Growing up, churros were those magical, special-occasion treats, usually enjoyed at fairs or holiday markets. I absolutely adored that warm, cinnamon-sugar embrace! I always dreamed of capturing that cozy, nostalgic feeling in an everyday bake, something easier than deep-frying. That spark led to this **Easy Churro Cookies recipe** – my go-to for achieving that iconic churro flavor in a wonderfully soft, chewy cookie form.
Imagine biting into a cookie that practically melts in your mouth, bursting with buttery goodness and coated in a delightful crackle of cinnamon sugar. It’s pure comfort! These cookies deliver all the warmth and deliciousness of churros without any fuss. They’ve become a huge hit in my house, perfect for satisfying that sweet craving any time of year.
Why You’ll Absolutely Love This Easy Churro Cookies Recipe
- Incredibly Delicious: The perfect balance of buttery cookie and warm cinnamon-sugar coating. Pure nostalgia!
- Amazingly Soft & Chewy: Thanks to a few key ingredients and techniques, these cookies have an irresistible melt-in-your-mouth texture.
- Simple Pantry Ingredients: You likely have everything you need already! No fancy equipment or hard-to-find items required.
- No Deep-Frying Mess: Get that classic churro flavor without the hassle or cleanup of hot oil.
- Quick & Easy to Make: A straightforward recipe perfect for beginner bakers or baking with kids.
- Crowd-Pleasing Treat: Always disappear fast at parties, bake sales, or simply as an after-school snack.
Ingredients You’ll Need
Gather these simple ingredients to get started:
For the Cookie Dough:
- 1/2 cup (113g or 1 stick) unsalted butter, softened to room temperature (crucial for creaming!)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar (dark brown sugar works too for a deeper molasses flavor)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) all-purpose flour (spooned and leveled, not scooped!)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar (don’t skip this! See FAQs)
- 1/4 teaspoon salt
For the Cinnamon Sugar Coating:
- 1/4 cup (50g) granulated sugar
- 1 1/2 teaspoons ground cinnamon
Pro Tip: Using room temperature butter and egg helps create a smoother, more uniform cookie dough. For tips on food safety when handling ingredients like eggs.
Step-by-Step Instructions for Soft Churro Cookies
Let’s bake these delightful cinnamon-sugar treats!
- Cream Butter & Sugars: In a large mixing bowl using a hand mixer or stand mixer with the paddle attachment, beat the softened unsalted butter, granulated sugar, and packed brown sugar on medium speed until the mixture is light in color and fluffy in texture, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Egg & Vanilla: Add the room temperature egg and vanilla extract to the bowl. Beat on medium-low speed until just combined and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. This ensures the leavening agents are evenly distributed.
- Mix Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed *just* until combined. Do not overmix! Overmixing develops gluten and can make cookies tough. The dough will be soft.
- Chill Dough (Optional but Recommended): For the softest, puffiest cookies that spread less, cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 2 days). Chilling helps solidify the fat and concentrate the flavors.
- Prepare Coating & Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a shallow bowl or plate, whisk together the 1/4 cup granulated sugar and 1 1/2 teaspoons ground cinnamon for the coating.
- Shape & Roll Cookies: Scoop dough using a 1.5-tablespoon cookie scoop (or roll approx. 1-inch balls). Roll each dough ball smoothly between your hands, then roll generously in the cinnamon sugar mixture until fully coated.
- Bake: Place the cinnamon sugar-coated dough balls onto the prepared baking sheets, leaving about 2 inches between them for spreading. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers look slightly soft and just set. They will continue to cook slightly as they cool on the sheet.
- Cool & Enjoy: Let the churro cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm for that ultimate fresh-churro feeling!
Expert Tips for the Best Churro Cookies
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a straight edge. Scooping directly from the bag packs too much flour, leading to dry cookies.
- Properly Softened Butter: Butter should be soft enough to indent easily with your finger but still hold its shape (around 65°F/18°C). If it’s melted, cookies may spread too much.
