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These churro cookies are soft, chewy, rolled in plenty of cinnamon sugar, and incredibly easy to make. All the cozy cinnamon-sugar flavor of churros, but without the frying, piping, or mess!
A Note from Isabel
These churro cookies are one of those desserts that feel a little magical because they give you exactly what you’re craving, with way less effort.
I love churros, but let’s be honest, frying at home isn’t always happening. These cookies were my answer to that. They have that same warm cinnamon-sugar flavor, a soft and chewy center, and just a little crispness on the outside, all baked in the oven.
The dough comes together quickly with simple ingredients, then chills for a couple of hours so the cookies bake up thick, soft, and chewy instead of flat. Roll them in cinnamon sugar, bake for about 10 minutes, and that’s it. No piping bags. No frying oil. Just really good churro flavor in cookie form.
Ingredients You’ll Need
| Ingredient | Why It Works/Notes |
|---|---|
| Butter | Gives the cookies richness and flavor. I used unsalted so I could control the salt, but salted butter works too. Just slightly reduce the added salt |
| Light brown sugar | Adds moisture and that warm, caramel-like flavor that keeps the cookies soft and chewy. You can use dark brown sugar for a slightly more molasses-y flavor. |
| Granulated sugar | Helps the cookies spread just enough and creates those lightly crisp edges. |
| Cream cheese | The secret ingredient. It keeps the cookies extra soft and tender and gives them a bakery-style chew without tasting tangy. |
| Egg | Binds the dough and adds richness so the cookies stay soft instead of cakey. |
| Vanilla extract | Rounds out the cinnamon flavor and adds depth. Don’t skip it. |
| All-purpose flour | The base of the dough. Spoon and level when measuring so the cookies don’t turn out dry. |
| Baking soda | Gives the cookies a little lift while keeping the centers soft and chewy. |
| Fine salt | Just enough to balance the sweetness and bring out the cinnamon. |
| Ground cinnamon | The star of the show. It goes into the dough and the cinnamon sugar coating for that classic churro flavor. |
How to Make Churro Cookies
Make and chill. Cream together the butter, cream cheese, brown sugar, and granulated sugar until light and fluffy. Mix in the egg and vanilla, then add the dry ingredients just until combined. Cover and refrigerate for at least 2 hours. This helps the cookies bake up thick and chewy.
Roll and coat. Scoop the dough into balls, roll each one in cinnamon sugar, and place them on lined baking sheets.
Bake at 350°F for 10–11 minutes, just until the edges are set. The centers will look slightly underbaked, and that’s exactly what you want.
Cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Bake at 350°F for 10–11 minutes, just until the edges are set. The centers will look slightly underbaked, and that’s exactly what you want.
Recipe Tips
- Don’t skip the chill time. It makes a big difference in texture and keeps the cookies from spreading too much.
- Slightly underbake them. They’ll finish setting as they cool, giving you that soft center.
- Want more warmth? Add a pinch of nutmeg, pumpkin pie spice, or clove for a cozy twist.
- Extra indulgent? Drizzle or spread a simple cream cheese icing on top for a churro cheesecake vibe.
Frequently Asked Questions
It’s a cookie that captures the flavor of a classic churro – cinnamon, sugar, and all – without frying or piping.
Not quite. Snickerdoodles are soft and chewy all the way through, while churro cookies have a slightly crisp edge with a softer, chewier center and a stronger cinnamon-sugar flavor.
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Churro Cookies
Ingredients
For the cookies
- ½ cup unsalted butter, softened to room temperature
- 2 ounces cream cheese, room temperature
- ⅔ cup light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon fine salt
For the cinnamon sugar topping
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Using a stand mixer or hand mixer, add the butter, cream cheese, brown sugar, and granulated sugar to a large bowl and cream together on medium speed until light and fluffy.
- Add the egg and vanilla extract and mix on low speed until just combined.
- In a separate medium bowl, mix together the flour, cinnamon, baking soda, and salt.
- Slowly add the flour mixture to the creamed butter mixture on low speed until a soft dough forms. Transfer it to a separate bowl, cover, and chill for at least 2 hours or up to 24 hours.
- When ready to bake, preheat the oven to 350℉, line two large baking sheets with parchment paper, and set aside.
- Make the cinnamon sugar topping by mixing the cinnamon and sugar in a small bowl.
- Scoop the chilled cookie dough into 24 balls, about 1 heaping tablespoon each, and roll each cookie in the cinnamon sugar mixture until all sides are coated. Arrange on the prepared baking sheets.
- Bake for 10-11 minutes, until the edges are slightly golden. The center of the cookies will be slightly soft, but will continue to set as they cool.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage. Transfer cookies to an airtight container and store at room temperature for up to 5 days for optimal freshness or in the freezer for up to 3 months. To freeze the unbaked cookie dough, transfer the cookie dough balls rolled in cinnamon sugar to a freezer bag or container and freeze until ready to bake. Bake the frozen cookie dough at 350℉ for 12-13 minutes.
- Recipe adapted from Magnolia.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
