Description
Soft, chewy cookies with the warm flavor of cinnamon and a crisp sugar coating — these churro cookies bring the magic of the fairground into your kitchen. Perfect with coffee or as a cozy treat.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1½ tsp ground cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup brown sugar, packed
- ½ cup butter, softened (not melted)
- 1 large egg
- 1 tsp vanilla extract
For Cinnamon-Sugar Coating:
- ½ cup white sugar
- 2 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
- Cream butter and sugar: In a large bowl, microwave butter until just softened. Add brown sugar and beat with a mixer on low speed for 2–3 minutes until well blended.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully combined.
- Combine: Slowly add the dry mixture to the wet ingredients, mixing until a dough forms.
- Chill: Cover and refrigerate the dough for 15–30 minutes.
- Shape and coat: Roll dough into 1-inch balls. Mix white sugar and cinnamon in a small bowl and roll each ball in the mixture.
- Bake: Bake for 10–11 minutes, or until edges are lightly browned. Don’t overbake.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra churro effect, drizzle cookies with melted white chocolate or dip half in dulce de leche. Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Inspired by Mexican churros
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg