: Scoop or pipe the dough into small balls or rings, then roll each piece evenly in the cinnamon sugar mixture.
Step 8: Arrange the coated dough pieces on the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Bake for 8 to 10 minutes, until the edges are set but the centers remain soft.
Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For deeper flavor, try browning the butter before creaming it with the sugars.
Pipe the dough with a star tip to get a churro-like ridged texture on the cookies.
Substitute the granulated sugar in the coating with coconut sugar for a slight caramel note.
Add a pinch of nutmeg or cardamom to the dough for an extra warm spice hint.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the cookies in a sealed bag for up to 3 months. Reheat briefly in a warm oven to regain their crisp exterior before serving.

How to Serve

A stack of ten round cookies with ridged edges and hollow centers sits closely packed on a white fluted ceramic plate with a thin dark rim. The cookies are golden brown with a fine dusting of cinnamon or cocoa powder that gives them a slightly rough, textured look. The plate rests on a white marbled surface, adding a clean and bright feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it come to room temperature slightly before shaping and coating.

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the dough to avoid overly salty cookies.

Easy Churro Cookies Recipe

Print Recipe

★★★★★

4.4 from 61 reviews

These Easy Churro Cookies capture the beloved flavors of traditional churros with a soft, buttery cookie base rolled in cinnamon sugar for a delightful crispy coating. Perfectly spiced with cinnamon and sweetened with brown and granulated sugars, these cookies offer a light, fluffy texture with a nostalgic taste.

Author: Stella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Mexican-inspired
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 cups All-purpose flour (Spoon & level for accuracy)
1/2 tsp Baking soda (Helps cookies rise)
1/4 tsp Salt (Balances sweetness)
1 1/2 tsp Ground cinnamon (Divided for dough & coating)

Wet Ingredients

1/2 cup Unsalted butter (Softened or browned)
3/4 cup Brown sugar (Packed)
1/4 cup Granulated sugar (Adds crisp texture)
1 tsp Vanilla extract (Enhances flavor)
1 large Egg (Room temperature)

Coating

1/4 cup Granulated sugar (For rolling cinnamon sugar)
1 tsp Ground cinnamon (Mixed with sugar for coating)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and 1 1/2 teaspoons of ground cinnamon to ensure even distribution of the leavening and spice.
Cream Butter and Sugars: In a separate large bowl, use an electric mixer to cream the softened or browned unsalted butter with the brown sugar and 1/4 cup granulated sugar until the mixture is light and fluffy. This creates a smooth base for your cookie dough.
Add Wet Ingredients: Beat in the egg and vanilla extract to the butter mixture until fully incorporated and smooth, enhancing the flavor and structure of the dough.
Combine Dough: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough and ensure tender cookies.
Shape Dough: Using a spoon or piping bag, scoop or pipe the dough into small balls or rings to mimic churro shapes, ensuring consistent cookie size.
Coat with Cinnamon Sugar: Roll each shaped dough piece in the cinnamon sugar mixture prepared from 1/4 cup granulated sugar and 1 teaspoon ground cinnamon, coating evenly to give the cookies their classic churro flavor and crispy texture.
Arrange for Baking: Place the coated dough pieces onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
Bake Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain soft, creating a perfect chewy texture.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly and enhances texture.

Notes

For a richer flavor, brown the butter before creaming it with sugars.
Make sure the egg is at room temperature to prevent the dough from curdling.
You can pipe the dough for more decorative churro-shaped cookies or simply scoop with a spoon for rounds.
Do not overbake to keep the centers soft and chewy while edges remain crisp.
Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Churro Cookies, Cinnamon Sugar Cookies, Mexican Dessert, Easy Cookies, Baked Cinnamon Cookies