Description
Delicious Churro Cookies combining the crisp edge of a cookie with a soft, cinnamon-sugar finish, perfect for fall.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon plus 1 tablespoon for rolling
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup light vegetable oil or neutral oil
- Optional: 1/2 teaspoon cream of tartar for extra chew
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the cinnamon-sugar coating in a shallow bowl: 1/2 cup granulated sugar and 1 tablespoon ground cinnamon.
- Whisk together flour, baking powder, salt, and 1 teaspoon cinnamon in a medium bowl until combined.
- Beat the softened butter and 1 cup sugar until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and oil until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in cinnamon-sugar mixture.
- Place dough balls 2 inches apart on prepared sheets. Bake for 10–12 minutes, until edges are set but centers are still soft.
- Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a nuttier twist, fold in 1/2 cup finely chopped nuts. Explore variations like adding a streusel topping or making filled churro cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican