If ever there was a cookie with pure crowd-pleasing superpowers, it has to be Soft and Chewy Cinnamon Sugar Churro Cookies. Imagine everything you love about classic churros—the sweetly spiced aroma, the hint of vanilla, the irresistibly tender bite—packed into a golden-baked cookie with a coating that sparkles with cinnamon-sugar magic. They’re easy to make, outrageously crave-worthy, and always get the kind of reactions that make you feel like a baking rockstar. Trust me, after one batch, your cookie jar won’t know what hit it!
Ingredients You’ll Need
The beauty of this recipe comes from a handful of familiar ingredients, each one working in harmony to create the unforgettable taste, perfect chewy center, and signature churro flavor. Let’s break down why every component matters:
- Unsalted butter (1 cup, softened): The rich base that melds everything together for a soft texture and buttery flavor.
- Granulated sugar (1 cup, plus 1/2 cup for coating): Sweetens the dough and adds the essential crunch on the outside when rolled in cinnamon sugar.
- Light brown sugar (1/2 cup, packed): Gives extra moisture and a subtle caramel note that enhances chewiness.
- Large eggs (2): Bind the dough and create that perfect soft, cakey interior.
- Vanilla extract (2 teaspoons): Rounds out the sweetness and deepens the churro-style warmth.
- All-purpose flour (2 3/4 cups): The classic choice for structure, giving cookies their lovely rise and shape.
- Baking soda (1 teaspoon): Helps the cookies spread and lift just the right amount.
- Cream of tartar (1/2 teaspoon): Makes these cookies ultra-tender and delivers that special tang (think snickerdoodle magic).
- Salt (1/2 teaspoon): Highlights the warm spices and balances all the sweetness.
- Ground cinnamon (1 tablespoon for dough, 1 tablespoon for coating): The essential churro flavor—bold in both the dough and coating, it’s the star of every bite.
How to Make Soft and Chewy Cinnamon Sugar Churro Cookies
Step 1: Prep Your Baking Sheets
Begin by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This simple prep step prevents sticking and guarantees easy transfer. Trust me, you’ll thank yourself when you’re scooping up those beautifully baked Soft and Chewy Cinnamon Sugar Churro Cookies with zero fuss.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes. This step adds air to the dough, ensuring a cookie that’s plush, soft, and full of flavor.
Step 3: Add Eggs and Vanilla
Crack in the eggs, one at a time, beating well after each addition. Then pour in the vanilla extract. This keeps your dough cohesive and adds those heady vanilla-churro scents we all adore.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and 1 tablespoon of ground cinnamon. Adding cinnamon directly to the dough is the secret to that iconic churro character in every bite.
Step 5: Mix Wet and Dry Ingredients Together
Gradually add your dry ingredients to the wet mixture, stirring until just combined. Don’t overmix; you want your Soft and Chewy Cinnamon Sugar Churro Cookies to boast a tender crumb, not a tough bite.
Step 6: Make the Cinnamon-Sugar Coating
In a small bowl, stir together 1/2 cup granulated sugar and 1 tablespoon of ground cinnamon. This will be the irresistible coating that gives each cookie its iconic churro “crunch” and sparkle.
Step 7: Scoop and Roll the Dough
Use a tablespoon or cookie scoop to portion out dough, rolling each into a ball. Drop each dough ball straight into the cinnamon-sugar mixture, rolling gently to ensure a generous, even coating all around.
Step 8: Bake to Perfection
Arrange the coated dough balls on your prepared baking sheets, spacing them about 2 inches apart to give them room to spread. Bake for 10–12 minutes. The edges should look set, while the centers remain slightly underbaked for maximum softness and chew.
Step 9: Cool and Enjoy
Let your cookies rest on the baking sheets for 5 minutes before transferring to a wire rack. This gives them time to firm up just a touch while holding on to their soft core. Once cooled, dig in—or share, if you’re feeling generous!
