Description

Soft and chewy churro-inspired cookies with a classic cinnamon sugar coating and a sweet vanilla glaze. Perfect for a nostalgic treat that’s easy to make and crowd-pleasing.

Ingredients

Scale

2 ½ cups all-purpose flour (310g)
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened (225g)
¾ cup granulated sugar (150g)
½ cup light brown sugar, packed (100g)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
Cinnamon sugar coating: ¾ cup granulated sugar + 2 tablespoons ground cinnamon
1 cup powdered sugar (120g) for vanilla glaze
2 tablespoons milk (whole milk preferred) for glaze
1 teaspoon vanilla extract (for glaze)

Instructions

Prep the dough (10 minutes): In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. In your mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until fluffy and light—about 3-4 minutes. Add the eggs one at a time, beating well after each. Mix in the vanilla extract. Gradually add the dry ingredients and mix on low until just combined. The dough will be thick and a little sticky.
Chill the dough (30 minutes): Cover the bowl with plastic wrap and refrigerate to firm up the dough, making it easier to roll and preventing spreading during baking.
Preheat oven and prepare coating: Preheat oven to 350°F (175°C). In a small bowl, mix the cinnamon sugar coating (¾ cup sugar + 2 tablespoons cinnamon). Line baking sheets with parchment paper.
Form and coat cookie dough balls (10 minutes): Use a cookie scoop or spoon to portion dough balls about 1.5 tablespoons each. Roll each ball gently between hands, then roll thoroughly in cinnamon sugar coating. Place coated dough balls about 2 inches apart on baking sheet.
Bake the cookies (10–12 minutes): Bake until edges are set but centers remain soft and just starting to brown on the bottom. Avoid overbaking.
Cool on racks (10 minutes): Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Make the vanilla glaze (5 minutes): In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies using a spoon or piping bag.
Enjoy: Let glaze set about 10 minutes before serving. Store cookies in an airtight container for up to 4 days.

Notes

Chill dough before baking to prevent spreading and ensure chewy texture. Use fresh cinnamon for best flavor. Avoid overbaking to keep cookies soft. Vanilla glaze is optional but recommended for added sweetness and moisture. For dairy-free version, substitute butter with coconut oil and milk with almond milk. Cookies store well in airtight container for 4 days or freeze up to 2 months.

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 12
Sodium: 80
Fat: 7
Saturated Fat: 4
Carbohydrates: 22
Fiber: 0.7
Protein: 2

Keywords: churro cookies, chewy cookies, cinnamon sugar cookies, vanilla glaze, easy dessert, soft cookies, cinnamon cookies