These soft and cakey cinnamon churro cookies have everything you love about a warm churro baked into an easy homemade cookie. They’re thick, tender, buttery, and coated generously in cinnamon sugar for that classic churro flavor in every bite.
If you love cozy cinnamon desserts, these cookies need to be on your baking list. They have a light, almost cake-like center rather than the dense or chewy texture you get from traditional sugar cookies. And because there’s no frosting needed, the buttery cinnamon-sugar flavor really gets to shine.
These are especially good served warm with coffee, hot chocolate, or a cold glass of milk. And if you’re in the mood for more cozy baking, try my Chai Tea Sugar Cookies, Easy Cornbread Cookies with Cinnamon Honey Butter Frosting, or my incredibly soft Amish Cinnamon Rolls next.
More Cookie Recipes You’ll Love
Why You’ll Love These Cinnamon Churro Cookies
There’s something about cinnamon sugar that instantly makes a dessert feel warm and nostalgic. These easy churro cookies give you that same flavor without having to make dough, pipe churros, or deal with frying.
They’re:
- Thick and cakey
- Soft and tender in the center
- Buttery with lots of cinnamon flavor
- Rolled in cinnamon sugar before baking
- Easy to make with basic pantry ingredients
- Delicious warm from the oven
- Perfect for fall and holiday baking
- Great for cookie exchanges and dessert trays
What Makes These Cookies Cakey?
The secret to a soft cakey cookie is creating a dough with enough moisture and leavening to puff in the oven rather than spreading into a thin, chewy cookie.
For this recipe, we’re using both baking powder and baking soda, along with an extra egg yolk and a little sour cream. The sour cream keeps the cookies incredibly tender while giving them that soft, almost cake-like crumb.
They’re still unmistakably cookies, but when you break one open, the inside is thick, fluffy, and soft.
Ingredients for Cinnamon Churro Cookies
You only need simple baking staples to make these cookies.
For the Cookies
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
1 egg yolk
2 teaspoons vanilla extract
¼ cup sour cream
3 cups all-purpose flour
2 teaspoons ground cinnamon
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
For the Cinnamon Sugar Coating
½ cup granulated sugar
1½ tablespoons ground cinnamon
How to Make Soft and Cakey Churro Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F.
Line two large baking sheets with parchment paper and set aside.
Step 2: Cream the Butter and Sugar
Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl.
Using a hand mixer or stand mixer, beat everything together for about 2 to 3 minutes, until the mixture is pale, light, and fluffy.
Don’t rush this step. Creaming the butter and sugar incorporates air into the dough and helps give the cookies their soft, cakey texture.
Step 3: Add the Wet Ingredients
Beat in the eggs one at a time.
Add the extra egg yolk, vanilla extract, and sour cream.
Mix until everything is smooth and well combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
Slowly add the dry ingredients to the butter mixture.
Mix just until a soft cookie dough forms.
Avoid overmixing once you add the flour. Overworking cookie dough can make the finished cookies tougher instead of soft and tender.
Make the Cinnamon Sugar
In a small shallow bowl, combine the granulated sugar and cinnamon.
Mix until evenly combined.
This cinnamon-sugar coating is what gives these cookies that classic churro flavor.
Shape the Cookies
Using a large cookie scoop, scoop about 3 tablespoons of dough for each cookie.
Gently roll the dough into balls.
Roll each cookie dough ball generously in the cinnamon-sugar mixture, making sure the entire outside is coated.
Arrange the cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
Gently press the tops down just slightly with your fingers. Don’t flatten them too much—you want them to stay nice and thick.
If you love making big bakery-style cookies, you’ll also want to save my Crumbl Style Chocolate Chip Cookies. They’re thick, buttery, and loaded with melty chocolate.
Bake
Bake the churro cookies for 11 to 13 minutes.
The edges should look set, but the centers should still appear very soft and slightly puffed.
Do not wait for the cookies to turn deeply golden brown.
They’ll continue cooking on the hot baking sheet after you remove them from the oven.
Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Add More Cinnamon Sugar
While the cookies are still slightly warm, sprinkle a little additional cinnamon sugar over the tops.
This creates that irresistible sugary churro coating and gives the cookies even more cinnamon flavor.
The Secret to Really Soft Churro Cookies
Don’t overbake them.
This is probably the most important part of the entire recipe.
When you pull these cookies from the oven, you may think the centers need another minute or two. Resist the temptation.
You want the outside set while the centers remain very soft.
As the cookies cool, they’ll finish setting while maintaining that thick, cakey interior.
Can I Make Smaller Churro Cookies?
Absolutely.
For smaller cookies, use about 1½ tablespoons of dough and begin checking them after about 8 minutes.
Just remember that baking time will vary depending on the exact size of your cookies and your oven.
For another simple cookie recipe that’s great for decorating and holidays, check out my Perfect Sugar Cookies.
Can I Make the Dough Ahead of Time?
Yes.
Prepare the cookie dough, cover it tightly, and refrigerate it for up to 24 hours.
Let the dough sit at room temperature for about 10 to 15 minutes if it becomes too firm to scoop.
Roll the dough balls in cinnamon sugar just before baking.
How to Store Churro Cookies
Store leftover cinnamon churro cookies in an airtight container at room temperature for about 3 to 4 days.
