Churro Crinkle Cookies with Cinnamon Sugar Recipe

Introduction

These Churro Crinkle Cookies combine rich cocoa with a warm cinnamon sugar coating for a delightful twist on classic crinkle cookies. Soft and chewy inside with a crackled cinnamon-dusted exterior, they’re perfect for any sweet craving.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup cinnamon sugar (for coating)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. Step 3: In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat until light and fluffy, then add vanilla extract.
4. Step 4: Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Step 5: Cover the dough and refrigerate for about 30 minutes.
6. Step 6: In a small bowl, mix granulated sugar and ground cinnamon for the coating.
7. Step 7: Roll chilled dough into balls and coat each in the cinnamon sugar mixture.
8. Step 8: Place cookie balls on the baking sheet, spaced 2 inches apart, and bake for 10-12 minutes.
9. Step 9: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra fudgy cookies, slightly underbake by 1-2 minutes and allow to set on the baking sheet.
• Try adding a pinch of cayenne pepper to the cinnamon sugar for a subtle spicy kick.
• If you prefer a crunchier cookie, increase baking time by a couple of minutes but watch closely to avoid burning.
• Use gluten-free flour blend if you need a gluten-free version, keeping the other ingredients the same.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving. Reheat briefly in a warm oven to refresh the cinnamon sugar coating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light brown sugar instead of dark brown sugar?

Yes, light brown sugar works just fine and will yield a slightly lighter flavor, but the cookies will still taste delicious.

What makes these cookies crackle on top?

The crackled appearance comes from the cinnamon sugar coating combined with the way the dough spreads and rises during baking, creating the signature crinkle texture.

Churro Crinkle Cookies with Cinnamon Sugar Recipe

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★★★★★

4.7 from 85 reviews

These Churro Crinkle Cookies are a delightful twist on classic chocolate crinkle cookies, rolled in a fragrant cinnamon sugar coating for a perfect blend of rich cocoa and warm cinnamon flavors. Crispy on the outside and soft inside, they make an irresistible treat for any occasion.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract

Coating

• ½ cup cinnamon sugar (for coating) (mix of granulated sugar and ground cinnamon)

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt thoroughly to evenly distribute the leavening and cocoa.
3. Combine Sugars and Eggs: In a large mixing bowl, beat together granulated sugar, brown sugar, and eggs until the mixture is light and fluffy, creating a smooth base for the dough. Then mix in the vanilla extract for flavor.
4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined, being careful not to overmix to keep the cookies tender.
5. Chill Dough: Cover the combined dough and refrigerate it for about 30 minutes to firm it up, making it easier to roll and helping the cookies maintain shape during baking.
6. Prepare Cinnamon Sugar Coating: In a small bowl, mix granulated sugar with ground cinnamon to create the signature churro coating.
7. Form and Coat Dough Balls: Roll the chilled dough into uniform balls, then roll each ball in the cinnamon sugar mixture to coat thoroughly, giving the cookies their characteristic cinnamon crust.
8. Bake: Place the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes until cookies develop a slightly firm edge but remain soft inside.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes to set the structure, then transfer them to a wire rack to cool completely and prevent sogginess.

Notes

• Ensure the dough is chilled before rolling to prevent cookies from spreading too much.
• You can adjust cinnamon level in the coating to your taste for more or less spice.
• Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
• Use parchment paper to prevent sticking and make clean-up easier.

Keywords: Churro Cookies, Crinkle Cookies, Cinnamon Sugar Cookies, Chocolate Cookies, Baked Cookies, Dessert Recipe, Holiday Cookies