Cinnamon Sugar Churro Cookies

Why You’ll Love This Recipe

I love these cookies because they give me churro flavor without the fuss of frying. The cinnamon sugar coating bakes into the surface, adding sweetness and texture, while the cookie itself stays soft and tender. They’re quick to make, bake in minutes, and disappear just as fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• Unsalted butter, softened

• Granulated sugar

• Large eggs

• Vanilla extract

• All-purpose flour

• Baking powder

• Salt

• Ground cinnamon

For the cinnamon sugar coating:

• Granulated sugar

• Ground cinnamon

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, I cream the butter and sugar until light and fluffy.

3. I add the eggs and vanilla, mixing until fully combined.

4. In another bowl, I whisk together the flour, baking powder, salt, and cinnamon.

5. I gradually add the dry mixture to the wet mixture, mixing just until combined.

6. I form the dough into 1-tablespoon balls and place them on the prepared baking sheet with space between each.

7. In a small bowl, I mix the cinnamon and sugar for coating. I roll each dough ball in the cinnamon sugar until evenly coated.

8. I bake for 10–12 minutes, until the edges are lightly golden.

9. I let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

10. I serve them warm, sometimes with chocolate sauce for dipping.

Servings and timing

This recipe makes about 24 cookies.
Prep time is 15 minutes, and bake time is 10–12 minutes, for a total of about 25–27 minutes.

Variations

• I stuff the dough balls with a small piece of caramel or chocolate before baking for a surprise center.

• I add a pinch of nutmeg to the cinnamon sugar for a spicier flavor.

• I drizzle the baked cookies with a glaze made from powdered sugar and milk.

• I use brown sugar instead of white sugar in the dough for a richer taste.

• I make mini sandwich cookies by spreading dulce de leche between two cookies.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days.
To refresh them, I warm them in the microwave for about 10 seconds, which brings back some of that fresh-baked softness.

FAQs

Can I freeze the dough?

Yes, I freeze the coated dough balls on a baking sheet, then transfer to a freezer bag. I bake from frozen, adding 1–2 extra minutes to the bake time.

Do I need to chill the dough?

Not for this recipe, but chilling for 30 minutes can make the cookies slightly thicker.

Can I use salted butter?

Yes, but I reduce the added salt to balance the flavor.

How do I get more cinnamon flavor?

I add an extra ½ teaspoon of cinnamon to the dough or the coating.

Can I make them crispy?

Yes, I bake them for an extra 2–3 minutes for a crunchier texture.

Conclusion

These cinnamon sugar churro cookies are soft, sweet, and warmly spiced—everything I love about churros, without the fryer. They’re quick to make, perfect for gatherings, and just as delicious as a stand-alone treat or paired with a dipping sauce.

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