I love the warm cinnamony flavor of churros, but I definitely don’t love standing over my fryer all day long. My easy churro cookies recipe tastes just like churros without all the work! They’re soft, fluffy, and filled with cinnamon flavor. Brown sugar is my not-so-secret ingredient here that makes the cookies incredibly chewy and sweet while also complimenting the cinnamony goodness.
While similar to snickerdoodles, I set this easy churro cookie recipe apart with brown sugar and cornstarch to create thick and chewy cookies. They truly taste just like churros in cookie form– no messy frying required! I love making these churro cookies any time I get a craving.
What’s in This Easy Churro Cookies Recipe?
- Butter: Unsalted butter adds moisture and richness to the dough.
- Sugar: A combination of brown and granulated sugar sweetens the cookies and gives them a beautiful depth of flavor.
- Eggs: Add richness and bind the cookie dough.
- Vanilla Extract: Enhances the sweet flavor of the cookies.
- Flour: All-purpose flour gives the cookies their structure.
- Cinnamon: This is the star of the show! You can’t have churros without plenty of cinnamon.
- Baking Soda: Helps give the cookies rise to the proper shape.
- Cornstarch: Binds the ingredients and provides additional structure, leading to less spreading. This results in a thicker, chewier cookie that isn’t too dense.
- Salt: Just a pinch enhances the overall flavor of the cookies.
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How to Store
Store leftover easy churro cookies in an airtight container or Ziplock bag at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw at room temperature before enjoying.
Tips for Success
- I recommend freezing the cookie dough before baking to prevent spreading.
- Feel free to add chocolate chips, white chocolate chips, or cinnamon chips to the dough for a little something extra.
- Bake the cookies one tray at a time for the best results.
Top Reader Review
- “I now use this cookie base for my chocolate chip cookies minus alot of the cinnamon as well. Great recipe!” -Robyn
Churro Cookies Recipe
Ingredients
- 1 cup unsalted butter slightly melted (2 sticks)
- 1 cup brown sugar
- 9 tablespoons granulated sugar divided
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2¾ cups all-purpose flour
- 1 tablespoon ground cinnamon divided
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- 2 Baking Sheet
- Cookie Portion Scoop
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
How to Make Churro Cookies Step-by-Step
Cream the Butter: In a large mixing bowl, using a hand mixer, cream 1 cup of unsalted butter, 1 cup of brown sugar, and ⅓ cup of granulated sugar together until fluffy, about 3 minutes.
Mix the Dough: Mix in 2 large eggs and 2 teaspoons of vanilla until combined. In a separate bowl, whisk 2¾ cups of flour, ½ tablespoon of cinnamon, 1 teaspoon of baking soda, 1 teaspoon of cornstarch, and ½ teaspoon of salt together. Beat the dry ingredients into the wet ingredients just until combined and the dough starts to come together. Do not overmix.
Roll the Dough: In a separate small bowl, stir together the remaining ¼ cup of granulated sugar and ½ tablespoon of 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 the cookie dough ball around until fully coated in cinnamon sugar then use your hands to shape it into smooth round balls (do not flatten). Place each cookie onto the lined baking sheet.
Freeze the Dough: Place the raw cookies into the freezer for 10 minutes. While the cookies chill, preheat the oven to 350°F and line a second baking sheet with parchment paper. Remove some of the cookies from the freezer and place them on the prepared baking sheet with cookies about 2 inches apart from each other.
Bake the Cookies: Bake the cookies for 12-14 minutes, or until the bottoms of the cookies are set. Let the cookies cool on the baking sheet completely before enjoying.
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!