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Soft and Chewy Churro Cookies with Cinnamon Sugar Coating

A stack of four round, thick churro cookies heavily coated in cinnamon sugar, resting on a white plate.
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Make bakery-style churro cookies at home that capture the warm, comforting flavor of fresh churros without deep frying. These soft, chewy cookies feature a rich brown sugar dough rolled in a heavy cinnamon-sugar crust.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (for dough)
  • 1/2 cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a shallow dish, combine the 1/2 cup granulated sugar and 2 tablespoons of cinnamon for the coating.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each dough ball completely in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  9. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. These are **soft chewy cookies** that will firm up as they cool.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra bakery style look, gently press the tops of the dough balls down slightly before rolling them in the cinnamon sugar.
  • If you prefer a thicker coating, you can roll the cookies in the cinnamon sugar mixture twice—once before baking and once immediately after removing them from the oven while they are still warm.
  • This recipe yields excellent **brown sugar cookies** with a gooey center when slightly underbaked.

Nutrition

Find it online: https://juliameal.com/churro-cookies-soft-chewy-cinnamon-sugar-recipe/