Churro Crinkle Cookies
These churro crinkle cookies bring the warm flavors of cinnamon and sugar in a chewy, cookie form that's easy to make and perfect for sharing.
Ingredients
For the Cookie Dough
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For Coating
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar for coating
- 1 tablespoon ground cinnamon for coating
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Set aside.
- In a separate bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for about 30 minutes.
Baking
- In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
- Take tablespoons of dough and form into balls, then roll in the cinnamon sugar mixture until fully coated.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are set and the tops are crinkled.
- Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to 3 days at room temperature, or refrigerate for a week. For longer storage, freeze for up to 3 months.