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These cinnamon sugar churro cookies are soft, sweet, and bursting with warm spice. Coated in cinnamon sugar before baking, they capture the essence of churros without the need for frying—perfect for cozy coffee breaks, holiday trays, or anytime you crave a comforting treat.
For the cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2¾ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
For the coating:
½ cup granulated sugar
1 tsp ground cinnamon
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Mix in eggs and vanilla extract until well combined.
In another bowl, whisk together flour, baking powder, salt, and cinnamon. Gradually add to the wet ingredients, mixing until just combined.
Roll dough into 1-tablespoon-sized balls.
In a small bowl, mix the coating sugar and cinnamon. Roll each dough ball in the mixture until fully coated.
Place dough balls on the baking sheet, leaving space between each.
Bake for 10–12 minutes, until edges are lightly golden.
Cool on the baking sheet for 3–4 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Stuff with caramel or chocolate for a gooey center.
Add ⅛ tsp nutmeg for deeper spice flavor.
Drizzle with powdered sugar glaze after baking.
Use brown sugar in the dough for a richer, toffee-like flavor.
Make sandwich cookies with dulce de leche filling for a fun twist.
Freeze coated dough balls and bake from frozen, adding 1–2 minutes to the baking time.
For thicker cookies, chill the dough for 30 minutes before baking.
For a crispier texture, bake 2–3 minutes longer.
Find it online: https://juliameals.com/cinnamon-sugar-churro-cookies/