Churro Crinkle Cookies
These delicious cookies combine the flavors of traditional churros with a chewy texture and crinkly exterior, making them a delightful treat for any occasion.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter Softened at room temperature
- 1 cup granulated sugar For the dough
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Coating Ingredients
- 1/2 cup granulated sugar For coating
- 1/4 cup brown sugar For coating
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Chill the dough for about 30 minutes in the refrigerator.
Baking
- Scoop tablespoon-sized balls of dough, roll them into a ball, then roll in the cinnamon-sugar mixture until fully coated.
- Place on the prepared baking sheet, spaced evenly apart.
- Bake for 10-12 minutes or until the edges are set but the centers are still soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, chill the dough before baking. Avoid overmixing once the dry ingredients are added, and check your cookies often to ensure they don't overbake.