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.
Find it online: https://www.firsthomelovelife.com/cinnamon-churro-cookies/