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Easy Churro Cookies Recipe

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★★★★★

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.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Arrange for Baking: Place the coated dough pieces onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
  9. 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.
  10. 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

Find it online: https://stirringwithstella.com/easy-churro-cookies-recipe/