These Churro Cookies are the perfect mix of sweet and spicy. The brown sugar and cinnamon team up to create a flavor that is both rich and complex, while the cookies themselves are soft and chewy. If you’re looking for a new cookie recipe to try, give these Brown Sugar Cinnamon Cookies a go, you won’t be disappointed.
Table of Contents
Brown Sugar Cinnamon Cookies
When you’re in the mood for a tasty treat, these Churro Cookies will leave you feeling fully satisfied. Ditch the traditional chocolate chip or oatmeal raisin cookies and go for something different that you can easily prepare and enjoy.
Every bite of one of these cookies is like biting into a warm, freshly prepared churro! Brown sugar and cinnamon come together in a soft and chewy cookie!
Why You’ll Love this Churro Cookie Recipe:
- Perfect caramel color: The brown sugar in the recipe gives the cookies a beautiful caramel color, and the cinnamon gives them a warm and spicy flavor.
- Add a topping: These cookies are best enjoyed fresh out of the oven, but they also make a great dessert when served with a dollop of ice cream or a drizzle of chocolate sauce.
- Rich and sweet flavor: The brown sugar and cinnamon in the recipe give these cookies a rich and sweet flavor. If you like your cookies on the sweeter side, you can add a little extra brown sugar to the recipe.
- A great treat for any time of year: 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.
How to Make Churro Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Grab your mixing bowl and begin creaming your butter and sugar together until it’s fluffy.
- Mix in your eggs and vanilla.
- Grab a separate bowl and begin mixing your dry ingredients, such as your flour, baking soda, and cornstarch.
- Combine the wet ingredients with the dry ingredients.
- Grab a separate bowl and combine sugar with cinnamon.
- Use a cookie scoop to grab bits of your prepared dough and place it on a lined baking sheet.
- Place the cookie sheet in the freezer for about 10 minutes before removing, baking, and sprinkling more cinnamon sugar on top.
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.
Churro cookies combine two separate desserts into one. You get that incredibly sweet and delicious taste of a churro, in cookie form! If you’re looking for the perfect dessert to prepare, this is the recipe for you.
Easily prepare batches of this dough and enjoy the cookies whenever you’re in the mood for them. You can save your dough in the fridge or freezer, whichever you prefer, depending on how long you’d like to keep the dough stored until you’re ready to bake your cookies.
Make Ahead Instructions
Churro cookie dough can be made up to 1 day in advance and stored in the refrigerator. You can also freeze the raw cookie dough balls for up to 3 months. To freeze raw cookie dough balls, lay the balls in a single layer on a baking sheet and freeze for one hour. Then, transfer to a Ziplock bag to store. Add 2 minutes to the final bake time if baking from frozen.
Storage Instructions
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.
Freezing Instructions
Freeze baked churro cookies in an airtight container or Ziplock bag for up to 1 month. Let thaw at room temperature before enjoying.
Churro Cookie Tips
- 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.
If you want to make a tasty dessert that is different from your usual treats, try these Churro Cookies. You’ll need a few ingredients and a bit of your time to assemble your sweet dough before baking the cookies to perfection and enjoying them. Be sure to serve with a tall glass of milk, and some chocolate sauce for dipping!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
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!