Churro Cookies
Churro cookies combine the delightful crunch of a traditional churro with the comforting texture of a cookie, topped with sweet cinnamon sugar.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Measure accurately to avoid dry cookies.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon Adjust for stronger flavor if desired.
Cinnamon Sugar Coating
- 1/2 cup granulated sugar For coating.
- 1 tablespoon ground cinnamon
Instructions
Preparation
- 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 1 cup of granulated sugar until smooth and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, mix together the flour, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until everything is combined.
Baking
- Using a cookie scoop or your hands, form the dough into balls about 1 inch in diameter and place them on the prepared baking sheet, spacing them about 2 inches apart.
- In a small bowl, combine the remaining 1/2 cup of granulated sugar with 1 tablespoon of cinnamon.
- Before baking, roll each cookie ball in the cinnamon sugar mixture until fully coated.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For best results, measure ingredients accurately and avoid overmixing the dough. Can be stored in an airtight container for up to a week, or frozen for up to three months.