Mohamed Shili This delicious Churro Cookies recipe, inspired by Joanna Gaines, is a quick and simple treat perfect for satisfying your sweet tooth. With a crispy cinnamon-sugar coating and a soft, buttery center, these cookies bring all the charm of classic churros to your kitchen. Made with common pantry staples, they’re easy to whip up anytime!
Recipe Ingredients:
- 1½ cups flour
- 1½ tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup brown sugar packed
- ½ cup butter
- 1 large egg
- 1 tsp vanilla extract
- Cinnamon Sugar Mix (to roll dough in)
- ½ cup white sugar
- 2 tbsp cinnamon
How To Make Churro Cookies Recipe?
- Mix the dry ingredients: In a medium bowl, combine the plain flour, ground cinnamon, baking soda, and salt. Whisk together until well blended and set aside.
- Cream the butter and sugar: In a large bowl, microwave the butter for 20-30 seconds until softened but not fully melted. Add the light brown sugar and cream together with a mixer on low speed for about 2 minutes until fluffy and well combined.
- Add egg and vanilla: Mix in the egg and vanilla extract until just incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, beating for about 2 minutes until the dough forms and comes together easily into a ball.
- Chill the dough: Cover the bowl with cling film/plastic wrap and refrigerate for 15-30 minutes to firm up the dough.
- Prepare the cinnamon sugar mix: In a small bowl, mix the granulated sugar with ground cinnamon for rolling.
- Shape the cookies: Roll the dough into 1-inch (2.5 cm) balls and coat each ball evenly in the cinnamon sugar mix.
- Arrange and bake: Place the cookie dough balls about 1 inch (2.5 cm) apart on a greased or parchment-lined baking sheet. Bake at 180°C / 350°F for 10-11 minutes, or until the edges are lightly browned. Do not overbake.
- Cool the cookies: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Recipe Tips:
- Chill the Dough: Refrigerating the dough for 15-30 minutes helps it firm up, making it easier to roll into balls and ensuring the cookies hold their shape while baking.
- Even Ball Sizes: Roll the dough into equally sized balls (about 1 inch/2.5 cm) to ensure the cookies bake evenly and come out perfectly shaped.
- Don’t Overbake: Remove the cookies from the oven as soon as the edges turn light brown. They will continue to bake slightly on the tray, keeping the center soft and chewy.
- Mix Cinnamon Sugar Well: Ensure the cinnamon and sugar are thoroughly combined for an even coating on each cookie, enhancing both flavor and texture.
- Use Room Temperature Ingredients: Let the butter soften slightly before mixing, as it blends better with sugar, creating a smoother dough and richer flavor.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the Churro Cookies cool to room temperature. Once cooled, place them in an airtight container and store in the refrigerator for up to 5 days to keep them fresh.
- Freeze: Allow the Churro Cookies to cool completely, then arrange them in a single layer inside a freezer-safe container or bag. Freeze for up to 2 months. To thaw, leave them at room temperature for about 1-2 hours before serving.
Nutrition Facts
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 100mg
- Potassium: 50mg
- Total Carbohydrate: 25g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 2g
Check out More Recipes:
Joanna Gaines Churro Cookies
Description
This delicious Churro Cookies recipe, inspired by Joanna Gaines, is a quick and simple treat perfect for satisfying your sweet tooth. With a crispy cinnamon-sugar coating and a soft, buttery center, these cookies bring all the charm of classic churros to your kitchen. Made with common pantry staples, they’re easy to whip up anytime!
Ingredients
Instructions
- Mix the dry ingredients: In a medium bowl, combine the plain flour, ground cinnamon, baking soda, and salt. Whisk together until well blended and set aside.
- Cream the butter and sugar: In a large bowl, microwave the butter for 20-30 seconds until softened but not fully melted. Add the light brown sugar and cream together with a mixer on low speed for about 2 minutes until fluffy and well combined.
- Add egg and vanilla: Mix in the egg and vanilla extract until just incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, beating for about 2 minutes until the dough forms and comes together easily into a ball.
- Chill the dough: Cover the bowl with cling film/plastic wrap and refrigerate for 15-30 minutes to firm up the dough.
- Prepare the cinnamon sugar mix: In a small bowl, mix the granulated sugar with ground cinnamon for rolling.
- Shape the cookies: Roll the dough into 1-inch (2.5 cm) balls and coat each ball evenly in the cinnamon sugar mix.
- Arrange and bake: Place the cookie dough balls about 1 inch (2.5 cm) apart on a greased or parchment-lined baking sheet. Bake at 180°C / 350°F for 10-11 minutes, or until the edges are lightly browned. Do not overbake.
- Cool the cookies: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Chill the Dough: Refrigerating the dough for 15-30 minutes helps it firm up, making it easier to roll into balls and ensuring the cookies hold their shape while baking.
- Even Ball Sizes: Roll the dough into equally sized balls (about 1 inch/2.5 cm) to ensure the cookies bake evenly and come out perfectly shaped.
- Don’t Overbake: Remove the cookies from the oven as soon as the edges turn light brown. They will continue to bake slightly on the tray, keeping the center soft and chewy.
- Mix Cinnamon Sugar Well: Ensure the cinnamon and sugar are thoroughly combined for an even coating on each cookie, enhancing both flavor and texture.
- Use Room Temperature Ingredients: Let the butter soften slightly before mixing, as it blends better with sugar, creating a smoother dough and richer flavor.
Joanna Gaines Churro Cookies
