Cinnamon Sugar Churro Cookies

• 1 cup unsalted butter, slightly melted (2 sticks) – The secret to that perfect churro chew!
• 1 cup brown sugar – Adds moisture and a deep caramel sweetness.
• 9 tablespoons granulated sugar, divided – For sweetness in the dough and the iconic coating.
• 2 large eggs, room temperature – For binding and richness.
• 2 teaspoons pure vanilla extract – Enhances all the sweet flavors.
• 2¾ cups all-purpose flour – The base for our soft, chewy cookies.
• 1 tablespoon ground cinnamon, divided* – The star spice, providing warmth throughout.
• 1 teaspoon baking soda – For lift and tender texture.
• 1 teaspoon cornstarch – Ensures a soft, chewy center.
• ½ teaspoon kosher salt – Balances sweetness and brings out flavors.

• Prepare Your Workspace and Ingredients: Begin by gathering all your ingredients. Line a baking sheet with parchment paper and set it aside. This prepares you for an organized baking process. To achieve the “slightly melted” butter consistency, microwave cold unsalted butter for about 15 seconds. You’ll know it’s ready when it just starts to pool slightly at the bottom of the container, and a small divot forms on top. This specific consistency is key for the chewy texture we’re aiming for. Also, ensure your eggs are at room temperature; this helps them emulsify better with the butter and sugar, creating a smoother dough.

  

• Cream the Wet Ingredients: In a large mixing bowl, combine the 1 cup of slightly melted unsalted butter, 1 cup of brown sugar, and ⅓ cup of granulated sugar. Using a hand mixer (or a stand mixer fitted with the paddle attachment), cream these ingredients together on medium speed for about 3 minutes until the mixture is light, fluffy, and well combined. This creaming process incorporates air, which contributes to the cookies’ light texture.

  

• Incorporate Eggs and Vanilla: Add the 2 large room-temperature eggs and 2 teaspoons of pure vanilla extract to the creamed mixture. Mix until they are just combined, scraping down the sides of the bowl as needed. Be careful not to overmix at this stage; we just want everything incorporated.

• Combine Dry Ingredients: In a separate medium bowl, whisk together the 2¾ cups of all-purpose flour, ½ tablespoon of ground cinnamon (this is the cinnamon that goes into the dough itself, ensuring flavor in every bite), 1 teaspoon of baking soda, 1 teaspoon of cornstarch, and ½ teaspoon of kosher salt. Whisk well to ensure all ingredients are evenly distributed; this prevents pockets of leavening or salt in your cookies.

  

• Form the Dough: Gradually add the whisked dry ingredients to the wet ingredients. Mix on low speed, just until the ingredients are combined and the dough begins to come together. It’s crucial not to overmix the dough, as excessive mixing can develop the gluten too much, leading to tough and dry cookies. Stop mixing as soon as no dry streaks of flour are visible.

  

• Prepare the Cinnamon-Sugar Coating: In a separate small, shallow bowl, stir together the remaining ¼ cup of granulated sugar and ½ tablespoon of ground cinnamon. This mixture will give your cookies their iconic churro sparkle and crunch.

  

• Scoop and Coat the Cookies: Using a 2-tablespoon-sized cookie scoop, portion out the cookie dough. Drop each raw cookie dough ball, one at a time, into the prepared cinnamon-sugar mixture. Roll the ball around until it’s fully coated. Then, use your hands to gently shape it into a smooth, round ball. Do not flatten the dough balls at this stage; keeping them round helps achieve thick, chewy cookies. Place each coated cookie onto your parchment-lined baking sheet. They can be placed relatively close together (but not touching) for now, as they will be chilled before baking. For an extra intense cinnamon-sugar crunch and more even coverage, you can repeat the rolling process a second time after you’ve coated all the dough balls.

  

• Chill the Dough: Place the entire baking sheet with the raw, coated cookie dough balls into the freezer for 10 minutes. This chilling step is essential as it helps solidify the butter, preventing the cookies from spreading too much during baking, ensuring they remain thick and chewy. It also allows the flavors to meld beautifully, intensifying the cinnamon-sugar taste. While the cookies chill, preheat your oven to 350°F (175°C) and line a second baking sheet with fresh parchment paper, ready for baking.

