Cinnamon sugar churro cookies pair a soft, buttery cookie dough with the sweet cinnamon crust of a fresh churro.
The dough has a simple base of butter, sugar, eggs, and flour, and each ball is rolled in cinnamon sugar before baking. A batch makes three dozen cookies in about forty minutes.
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Why This Cinnamon Sugar Churro Cookies Recipe Works
Rolling the dough balls in cinnamon sugar before baking creates a sweet, sparkly crust that mimics the coating on a fried churro.
Butter and sugar creamed until light give the cookies a tender crumb, while baking powder keeps the centers soft and lightly puffed.
The dough needs no chilling, so you can go from bowl to oven in minutes and still get cookies with chewy middles and golden edges.
Ingredients for Cinnamon Sugar Churro Cookies
- For the dough: 1 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 3 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- For the coating: 1/2 cup granulated sugar and 2 teaspoons ground cinnamon.
Unsalted butter. Soften it until a finger leaves a dent, since melted butter would make the cookies spread too far.
Granulated sugar. Sugar sweetens the dough and gives the edges a crisp, lightly crackled finish.
Eggs. Two eggs bind the dough and add richness, and room temperature eggs blend in more smoothly.
Baking powder. A small amount lifts the cookies slightly so they stay soft in the middle.
Ground cinnamon. Cinnamon goes into both the dough and the coating so the flavor reaches all the way through.
How to Make Cinnamon Sugar Churro Cookies
1. Heat the oven Heat the oven to 350 degrees F and line two baking sheets with parchment paper.
2. Cream the butter Beat the butter and 1 cup sugar for 3 minutes until pale and fluffy.
3. Add the eggs Beat in the eggs one at a time, then the vanilla, scraping the bowl once.
4. Mix the dry ingredients Whisk the flour, baking powder, salt, and cinnamon, then stir them into the wet mixture just until combined.
5. Shape the dough Roll the dough into balls about one and a half tablespoons in size. You should get about 36.
6. Coat in cinnamon sugar Stir the sugar and cinnamon for the coating together, then roll each ball until fully covered.
7. Bake the cookies Place the balls 2 inches apart and bake for 10 to 12 minutes until the edges are lightly golden.
8. Cool on the pan Let the cookies rest on the sheet for 5 minutes, then move them to a rack.
How to Serve Cinnamon Sugar Churro Cookies
Serve the cookies warm with a cold drink, or stack them on a plate for a cookie tray. They match well with a glass of cookies and cream frappe and a square of caramel fudge brownies. For a richer plate, drizzle silky chocolate ganache on the side, or add thick bakery chocolate chip cookies to the tray.
How to Store and Reheat Cinnamon Sugar Churro Cookies
Store the cookies in an airtight container at room temperature for three to five days. Place parchment between layers to protect the cinnamon sugar crust. For longer storage, freeze the baked cookies in a bag for up to three months, or freeze the dough balls and bake them straight from the freezer with an extra minute or two.
Tips and Variations for Cinnamon Sugar Churro Cookies
Do not taste the dough. The dough contains raw egg and flour, so wait until the cookies are baked.
Use a scale. Weigh the dough balls at about one ounce each so they bake evenly.
Press lightly. Flatten each ball slightly if you want thinner cookies with crisper edges.
Flag the allergens. These cookies contain wheat, egg, and milk, so check with guests before sharing.
Coat generously. Roll each ball twice in the coating for a thicker cinnamon sugar crust.
Rotate the pans. Switch the sheets between racks halfway through so every cookie browns evenly.
Cool before packing. Packing warm cookies traps steam and softens the crust, so cool them completely first.
Check trusted guidance. For safe handling of dough and leftovers, see the Purdue Extension guide to storing leftovers before you bake.
Frequently Asked Questions About Cinnamon Sugar Churro Cookies
How do I get cinnamon sugar churro cookies to stay soft?
Do not overbake. Pull them when the edges are lightly golden and the centers still look slightly set, and store them airtight.
Can I freeze cinnamon sugar churro cookies?
Yes. Freeze baked cookies for up to three months, or freeze rolled dough balls and bake them straight from the freezer.
Do cinnamon sugar churro cookies need chilling?
No. This dough bakes straight away, though chilling it for twenty minutes will give thicker cookies if your kitchen is warm.
Can I use salted butter?
Yes. Reduce the added salt to a pinch so the cookies are not too salty.
Can I add chocolate for dipping?
Yes. Warm chocolate sauce makes a good dip, and it adds a sweet contrast to the cinnamon crust.
Cinnamon Sugar Churro Cookies
Equipment
- Hand mixer
- Two baking sheets
- Parchment paper
- Small bowl
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 3 cup all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar for coating
- 2 tsp ground cinnamon for coating
Instructions
Cooking
- Cream. Beat the butter and sugar until fluffy, then mix in the eggs and vanilla.
- Combine. Stir in the flour, baking powder, salt, and cinnamon until a soft dough forms.
- Coat. Roll 36 dough balls in the cinnamon sugar mixture.
- Bake. Bake at 350 degrees F for 10 to 12 minutes until lightly golden.
- Cool. Rest on the sheet for 5 minutes, then cool on a rack.