- Don’t Skip Cream of Tartar: This key ingredient reacts with baking soda for leavening, adds a subtle tang reminiscent of churros, and contributes to the chewy texture.
- Chill the Dough: While optional, chilling prevents excessive spreading, concentrates flavor, and results in a softer, thicker cookie. Even 30 minutes helps!
- Don’t Overbake: Pull the cookies from the oven when the edges are just golden and the centers look slightly underdone. They firm up as they cool. Overbaking leads to dry, hard cookies.
- Generous Coating: Be sure to roll the dough balls well in the cinnamon sugar – this is where that classic churro flavor shines!
Serving Suggestions & Fun Variations
These Easy Churro Cookies are fantastic on their own, but here are some ways to enjoy them:
- Serve warm with a tall glass of cold milk – classic comfort!
- Pair with a mug of rich Mexican hot chocolate for an extra cozy treat.
- Make mini ice cream sandwiches using vanilla bean or dulce de leche ice cream.
- Serve alongside fresh fruit for a simple dessert platter.
- Variation – Stuffed Cookies: Before rolling into a ball, flatten the dough slightly, add a small dollop of dulce de leche, Nutella, or cream cheese frosting in the center, then wrap the dough around it and roll carefully before coating in cinnamon sugar.
- Variation – Spiced Up: Add a pinch of ground nutmeg or cardamom to the cinnamon sugar coating for extra warmth. A tiny pinch of cayenne pepper can add a surprising kick!
Storage and Freezing Instructions
Storing Baked Cookies: Store completely cooled cookies in an airtight container at room temperature for up to 5 days. They tend to soften slightly over time.
Freezing Cookie Dough: Roll dough balls, coat them in cinnamon sugar, then place them on a baking sheet in the freezer until firm. Transfer frozen dough balls to a freezer-safe zip-top bag or container. Bake directly from frozen, adding 1-2 minutes to the baking time.
Freezing Baked Cookies: Freeze completely cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag, separating layers with parchment paper. Thaw at room temperature or warm gently in the oven or microwave.
Frequently Asked Questions (FAQs) about this Easy Churro Cookies Recipe
Why use cream of tartar in this recipe?
Cream of tartar is an acid that reacts with the alkaline baking soda to create carbon dioxide gas, helping the cookies rise and giving them a characteristic soft, slightly chewy texture. It also adds a very subtle tanginess that enhances the “churro” flavor profile. While some substitutes exist (like lemon juice or vinegar), cream of tartar provides the most reliable result for this specific texture.
Do I *really* need to chill the dough?
Chilling is listed as optional but **highly recommended** for the best texture. Chilling solidifies the butter, which prevents the cookies from spreading too much during baking, resulting in thicker, softer, chewier cookies. It also allows the flavors to meld and deepen. If you’re short on time, you *can* skip chilling, but expect flatter, potentially crispier cookies.
Can I make these churro cookies gluten-free?
You can try substituting a good quality measure-for-measure gluten-free flour blend that contains xanthan gum. Baking times and texture might vary slightly, so keep an eye on them in the oven. Results can differ depending on the specific GF flour blend used.
How do I ensure my cookies are soft and chewy, not crispy?
The key factors are: using the right ratio of brown sugar to granulated sugar (brown sugar adds moisture), including cream of tartar, **not overmixing** the dough once the flour is added, chilling the dough, and **not overbaking**. Pull them out when the centers still look a little soft.
More Easy Cookie Recipes You Might Like
If you loved this simple and delicious cookie recipe, check out these other favorites:
- Best Moist Greek Yogurt Chocolate Chip Muffins (Easy Recipe!)
- The Ultimate Guide to the Best Soft Chocolate Chip Cookies
- Delicious 5 Breakfast Cake Recipes – International Morning Treats
Final Thoughts
Making this Easy Churro Cookies recipe always brings a smile to my face – it’s like bottling up the joy of a carnival treat into a simple, achievable bake. The aroma of cinnamon sugar filling the kitchen is pure bliss! I truly hope these soft, chewy delights bring warmth and happiness to your home too.
