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Churro Crinkle Cookies with Cinnamon Sugar

Churro Crinkle Cookies with Cinnamon Sugar – Irresistibly Crunchy!

Delight in these Churro Crinkle Cookies with Cinnamon Sugar, a perfect blend of soft cookie and cinnamon crunch.
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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: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free option.
  • 1/2 cup Unsweetened Cocoa Powder Omit for a traditional churro taste.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 1/2 teaspoon Salt Essential to balance sweetness.
  • 3/4 cup Granulated Sugar Adjust to taste if preferred sweeter.
  • 1/4 cup Brown Sugar Can replace with more granulated sugar.
  • 2 large Eggs Use flax eggs for a vegan option.
  • 1 teaspoon Vanilla Extract Almond extract can be a delightful substitute.
  • 1 tablespoon Ground Cinnamon Opt for fresh for maximum taste.
For Cinnamon Sugar Coating
  • 1/2 cup Granulated Sugar Mix with cinnamon for that churro touch.
  • 1 tablespoon Ground Cinnamon Elevate flavor with freshly ground cinnamon for best results.
For Dusting
  • 1 cup Powdered Sugar Optional for presentation.

Equipment

  • Oven
  • Mixing Bowls
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, cream together granulated sugar, brown sugar, and eggs until fluffy. Stir in vanilla extract.
  4. Gradually mix dry ingredients into the wet mixture until just combined.
  5. Cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes.
  6. Mix granulated sugar and ground cinnamon in a small bowl for coating.
  7. Roll chilled dough into balls and coat in the cinnamon sugar mixture before placing on the baking sheet.
  8. Bake for 10-12 minutes until the edges are set and tops are cracked.
  9. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 75mgPotassium: 50mgFiber: 1gSugar: 10gCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.

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