Description
These Irresistible Churro Cookies combine the classic cinnamon sugar flavor of churros with a soft, chewy cookie texture. Perfectly spiced and coated in a cinnamon-sugar blend, they make a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Coating
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon until well combined. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, cream the unsalted butter, granulated sugar, and brown sugar together using a mixer until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until just incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing, which can make the cookies tough.
- Portion Dough: Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers are set.
- Coat with Cinnamon Sugar: While the cookies are still warm, toss them in a bowl containing the sugar-cinnamon mixture (1/4 cup granulated sugar mixed with 2 teaspoons cinnamon) to coat them evenly.
- Cool and Serve: Transfer the cookies to a wire rack to cool completely before serving, or enjoy them warm for a gooier texture.
Notes
- You can substitute unsalted butter with salted butter but reduce added salt by half to balance flavor.
- For extra richness, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- If desired, add a pinch of nutmeg or ground cloves to the dry mix for a spiced variation.
- Ensure not to overbake to maintain soft centers.
