Churro Crinkle Cookies with Cinnamon Sugar Recipe

Introduction

These Churro Crinkle Cookies combine the rich flavor of cocoa with a delightful cinnamon sugar coating, inspired by classic churros. Soft and slightly chewy, they offer a perfect balance of chocolate and spice in every bite.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup cinnamon sugar (for coating)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. Step 3: In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat until light and fluffy, then add vanilla extract.
4. Step 4: Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Step 5: Cover the dough and refrigerate for about 30 minutes.
6. Step 6: In a small bowl, mix granulated sugar and ground cinnamon to make the coating.
7. Step 7: Roll chilled dough into balls and coat each one thoroughly in the cinnamon sugar mixture.
8. Step 8: Place cookie balls on the prepared baking sheet, spaced 2 inches apart, and bake for 10–12 minutes.
9. Step 9: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For an extra cinnamon kick, add a teaspoon of ground cinnamon directly into the dough along with the dry ingredients.
• Use dark cocoa powder for a deeper chocolate flavor.
• Try rolling the dough balls in a mixture of cinnamon and powdered sugar for a lighter coating variation.
• Make smaller cookie balls for bite-sized treats and adjust baking time accordingly to 8–10 minutes.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. They can also be frozen for up to 2 months; thaw at room temperature before serving. Reheat gently in the microwave for 10–15 seconds if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the eggs in this recipe?

Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a vegan substitute, but the texture may be slightly different.

What if I don’t have cinnamon sugar for coating?

You can easily make cinnamon sugar by mixing ¼ cup granulated sugar with 1 teaspoon ground cinnamon. Adjust the cinnamon to your taste.

Churro Crinkle Cookies with Cinnamon Sugar Recipe

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★★★★★

4.6 from 85 reviews

These Churro Crinkle Cookies combine the rich flavor of cocoa with a delightful cinnamon sugar coating, delivering a soft, chewy texture with a slightly crisp exterior reminiscent of classic churros. Perfect for chocolate and cinnamon lovers craving a spiced, sweet treat.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract

Coating

• ½ cup cinnamon sugar (1 tablespoon ground cinnamon mixed with ½ cup granulated sugar)

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined and uniform in color.
3. Combine Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs until the mixture becomes light and fluffy. Then, add the vanilla extract and mix thoroughly.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
5. Chill the Dough: Cover the bowl with plastic wrap or a lid and refrigerate the dough for about 30 minutes. This step firms up the dough for easier handling and helps the cookies maintain their shape during baking.
6. Prepare the Coating: In a small bowl, mix granulated sugar and ground cinnamon to create the cinnamon sugar coating.
7. Shape and Coat Cookies: Roll the chilled dough into roughly 1-inch diameter balls. Coat each ball generously by rolling it in the cinnamon sugar mixture to get an even layer of flavor and texture.
8. Arrange and Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes until the cookie edges are set but the centers remain soft.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them carefully to a wire rack to cool completely. This prevents breaking and lets residual heat finish the baking process.

Notes

• For extra cinnamon flavor, you can add a teaspoon of ground cinnamon to the dough before mixing the dry ingredients.
• Store cookies in an airtight container to maintain freshness for up to 5 days.
• If you prefer a stronger chocolate taste, use Dutch-processed cocoa powder instead of natural cocoa.
• These cookies can be frozen after baking. Freeze on a tray then transfer to a sealed container; thaw at room temperature before serving.

Keywords: churro cookies, crinkle cookies, cinnamon sugar cookies, chocolate cinnamon cookies, baked cookies, holiday cookies