Churro Cookies Recipe
If you love the warm cinnamon-sugar flavor of traditional churros but want the convenience of a homemade cookie, this Churro Cookies Recipe is sure to become a favorite. These soft, buttery cookies feature crisp edges, tender centers, and a generous coating of cinnamon sugar that creates the perfect balance of sweetness and spice.
They’re ideal for holiday cookie trays, afternoon snacks, bake sales, or simply enjoying with a hot cup of coffee or tea. Best of all, they come together with simple pantry staples, making them an easy dessert to prepare any time you’re craving something special.
If you enjoy cinnamon-flavored treats, don’t miss our Homemade Cinnamon Roll Casserole for another comforting homemade favorite:
Table of Contents
Why You’ll Love These Churro Cookies
These cookies are everything you love about classic churros in an easy-to-make baked dessert.
- Soft and chewy centers
- Lightly crisp edges
- Rich buttery flavor
- Sweet cinnamon-sugar coating
- No deep frying required
- Easy enough for beginner bakers
- Perfect for holidays, parties, and gifting
- Freezer-friendly for make-ahead baking
Every bite delivers the familiar warmth of cinnamon with a melt-in-your-mouth texture that’s hard to resist.
What Are Churro Cookies?
Churro Cookies are inspired by the flavors of traditional churros while offering the convenience of a classic drop cookie. Instead of frying dough, these cookies are baked until lightly golden and finished with a cinnamon-sugar coating that gives them their signature flavor.
The result is a dessert that’s buttery, tender, and packed with cinnamon goodness in every bite.
Kitchen Equipment Needed
Before you begin, gather these kitchen essentials:
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper
- Cookie scoop
- Cooling rack
Having everything prepared before mixing makes the baking process smooth and enjoyable.
Ingredients
For the Cookie Dough
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
For the Cinnamon Sugar
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Optional Garnishes
- White chocolate drizzle
- Caramel drizzle
- Extra cinnamon sugar
- Powdered sugar for serving
How to Make Churro Cookies
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
This helps prevent sticking and encourages even baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
Set aside while preparing the wet ingredients.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
Add the egg, egg yolk, and vanilla extract, mixing until fully incorporated.
Step 4: Combine the Dough
Gradually add the dry ingredients to the butter mixture.
Mix just until a soft dough forms. Avoid overmixing, as this can make the cookies less tender.
Step 5: Shape the Cookies
Use a medium cookie scoop or tablespoon to portion the dough into evenly sized balls.
Roll each ball gently between your hands for a smooth shape.
Step 6: Coat with Cinnamon Sugar
In a shallow bowl, stir together the sugar and cinnamon.
Roll each dough ball in the mixture until completely coated.
Arrange the cookies on the prepared baking sheets, leaving about 2 inches between each one.
Step 7: Bake
Bake for 10 to 12 minutes, or until the edges are lightly golden while the centers remain soft.
Do not overbake, as the cookies will continue to set while cooling.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
For an extra burst of flavor, sprinkle a little more cinnamon sugar over the warm cookies before serving.
Expert Tips for Perfect Churro Cookies
- Measure the flour accurately to avoid dry cookies.
- Use room-temperature butter for a smooth dough.
- Don’t overmix once the flour is added.
- Bake just until the edges are set.
- Let the cookies cool slightly before serving for the best texture.
Serving Suggestions
These cookies pair wonderfully with a variety of drinks and desserts.
Serve them alongside a glass of cold milk, hot chocolate, coffee, chai tea, or a homemade latte.
For a dessert platter, pair them with our Brownie Cheesecake Cups:
If you’re creating a holiday dessert table, add our Crème Brûlée Muffins for an elegant touch:
Or complete your sweet spread with Magic Cookie Bar:
Irresistible Churro Cookies Recipe – Soft, Buttery, and Packed with Cinnamon Sugar
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Churro Cookies combine the warm cinnamon-sugar flavor of traditional churros with the convenience of a soft homemade cookie. These buttery cookies have lightly crisp edges, tender chewy centers, and a generous cinnamon-sugar coating, making them perfect for holidays, parties, bake sales, gifting, or an easy everyday dessert.
Ingredients
For the Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
For the Cinnamon Sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Optional Garnishes
- White chocolate drizzle
- Caramel drizzle
- Extra cinnamon sugar
- Powdered sugar, for serving
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Prepare the Baking Sheets: Line two baking sheets with parchment paper and set them aside.
- Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for 2–3 minutes, or until light and fluffy.
- Add the Eggs: Mix in the whole egg and egg yolk until fully incorporated.
- Add the Vanilla: Beat in the vanilla extract until combined.
- Combine the Dough: Gradually add the dry ingredients to the butter mixture.
- Mix Gently: Mix just until a soft cookie dough forms, taking care not to overmix.
- Prepare the Cinnamon Sugar: In a shallow bowl, stir together the granulated sugar and ground cinnamon.
- Portion the Dough: Use a medium cookie scoop or tablespoon to portion the dough into evenly sized pieces.
- Shape: Roll each portion gently between your hands to form a smooth ball.
- Coat the Cookies: Roll each dough ball in the cinnamon-sugar mixture until completely coated.
- Arrange: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden and set while the centers remain soft.
- Cool on the Pan: Let the cookies cool on the baking sheets for 5 minutes.
- Transfer: Move the cookies to a wire cooling rack to cool further.
- Finish: Sprinkle the warm cookies with additional cinnamon sugar or add an optional drizzle if desired.
- Serve: Enjoy warm or allow the cookies to cool completely before storing.
Notes
- Measure the flour accurately by spooning it into the measuring cup and leveling it with a knife.
- Use softened room-temperature butter so it creams smoothly with the sugar.
- Cream the butter and sugar for 2–3 minutes to create a light, tender cookie texture.
- Do not overmix the dough after adding the flour, as this can make the cookies dense or tough.
- Use a cookie scoop to ensure the cookies bake evenly.
- Coat every dough ball generously for the strongest churro-inspired cinnamon flavor.
- Leave enough space between the cookies because they will spread while baking.
- Do not overbake; the centers should still look slightly soft when the cookies leave the oven.
- Let the cookies rest on the baking sheet for 5 minutes so they can finish setting.
- Extra cinnamon flavor: Sprinkle additional cinnamon sugar over the cookies while they are still warm.
- Chocolate variation: Drizzle cooled cookies with melted white or dark chocolate.
- Caramel variation: Finish the cookies with a thin caramel drizzle before serving.
- Filled variation: Add a small spoonful of dulce de leche to the center of each cookie before baking.
- Storage: Keep cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing baked cookies: Freeze completely cooled cookies in a freezer-safe container for up to 2 months.
- Freezing cookie dough: Freeze coated dough balls on a tray, then transfer them to a freezer-safe bag for up to 2 months.
- Baking frozen dough: Bake directly from frozen, adding 1–2 minutes to the baking time.
- Serving suggestion: Pair with milk, coffee, hot chocolate, chai tea, or a homemade latte.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 13g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 32mg
