Churro Cookies
Deliciously comforting Churro Cookies with a crunchy cinnamon-sugar exterior and a soft, chewy center, perfect for a quick baking project.
Ingredients
For the Cookie Dough
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Unsalted butter, softened Use room-temperature for best results
- 1 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
For the Cinnamon-Sugar Coating
- 1/4 cup Granulated sugar For coating
- 2 teaspoons Ground cinnamon For coating
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and ground cinnamon until well combined.
- In a separate large bowl, cream the softened butter with granulated sugar using a mixer on medium speed until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until no dry flour pockets remain.
Coating and Baking
- In a small bowl, combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon.
- Scoop tablespoon-sized balls of dough and roll them in the cinnamon-sugar mixture.
- Place the coated dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 12–15 minutes, until edges are lightly golden.
- Let the cookies cool on the sheet for 3–4 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use room-temperature butter and avoid overmixing the dough. Variations can include adding extra cinnamon or a glaze after baking.