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Churro Crinkle Cookies

Churro Crinkle Cookies: Soft, Chewy Bliss with a Cinnamon Kick

Delight in Churro Crinkle Cookies, a soft and chewy treat with a nostalgic cinnamon kick, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Substitute with a gluten-free flour blend for a safe treat.
  • 1/2 cup Unsweetened Cocoa Powder Feel free to omit for a classic churro flavor.
  • 2 tsp Baking Powder Always check for freshness.
  • 1/2 tsp Salt Kosher salt is a great choice.
  • 1 cup Granulated Sugar Adjust depending on your taste preference.
  • 1/2 cup Brown Sugar Dark brown sugar deepens the taste.
  • 2 large Eggs For vegan versions, replace with flax eggs.
  • 2 tsp Vanilla Extract Opt for pure extract for the best results.
  • 2 tsp Ground Cinnamon Use freshly ground for aroma.
For Topping
  • 1/2 cup Granulated Sugar Enhances sweetness and aesthetics.
  • 2 tsp Ground Cinnamon Brings the iconic churro flavor.
  • optional Powdered Sugar For dusting before serving.

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Cookie Scoop
  • baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well-combined.
  3. In a large bowl, beat together granulated sugar, brown sugar, and eggs until light and fluffy, about 2-3 minutes. Mix in vanilla extract.
  4. Gently fold the dry mixture into the wet ingredients until just combined.
  5. Cover the dough with plastic wrap and refrigerate for about 30 minutes.
  6. Mix granulated sugar with ground cinnamon in a small bowl to prepare the cinnamon sugar.
  7. Scoop the dough into 1-2 inch balls, roll in cinnamon sugar, and place on the baking sheet.
  8. Bake for 10-12 minutes until edges are set and tops are crackled.
  9. Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 90mgPotassium: 100mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Store in an airtight container to maintain freshness for up to a week. For longer life, refrigerate for up to 2 weeks or freeze for up to 3 months.

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