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
Scale
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
