Homemade Churro Cookies Recipe Easy Soft Chewy Cinnamon Treats

These easy, soft, and chewy churro cookies bring all the delicious cinnamon-sugar flavor of churros into a delightful cookie form, perfect for any occasion.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Cookie, Dessert

Cuisine: Mexican

Calories: 150

Ingredients Equipment Method Notes

Ingredients

312 g all-purpose flour For best results, sift thoroughly before use to avoid lumps.
1 tsp baking powder Ensures the cookies rise properly and have a soft texture.
0.5 tsp salt Balances the sweetness and enhances all the flavors.
2 tsp ground cinnamon Provides the signature churro flavor to the cookie dough.
227 g unsalted butter Ensure it's softened to room temperature for a smooth, creamy batter.
200 g granulated sugar Contributes to the cookie's sweetness and helps with browning.
110 g light brown sugar Packed for accurate measurement, adds moisture and a chewy texture.
2 large eggs Room temperature eggs emulsify better with the butter and sugar.
1 tsp vanilla extract Adds a warm, aromatic depth to the cookies.

Cinnamon sugar coating

0.5 cup granulated sugar For rolling the cookies to give them a crispy, sweet coating.
2 tsp ground cinnamon Essential for the classic churro flavor in the coating.

Equipment

Mixer
Baking Sheets
Parchment Paper
Cookie Scoop
Wire Rack

Method

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, sift together all-purpose flour, baking powder, salt, and ground cinnamon. Set aside.
In a large bowl, use a mixer to beat softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
Beat in eggs one at a time, then mix in vanilla extract until smooth and slightly glossy.
Gradually add the dry flour mixture to the wet ingredients using a spatula or low mixer speed. Mix until just combined.
In a small bowl, stir together granulated sugar and ground cinnamon for the coating.
Using a cookie scoop or tablespoon, scoop dough and roll into balls. Roll each ball generously in the cinnamon sugar mixture.
Place dough balls about 2 inches apart on the prepared baking sheets.
Bake for 10–12 minutes, until edges are set but centers look slightly soft.
Immediately after removing from oven, roll the hot cookies again in the cinnamon sugar mixture.
Transfer cookies to a wire rack to cool completely.

Notes

Feel free to adjust the amount of cinnamon in the coating to your preference for a stronger or milder churro flavor. These cookies are best enjoyed fresh.