There is something magical about the smell of cinnamon on a crisp autumn evening. It fills your home with so much warmth and comfort. These soft churro cookies are the ultimate treat for your family right now. They deliver all the flavor of a fried churro in a tender cookie. You are going to love how easy these are to whip up.
Why This Recipe Is a Winner
You will love these because they use simple pantry staples. They are much less messy than frying traditional dough. These cookies are a total winner for busy fall weeknights or school snacks. Your kids will beg for seconds because of that sweet crunch. They stay soft for days, making them perfect for your cookie jar. This recipe is a guaranteed crowd-pleaser for any occasion.
Simple Method
Making these is a total breeze for any home cook. You just cream the butter and sugars until they are fluffy. Then, you roll the dough into little balls of cinnamon goodness. Even if you are a beginner, you can master this recipe. The cinnamon-sugar coating is the secret to that authentic churro taste. You will have a warm batch ready in under 30 minutes.
Ingredients You’ll Need
Most of these items are likely already sitting in your kitchen cupboard.
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/3 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Step-by-Step Directions
- Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and both sugars until light.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- In a small bowl, combine the coating sugar and 1 tablespoon of cinnamon.
- Scoop 1-tablespoon portions of dough and roll into 1-inch balls.
- Roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place the dough balls on the prepared baking sheets, spaced 2 inches apart.
- Bake for 8 to 10 minutes or until the edges are set but centers are soft.
- Allow cookies to cool on the sheet for 5 minutes before moving to a rack.
Best Ways to Enjoy It
Serve these cookies while they are still slightly warm and golden. They are incredible with a cold glass of milk for the kids. For a cozy night in, pair them with hot chocolate or coffee. You can even sandwich a scoop of vanilla ice cream between two. Set them out on a pretty platter and watch them disappear instantly.
How to Store Leftovers
Store your leftovers in an airtight container at room temperature. They will stay fresh and tender for five days. You can also freeze the baked cookies for a rainy day. Just thaw them on the counter for a quick treat. For a fresh-baked taste, microwave a cookie for ten seconds. This makes them perfect for meal prep snacks.
Tips for Best Results
- Don’t skip the cream of tartar for that classic chewy texture.
- Use room temperature butter so it creams together smoothly and easily.
- Space the cookies two inches apart to allow for even spreading.
- Roll the dough balls twice in the sugar for extra crunch.
- For Thanksgiving, double the batch to feed the whole family.
- Try not to overbake them so the centers stay soft and tender.
- Use a cookie scoop to ensure every cookie is the same size.
Ways to Switch It Up
- Dip half of the baked cookie in melted dark chocolate.
- Use a gluten-free 1:1 flour blend for a sensitive tummy.
- Swap the vanilla for almond extract for a subtle nutty flavor.
- In the summer, serve them alongside a bowl of fresh berries.
Common Questions
Can I freeze the dough?
Yes, you can freeze the dough balls before coating them in sugar. Just thaw them for an hour before rolling and baking. This is great for stress-free holiday baking.
Why are my cookies flat?
Your butter might have been too warm or melted before mixing. Make sure it is just soft to the touch for the best lift. Chilling the dough for 15 minutes can also help.
Will kids actually like these?
Absolutely, these are a huge hit with picky eaters everywhere. The sweet cinnamon coating is very familiar and fun for little ones. They are the perfect size for small hands to enjoy.
I hope these cozy soft churro cookies brighten your fall evenings. Give them a try and let every sweet bite warm you up. Happy baking!
— Lidia
Churro Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large eg g
- 1 teaspoon vanilla extract
- 2 1/4 cups all -purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/3 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and 2 teaspoons of cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- In a small bowl, combine the 1/3 cup granulated sugar and 1 tablespoon ground cinnamon for the coating.
- Scoop 1-tablespoon portions of dough and roll into balls approximately 1 inch in diameter.
- Roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place the dough balls on the prepared baking sheets, spaced 2 inches apart.
- Bake for 8 to 10 minutes or until the edges are set but the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
