Introduction:
Soft and chewy cinnamon sugar churro cookies are a delightful twist on the classic churro. These cookies are filled with warm cinnamon and sugar flavors, reminiscent of the famous fried dessert, but in an easier-to-make, chewy cookie form. Perfect for any cinnamon lover, they are irresistible fresh from the oven with a crispy edge and a soft, gooey center. Ideal for gatherings, snacks, or simply satisfying that sweet tooth, these cookies capture the essence of the beloved churro in every bite.
The History of Churros:
Churros are a beloved treat with origins in Spain, though they are widely enjoyed in many Latin American countries as well. The sweet, fried dough pastry is often enjoyed with a dusting of cinnamon sugar, and in many places, churros are served as a breakfast item or street food. Though they have deep roots in Spanish cuisine, churros have become a global snack, especially at carnivals, fairs, and other festive occasions. These soft and chewy churro cookies bring that same nostalgic flavor in a new form, perfect for baking at home.
Ingredients Breakdown:
- Flour: The base for any cookie dough, giving structure and texture.
- Baking Powder: Helps the dough rise and ensures the cookies are soft and chewy.
- Salt: A necessary ingredient to balance out the sweetness and enhance the flavor.
- Butter: Adds richness and moisture, helping the cookies stay soft.
- Sugar: Used for both sweetness in the dough and to roll the cookies in cinnamon sugar.
- Egg: Provides moisture and structure to hold the dough together.
- Cinnamon: The star flavor of churros, giving the cookies their signature taste.
- Vanilla Extract: Adds a warm, comforting aroma and enhances the flavor of the cinnamon.
- Brown Sugar: Gives the cookies an extra depth of sweetness and moisture.
- Cinnamon Sugar Mixture: A combination of cinnamon and granulated sugar to roll the cookies in for that perfect coating.
Step-by-Step Recipe:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the butter and both sugars together until creamy.
- Add the egg and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the cinnamon and sugar.
- Scoop dough into tablespoon-sized portions and roll into balls. Roll each ball in the cinnamon sugar mixture to coat.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Churro Cookies:
- Use room temperature butter for easy mixing and a smooth dough.
- Be sure not to overmix the dough; it should just come together to avoid tough cookies.
- If you prefer a chewier texture, slightly underbake the cookies, and if you like a crispier edge, bake them a bit longer.
- You can experiment with adding a touch of nutmeg for an extra flavor dimension to the cinnamon sugar coating.
Variations and Customizations:
- Chocolate Chips: Add a handful of mini chocolate chips to the dough for a sweet twist on traditional churros.
- Maple Syrup Drizzle: For a more indulgent touch, drizzle with maple syrup or caramel after baking.
- Churro Bites: Instead of making cookies, form smaller dough balls for bite-sized churro treats, perfect for dipping in chocolate sauce.
- Nutmeg: Add a pinch of nutmeg to the cinnamon sugar for a spiced variation.
Health Considerations and Nutritional Value:
These churro cookies are a delicious indulgence, but like most cookies, they should be enjoyed in moderation. They are not a low-calorie snack, as they contain sugar, butter, and flour, but they do provide a satisfying treat. For a slightly healthier version, try substituting some ingredients: opt for whole wheat flour or reduce the sugar in the dough. For dairy-free options, use a plant-based butter substitute. However, keep in mind that these substitutions may slightly change the texture and taste of the cookies.
FAQ:
Q: Can I freeze the dough for later?
A: Yes! You can freeze the dough before baking. Roll the dough into balls, then freeze them on a baking sheet. Once frozen, transfer them to a sealed container or bag and bake them directly from the freezer when you’re ready. Just add an extra minute or two to the baking time.
Q: How can I make these cookies crispier?
A: If you prefer a crispier texture, you can bake the cookies for a few more minutes, but be careful not to overbake them as they can become too hard.
Soft and Chewy Cinnamon Sugar Churro Cookies
Ingredients
hurro Cookie Dough
- ¾ cup butter softened (regular or dairy-free)
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- ½ tablespoon vanilla extract
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- 2 cups + 2 tablespoons all-purpose flour
- 1½ teaspoon ground cinnamon
Cinnamon Sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- Churro Buttercream Optional
- ⅔ cup butter softened (regular or dairy-free)
- 1 tablespoon + 1 teaspoon ground cinnamon
- 2 to 2¼ cups powdered sugar icing sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk regular or dairy-free
- ⅛ to ¼ teaspoon salt start with a smaller amount, then taste and adjust as needed
Instructions
Churro Cookie Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, use a hand mixer or stand mixer to beat the butter with the granulated sugar and light brown sugar until light and fluffy.
- Add the vanilla extract and egg, beating until combined.
- Mix in the flour, salt, baking soda, and cinnamon until just combined.
- Roll the cookie dough into 1½ tablespoon-sized balls.
- In a shallow bowl or large plate, combine the cinnamon and sugar.
- Roll each cookie dough ball in the cinnamon sugar mixture until fully coated.
- Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are set. Do not over-bake, as the cookies will not be golden brown!
Churro Buttercream
- While the cookies are cooling, prepare the buttercream. In a large bowl, combine the butter with 2 cups of powdered sugar, vanilla extract, ⅛ teaspoon of salt, cinnamon, and brown sugar.
- Mix and add more powdered sugar if needed. If the frosting seems too thick, add milk one tablespoon at a time, starting with 1 tablespoon. Taste and adjust if necessary.
- Once the cookies are completely cooled, spread or pipe the frosting onto each one and enjoy!
Notes
- Unfrosted Cookies: Store in an airtight container at room temperature, and keep any leftover buttercream in the fridge.
- Frosted Cookies: Store at cool room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: To freeze, place the cookies in a freezer-safe Ziploc bag and freeze for up to 2 months. Let them thaw at room temperature before enjoying.
