These cookies taste just like a churro, but with no deep frying required!
Prep Time15 minutesmins
Cook Time20 minutesmins
Course: Dessert
Cuisine: American, Mexican
Keyword: cinnamon, cookies
Servings: 18
Equipment
Large cookie scoop
Baking sheet
Ingredients
For the cookies:
1cupbutterroom temperature
1cupgranulated sugar
2large eggsroom temperature
2teaspoonvanilla
3cupsflour
1teaspooncream of tartar
1teaspoonbaking powder
1teaspoonbaking soda
1 ½teaspoonground cinnamon
½teaspoonsalt
½cupbrown sugar + ½ teaspoon cinnamon
For the coating:
½cupgranulated sugar
1tablespoonground cinnamon
1/4teaspoonchili powderoptional
Instructions
Preheat oven to 375°F and line 2 cookie sheets with parchment paper or silicone baking mats.
Beat together butter and granulated sugar until fluffy and pale yellow. Add the eggs and vanilla and continue to beat until smooth.
In a separate bowl, whisk together the flour, cream of tartar, baking powder, baking soda, 1 ½ teaspoon cinnamon and salt. Gradually add flour mixture to the butter and sugar, mixing on low, until well incorporated.
In a small bowl, mix together the brown sugar and 1/2 teaspoon of cinnamon. Add to dough and mix quickly on low or stir in by hand. You do not want it completely incorporated.
Combine the coating ingredients in a separate bowl.
Scoop the dough using a large, 3 tablespoon cookie dough scoop and roll in the coating mixture before placing on the prepared baking sheets, 2 inches apart.
Bake for 20 minutes or until the edges are golden brown.
Video
Notes
This is definitely a dryer cookie dough. Using room temperature butter will help mix everything in smoothly.