Chewy Churro Cookies Recipe: A Sweet Twist on a Classic Treat

Ingredients

Main Ingredients

• 2 ¼ cups (280 g) all‑purpose flour
• ½ cup (115 g) unsalted butter, melted
• 1 large egg

Cinnamon‑Sugar Coating

• ¼ cup (50 g) granulated sugar
• 2  teaspoons ground cinnamon

Wet Ingredients & Flavorings

• ¼ cup (60 ml) whole milk, warm (about 110°F/43°C)
• 1  teaspoon vanilla extract

Leavening & Seasonings

• ½  teaspoon baking powder
• ¼  teaspoon salt

Instructions

Shaping & Baking

1. Preheat the Oven. Set the oven to 375°F (190°C) and line a baking sheet with parchment. This temperature creates a golden exterior while keeping the interior tender.
2. Portion the Dough. Scoop the dough with a 2‑tablespoon cookie scoop onto the prepared sheet, spacing them 2 inches apart. Lightly press each mound with your fingers to flatten it to about ½‑inch thickness; this helps the cinnamon‑sugar adhere later.
3. Bake. Slide the sheet into the oven and bake for 12‑15 minutes, or until the edges turn a light amber and the tops look set. The cookies will continue to firm up as they cool.