Description
These easy homemade churro cookies are soft, cinnamon-sugar coated treats that bring the delightful flavors of traditional churros into cookie form. Perfect for snacking or dessert!
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (360g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup (100g) granulated sugar (for coating)
- 1/4 cup (50g) brown sugar
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 a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop out tablespoon-sized portions of dough and roll them into balls.
- In a small bowl, combine the granulated sugar and brown sugar for coating.
- Roll each cookie ball in the cinnamon-sugar mixture until well coated.
- Place the coated cookie balls on the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes or until the edges are lightly golden. The centers will look soft but will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, sprinkle a bit more cinnamon-sugar on top of the cookies right after they come out of the oven.
- Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
- Cholesterol: 30
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