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–+ servings
Churro Crinkle Cookies

Irresistible Churro Crinkle Cookies You’ll Crave This Holiday

Delight in these Churro Crinkle Cookies filled with warm cinnamon and sugar, a perfect dessert for holiday gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups All-Purpose Flour For gluten-free, substitute with a gluten-free flour blend.
  • 0.5 cups Granulated Sugar Use coconut sugar for a lower glycemic index alternative.
  • 0.5 cups Brown Sugar Light or dark brown sugar works; adjust for sweetness preference.
  • 1 teaspoon Baking Powder Ensure freshness for optimal puffing.
  • 1 tablespoon Cinnamon Pumpkin pie spice or a mix of nutmeg and allspice can also be used.
  • 0.5 cups Butter Vegan butter can be used for a dairy-free version.
  • 1 teaspoon Vanilla Extract Fresh or high-quality extract deepens taste.
  • 2 large Eggs Replace with flax eggs for a vegan option (1 tbsp flaxseed meal + 3 tbsp water per egg).
  • 1 teaspoon Salt Balances sweetness and enhances flavor.
Cinnamon-Sugar Coating
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon Cinnamon

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • whisk
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy; about 2-3 minutes.
  3. Beat in eggs one at a time and then add vanilla extract, mixing until smooth.
  4. Whisk together flour, baking powder, cinnamon, and salt, then gradually combine with wet ingredients until just mixed.
  5. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  6. Roll tablespoons of dough into balls, coat in cinnamon-sugar mixture, and place on baking sheet spaced apart.
  7. Bake for 10-12 minutes until edges are set and tops are crinkly.
  8. Let cookies cool on baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 50mgSugar: 10gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

Chilling the dough is crucial for achieving the perfect texture. Store cookies in an airtight container for up to 5 days.

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