Churro Cookies
These cookies taste just like a churro, but with no deep frying required!
Servings: 18
Equipment
- Large cookie scoop
- Baking sheet
Ingredients
For the cookies:
- 1 cup butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla
- 3 cups flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup brown sugar + ½ teaspoon cinnamon
For the coating:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon chili powder optional
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.