How to Serve Soft and Chewy Cinnamon Sugar Churro Cookies
Garnishes
For that bakery-style finishing touch, try a light dusting of extra cinnamon sugar just before serving, or add a glossy drizzle of melted white chocolate for a bit of flair. The warmth of the cookies will help any topping melt or adhere beautifully.
Side Dishes
Soft and Chewy Cinnamon Sugar Churro Cookies taste amazing alongside a mug of spicy Mexican hot chocolate, chilled café con leche, or even a scoop of creamy vanilla ice cream. Their spiced sweetness pairs perfectly with just about any classic dessert beverage.
Creative Ways to Present
Stack cookies in a neat tower, tie with twine for edible gifting, or sandwich a scoop of frozen dulce de leche ice cream between two for a churro-inspired ice cream sandwich. For parties, arrange them on a warm platter with dippable chocolate sauce for a fun, interactive dessert bar.
Make Ahead and Storage
Storing Leftovers
Once your cookies are completely cool, store them in an airtight container at room temperature. To keep them extra soft, slip in a slice of fresh sandwich bread—the cookies absorb moisture and stay perfectly chewy for days on end.
Freezing
You can absolutely freeze cookie dough balls before baking! After rolling in cinnamon sugar, arrange on a baking sheet to freeze until solid, then store in a zip-top bag for up to 2 months. When you’re ready, bake straight from the freezer, adding an extra minute or two to the baking time.
Reheating
If your Soft and Chewy Cinnamon Sugar Churro Cookies need a little revival, pop them in a 300°F oven for 2–3 minutes or microwave for about 10 seconds. They’ll come out warm and gooey, almost like they’re fresh from the oven all over again.
FAQs
Can I make the dough in advance and refrigerate it?
Absolutely! Chilling the dough for even an hour helps flavors deepen and gives you an even chewier texture. Store it well-wrapped in the fridge for up to 48 hours before shaping and baking.
What can I use instead of cream of tartar?
If you don’t have cream of tartar, try replacing it with a teaspoon of lemon juice or white vinegar. It helps with tenderness and that signature bite, but the cookies are forgiving if you need to improvise.
How do I know when the cookies are done?
Look for edges that are set and just turning golden, while the centers still look slightly glossy or underbaked. They’ll finish setting on the tray and stay perfectly soft inside once cooled.
Can I make these cookies gluten-free?
Yes! Substitute a 1:1 gluten-free all-purpose flour blend. The texture will be a bit different but still delicious and filled with that classic churro-cinnamon flavor.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Fold in up to 1 cup of mini chocolate chips or toasted pecans just before scooping the dough. It’s a fun way to personalize your Soft and Chewy Cinnamon Sugar Churro Cookies.
Final Thoughts
There’s just something unforgettable about sharing a batch of Soft and Chewy Cinnamon Sugar Churro Cookies fresh from your oven—the aroma fills your kitchen and, honestly, spirits are instantly lifted. Whether you bake them for a special occasion or a cozy weeknight reward, these cookies are guaranteed to spark smiles. So go ahead, treat yourself and your loved ones to this sweet twist on a classic favorite!
Print
Soft and Chewy Cinnamon Sugar Churro Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of a churro and a cookie with these soft and chewy cinnamon sugar churro cookies. Perfect for satisfying your sweet cravings!
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon (for dough)
Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and 1 tablespoon of cinnamon.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Prepare Coating: In a small bowl, mix 1/2 cup granulated sugar and 1 tablespoon cinnamon for coating.
- Shape and Coat: Roll tablespoon-sized portions of dough into balls, coat each ball in the cinnamon sugar mixture, and place on baking sheets.
- Bake: Bake for 10–12 minutes until edges are set and centers are slightly underbaked.
- Cool and Serve: Allow cookies to cool on the baking sheet before transferring to a wire rack.
Notes
- For extra soft cookies, slightly underbake and store with a slice of bread in an airtight container.
- Add a drizzle of melted white chocolate for a delicious variation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
