Why You’ll Love This Recipe
These cookies have all the nostalgic warmth of a cinnamon churro wrapped up in an easy-to-bake cookie form. They’re soft in the center, slightly crisp on the outside, and coated with a sweet cinnamon sugar blend that sparkles beautifully after baking. No frying, no mess—just classic churro flavor in a cozy, oven-baked treat. Plus, they’re quick to prepare, require basic pantry ingredients, and look as good as they taste.
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Churro Crinkle Cookies with Cinnamon Sugar: The Perfect Fusion of Crunch and Chew
- Total Time: 27 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft and chewy Churro Crinkle Cookies coated in a sweet cinnamon sugar crust — perfectly golden on the outside, tender on the inside, and bursting with classic churro flavor in every bite.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup powdered sugar (for coating)
- 1/4 cup granulated sugar + 1 tsp cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually mix dry ingredients into the wet mixture until a soft dough forms. Chill the dough for 30 minutes for easier handling.
- In a small bowl, combine 1/4 cup sugar with 1 tsp cinnamon for the coating. Place powdered sugar in another bowl.
- Roll chilled dough into 1-inch balls. Coat each ball first in the cinnamon sugar mixture, then in powdered sugar.
- Arrange on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until cookies are cracked and lightly golden around the edges.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough helps achieve the perfect crinkle texture.
- For extra flavor, drizzle cookies with a light caramel or dulce de leche sauce.
- Store in an airtight container for up to 5 days.
- Freeze unbaked dough balls for up to 2 months — bake straight from frozen, adding 1–2 minutes to bake time.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: Mexican-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour
Forms the base of the cookie dough, giving structure while keeping the cookies soft and tender.
Baking Powder and Baking Soda
These leavening agents create the perfect crinkle texture by helping the cookies puff up slightly and crack as they bake.
Salt
Balances the sweetness and enhances the warm cinnamon flavor.
Ground Cinnamon
The star spice—fragrant, warm, and reminiscent of traditional churros.
Unsalted Butter
Adds richness and a buttery base that complements the cinnamon-sugar coating beautifully.
Granulated Sugar
Sweetens the cookies and helps achieve that perfect crisp edge.
Brown Sugar
Adds moisture and a light caramel undertone, deepening the flavor.
Eggs
Bind the dough and help create a chewy texture.
Vanilla Extract
Enhances the overall flavor with a subtle sweetness and warmth.
Powdered Sugar
Used for rolling the dough balls before baking, giving the cookies their signature crinkle appearance.
Cinnamon Sugar Mixture (Cinnamon + Sugar)
Creates that signature churro coating—crispy, aromatic, and addictive.
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy.
- Add the Wet Ingredients: Mix in eggs one at a time, followed by the vanilla extract.
- Combine the Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Chill the Dough: Cover the dough and refrigerate for 30–45 minutes. This helps control spreading and enhances the crinkle effect.
- Prepare the Coatings: In one small bowl, place powdered sugar. In another, combine sugar and cinnamon for the churro coating.
- Shape the Cookies: Scoop 1–1½ tablespoons of dough and roll each ball first in powdered sugar, then in the cinnamon sugar mixture until well coated.
- Bake: Arrange on prepared baking sheets, spacing 2 inches apart. Bake for 10–12 minutes, or until the tops are cracked and lightly golden.
- Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 24 cookies and takes about 1 hour total—20 minutes prep time, 30 minutes chilling, and 10 minutes baking.
Storage/reheating
Store the cookies in an airtight container at room temperature for up to 5 days. To maintain their crisp exterior, keep a piece of parchment between layers. For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature before serving. You can also warm them in the oven at 300°F (150°C) for 3–5 minutes to bring back that fresh-baked texture.
Variations and Customizations
Brown Butter Upgrade
Use browned butter instead of regular butter for a richer, nutty flavor that deepens the churro notes.
Stuffed Churro Cookies
Add a small piece of caramel or Nutella in the center of each dough ball before baking for a gooey surprise.
Extra Crispy Version
Bake 2–3 minutes longer for a crunchier cookie exterior.
Chocolate Twist
Mix in mini chocolate chips or drizzle melted chocolate over the cooled cookies.
Cream Cheese Frosting Drizzle
Top the cookies with a light drizzle of cream cheese frosting for a bakery-style finish.
Pumpkin Spice Fusion
Replace some of the cinnamon with pumpkin spice for a seasonal variation.
Cinnamon Sugar Swirl
Roll the dough balls in a swirl of dark brown sugar and cinnamon for an extra layer of texture.
Mini Churro Bites
Make smaller 1-inch cookies for bite-sized treats—reduce baking time by 2 minutes.
Gluten-Free Option
Use a 1:1 gluten-free baking flour blend for those avoiding gluten.
Coffee Companion
Add 1 teaspoon of instant espresso powder to the dough for a subtle coffee note that pairs perfectly with cinnamon.
FAQs
How do I get the perfect crinkle on my cookies?
Chilling the dough before baking and rolling it in powdered sugar helps create those classic cracks.
Can I skip the powdered sugar coating?
You can, but it’s what gives the cookies their distinct crinkle texture and appearance.
Can I freeze the dough?
Yes, roll the dough balls and freeze them. Bake directly from frozen, adding 1–2 minutes to the baking time.
Can I use salted butter?
Yes, but reduce added salt in the recipe to maintain balance.
Why did my cookies spread too much?
They may not have been chilled long enough—chill at least 30 minutes before baking.
Can I make these ahead of time?
Absolutely. Prepare the dough a day in advance and bake when ready.
Do these taste exactly like churros?
They capture the same flavor profile—warm cinnamon, sweet sugar, and buttery richness—without the frying.
How do I make them softer?
Bake for a minute less and store them in an airtight container with a slice of bread.
Can I double the recipe?
Yes, this recipe doubles easily for parties or gifting.
What can I serve with these cookies?
They pair beautifully with hot chocolate, coffee, or even a scoop of vanilla ice cream.
Conclusion
Churro Crinkle Cookies with Cinnamon Sugar are everything you love about churros—sweet, spiced, and irresistible—transformed into a soft, chewy cookie form. With their sparkling sugar coating and warm cinnamon aroma, they’re a treat that feels both familiar and fresh. Perfect for holidays, bake sales, or cozy evenings at home, these cookies deliver comfort and flavor in every bite. Once you try them, they’ll quickly become a staple in your baking rotation.
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