Imagine the sweet aroma of cinnamon and sugar swirling through your kitchen—just like fresh churros from a street vendor but in a soft, chewy cookie form. Churro Cookies are the ultimate treat for anyone who loves that classic crispy-yet-tender texture without the mess of deep frying. These cookies deliver everything you adore about churros—golden edges, a buttery center, and a rich cinnamon-sugar coating—all in a simple, homemade recipe. Whether you're baking for the holidays, whipping up a quick dessert, or just craving a comforting snack, Churro Cookies are guaranteed to satisfy. Serve them warm with a drizzle of chocolate or caramel, and you'll have a dessert that everyone will rave about. Ready to indulge? Let’s bake the most irresistible Churro Cookies ever!
Why Churro Cookies Are the Ultimate Cinnamon Treat
Traditional churros have long been a beloved treat, but transforming them into Churro Cookies makes this iconic flavor even more accessible for everyday indulgence. These churro-inspired cookies offer the same rich cinnamon-sugar goodness in a form that's easier to bake and enjoy anytime. Unlike freshly fried churros that need to be eaten immediately, Churro Cookies stay irresistibly delicious for days—making them perfect for meal prep, holiday baking, or just a cozy afternoon snack.
What sets these Churro Cookies apart is their flawless balance of textures. Each bite delivers the signature crispness of a churro, thanks to a golden cinnamon-sugar coating, while the inside remains soft and chewy—giving you the ultimate fusion of churro and cookie perfection. Whether you're a longtime churro lover or just discovering this classic flavor, these cookies are a must-try for any dessert enthusiast!
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Ingredients
- All-purpose flour (keeps the cookies structured but tender)
- Baking soda (helps create that perfect rise)
- Salt (balances the sweetness)
- Ground cinnamon (divided - some for dough, some for coating)
- Unsalted butter, softened (creates rich, chewy texture)
- Brown sugar, packed (adds moisture and caramel notes)
- Granulated sugar (for structure and sweetness)
- Large eggs, room temperature (binds everything together)
- Vanilla extract (enhances all the flavors)
- Additional granulated sugar and cinnamon (for the coating)
See recipe card for quantities.
Instructions
Prepare Your Ingredients & Mix the Dough
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, and some cinnamon until well combined. In a separate small bowl, mix granulated sugar with cinnamon for the coating.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined. Don't overmix - this can make your cookies tough!
Pro tip: Make sure your butter and eggs are truly at room temperature. Cold ingredients don't incorporate as well, which can affect the final texture of your churro cookies.
Shape and Coat the Cookies
- Scoop dough and roll into balls, then roll each ball in the cinnamon-sugar mixture until completely coated.
- Place cookie balls on the prepared baking sheets, spacing them about 2 inches apart (they will spread).
- Gently press down on each ball slightly to flatten. For extra churro authenticity, use a fork to make gentle ridges on top of each cookie to mimic the ridged pattern of traditional churros.
Cookie dough texture check: Your churro cookie dough should be somewhat firm but still slightly sticky - similar to traditional snickerdoodle dough.
Bake and Cool
- Bake in the preheated oven until the edges are set but the centers still look slightly underdone.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store in an airtight container or serve immediately for the best churro cookie experience!
The secret to perfect churro cookies: Don't overbake! They should look slightly underdone when you take them out - they'll continue cooking from residual heat.
- Prep and Mix: Mixing the Dough: Creating a Soft & Fluffy Base
- Shape, Coat, and Bake: Rolling in Cinnamon Sugar: The Churro Cookie Magic
- Cool and Serve: Cooling & Serving: The Final Step to Churro Cookie Perfection
Equipment For Churro Cookies
- Medium cookie scoop (ensures uniform sizing for even baking)
- Stand mixer or hand mixer (makes creaming butter and sugar much easier)
- Silicone baking mats (alternative to parchment paper for even baking)
- Wire cooling rack (essential for proper cooling and texture development)
Budget-friendly alternative: No mixer? No problem! You can cream the butter and sugar by hand with a wooden spoon - it just takes a bit more elbow grease!
