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Close-up of several delicious churro cookies with swirled cinnamon-sugar frosting and a central dollop on a white plate.
Linda

Churro Snickerdoodle Cookies

These churro cookies combine the soft, chewy texture of a classic snickerdoodle with the irresistible cinnamon-sugar crunch of a traditional churro, making for an utterly delightful treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Mexican
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsalted butter softened (2 sticks)
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
For the Cinnamon Sugar Coating
  • 1/2 cup granulated sugar
  • 2 tbsp ground cinnamon

Equipment

  • Large Mixing Bowl
  • Electric Mixer
  • Medium Bowl
  • Small Bowl
  • Baking Sheets
  • Parchment Paper
  • Wire cooling rack

Method
 

Prepare the Dough
  1. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Coat and Bake the Cookies
  1. In a small separate bowl, combine the 1/2 cup granulated sugar and 2 tablespoons ground cinnamon for the coating.
  2. Roll spoonfuls of dough (about 1.5 tablespoons each) into smooth balls.
  3. Roll each dough ball generously in the cinnamon sugar mixture until fully coated.
  4. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  5. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft and slightly puffed.
  6. Let cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

For an extra touch, you can drizzle cooled churro cookies with a homemade dulce de leche glaze or a sprinkle of flaky sea salt. Store cookies in an airtight container at room temperature for up to 3-4 days to maintain freshness.