Description

Delightful Churro Crinkle Cookies rolled in cinnamon sugar offer a soft, chewy texture combined with the iconic sweet cinnamon flavor of classic churros. These American-style dessert cookies feature a cocoa twist for depth, chilled dough for perfect crinkles, and an irresistible cinnamon-sugar coating that makes each bite festive and delicious.

Ingredients

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For the Cookie Dough

2 cups All-purpose flour (use gluten-free flour for a gluten-free version)
1/2 cup Unsweetened cocoa powder (omit for a classic churro taste)
1 tbsp Baking powder (ensure it’s fresh)
1/2 tsp Salt (use kosher or table salt)
1 cup Granulated sugar (adjust for desired sweetness)
1/2 cup Brown sugar (dark brown sugar adds more flavor)
2 large Eggs (for vegan option, use flax eggs)
1 tbsp Vanilla extract (use pure extract for best taste)

For the Cinnamon Sugar Coating

2 tbsp Ground cinnamon (preferably freshly ground)
1/2 cup Granulated sugar (adjust to taste)

For Dusting (Optional)

1 cup Powdered sugar (optional for a festive dusting)

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Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and do not stick.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to evenly distribute the leavening agent and chocolate flavor.
Cream Sugars and Eggs: In a large bowl, use an electric mixer to beat the granulated sugar, brown sugar, and eggs together until the mixture is light and fluffy, about 2-3 minutes. Then, add vanilla extract and mix until just incorporated for enhanced aroma.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined to form the cookie dough without overmixing.
Chill the Dough: Cover the dough with plastic wrap and refrigerate it for 30 minutes. This step helps firm up the dough for better handling and creates the signature crinkle texture.
Prepare Cinnamon Sugar: In a small bowl, combine the ground cinnamon and granulated sugar to create the coating for the cookies.
Form and Coat Cookies: Scoop the chilled dough into balls. Roll each dough ball thoroughly in the cinnamon-sugar mixture, then place on the prepared baking sheet, spaced to allow spreading.
Bake Cookies: Bake in the preheated oven for 10-12 minutes until the edges are set and the tops develop characteristic cracks indicating doneness.
Cool and Optional Dusting: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely. Optionally, dust with powdered sugar for an extra festive touch before serving.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Omitting cocoa powder results in a classic churro-flavored cookie.
Use fresh baking powder for optimal rise and texture.
Dark brown sugar adds more caramel depth compared to light brown sugar.
For vegan adaptation, replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
Freshly ground cinnamon enhances the spice flavor in the coating.
Ensure to chill the dough fully for best crinkle effect and ease of rolling.
Cookies can be stored in an airtight container for up to 5 days.