Easy Churro Crinkle Cookies Recipe
Introduction
These easy Churro Crinkle Cookies capture the warm cinnamon-sugar flavor of classic churros in a soft, chewy cookie form. Perfect for a sweet snack or festive treat, they come together quickly with simple ingredients.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (50g) granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
- Powdered sugar (for crinkle effect)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line baking trays with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Step 3: In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Step 4: Mix in the eggs and vanilla extract until combined.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms.
- Step 6: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Step 7: In a small bowl, combine the granulated sugar and cinnamon for the coating.
- Step 8: Scoop out tablespoon-sized portions of dough, roll each into a ball, and coat generously in the cinnamon-sugar mixture.
- Step 9: Place the coated balls on the prepared trays, spacing them about 2 inches apart.
- Step 10: Bake for 10–12 minutes, or until the cookies are slightly puffed and crinkled.
- Step 11: Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack.
Tips & Variations
- For extra crunch, sprinkle a little coarse sugar on top before baking.
- Try substituting half the all-purpose flour with whole wheat flour for a nuttier flavor.
- If you like a stronger cinnamon taste, increase the cinnamon in both the dough and coating by 1/2 teaspoon.
- Make these gluten-free by swapping the flour for a gluten-free all-purpose blend.
- Chill the dough longer for easier handling and thicker cookies.
Storage
Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. To reheat, warm cookies briefly in a low oven or microwave until slightly soft and fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use melted butter instead of softened butter?
It’s best to use softened butter to achieve the right texture and consistency in the dough. Melted butter may result in a denser cookie.
Why are my cookies not crinkling?
The crinkle effect comes from the powdered sugar coating and baking at the right temperature. Make sure to coat the dough balls thoroughly and avoid overbaking for best results.
Print
Easy Churro Crinkle Cookies Recipe
- Total Time: 42 minutes
- Yield: 24 servings 1x
Description
Easy Churro Crinkle Cookies are soft, cinnamon-spiced treats coated with a cinnamon-sugar mixture and finished with a dusting of powdered sugar for a delightful crinkle effect. These cookies combine the warm flavors of churros with a tender, chewy texture, perfect for any occasion or as a sweet snack.
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Coating
- 1/4 cup (50g) granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
- Powdered sugar (for crinkle effect, quantity as needed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking trays with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms, ensuring not to overmix.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm it up for easier handling.
- Prepare Coating: In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
- Shape and Coat Cookies: Scoop 1 tablespoon-sized portions of dough, roll each into a ball, and generously coat in the cinnamon-sugar mixture.
- Arrange on Baking Tray: Place the coated dough balls on the prepared baking trays, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 10-12 minutes, or until the cookies are slightly puffed and have developed their signature crinkled appearance.
- Cool and Finish: Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack. Optionally, dust the cooled cookies lightly with powdered sugar to enhance the crinkle effect.
Notes
- Refrigerating the dough is crucial to prevent spreading and to make it easier to roll.
- For a more intense cinnamon flavor, you can increase the cinnamon in the dough or the coating.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- If you like a crunchier cookie, bake for an additional 1-2 minutes, but watch closely to avoid burning.
- Using parchment paper ensures easy cookie removal and minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: churro cookies, cinnamon cookies, crinkle cookies, easy cookie recipe, cinnamon sugar cookies
