Description
These churro cookies are soft, cinnamon-sugar-coated delights that bring the flavors of the fair to your home. Perfectly spiced and easy to make!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar (for coating)
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- While the cookies are baking, mix the granulated sugar and cinnamon in a small bowl for coating.
- Once the cookies are out of the oven, let them cool for about 5 minutes before rolling them in the cinnamon-sugar mixture.
- Allow to cool completely on a wire rack and enjoy!
Notes
- For extra flavor, you can add a pinch of nutmeg to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: churro cookie, churro cookies recipe, easy churro cookies, Mexican churro cookies