Chewy Churro Cookies
Chewy Churro Cookies are soft brown sugar cookies rolled in a bold cinnamon sugar coating for that warm churro dessert flavor. They are a cozy bake for cookie trays, after-school treats, parties, and simple weekend baking.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons cinnamon for dough
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup brown sugar packed
- ½ cup butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup white sugar for coating
- 2 tablespoons cinnamon for coating
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl.
- Beat the softened butter and packed brown sugar until smooth and creamy.
- Mix in the egg and vanilla extract until fully combined.
- Add the dry ingredients and mix just until a soft dough forms.
- Stir the white sugar and cinnamon together in a shallow bowl.
- Scoop dough into balls and roll each one generously in the cinnamon sugar coating.
- Bake for 9 to 11 minutes, until the edges are set and the centers still look soft.
- Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Storage: Store cooled cookies in an airtight container at room temperature for 3 to 4 days.
Freezing: Freeze baked cookies or coated dough balls for up to 2 months in a sealed freezer-safe container.
Best Tips: Use softened butter, measure flour lightly, and avoid overbaking so the centers stay chewy.
Texture Tips: Pull the cookies when the edges are set and the centers still look slightly soft.
Variations: Add a caramel drizzle, dip cooled cookies in chocolate, or finish with a tiny pinch of flaky salt.
Serving Ideas: Serve with milk, coffee, caramel sauce, or a cookie tray for parties and family dessert nights.