Churro Cookie Recipe: Easy, Chewy & Amazing

This churro cookie recipe bakes up soft, chewy cinnamon-sugar cookies with that classic churro vibe—golden edges, plush centers, and a sparkling coat of cinnamon sugar. The dough mixes up fast (no chill time), portions easily, and bakes in under 10 minutes. Enjoy them just dusted in cinnamon sugar or go bakery-style with a cinnamon–brown sugar buttercream swirl. Below you’ll find the complete ingredient list, step-by-step instructions, smart substitutions, pro tips, flavor variations, storage guidance, nutrition info, and a thorough FAQ so your cookies turn out outstanding every time.

Why You’ll Love This Churro Cookie Recipe

• No-chill dough. Scoop, roll, and bake—your cookie craving is satisfied in under 40 minutes.
• Soft & chewy texture. A balanced ratio of butter to flour and just the right bake time deliver that perfect plush bite.
• Cinnamon-sugar sparkle. A double hit of cinnamon (in the dough and the coating) brings authentic churro flavor without deep-frying.
• Custom-friendly. Keep them simple, or add an optional frosting for a bakery finish. Easy to adapt for gluten-free and dairy-free preferences.
• Great for sharing. The batch makes around two dozen cookies—ideal for parties, potlucks, and holiday trays.
• Kid-approved. Familiar cinnamon comfort with a soft, snickerdoodle-like profile—only cozier.

Ingredients for Churro Cookies

For the Dough

• ¾ cup (158 g) unsalted butter, softened to room temperature
• ¾ cup (150 g) light brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg, room temperature
• ½ tablespoon vanilla extract
• 2 cups + 2 tablespoons (268 g) all-purpose flour
• ¾ teaspoon baking soda
• ¾ teaspoon fine salt
• 1½ teaspoons ground cinnamon

Cinnamon Sugar Coating

• ¼ cup (50 g) granulated sugar
• 1 teaspoon ground cinnamon

Optional Cinnamon–Brown Sugar Buttercream

• ⅔ cup (150 g) unsalted butter, softened
• ½ cup (100 g) light brown sugar, well packed (see note in Ingredient Notes)
• 2 to 2¼ cups (240–270 g) powdered sugar, sifted for the smoothest frosting
• 1 to 2 tablespoons milk, as needed for consistency
• 1 tablespoon + 1 teaspoon ground cinnamon (adjust to taste)
• 1 teaspoon vanilla extract
• ⅛ to ¼ teaspoon fine salt, to balance sweetness

Yield: ~22 cookies (using ~1½ tablespoons dough each).
Baking Temperature: 350°F (175°C).

Ingredient Notes (Substitutions & Helpful Tips)

• Butter: Room-temperature butter should give slightly when pressed but not be greasy or melty. If your kitchen is warm, chill the sticks 5–10 minutes before creaming. Plant-based stick butter works in a pinch; avoid very soft spreads which contain more water and can lead to spreading.
• Sugar Blend: Combining light brown sugar and granulated sugar gives moisture, chew, and crisp edges. Dark brown sugar is stronger in molasses flavor; if using it, expect a deeper color and slightly chewier center.
• Flour: The recipe is formulated for all-purpose flour. For a gluten-free version, use a 1:1 gluten-free all-purpose blend with xanthan gum. Mix just to combine to avoid toughness.
• Leavening: ¾ teaspoon baking soda supports spread and tenderness. Level accurately—too much and cookies spread excessively; too little and they bake dense.
• Cinnamon: Freshly opened cinnamon tastes brighter. If your bottle is older than 6–9 months, consider replacing it; stale cinnamon loses punch.
• Vanilla & Salt: Vanilla rounds out the warmth; salt keeps sweetness from feeling flat.
• Coating Ratio: The ¼ cup sugar + 1 teaspoon cinnamon gives a classic churro-like crust without overpowering the dough. Double the coating if you love an extra-thick layer.
• Buttercream Note: Brown sugar in the frosting adds that “churro” depth. For the smoothest texture, pulse the brown sugar briefly in a food processor or dissolve it in the milk for a minute before beating into the butter; this helps avoid any granularity.
• Milk Choice (Frosting): Any milk you like works. Add just enough to reach a smooth, pipeable consistency.

