Description
Combining the crisp, cinnamon-sugar goodness of traditional Mexican churros with the soft, chewy comfort of a homemade cookie, these Cinnamon Sugar Churro Cookies are an absolute crowd-pleaser. Coated in a warm cinnamon-sugar crust, they boast a soft, buttery center and crisp edges that deliver pure comfort in every bite.
Ingredients
The Cookie Dough:
2 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3/4 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg, room temperature
2 tsp pure vanilla extract
The Cinnamon Sugar Coating:
1/2 cup granulated sugar
2 tbsp ground cinnamon
Optional Variations & Mix-ins:
1 cup semi-sweet mini chocolate chips
1/2 cup chopped pecans or walnuts
1/4 tsp cayenne pepper (added to the cinnamon-sugar coating for a subtle spicy kick)
Instructions
Preheat & Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 tsp ground cinnamon until combined.
Cream Butter & Sugar: In a large bowl or stand mixer, beat the softened butter and 1 cup granulated sugar on medium speed for 3–5 minutes until light and fluffy.
Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated and smooth.
Combine: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms. Fold in any optional mix-ins like chocolate chips or nuts.
Chill (Optional but recommended): Chill dough in the refrigerator for 20–30 minutes to prevent excess spreading and ensure a thicker cookie.
Make Coating & Shape: In a small bowl, combine 1/2 cup sugar and 2 tbsp cinnamon for the coating. Scoop 1.5-tablespoon portions of dough and roll into smooth balls. Roll each ball in the cinnamon-sugar coating until generously covered.
Bake: Place dough balls 2 inches apart on prepared baking sheets. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set and lightly golden while the centers remain soft.
Cool: Let cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Don’t Overbake: For soft, chewy, churro-like centers, remove the cookies from the oven when the edges are just set and golden.
Chilling the Dough: Chilling the dough for 30 minutes prevents the cookies from spreading too flat and preserves their thick, chewy texture.
Dietary Substitutions: Substitute a 1:1 gluten-free flour blend for gluten-free cookies. Swap butter for vegan butter and use a flax egg (1 tbsp ground flax + 2.5 tbsp water) for a dairy-free/egg-free variation.
Storage & Freezing: Store in an airtight container at room temperature for up to 5 days. Unbaked dough balls or baked cookies can be frozen for up to 3 months. Reheat baked cookies in the oven at 350°F (175°C) for 3–5 minutes to restore that warm, fresh-baked churro texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: baking
- Cuisine: Mexican / American
Nutrition
- Serving Size: 1 cookie (1/24th of recipe)
- Calories: 140 kcal
- Sugar: 13 g
- Sodium: 75 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 22 mg
Keywords: cinnamon sugar churro cookies, churro cookies, chewy cinnamon cookies, snickerdoodle churro cookies, easy churro cookies