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