Description
These Churro Cookies are a delightful twist on traditional snickerdoodles, combining the flavors of a classic churro with a soft, chewy cookie. Coated in cinnamon sugar, these cookies are perfect for any occasion.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar (divided)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dough: In a large mixing bowl, cream together butter and 1 cup of sugar. Add eggs one at a time, then mix in vanilla extract. In a separate bowl, whisk together flour, baking powder, 1 tsp cinnamon, and salt. Gradually add dry ingredients to wet ingredients and mix until combined.
- Coat the cookies: In a small bowl, mix remaining 1/2 cup sugar and 1 tsp cinnamon. Roll tablespoon-sized balls of dough in cinnamon sugar mixture and place on baking sheets. Flatten slightly with a glass.
- Bake: Bake for 10–12 minutes until edges are set and lightly golden. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, drizzle cooled cookies with melted white chocolate or caramel.
- Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Mexican-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
