Churro Cookies
Churro cookies combine the crispy, sugary flavor of churros with the soft, chewy texture of cookies, making them a delightful treat perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For coating
- 3 tablespoons granulated sugar for coating
- 2 teaspoons ground cinnamon for coating
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, combine the flour, baking powder, and salt. Stir until well combined and set aside.
- In a large mixing bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually introduce the dry ingredients to the wet mixture, stirring until just combined.
Coating and Baking
- In a small bowl, combine the remaining 3 tablespoons of sugar and ground cinnamon.
- Using a small cookie scoop or your hands, form the dough into balls about 1 inch in diameter and roll in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls onto the prepared baking sheet, leaving space between each cookie for spreading.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, measure ingredients accurately. Chill the dough for extra tenderness and thickness, and consider rotating the baking sheet halfway through baking for even cooking. Store cookies in an airtight container at room temperature for up to five days.