Step-by-Step Instructions

Step 1 – Prep & Line

1. Heat the oven to 350°F (175°C).
2. Line baking sheets with parchment paper for the best spread and easy cleanup.

Step 2 – Cream Butter & Sugars

1. In a large mixing bowl (hand mixer or stand mixer with paddle), cream ¾ cup softened butter with ¾ cup light brown sugar and ¼ cup granulated sugar on medium speed for 2–3 minutes, until lighter in color and fluffy.
2. Scrape down the bowl to ensure even mixing.

Pro Tip: Proper creaming traps air for lift and improves texture. If the mixture looks greasy or separated, your butter may be too warm—chill the bowl 5 minutes and beat again.

Step 3 – Add Egg & Vanilla

1. Beat in 1 large egg and ½ tablespoon vanilla just until smooth and combined, 30–45 seconds.
2. Scrape down the bowl again to catch any streaks.

Step 4 – Add Dry Ingredients

1. In a separate bowl, whisk together 2 cups + 2 tablespoons flour, ¾ teaspoon baking soda, ¾ teaspoon salt, and 1½ teaspoons cinnamon.
2. Add the dry mixture to the wet ingredients in two additions, mixing on low speed just until no dry patches remain. Do not overmix—this keeps cookies tender.

Texture Check: Dough should be soft but scoopable. If it’s sticky due to warm room temperature, pop the bowl into the fridge for 10 minutes.

Step 5 – Coat in Cinnamon Sugar

1. In a small bowl, mix ¼ cup sugar and 1 teaspoon cinnamon.
2. Scoop ~1½ tablespoons dough per cookie (a #40 scoop works well), roll into balls, then roll each ball generously in the cinnamon sugar to coat all sides.

Step 6 – Bake

1. Arrange the coated dough balls on prepared sheets, spacing about 2 inches (5 cm) apart for spread.
2. Bake 8–10 minutes until edges are set and the centers look pale and slightly underdone—they’ll finish setting on the sheet.

Don’t Overbake: Pull them when the tops are matte and the edges are just beginning to turn golden. Overbaking leads to a crisper cookie and less chew.

Step 7 – Cool & (Optional) Frost

1. Let cookies cool on the sheet for 5–7 minutes, then transfer to a rack to cool completely.
2. If using frosting, make it while the cookies cool (details below), then pipe or spread once cookies are fully cool.

Optional Cinnamon–Brown Sugar Buttercream (Bakery Finish)

1. Beat ⅔ cup softened butter on medium speed until creamy, 1 minute.
2. Add ½ cup brown sugar; beat 1–2 minutes to dissolve and aerate. If you prefer an ultra-smooth finish, first stir the brown sugar into 1 tablespoon warm milk to help dissolve, then add to the bowl.
3. Add 2 cups powdered sugar, 1 tablespoon + 1 teaspoon cinnamon, 1 teaspoon vanilla, ⅛–¼ teaspoon salt, and 1 tablespoon milk. Beat on low to combine, then on medium until fluffy, 1–2 minutes.
4. Adjust: Add up to ¼ cup more powdered sugar if too soft, or dribble in an extra 1–2 teaspoons milk if too thick.
5. Pipe swirls with a star tip or spread a thin layer with an offset spatula.

Flavor Note: For a lighter cinnamon note, use 2–2½ teaspoons in the frosting; for a bolder churro kick, keep the full amount listed.

Pro Tips for Success

1. Measure accurately. Spoon and level flour; a scale is best (268 g total). Too much flour = cakey, dry cookies.
2. Room-temp matters. Room-temp butter and egg emulsify better for even texture and lift.
3. Mind the bake window. Start checking at 8 minutes. Pull when the centers still look slightly soft for optimal chew.
4. Use parchment, not a greasy sheet. Excess fat on the pan can cause uneven spread.
5. Roll generously in coating. That classic churro crust needs a thorough cinnamon-sugar coat—don’t skimp.
6. Frost only once cool. Warm cookies will melt frosting and cause it to slide.
7. Batch control. Bake one test cookie to dial in exact timing for your oven, then bake the rest.

Flavor Variations

• Extra-Cinnamon Swirl: Mix ¼ cup cinnamon chips into the dough.
• Crispy Edge Lover’s Trick: Flatten dough balls slightly with two fingers to encourage a wider spread and crisper edges.
• Mexican Vanilla Vibe: Add ¼ teaspoon almond extract along with vanilla for a bakery perfume (optional; powerful—use sparingly).
• Browned Butter Dough: Brown the butter, cool to just warm, then cream as directed for a toasty, caramel-like base. If the dough seems soft, chill 15 minutes before scooping.
• Cinnamon Sugar “Double Dip”: After baking and a 2-minute cool, lightly press tops into a fresh bowl of cinnamon sugar for extra sparkle.
• Stuffed Cookie Surprise: Flatten a dough ball, add ½ teaspoon of cinnamon-sugar paste (mix a little butter with cinnamon sugar) in the center, seal, roll, and bake.