Substitutions
Substitution Options:
- For gluten-free churro cookies: Substitute the all-purpose flour with a 1:1 gluten-free baking blend
- For dairy-free version: Use plant-based butter sticks instead of regular butter
- Add ½ teaspoon of nutmeg for an extra warm spice dimension
- Brown butter option: For a nuttier flavor, try browning the butter before using
Expert Churro Cookie Tips
- For extra chewy centers, chill the dough for 30 minutes before baking
- Press a few extra cinnamon sugar crumbles on top right after baking for extra crunch
- If you like thicker cookies, chill the shaped dough balls for 15 minutes before baking
- For crispy edges and soft centers, slightly flatten the cookies before baking
- The cookies will look puffy when first out of the oven but will settle as they cool
Amazing Churro Cookie Variations
Churro Cheesecake Cookies
Take these cookies to the next level by adding a cream cheese filling in the center! Simply flatten a ball of dough, add a small spoonful of sweetened cream cheese in the middle, then top with another flattened piece of dough. Pinch the edges to seal before rolling in cinnamon sugar.
Churro Nutella Cookies
For chocolate lovers, try adding a Nutella swirl to the batter or filling the centers with a small dollop of Nutella before baking.
Churro Snickerdoodle Cookies
For an extra-tangy twist, add ½ teaspoon of cream of tartar to the dough - this gives you a hybrid between a churro cookie and classic snickerdoodle!
Caramel-Stuffed Churro Cookies
Place a soft caramel candy in the center of each dough ball before baking for a gooey caramel surprise inside.
Storage
Counter Storage
Store these churro cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to keep them soft longer!
Freezing Instructions
The baked churro cookies freeze beautifully for up to 3 months. Layer them between sheets of parchment paper in a freezer-safe container. Thaw at room temperature for about 30 minutes before serving.
Make-Ahead Option
The cookie dough can be prepared ahead of time and refrigerated for up to 3 days or frozen for up to 2 months. If frozen, thaw overnight in the refrigerator before shaping and baking.
The Secret Ingredient That Takes Churro Cookies to the Next Level!
Every baker has a secret, and when it comes to Churro Cookies, mine is a game-changer. The trick? Browned butter. Traditional churros get their irresistible depth of flavor from frying, but what if you could recreate that richness in a cookie? By browning half of the butter before mixing your dough, you unlock a deeper, caramelized nuttiness that mimics the complexity of classic churros. Simply melt one stick of butter over medium heat, swirling it gently until it turns a golden amber and releases an irresistible toasty aroma. Let it cool, then mix it with the remaining softened butter in your recipe. The result? Churro Cookies with an intensified buttery richness, crispy cinnamon-sugar edges, and a soft, melt-in-your-mouth center. One bite, and you’ll never go back!
FAQ
What's the difference between a Snickerdoodle and a churro cookie?
Snickerdoodles and churro cookies both feature cinnamon-sugar coatings, but they differ in key ways. Snickerdoodles contain cream of tartar for a distinctive tangy flavor and chewy texture. Churro cookies have a higher brown sugar ratio and stronger cinnamon presence to mimic traditional Spanish churros. Churro cookies often feature ridged tops to resemble actual churros, while snickerdoodles typically have a crackled surface.
What are churro cookies made of?
Churro cookies are made with simple baking ingredients: flour, butter, brown sugar, granulated sugar, eggs, vanilla, baking soda, salt, and ground cinnamon. The signature element is the cinnamon-sugar coating that gives them their classic churro flavor. Some recipes include brown butter for depth or add nutmeg for complexity. These ingredients create a cookie that captures the beloved taste of fried churros in an easy-to-make form.
What flavour is churro?
