These Churro Snickerdoodle Cookies are the perfect blend of two beloved treats: the soft, chewy texture of a classic snickerdoodle and the sweet, cinnamon-sugar coating of a churro. The cookies are tender on the inside with a slightly crisp edge, rolled in a generous coating of cinnamon and sugar before baking to golden perfection. Each bite delivers a warm, comforting flavor that’s both familiar and unique, making these cookies an irresistible treat for any occasion.
Why You’ll Love This Recipe:
You’ll love these cookies because they bring together the best of both churros and snickerdoodles in one delightful treat. The buttery, soft dough is infused with cinnamon, while the outer coating adds a sweet and slightly crunchy contrast. These cookies are easy to make and will fill your kitchen with the enticing aroma of cinnamon as they bake. They’re perfect for anyone who loves a classic cookie with a flavorful twist.
Perfect Occasion:
These Churro Snickerdoodle Cookies are perfect for any occasion where you want to offer a comforting, homemade treat. They’re great for cookie exchanges, holiday baking, or as a sweet snack to enjoy with a cup of coffee or tea. Their warm, cinnamon flavor makes them especially suited for fall and winter gatherings, but they’re so delicious you’ll want to bake them year-round. Whether you’re sharing with friends or indulging in a cozy night at home, these cookies are sure to be a hit.
Decoration Tips:
For an extra special touch, consider drizzling the cooled cookies with a simple glaze made from powdered sugar and milk. This will add a bit of sweetness and enhance the churro-like appearance. You can also sprinkle a tiny bit of coarse sugar over the cookies before baking for an extra crunch. If you’re feeling festive, serve the cookies with a side of warm chocolate dipping sauce, just like traditional churros.
Ingredients:
For the Cookie Dough:
- 3/4 cup (170g) unsalted butter, at room temperature
- 3/4 cup (150g) light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 tablespoon vanilla extract
- 2 cups + 2 tablespoons (270g) all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
For the Cinnamon-Sugar Coating:
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions:
- Prepare the Dough:
- In a large mixing bowl, beat the room-temperature butter, light brown sugar, and granulated sugar together until the mixture becomes light and fluffy. This should take about 3-4 minutes of mixing.
- Add the egg and vanilla extract to the butter-sugar mixture. Mix until fully incorporated.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, salt, baking soda, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, folding them in until the dough is just combined. Be careful not to overmix, as this can make the cookies tough.
- Shape and Coat the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a small bowl, mix together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for the coating.
- Roll the cookie dough into small balls, about 1 to 1.5 inches in diameter. Then, roll each ball in the cinnamon-sugar mixture until it’s fully coated.
- Bake:
- Place the coated cookie dough balls on the prepared baking tray, spacing them about 2 inches apart.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!
These Churro Snickerdoodle Cookies are a delightful fusion of flavors and textures, making them a perfect treat for any occasion. Serve warm with a glass of milk or a cup of hot chocolate for a truly comforting experience.
