Make bakery-style churro cookies at home that capture the warm, comforting flavor of fairground churros. These cookies are soft, chewy, and generously coated in classic cinnamon sugar.
Author:emilyharrison
Prep Time:20 min
Cook Time:11 min
Total Time:31 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (for dough)
1/2 cup granulated sugar (for coating)
2 tablespoons ground cinnamon (for coating)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough. Do not overmix.
In a shallow dish, combine the 1/2 cup of sugar and 2 tablespoons of cinnamon for the coating.
Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon sugar mixture until fully coated.
Place the coated dough balls onto the prepared baking sheets, leaving 2 inches between them.
Bake for 9 to 11 minutes, or until the edges are set but the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra soft and gooey center, slightly underbake the cookies by about one minute.
If you want a thicker coating, roll the cookies in the cinnamon sugar mixture once after they come out of the oven for a second layer.
You can substitute brown sugar for half the granulated sugar in the dough for a deeper caramel note, similar to Joanna Gaines style recipes.