These Churro Cookies are loaded with cinnamon flavor and caramel chips. They turn out soft and chewy with the perfect crisp edges. All the things you want in a cookie!
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Why We Love These Churro Cookies
- An easy drop cookie recipe with simple ingredients.
- Recipe requires no chilling.
- Loaded with cinnamon and caramel flavors.
- Chewy centers and crisp edges make these cookies ideal.
- Cookie dough balls freeze perfectly!
- Baked cookies freeze well too!
- These churro cookies are great for gifting, sharing and packed in lunches for your loved ones.
Churro Cookie Recipe Ingredients
- Salted Butter
- Light Brown Sugar
- White Granulated Sugar
- Large Eggs
- Pure Vanilla Extract
- Baking Soda
- Baking Powder
- Ground Cinnamon
- Unbleached All Purpose Flour
- Salt
- Sea Salt Caramel Chips
Substitution Suggestions
- Salted Butter: You can use unsalted butter. I suggest adding an extra ½ teaspoon of salt to the cookie dough if you do.
- Brown Sugar: I like using light brown sugar in most of my cookie recipes. Make sure to pack it! If you only have dark brown sugar, it will work.
- Pure Vanilla Extract: Pure extracts are the best to use. Imitation extracts can leave an unwanted after taste in your baked goods.
- All Purpose Flour: You can substitute whole wheat flour or white whole wheat flour. You can also use a blend of flours. I prefer to use all purpose with this cookie dough because it creates the best texture.
- Sea Salt Caramel Chips: If you can't find any caramel baking chips locally you can order them online. In a pinch you can use Caramel Bits. The texture will be a little different but the cookies will still be delicious. You could also use butterscotch chips or your favorite chocolate chips.
These easy churro cookies are so delicious they are going to become one of your favorite cookies.
How to Make Churro Cookies
- First, preheat oven to 400°F and line at least two cookie sheets with parchment paper or lightly grease them with non stick cooking spray.
- In a stand mixer fitted with the paddle attachment, or with a hand mixer and large mixing bowl, cream together the softened salted butter, brown sugar and granulated sugar until light and fluffy. This takes about 2-3 minutes.
- Next, add the eggs, one at a time, beating well after each egg.
- Then mix in the vanilla extract.
- Now add the dry ingredients: baking soda, baking powder, ground cinnamon and all purpose flour. Mix in on low speed just until incorporated.
- Stir in the sea salt caramel chips until evenly combined.
- In a small bowl, combine ¼ cup sugar and 2 teaspoons ground cinnamon.
- Using a medium cookie scoop or 2 round tablespoons, place cookie dough scoops 2 inches apart on prepared cookie sheet.
- Roll cookie dough into balls and then roll in cinnamon sugar mixture. Place back on cookie sheet and lightly press down the top of the cookies.
- Bake cookies for 8-10 minutes until edges are lightly golden and centers no longer look wet and glossy
- Let cookies cool on pan for 3 minutes and then remove to wire rack to cool completely.
Pro Tip: Once the cookies come out of the oven use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookie to create perfect round cookies.
If you love all things cinnamon try these other cinnamon loaded recipes!
Storing Churro Cookies
Storing: Store the cooled churro cookies in an air tight container. Keep them in a cool dry place and they'll last at least a week, if not longer. If you notice the leftover cookies starting to get a little dry, add a piece of bread or a flour tortilla to the container with the cookies. It will add moisture back into the cookies.
Freezing: These cookies freeze perfectly! Place the baked and cooled cookies in a freezer safe airtight container in single layers, between pieces of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: When you are ready to enjoy the cookies, simply let them thaw at room temperature for at least 30 minutes.
How to Freeze Cookie Dough
Freezing Cookie Dough: To freeze the cookie dough: place cookie dough balls on a parchment lined baking sheet. Then freeze the dough for at least an hour or more. Once frozen, place the frozen dough balls in a freezer-safe container or zip top bag. I like to freeze them between layers of wax paper. Label, date and keep frozen until ready to use.
Baking Frozen Cookie Dough: To bake the frozen cookie dough, place dough scoops on parchment lined cookie sheets 2 inches apart. Then bake frozen dough at 400°F and increasing bake time to 10-12 minutes or until edges are just starting to turn golden brown and the centers no longer look wet. Bake time will vary on how cold your cookies are when placed in the oven. Cool cookies on pan for 3 minutes and then remove to wire rack to cool completely.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookie sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set.
- A medium sized cookie scoop that holds about 2 tablespoons is great for these cookies. Again I use the pampered chef one but this medium scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
Tips for Churro Cookies Recipe
- Gather all the ingredients before you start preparing cookie dough. It is so much easier to bake when all the ingredients are ready. There is also less room for error, like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps the dough come together better, and also helps with even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookies too dry and crumbly. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef medium size scoop which is equal to about 2 tablespoons.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- For best results don't over bake the cookies. Over baking will cause the cookies to be more crunchy and crumbly. The center should look set and not glossy and edges just barely golden brown.
- To create perfect round cookies use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookies immediately once removed from oven.
- For a classic churros experience, serve these cookies with a chocolate sauce or drizzle of caramel.
More Cookie Recipes:
- Cream Cheese Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Ultimate Peanut Butter Cookies
- Oatmeal Chocolate Chip Cookies
- Chocolate Chunk Cookies
- Double Dark Chocolate Chip Cookies
- S'mores Cookies Recipe
- Old Fashioned Peanut Butter Cookies
- Confetti Sugar Cookies
- Cowboy Cookies Recipe
Churro Cookies
Ingredients
- 1 cup salted butter, softened
- 1 cup light brown sugar, lightly packed
- ¼ cup white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2¾ cups all purpose flour
- 10 oz sea salt caramel chips
Instructions
- Preheat oven to 400°F and line at least two cookie sheets with parchment paper or lightly grease them with non stick cooking spray.
- In a stand mixer fitted with the paddle attachment, cream together the salted butter, brown sugar and white sugar until light and fluffy. This takes about 2-3 minutes.
- Add the eggs, one at a time, beating well after each egg.
- Mix in the vanilla extract.
- Add the baking soda, baking powder, ground cinnamon and all purpose flour. Mix in on low speed just until incorporated.
- Stir in the sea salt caramel chips until evenly combined.
- In a small bowl, combine ¼ cup sugar and 2 teaspoons cinnamon.
- Using a medium cookie scoop, place cookie dough scoops 2 inches apart on prepared cookie sheets.
- Roll cookie dough into balls and then roll in cinnamon sugar mixture. Place back on cookie sheet and lightly press the cookie dough ball tops down.
- Bake cookies for 8-10 minutes until edges are lightly golden and centers no longer look wet and glossy.
- Let cookies cool on pan for 3 minutes and then remove to wire rack to cool completely.
Crystina L Condon says
Would you add a teaspoon of salt of you can't find sea salt caramel? I bought regular caramel chips
Crystina L Condon says
Just wanted to make sure it's 400 degrees F for the oven
Heather says
Yes 400F is the correct temp. 🙂