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Cinnamon Sugar Churro Cookies

Cinnamon sugar churro cookies are soft, buttery cookies coated in cinnamon sugar and baked until their edges are set and lightly golden. Chill the dough for 30 minutes before baking for cookies with a tender center and a crisp, fragrant coating.
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Prep Time 25 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 12 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 169
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar for the dough
  • 2 eggs large
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp fine salt
For the cinnamon-sugar coating
  • 0.25 cup granulated sugar for the coating
  • 1 tbsp ground cinnamon

Equipment

  • 2 13x18-inch baking sheet
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F with racks in the upper and lower thirds.
  2. Line two 13x18-inch baking sheets with parchment paper.
Make the dough
  1. In a large bowl, beat the butter and 1 1/2 cups of the sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  2. Beat in the eggs one at a time.
  3. Mix in the vanilla extract.
  4. In a medium bowl, whisk together the flour, baking powder, and salt.
  5. Add the flour mixture to the butter mixture in two additions, mixing on low just until combined.
  6. Cover and chill the dough for 30 minutes.
Mix the coating
  1. In a small bowl, stir together the remaining 1/4 cup sugar and the cinnamon.
Shape and bake
  1. Scoop the dough into 30 portions, about 2 tablespoons each, roll into balls, and coat each ball in the cinnamon-sugar mixture.
  2. Arrange 15 dough balls on each prepared baking sheet, spacing them about 2 1/2 inches apart.
  3. Bake for 10 to 12 minutes, swapping and rotating the sheets halfway through, until the edges are set and lightly golden.
  4. Let the cookies cool on the baking sheets for 5 minutes.
  5. Transfer the cookies to a wire rack to cool completely.

Notes

For evenly baked cookies, swap and rotate the sheets halfway through baking. Store in an airtight container in the refrigerator for up to 5 days; freezer-friendly. For a dairy-free option, use dairy-free baking sticks in place of the butter.