Churro flavor is primarily a warm blend of cinnamon and sugar with buttery, vanilla undertones. This distinctive taste combines sweet caramelized notes with aromatic cinnamon spice. Traditional churros get additional depth from the slight nuttiness that develops during frying. The flavor profile is comforting, nostalgic, and reminiscent of carnival treats or Spanish and Mexican desserts, creating a perfect balance of sweetness and warm spice.
What is the churro cookie at Crumbl?
Crumbl's churro cookie features a soft, thick sugar cookie base rolled in cinnamon sugar. It's typically topped with a swirl of cinnamon buttercream frosting and additional cinnamon-sugar sprinkle. The warm-spiced cookie aims to capture authentic churro flavors in Crumbl's signature oversized cookie format. This popular menu item combines the crisp, sweet exterior of a traditional churro with Crumbl's famously soft, dense cookie texture.
The Sweetest Way to Enjoy Churro Cookies—What’s Your Favorite?
With their warm cinnamon-sugar coating and irresistibly soft center, these Churro Cookies are proof that you don’t need a deep fryer to enjoy the flavors of a classic churro. Whether you’re savoring them with a cup of coffee, dunking them in milk, or sneaking one (or two) straight from the cookie jar, these treats are guaranteed to bring comfort and joy with every bite.
If you’re loving this Churro Cookies recipe, why not explore even more delicious homemade bakes? For a guilt-free treat, try my Easy Sugar-Free Lemon Cookies—perfectly zesty and naturally sweetened! Or, if you’re in the mood for something extra indulgent, my Easy Double Chocolate Chip Cookie Mix is a chocolate lover’s dream.
I’d love to hear how your Churro Cookies turned out! Did you add a special twist? Maybe a drizzle of chocolate or a caramel filling? Drop a comment below and share your baking adventure. And tell me—what’s your favorite way to enjoy cinnamon-spiced treats?
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Pairing
These are my favorite dishes to serve withChewy Churro Cookies
Easy Churro Cookies
Equipment
- Large mixing bowl For combining ingredients
- Hand or stand mixer To cream butter and sugar
- Whisk For mixing dry ingredients
- Piping bag + star tip If piping dough into rings
- Baking sheet Lined with parchment paper
- Wire cooling rack To cool cookies evenly
Ingredients
- 2 cups All-purpose flour Spoon & level for accuracy
- ½ teaspoon Baking soda Helps cookies rise
- ¼ teaspoon Salt Balances sweetness
- 1 ½ teaspoon Ground cinnamon Divided for dough & coating
- ½ cup Unsalted butter Softened or browned
- ¾ cup Brown sugar Packed
- ¼ cup Granulated sugar Adds crisp texture
- 1 teaspoon Vanilla extract Enhances flavor
- 1 large Egg Room temperature
- ¼ cup Granulated sugar For rolling cinnamon sugar
- 1 teaspoon Ground cinnamon Mixed with sugar for coating
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a separate bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla extract, mixing until well combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Scoop or pipe dough into small balls/rings.
- Roll in cinnamon sugar mixture to coat evenly.
- Place on baking sheet, spacing 2 inches apart.
- Bake for 8-10 minutes, until edges are set but centers are soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Lola says
Where are the measurements of the ingredients in this recipe. It says what goes in it, but not how much of each item.
Bakingwhiz says
Hi Lola! 😊 Thanks so much for stopping by and for your comment!
The full list of ingredient measurements is actually included in the recipe card at the bottom of the post. Sometimes it can be easy to miss, especially if you're scrolling through quickly, but it's all there, including exact quantities for everything you'll need.
susan says
These are delicious and super easy to make. I did rolled balls with cinnamon & sugar coating. Next time I think I'll flatten them with a fork like peanut butter cookies to get
the churro ridges. Thanks for a great treat!
Bakingwhiz says
Hi Susan! So glad you loved the churro cookies, your idea to flatten them with a fork for ridges is brilliant! Thanks for the sweet feedback and happy baking! 😊🍪