Description
Delightful churro cookies that are soft, tender, and coated in a sugary cinnamon coat, perfect for a cozy dessert experience.
Ingredients
Scale
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 2 sticks butter (softened)
- 1 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla flavoring
- 1/4 tsp lemon juice
- 2 3/4 cup all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 stick butter (softened)
- 1 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 tsp vanilla flavoring
- 2–3 tbsp heavy cream
Instructions
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- Mix together the 1/4 cup granulated sugar and 1/2 tsp cinnamon; set aside.
- Cream together the softened 2 sticks of butter, 1 cup of brown sugar, and the remaining 1/4 cup of granulated sugar until light and creamy.
- Add in the egg, egg yolk, lemon juice, and 2 tsp vanilla flavoring, blending completely.
- Stir in the flour, corn starch, baking powder, baking soda, salt, and remaining 1 1/4 tsp cinnamon until just combined.
- Scoop out 12 equally sized cookie dough balls and roll them smooth.
- Dip them into the cinnamon sugar mixture, coating generously.
- Place the cookie balls on the baking sheet, leaving 1.5–2 inches between each.
- Flatten the cookies to about 2 cm in thickness.
- Bake in the preheated oven for about 10 minutes until slightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
Make-ahead cookie dough can be refrigerated for up to three days. Store baked cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg