Churro Cookies are so soft and made with the perfect amount of cinnamon and sugar to really sell that classic churro flavor! Brown sugar is my not-so-secret ingredient here that makes the cookies incredibly chewy and sweet while also complimenting the cinnamon-y goodness.
What’s in this Churro Cookie Recipe
Simple baking staples come together to create the BEST homemade churro cookies!
- Butter: You’ll need unsalted butter that’s slightly melted.
- Brown Sugar: All out? You can make your own by combining 1 cup of white granulated sugar with 1 TBSP of molasses!
- Sugar: White granulated sugar works in tandem with the brown sugar to create the best sweet flavor.
- Eggs: Let them settle to room temperature prior to mixing into the dough.
- Vanilla Extract: For the very best flavor, consider using homemade vanilla extract!
- All-Purpose Flour: Spoon the flour into the measuring cup rather than dipping the cup into the bag of flour. Dipping the cup directly into the flour packs it in there, and packed flour is too much flour!
- Cinnamon: This is the star of the show! You can’t have churros without plenty of cinnamon.
- Baking Soda: Measure with care! This helps give the cookies rise to the proper shape.
- Cornstarch: This helps create the best consistency for your cookies.
- Salt: Just a pinch!
PRO TIP: Freeze your cookie dough before baking to prevent spreading.
What else can I add to churro cookie dough?
Feel free to add chocolate chips, white chocolate chips, or cinnamon chips to the dough!
The flavoring of the two cookies are very similar, but traditional snickerdoodles often do not contain any brown sugar and instead get their unique taste from cream of tartar. These churro cookies utilize the richer flavor of brown sugar and the thickening properties of cornstarch to create a fluffy, thick cookie.
Cornstarch binds the ingredients and provides additional structure, leading to less spreading. This results in a thicker, chewier cookie that isn’t too dense.
Chilling cookie dough before baking helps prevent the dough from spreading in the oven.
How to Store
Store leftover churro cookies in an airtight container or Ziplock bag at room temperature for up to 3 days or in the refrigerator for up to 5 days.
How to Freeze
Freeze baked churro cookies in an airtight container or Ziplock bag for up to 1 month. Let thaw at room temperature before enjoying.
Serving Suggestions
These brown sugar cinnamon cookies are a great treat for any time of year! They’re just as perfect for Cinco de Mayo as they are for a winter holiday party and everything in between.
More Easy Cookie Recipes We Love
- Butter Cookies
- Neapolitan Cookies
- Strawberry Cheesecake Cookies
- Oreo Stuffed Cookies
- Cowboy Cookies
- Chocolate Peanut Butter Cookies
Churro Cookies Recipe
Ingredients
- 1 cup unsalted butter 226 grams, slightly melted (2 sticks)
- 1 cup brown sugar 213 grams
- 9 tablespoons granulated sugar 113 grams, divided
- 2 large eggs 100 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 2¾ cups all-purpose flour 385 grams
- 1 tablespoon ground cinnamon 9 grams, divided
- 1 teaspoon baking soda 6 grams
- 1 teaspoon cornstarch 3 grams
- ½ teaspoon kosher salt
Equipment
- Kitchen Scale (optional)
Instructions
- In a large mixing bowl, using a hand mixer, cream the butter, brown sugar, and ⅓ cup of granulated sugar together until fluffy, about 3 minutes.1 cup unsalted butter, 1 cup brown sugar, 9 tablespoons granulated sugar
- Mix in the eggs and vanilla until combined.2 large eggs, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk the flour, ½ tablespoon cinnamon, baking soda, cornstarch, and salt together.2¾ cups all-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon cornstarch, ½ teaspoon kosher salt
- Beat the dry ingredients into the wet ingredients just until combined and dough starts to come together. Do not overmix.
- In a separate small bowl, stir together the remaining ¼ cup granulated sugar and ½ tablespoon cinnamon.
- Line a baking sheet with parchment paper.
- Using a 2-tablespoon-sized cookie scoop, scoop cookie dough batter and drop each raw cookie (one at a time) into the cinnamon-sugar mixture. Roll cookie dough ball around until fully coated in cinnamon sugar then use hands to shape into smooth round balls (do not flatten). Place each cookie onto the lined baking sheet. They can stay close together (but not touching) until ready to bake.
- Place raw cookies into freezer for 10 minutes. This step is important for getting nice, fluffy/thick baked cookies.
- While the cookies chill, preheat oven to 350°F and line a second baking sheet with parchment paper.
- Remove some of the cookies from the freezer and place on the prepared baking sheet with cookies about 2 inches apart from each other. Only bake one tray of cookies at a time.
- Bake cookies for 12-14 minutes, or until bottoms of cookies are set. Tops of cookies will not look set yet and that’s okay – they’ll finish baking on the hot tray when you remove them from the oven. It’s normal for these cookies to fall a bit once they’re cooling and out of the oven.
- Let the cookies cool on the baking sheet completely before enjoying.
Notes
- Freeze your cookie dough before baking to prevent spreading.
- Feel free to add chocolate chips, white chocolate chips, or cinnamon chips to the dough.
- Bake cookies one tray at a time for best results.
How much cinnamon chips do I add to recipe?
Start with a ½ cup and add more if desired!
Hi! I want to try to make these, but I’m not a huge fan of thick cookies. If I bake them without freezing them first, will that make them flatter/thinner; and therefore crispy? Thanks! 🙂
Yes, that should work!
Recipe was a hit, however the cookies ended up a bit dry. Any tips to help bring back the moisture?
It sounds like there was too much flour. This can happen if you scoop directly from the flour bag. Make sure to spoon the flour out of the flour bag and into the measuring cup to avoid packing in too much flour!
I now use this cookie base for my chocolate chip cookies minus alot of the cinnamon as well. Great recipe!
So glad to hear you love this recipe, Robyn!