Easy Churro Cookies – Perfectly Soft

If you’re craving the warm, nostalgic flavor of churros but want something simpler to make in your kitchen, these Easy Churro Cookies are your new go-to treat. With their perfectly soft centers and crisp, cinnamon-sugar coating, they capture everything you love about traditional churros — all in the form of a chewy cookie.

These cookies are not only quick to whip up with pantry staples, but they’re also family-approved and ideal for any occasion, from holiday trays to cozy weekday desserts. And what makes them even more delightful is their bake-friendly twist on a cultural classic. Curious where that churro flavor originated? Here’s a brief history of the churro that explains how this treat evolved from Spanish shepherds to modern-day dessert menus.

While these cookies are ridiculously easy to prepare, nailing that perfect soft texture takes just a few strategic baking choices. For best results, follow expert-tested tips for baking soft cookies to keep the centers moist and chewy without underbaking.

What Are Churro Cookies?

Churro cookies are inspired by the deep-fried cinnamon-sugar street snack that originated in Spain and gained popularity across Latin America. Instead of frying dough, this recipe mimics the signature flavor and texture by baking cookies rolled in cinnamon sugar, delivering a chewy inside with a crisp, flavorful coating.

Why You’ll Love These Cookies

• Made with common ingredients already in your pantry
• Requires no chilling overnight
• Perfectly chewy and soft centers with a light crunch
• Ideal for baking with kids
• Taste like a cross between a churro and snickerdoodle
• Easily adaptable for vegan or gluten-free needs

Ingredient Breakdown

Each ingredient plays a key role in creating the soft, flavorful texture and rich cinnamon profile of these cookies:

• All-purpose flour – the cookie’s foundation
• Cinnamon – the star ingredient for that signature churro flavor
• Baking soda – leavens and lightens the texture
• Salt – balances sweetness and enhances depth
• Brown sugar – adds caramel-like richness and moisture
• Butter (salted or unsalted) – softens dough while adding richness
• Egg – binds and adds structure
• Vanilla extract – subtle aroma and sweetness
• Cinnamon-sugar mix – forms the crunchy outer coating

Optional Substitutions:

• Vegan butter for dairy-free
• Coconut sugar for a richer profile
• Gluten-free 1:1 flour blend

Equipment Checklist

• Mixing bowls
• Electric hand mixer or stand mixer
• Cookie sheet
• Parchment paper
• Cooling rack
• Cookie scoop (optional but helpful)

Step-by-Step Instructions

1. Mix dry ingredients.
In a medium bowl, whisk together:

• 1½ cups flour
• 1½ tsp cinnamon
• ¼ tsp baking soda
• ¼ tsp salt

2. Cream butter and sugar.
In a separate bowl:

• Microwave ½ cup butter until just softened
• Add 1 cup packed brown sugar
• Beat with mixer on low for 2–3 minutes until smooth

3. Add wet ingredients.

• Beat in 1 large egg and 1 tsp vanilla extract until combined

4. Combine wet and dry.

• Gradually add dry ingredients to the wet mix
• Mix until dough forms a soft ball

5. Chill the dough.

• Refrigerate for 15–30 minutes to firm the dough

6. Shape and coat.

• Roll dough into 1-inch balls
• Coat each ball in a mixture of ½ cup white sugar and 2 tbsp cinnamon

7. Bake.

• Place cookies on lined baking sheet
• Bake at 350°F for 10–11 minutes until edges are golden
• Cool on tray for 5 minutes, then move to rack

Pro Tips for the Best Churro Cookies

• Chill the dough for at least 15 minutes
• Slightly underbake the cookies – they’ll continue to set after removing from the oven
• Use fresh baking soda to ensure lift and softness
• Don’t overmix once flour is added

Variations and Customizations

• Add-ins: mini chocolate chips, white chocolate, or chopped nuts
• Filling: turn into sandwich cookies with cinnamon buttercream
• Topping: drizzle with vanilla glaze or melted chocolate
• Vegan version: use flax egg and dairy-free butter
• Gluten-free: swap flour for a 1:1 gluten-free blend

Make-Ahead and Storage Tips

• Store in airtight container for up to 1 week
• Dough balls can be frozen for up to 3 months
• Bake straight from frozen—add 1 extra minute to bake time
• Refrigerate prepared dough for up to 48 hours before baking

Serving Ideas

• Pair with coffee or hot cocoa for a cozy dessert
• Add to holiday dessert trays
• Serve at Cinco de Mayo gatherings
• Enjoy as a sweet snack with vanilla ice cream

Common Mistakes to Avoid

• Skipping chill time — leads to flat, spread-out cookies
• Overbaking — removes the soft texture
• Using melted butter — makes dough too greasy and thin

Churro Cookies vs. Snickerdoodles

While similar in flavor, these two cookies have key differences:

• Churro cookies use brown sugar for a deeper, caramel flavor
• Snickerdoodles often include cream of tartar, giving them a tangy finish
• Texture: churro cookies are chewier, while snickerdoodles can be cakier

FAQs

Are churro cookies the same as snickerdoodles?
Not quite. Though both feature cinnamon-sugar flavors, churro cookies typically use brown sugar and skip cream of tartar, creating a richer and softer result.

Can I make churro cookies without cinnamon?
You can, but it will no longer taste like a churro. Cinnamon is crucial for that flavor.

Can I use only white sugar?
Brown sugar helps keep the cookies moist and soft. White sugar will work, but expect a drier texture.

How do I keep these cookies soft for days?
Store in an airtight container with a slice of bread—it helps retain moisture.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. Be sure to check for any gum or stabilizers for best texture.

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