If you adore the cinnamon-sugar magic of classic churros but crave the cozy ease of a homemade cookie, these Churro Cookies are about to become your new obsession. Imagine biting into a soft, buttery cookie wrapped in a sparkly cinnamon sugar coat—just like the best part of a churro, only oven-baked and incredibly simple to make at home. Whether you’re baking for a special occasion or just treating yourself on a weeknight, Churro Cookies bring warmth, nostalgia, and a touch of fiesta to any kitchen.
Ingredients You’ll Need
Churro Cookies keep things delightfully simple: every ingredient plays a starring role in their melt-in-your-mouth texture and that signature churro flavor. Here’s what you’ll need, plus a few tips to make each one shine.
- Unsalted butter (1 cup, softened): The base for that soft, rich texture—make sure it’s truly softened for the fluffiest cookies.
- Granulated sugar (1 cup, plus 1/2 cup for coating): Adds sweetness and helps create that irresistible crisp edge and sparkly coating.
- Light brown sugar (1/2 cup, packed): Gives a subtle caramel flavor that deepens the cookie’s churro-like taste.
- Large eggs (2): Bind everything together and keep your cookies tender.
- Vanilla extract (2 teaspoons): For warmth and depth—don’t skip it!
- All-purpose flour (2 3/4 cups): The structure of your cookies; measure carefully for the perfect chew.
- Cream of tartar (1 teaspoon): The secret to that classic churro tang and snickerdoodle-style softness.
- Baking soda (1/2 teaspoon): Gives the cookies their gentle lift.
- Salt (1/2 teaspoon): Balances all the sweetness and enhances those cinnamon notes.
- Ground cinnamon (2 teaspoons, for coating): The essential churro spice—fragrant and warming, it defines the whole cookie.
How to Make Churro Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by preheating your oven to 350°F. Line two large baking sheets with parchment paper for easy cleanup and to ensure your Churro Cookies bake up evenly without sticking. This little bit of prep really sets you up for baking success.
Step 2: Cream the Butter and Sugars
In a big mixing bowl, cream together the softened butter, 1 cup granulated sugar, and brown sugar. Beat until the mixture is light, fluffy, and pale—about 2 to 3 minutes. This step is key for those soft, pillowy cookies we all love.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, giving the dough a moment to come together after each addition. Stir in the vanilla extract, which will give your Churro Cookies that familiar, comforting aroma.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures everything is evenly distributed so you get uniform cookies every time.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, mixing just until a soft, slightly sticky dough forms. Be careful not to overmix—this helps keep your Churro Cookies tender.
Step 6: Make the Cinnamon Sugar Coating
In a small bowl, stir together the remaining 1/2 cup granulated sugar and 2 teaspoons ground cinnamon. This is where the churro magic really happens! The coating adds crunch and that signature sparkle.
Step 7: Shape and Coat the Dough
Scoop out dough and roll into 1.5-inch balls. Toss each ball gently in the cinnamon sugar mixture, making sure every side is evenly coated. Place them on your prepared baking sheets about 2 inches apart, giving them space to spread.
Step 8: Bake and Cool
Bake for 10 to 12 minutes, just until the edges are set and the tops look slightly crackled. For a crispier cookie, leave them in for an extra minute or two. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Trust me, the aroma will bring everyone to the kitchen before they’re even cool!
How to Serve Churro Cookies
Garnishes
For a festive finish, dust your Churro Cookies with a bit more cinnamon sugar right before serving. If you’re feeling extra, a drizzle of melted chocolate or a sprinkle of sea salt on top makes them even more irresistible.
Side Dishes
These cookies are just begging to be paired with a mug of hot chocolate, a cup of coffee, or even a scoop of vanilla ice cream. Their warm cinnamon flavor also plays beautifully with fresh fruit like strawberries or oranges.
Creative Ways to Present
Stack Churro Cookies in a tall glass jar tied with ribbon for a sweet gift. Arrange them in a circle on a platter with a bowl of chocolate sauce in the center for dipping, or crumble them over ice cream for an easy churro sundae. However you serve them, they’re guaranteed to steal the show.
Make Ahead and Storage
Storing Leftovers
Keep your Churro Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days—though they rarely last that long!
Freezing
To freeze, lay cooled cookies in a single layer on a baking sheet until firm, then transfer to a zip-top bag or airtight container. They’ll keep beautifully in the freezer for up to 2 months. You can also freeze unbaked dough balls (without the cinnamon sugar) and roll them in the coating just before baking.
Reheating
If you want that fresh-from-the-oven warmth, pop a cookie in the microwave for about 10 seconds or reheat in a 300°F oven for a couple of minutes. This brings the buttery aroma and soft center right back to life.
FAQs
Can I use salted butter instead of unsalted?
Absolutely! Just reduce the added salt in the recipe to 1/4 teaspoon to balance things out. The flavor will still be delicious and buttery.
What if I don’t have cream of tartar?
Cream of tartar gives Churro Cookies their soft, chewy texture and a touch of tang. If you don’t have it, you can substitute with 1 teaspoon of lemon juice, though the texture will be slightly different.
Can I make these cookies gluten-free?
Yes! Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Be sure to check that your other ingredients are gluten-free as well.
How do I keep my cookies from spreading too much?
If your dough is a bit too soft, chill it in the refrigerator for 30 minutes before rolling and baking. This helps the cookies hold their shape and develop those gorgeous crackled tops.
Why are my cookies hard instead of soft?
Overbaking is usually the culprit here. Bake just until the edges set and the tops are slightly crackled, then let them finish setting on the baking sheet out of the oven. For even softer cookies, try baking a minute less next time.
Final Thoughts
If you’re looking to add a little cinnamon-sugar joy to your day, these Churro Cookies are ready to deliver. They’re easy, comforting, and packed with the nostalgic flavor of a bakery churro—no frying required! Give them a try, and don’t be surprised if they disappear faster than you can say “just one more.”
Print
Churro Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Churro Cookies are a delightful twist on the classic snickerdoodle, delivering a soft, buttery bite coated in a perfect blend of cinnamon and sugar. These Mexican-inspired treats bake up with a lightly golden edge and a tender center, ideal for dipping into hot chocolate or coffee during the holidays or any cozy occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars. In a large bowl, use a mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which will incorporate air for a tender cookie.
- Add Eggs and Vanilla. Beat in the eggs one at a time to fully combine, then mix in the vanilla extract for flavor.
- Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms, making sure not to overmix.
- Prepare Cinnamon Sugar Coating. In a small bowl, combine the granulated sugar and ground cinnamon to create the coating mixture.
- Shape and Coat Dough Balls. Roll the dough into 1.5-inch balls and toss each ball in the cinnamon sugar mixture to generously coat the exterior.
- Arrange on Baking Sheets. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and lightly golden, ensuring a soft but structured texture.
- Cool Before Serving. Allow the cookies to cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving a tender bite.
Notes
- For a crispier texture, bake the cookies an additional 1 to 2 minutes, watching closely to prevent burning.
- These cookies pair wonderfully with hot chocolate or coffee, making them a perfect treat for holiday gatherings or cozy afternoons.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