  

• Arrange for Baking: Remove some of the chilled cookie dough balls from the freezer. Place them onto the prepared second baking sheet, spacing them approximately 2 inches apart to allow for proper spreading. I typically fit about 8 cookies per standard baking sheet to ensure even baking. Do not overcrowd the tray.

  

• Bake to Perfection: Bake the cookies in your preheated oven for 12-14 minutes. The cookies are ready when their bottoms are set and lightly golden, and the edges are firm, but the tops may still appear slightly soft or “wet-looking.” This is perfectly normal and desired for a chewy interior. For a more even bake, especially if your oven has hot spots, consider rotating the baking sheet halfway through the baking time. It’s common for these cookies to deflate slightly as they cool; this contributes to their dense, chewy texture.

  

• Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool completely on the baking sheet. They will continue to set and firm up as they cool on the hot tray. Patience is key here, as warm cookies can be crumbly. Repeat the baking process with any remaining dough, ensuring you bake one tray at a time for optimal results. Once cooled, these churro cookies are ready to be devoured!

*Elevate Your Cinnamon: For an truly authentic and bold flavor experience, consider upgrading your cinnamon. I highly recommend using Saigon (Vietnamese) cinnamon. Its rich, intensely aromatic kick is unparalleled and will give these cookies the same deep, warm spice you’d find in the finest authentic Mexican churros. It’s a small change that makes a huge difference!

Essential Baking Tips:

• Avoid Overmixing: This is a golden rule for cookies. Overmixing the dough develops gluten excessively, which results in tough, dry, and dense cookies. Mix just until the ingredients are combined and no dry flour streaks remain.
• Creative Add-ins: Want to customize your churro cookies? Feel free to incorporate chocolate chips, white chocolate chips, or cinnamon chips into the dough for an extra layer of flavor and texture. Stir them in gently at the very end of the mixing process.
• Seasonal Twists: For a delightful seasonal variation, add a small pinch (about ¼ teaspoon) of nutmeg or pumpkin pie spice along with the cinnamon. This adds a subtle, warm complexity.
• Double the Crunch: To achieve an even more pronounced cinnamon-sugar crust, try a double roll! First, do a light dusting and roll in the cinnamon-sugar mixture. Let the cookie dough balls rest for a few minutes, then gently roll them again. This helps the coating adhere better and adds extra sparkle and crunch.
• The Power of Chilling: Chilling the dough isn’t just about preventing spread; it’s a flavor enhancer. The rest period in the freezer allows the ingredients to fully hydrate and the flavors to meld, resulting in a richer, more profound cinnamon-sugar taste in every bite. It also gives the butter time to firm up, contributing to that desired chewy texture.
• Bake One Tray at a Time: For the most consistent and perfectly baked cookies, especially if your oven is prone to uneven heating, bake one tray at a time in the center rack. This ensures optimal heat circulation around each cookie.
• Rotate for Evenness: If baking multiple trays or if you notice uneven browning, rotate your baking sheet halfway through the baking time. This helps achieve uniformly golden bottoms and a consistently fluffy texture across all cookies.
• Don’t Overbake: The tops of these cookies will often look soft or slightly undone when they come out of the oven, and that’s perfectly normal and desired. They will continue to set and finish baking on the hot tray as they cool. Overbaking will lead to dry, hard cookies.
• Embrace the Fall: It’s completely normal for these cookies to fall or flatten slightly once they’re cooling and out of the oven. This contributes to their signature dense and chewy interior.

Make-Ahead Instructions:

These churro cookies are fantastic for meal prepping or baking in advance! You can prepare the dough balls as instructed and chill them in the refrigerator, covered with plastic wrap, for up to 24 hours before baking. If you want to plan further ahead, you can freeze the portioned, uncoated dough balls for up to 3 months in an airtight container or freezer bag. When baking from frozen, simply add an extra 1-2 minutes to the recommended baking time.

Storage Recommendations:

To maintain their optimal freshness and chewiness, store any leftover cinnamon churro cookies in an airtight container or a Ziplock bag. At room temperature, they will remain delicious for up to 3 days. If you prefer to extend their shelf life, store them in the refrigerator for up to 5 days. For longer storage, these cookies freeze beautifully for up to 1 month. When ready to enjoy frozen cookies, simply let them thaw at room temperature for an hour or so, or gently warm them in the microwave for a few seconds for that freshly baked feel.