Churro Cookies

Crisp-edged and tender-centered cookies that capture the delicious flavor of churros without the frying, perfect for any occasion.

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Prep Time 15

Cook Time 12

Total Time 30

Servings: 24 cookies

Course: Dessert

Cuisine: Mexican

Calories: 150

For the Cookie Dough

1 cup unsalted butter, softened (room temperature) Butter gives the best flavor and texture; margarine can be used.
1 cup sugar
2 large eggs Use room temperature for better emulsification.
1 teaspoon vanilla extract
3 cups all-purpose flour Spoon into the cup and level off.
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon For a deeper flavor, consider using Mexican cinnamon.

For the Cinnamon-Sugar Coating

Preparation

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat the softened butter and 1 cup sugar until smooth and creamy.
Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the butter mixture and mix just until combined.
In a small bowl, combine the sugar with a pinch of cinnamon for rolling.
Scoop or roll dough into small balls about 1 tablespoon each and roll in the cinnamon-sugar.
Place the coated balls on baking sheets, spacing them about 2 inches apart and flatten slightly.

Baking

Bake for 10 to 12 minutes, until edges are lightly golden and centers look slightly soft.
Transfer cookies to wire racks to cool completely.

Serving: 1Calories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 70mgSugar: 8g

For a softer cookie, serve warm. Cookies can be stored at room temperature for up to 4 days in an airtight container.

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