Once completely cooled, adding a slice of sandwich bread to the storage container can also help the cookies retain moisture.
Can You Freeze Churro Cookies?
Yes!
These cookies freeze beautifully.
Allow the baked cookies to cool completely before transferring them to a freezer-safe container or freezer bag.
Freeze for up to 3 months.
Let them thaw at room temperature and warm them for just a few seconds in the microwave before serving if you want that fresh-from-the-oven texture again.
Can I Freeze the Cookie Dough?
You can also freeze the unbaked dough.
Scoop and roll the cookie dough into balls, but don’t coat them in cinnamon sugar yet.
Freeze the dough balls on a baking sheet until firm and then transfer them to a freezer bag.
When you’re ready to bake, allow them to thaw slightly, roll generously in cinnamon sugar, and bake as directed. You may need to add a minute or two to the baking time.
Soft and Cakey Cinnamon Churro Cookie Recipe
These soft and cakey cinnamon churro cookies are thick, buttery, and tender with plenty of warm cinnamon flavor. Each cookie is rolled in cinnamon sugar before baking for an easy homemade cookie that tastes like a soft, fluffy churro.
- Prep Time: 15 minutes
- Cook Time: 12 MINUTES
- Total Time: 27 minutes
- Yield: 18 LARGE COOKIES 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cinnamon Churro Cookies
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
1 large egg yolk
2 teaspoons vanilla extract
¼ cup sour cream
3 cups all-purpose flour
2 teaspoons ground cinnamon
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
For the Cinnamon Sugar Coating
½ cup granulated sugar
1½ tablespoons ground cinnamon
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together for 2–3 minutes, until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Beat in the egg yolk, vanilla extract, and sour cream until smooth and combined.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients. Mix just until a soft cookie dough forms. Do not overmix.
- In a shallow bowl, combine ½ cup granulated sugar with 1½ tablespoons cinnamon.
- Scoop approximately 3 tablespoons of cookie dough and gently roll into a ball. Roll each ball generously in the cinnamon sugar until completely coated.
- Arrange the cookie dough balls about 2 inches apart on the prepared baking sheets. Gently press each ball down slightly, keeping the cookies thick.
- Bake for 11–13 minutes, or until the edges are set and the centers are still soft and slightly puffed. Do not overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
- While the cookies are still slightly warm, sprinkle the tops with additional cinnamon sugar, if desired.
Notes
For the softest, cakey churro cookies, don’t overbake them. The centers should still look soft when the cookies come out of the oven.
Use full-fat sour cream for the richest, most tender texture.
Measure flour by spooning it into the measuring cup and leveling it off rather than packing it into the cup.
For smaller cookies, use about 1½ tablespoons of dough and begin checking them around 8–10 minutes.
Store completely cooled cookies in an airtight container at room temperature for up to 4 days.
What to Serve with Cinnamon Churro Cookies
These cookies are especially delicious with:
Cold milk
Hot chocolate
Coffee
Café con leche
Vanilla latte
Mexican hot chocolate
Apple cider
Vanilla ice cream
Or just eat one warm right off the cooling rack. That’s usually what happens around here.
Frequently Asked Questions
Are churro cookies supposed to be soft?
These homemade churro cookies are intentionally made to be very soft, thick, and cakey in the center while the cinnamon-sugar coating gives the outside a little texture.
Why do you add sour cream to cookies?
Sour cream adds moisture and fat without making the dough overly thin. It helps create an especially tender, cake-like cookie crumb.
Can I substitute Greek yogurt for sour cream?
Yes. Full-fat plain Greek yogurt is the best substitute. Use the same amount.
Do I need to chill the dough?
You shouldn’t need to chill this dough. However, if your kitchen is very warm or your butter became overly soft, refrigerating the dough for 20 to 30 minutes can help the cookies stay thick.
Why did my churro cookies spread?
The butter may have been too warm, or the flour may have been under-measured. Make sure your butter is softened rather than melted.
Can I add frosting?
You can, but these cookies really don’t need it. They’re meant to taste more like a classic cinnamon-sugar churro with a soft, cakey cookie center.
If you do want something more decadent, a light drizzle of vanilla glaze or dulce de leche would be delicious.
More Easy Homemade Cookies and Desserts
If you love these soft cinnamon churro cookies, don’t stop here. My Chai Tea Sugar Cookies have another warm, spiced flavor that’s perfect for fall and winter baking.
For something a little different, try my Cornbread Cookies with Cinnamon Honey Butter Frosting. They’re soft, buttery, and topped with a cinnamon-honey frosting.
And chocolate lovers definitely need to try my Crumbl Style Chocolate Chip Cookies for giant, thick bakery-style cookies loaded with chocolate.
Final Thoughts
There’s nothing fancy about these soft and cakey cinnamon churro cookies, and that’s exactly why they’re so good. Simple pantry ingredients come together to make thick, buttery cookies with fluffy centers and plenty of warm cinnamon sugar in every bite.
They’re easy enough to bake on a random afternoon but delicious enough for Thanksgiving, Christmas cookie trays, bake sales, parties, or holiday cookie exchanges.
And if you’re already planning your next batch of cozy treats, save my Amish Cinnamon Rolls for later. Between those fluffy cinnamon rolls and a batch of these warm churro cookies, your house is going to smell incredible.
