Churro Cookies
Delightful churro cookies combine the crunch of churros with the soft texture of cookies, enhanced by a sweet cinnamon flavor and crisp edges.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for the best consistency.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup granulated sugar (for coating) For coating after baking.
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, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, leaving some space between each cookie.
Baking
- Bake for 10-12 minutes or until the edges start to turn golden brown.
- While the cookies are baking, mix the granulated sugar and cinnamon in a shallow bowl.
- Once baked, let the cookies cool for a few minutes before rolling them in the cinnamon-sugar mixture.
- Allow the cookies to cool completely on a wire rack before serving.
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Notes
For added flavor, consider browning the butter before mixing it into the dough. You can also add chocolate chips or nuts for variations. Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.