Churro Cookies That Taste Just Like the Real Thing (Without the Frying)
If you’ve ever craved a churro but didn’t want to deal with hot oil and frying, these churro cookies are about to be your new obsession. Soft in the center with crisp, golden edges and rolled in cinnamon sugar, they bring all the magic of a warm churro—right from your oven.
Perfect for fall baking, holiday cookie trays, or literally any moment you want a cozy, sweet bite. No fuss, no frying—just flavor.
Why You’ll Love These
These cookies have a soft sugar cookie base with a hint of vanilla and cinnamon baked right in. Then, while still warm, they’re rolled in a generous coat of cinnamon sugar for that iconic churro finish. They’re simple, nostalgic, and dangerously addictive.
Ingredients
For the Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Make the Dough
In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes). Add eggs and vanilla, and mix until smooth.
In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, and cinnamon. Gradually add the dry ingredients to the wet, mixing just until combined.
3. Roll and Coat
In a small bowl, stir together the cinnamon and sugar for coating.
Scoop dough into 1 ½ tablespoon-sized balls. Roll each ball in the cinnamon sugar mixture until fully coated, then place on the prepared baking sheets a few inches apart.
4. Bake
Bake for 9–11 minutes, or until the edges are just turning golden. The centers should still look soft—they’ll firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.
5. Optional: Double Coat
For extra churro goodness, give the warm cookies a second roll in cinnamon sugar right after baking.
Tips & Tricks
- Don’t overbake—pull them when the centers are still soft for the perfect chewy texture.
- Want them extra festive? Drizzle with a quick vanilla glaze or dunk in hot chocolate.
- For a stuffed version, add a dollop of dulce de leche or Nutella inside each dough ball.
Final Thoughts
Churro cookies are the best of both worlds—warm, cinnamon-sugar coated bliss without the frying mess. They’re cozy, crowd-pleasing, and ready to make your kitchen smell like a bakery.
Stick around—every visit tastes better than the last at The Buttered Bliss.
