The BEST Churro Cookies Recipe

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Indulge in the ultimate sweet treat with this Churro Cookies recipe—crispy on the outside, soft on the inside, and dusted with cinnamon-sugar perfection!

Ingredients

  • 2 teaspoons salt
  • 1 cup unsalted butter, room temperature (2 sticks)
  • 1/2 cup cream cheese, room temperature (1/2 block)
  • 1 1/2 cups light brown sugar packed
  • 1/2 cup sugar
  • 2 eggs, room temperature
  • 4 teaspoons vanilla extract
  • 4 2/3 cups all-purpose flour
  • 4 teaspoons ground cinnamon
  • 4 teaspoons cornstarch
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder

Cinnamon Sugar

  • 2 tablespoons cinnamon
  • 1/2 cup sugar

Directions

  • Place cookies on the cookie sheets about an inch or so apart. Bake for approximately 10 minutes or until the edge of the cookies are slightly brown. Let the cookies cool for about 5 minutes.
  • Preheat your oven to 350°F and line two baking sheets with parchment paper. In a small bowl, mix together the sugar and cinnamon until well combined. Set aside.
  • In a stand mixer with the paddle attachment, cream together the unsalted butter, cream cheese, brown sugar, and granulated sugar on medium speed until the mixture becomes lighter in color and fluffy, about 2 minutes. Lower the speed to low, then add the eggs and vanilla extract, mixing until fully combined.
  • In a medium bowl, whisk together the flour, cinnamon, cornstarch, baking soda, baking powder, and salt. Gradually add this dry mixture to the stand mixer, mixing until everything is well combined.
  • Scoop out portions of the dough—I like my cookies on the larger side, so I use a heaping tablespoon. Gently roll the dough into a ball, then coat it in the cinnamon sugar mixture.

Store your cookies in an airtight container at room temperature. They can store for up to 5 days.

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