Chewy Churro Cookies – Cinnamon Sugar Heaven in 30 Minutes Recipe

Introduction

These Chewy Churro Cookies bring the warm, comforting flavors of cinnamon sugar in a soft, irresistible cookie. Ready in just 30 minutes, they’re perfect for satisfying your sweet tooth with a touch of classic churro magic.

Ingredients

• 2 cups all-purpose flour (spoon & level for accuracy)
• ½ teaspoon baking soda (helps cookies rise)
• ¼ teaspoon salt (balances sweetness)
• 1 ½ teaspoon ground cinnamon (divided for dough and coating)
• ½ cup unsalted butter (softened or browned)
• ¾ cup brown sugar (packed)
• ¼ cup granulated sugar (adds crisp texture)
• 1 teaspoon vanilla extract (enhances flavor)
• 1 large egg (room temperature)
• ¼ cup granulated sugar (for rolling cinnamon sugar)
• 1 teaspoon ground cinnamon (mixed with sugar for coating)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking soda, salt, and ½ teaspoon of ground cinnamon.
3. Step 3: In a separate bowl, cream the softened or browned butter with the brown sugar and ¼ cup granulated sugar until light and fluffy.
4. Step 4: Add the egg and vanilla extract to the butter mixture, mixing until well combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Step 6: Scoop or pipe the dough into small balls or rings, depending on your preference.
7. Step 7: Mix ¼ cup granulated sugar with 1 teaspoon ground cinnamon. Roll each dough piece in the cinnamon sugar mixture to coat evenly.
8. Step 8: Place the coated dough pieces on the prepared baking sheet, spacing them about 2 inches apart.
9. Step 9: Bake for 8-10 minutes, until the edges are set but the centers remain soft and chewy.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra depth, brown the butter before mixing for a nutty flavor.
• Add a pinch of nutmeg or cardamom to the cinnamon sugar for a warm, spicy twist.
• Try piping the dough into ring shapes to mimic traditional churros for a fun presentation.
• Use a mix of white and brown sugar for a balance of crispness and chewiness.

Storage

Store the churro cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 2 months. To enjoy, thaw at room temperature and warm briefly in the oven if desired to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

How do I keep these cookies soft and chewy?

Be sure not to overbake; remove cookies when edges are set but centers look slightly soft. Also, avoid overmixing the dough to keep the texture tender.

Chewy Churro Cookies – Cinnamon Sugar Heaven in 30 Minutes Recipe

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★★★★★

4.7 from 137 reviews

These Chewy Churro Cookies offer a delightful cinnamon sugar experience reminiscent of classic churros, baked to perfection in just 30 minutes. Soft and chewy with a crisp cinnamon-sugar coating, they’re an easy treat to satisfy your sweet tooth with a warm, comforting flavor.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups All-purpose flour (spoon & level for accuracy)
• ½ teaspoon Baking soda (helps cookies rise)
• ¼ teaspoon Salt (balances sweetness)
• 1 ½ teaspoon Ground cinnamon (divided for dough & coating)

Wet Ingredients

• ½ cup Unsalted butter (softened or browned)
• ¾ cup Brown sugar (packed)
• ¼ cup Granulated sugar (adds crisp texture)
• 1 teaspoon Vanilla extract (enhances flavor)
• 1 large Egg (room temperature)

Coating

• ¼ cup Granulated sugar (for rolling cinnamon sugar)
• 1 teaspoon Ground cinnamon (mixed with sugar for coating)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and 1 ½ teaspoons of ground cinnamon, dividing the cinnamon appropriately between dough and coating.
3. Cream Butter and Sugars: In a separate large bowl, cream the softened or browned unsalted butter with brown sugar and granulated sugar until the mixture is light, fluffy, and well combined.
4. Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the butter and sugar mixture. Mix well until everything is fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix to maintain a tender texture.
6. Shape Dough: Using a cookie scoop or piping bag, form the dough into small balls or rings, depending on your preferred churro-style shape.
7. Prepare Cinnamon Sugar Coating: In a small bowl, mix ¼ cup granulated sugar with 1 teaspoon ground cinnamon.
8. Coat Cookies: Roll each dough ball or ring evenly in the cinnamon sugar mixture, ensuring a thorough coating.
9. Arrange on Baking Sheet: Place the coated cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading during baking.
10. Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the cookie edges are set but the centers remain soft and chewy.
11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for optimal texture.

Notes

• For softer cookies, do not overbake; remove once edges are set.
• Browned butter can add a nutty depth of flavor if preferred over softened butter.
• Cookie size can be adjusted, but baking time may vary accordingly.
• Use parchment paper or silicone baking mats to prevent sticking and promote even browning.
• Store cookies in an airtight container to maintain freshness for up to 3 days.
• For a dairy-free variation, substitute butter with a plant-based margarine.

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