Serving Suggestions

• Classic: Serve warm with a final sprinkle of cinnamon sugar and coffee or hot chocolate.
• Birthday Tray: Pipe buttercream roses on half the batch and keep the other half plain for mix-and-match.
• Sandwich Cookies: Spread a thin layer of frosting between two cookies; roll edges in cinnamon sugar or finely chopped nuts.
• Dipped Edges: Dip cooled cookies halfway in a simple vanilla glaze; let set on parchment for a glossy finish.
• Party Platter: Pair with chocolate chip cookies and snickerdoodles for a cinnamon-forward trio.

Storage and Freezing Instructions

• Room Temperature (Unfrosted): Store in an airtight container up to 4–5 days. Slip in a small slice of bread to keep cookies soft (replace as needed).
• Room Temperature (Frosted): Best within 2–3 days; keep in a single layer or use parchment between layers to protect the decoration.
• Refrigerator: Extends freshness of frosted cookies to 5–6 days; bring to room temp before serving for best texture.
• Freezer (Baked Cookies): Freeze fully cooled cookies in a single layer, then bag with parchment between layers for up to 2 months. Thaw at room temperature; refresh 2–3 minutes in a 300°F (150°C) oven if desired.
• Freezer (Cookie Dough Balls): Scoop, roll in cinnamon sugar, freeze on a tray until firm, then bag. Bake from frozen at 350°F (175°C), adding 1–2 minutes to the original bake time.

Nutrition Facts (Per Cookie)

Approximate values for one unfrosted cookie (about 1/22 of the batch). Actual values vary by brand, size, and frosting choice.

With Frosting: A light swirl adds ~45–60 calories per cookie depending on piping depth.

FAQ About This Churro Cookie Recipe

Final Thoughts

If you’re looking for the cozy flavor of churros without the fryer, this churro cookie recipe delivers in spades. The dough comes together in minutes, the cinnamon-sugar coating bakes into a delicate crust, and the soft-chewy middle makes each bite irresistible. Keep them simple for everyday treats, or finish with that cinnamon-brown sugar frosting for special occasions. Either way, you’ll have a tray of cookies that vanish fast—so consider doubling the batch!

Churro Cookies

These churro cookies are soft, chewy, and perfectly spiced with cinnamon, featuring a golden crust of cinnamon sugar and a plush center. Quick to make with no chill time, they’re the ideal treat for cozy afternoons, party platters, or a touch of bakery-style indulgence at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 22 cookies

Calories 150 kcal

Ingredients

  

Cookie Dough

• 0.75 cup unsalted butter softened to room temperature
• 0.75 cup light brown sugar
• 0.25 cup granulated sugar
• 1 large egg room temperature
• 0.5 tablespoon vanilla extract
• 2.125 cups all-purpose flour
• 0.75 teaspoon baking soda
• 0.75 teaspoon fine salt
• 1.5 teaspoons ground cinnamon

Cinnamon Sugar Coating

• 0.25 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

 

• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• Cream together butter, brown sugar, and granulated sugar in a large bowl for 2–3 minutes until light and fluffy. Scrape down the bowl.
• Beat in the egg and vanilla extract until just combined, scraping down the bowl again.
• In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Gradually mix into the wet ingredients until no dry patches remain. Do not overmix.
• In a small bowl, combine the cinnamon sugar coating ingredients. Scoop 1½ tablespoon-sized dough balls, roll, and coat thoroughly in cinnamon sugar.
• Place dough balls on baking sheets 2 inches apart. Bake 8–10 minutes until edges are set and centers appear slightly underdone.
• Cool on the sheet for 5–7 minutes, then transfer to a rack to cool completely before serving or frosting.

Notes

For a bakery-style finish, top with a swirl of cinnamon–brown sugar buttercream once cookies are completely cool. Store with a slice of bread to maintain softness. For extra sparkle, double-dip tops in cinnamon sugar after baking.

Keyword churro cookies, cinnamon sugar cookies, easy cookie recipe, no chill cookie dough, soft cookies