Description
These Easy Churro Cookies capture the beloved flavors of classic churrros with a soft, tender texture and a delightful cinnamon-sugar coating. Perfectly crisp on the outside and tender inside, they combine the rich warmth of cinnamon with buttery sweetness for a simple yet indulgent treat that’s quick to prepare and bake.
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 line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, salt, and 1 1/2 teaspoons of ground cinnamon to evenly distribute the leavening and spice throughout the dough.
- Cream Butter and Sugars: In a separate large bowl, use a mixer to cream the softened or browned unsalted butter with the brown sugar and granulated sugar until the mixture is light, fluffy, and well combined, which ensures a tender cookie texture.
- Add Wet Ingredients: Beat in the egg and vanilla extract to the butter and sugar mixture, mixing until the ingredients are fully incorporated and the batter is smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough and keeping the cookies soft.
- Shape Dough: Scoop or pipe the dough into small balls or rings, using a spoon, cookie scoop, or piping bag, ensuring uniform size for even baking.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon for the rolling mixture that mimics classic churro flavor.
- Coat Cookies: Roll each dough ball or ring in the cinnamon sugar mixture until evenly coated, giving each cookie a crunchy, flavorful outer layer.
- Arrange for Baking: Place the coated cookies on the prepared baking sheet, spacing about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, until the edges are set and lightly golden but the centers remain soft, offering a perfect balance of texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly before transferring them to a wire rack to cool completely, preserving their chewy interior.
Notes
- For enhanced flavor, consider browning the butter before creaming to add a nutty depth to the cookies.
- Do not overmix the dough once dry ingredients are added to avoid tough cookies.
- Cookies may seem soft when removed from the oven but will firm up as they cool.
- Use room temperature egg for better mixing and texture.
- Store cooled cookies in an airtight container to maintain crispness.
