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I fell in love with churros during my travels to the Adalucia region of Spain on one of four magical trips I've taken with Delectable Destinations. The food and sites were amazing! (Read more about these trips at the end of this post.)

Traditional churros are a fried pastry dough, usually long and ridged, and rolled in cinnamon sugar. They are crispy on the outside and soft in the center and are often served with a chocolate dipping sauce. Churros are popular in Spanish, Portuguese, and Latin American cuisines. I stayed at a resort in Mexico a few months ago where there was a churros bar--freshly fried on the spot with tasty dipping options. Yum!

These churros cookies admittedly don't look anything like actual churros, but the taste and texture is deliciously similar. I wanted to make a cookie form of churros that wouldn't require the mess and hassle of frying like traditional churros. These cookies are sort of a modified snickerdoodle that is drenched in cinnamon sugar like churros to mimic that amazing flavor and texture--crispy edges and soft in the center. They've become a favorite of my family and friends.

These cookies freeze well and are great to keep on hand for a quick dessert paired with vanilla ice cream. They also make an amazing ice cream sandwich with vanilla, caramel, or Dulce de Leche ice cream in the middle. Yum.

Here's how to make these addictive cookies.

Step-by-step photos for making 
Churros Cookies

Step 1. Assemble the ingredients:

• all-purpose flour
• cream of tartar
•  baking soda
• cinnamon
• salt
• unsalted butter
• granulated sugar
• vanilla extract
• eggs

Step 2. Whisk the dry ingredients until combined: flour, cream of tartar, baking soda, cinnamon, and salt. 

Step 3. With an electric mixer (I use a stand mixer), mix the softened butter and sugar until creamy.

Step 4. Add the eggs one at a time, mixing completely after each addition.

Step 5. Add the vanilla and mix completely.

view on Amazon:  KitchenAid stand mixer

Step 6. Add the flour mixture gradually, 1/3 at a time, mixing it in completely after each addition.

Step 7. Cover and refrigerate the dough for at least 30 minutes (or until the next day).

Step. 8. While the dough chills, heat the oven to 350 degrees F. (NOTE: convection isn't recommended because the force of the convection fan may cause the delicate dough to spread unevenly as the cookies bake.)

Step 9. Combine the sugar and cinnamon in a small bowl. Stir to evenly mix.

Step 10. Drop 2 tablespoons of dough (a leveled medium scoop works perfectly) into the sugar/cinnamon mixture, rolling the dough into a ball while evenly coating it with the mixture. Place the coated dough balls on a parchment-lined baking sheet 3 inches apart.

view on Amazon:  cookie scoop, parchment paper sheets, 13x18 baking sheet with lid (half sheet)

Click here to see it in action

Click to pause

Step 11. Bake 12-14 minutes. The cookies will puff up as they bake. They are done when they are still puffy and there are almost no visible wet spots. Don't let cookies brown so they remain soft.  (If baking 2 sheets at a time, rotate the baking sheets halfway through the baking time.) Cookies will deflate and flatten once out of the oven.

Step 12: Leaving cookies on the baking sheet, immediately sprinkle them generously with the remaining cinnamon-sugar mixture. 

Click here to see it in action

Click to pause

Step 13. After 5 minutes, transfer the cookies to a rack to cool completely.

view on Amazon:  grid wire cooling rack

The cookies are thin, soft, delicate, and delicious! The taste is so reminiscent of churros.

STORE the cookies in a covered container at room temperature for 3-4 days. 

FREEZE them to enjoy later. I usually wrap small stacks in aluminum foil and then place them in a plastic freezer bag. It's easy to remove a few at a time to enjoy. They thaw quickly.

ICE CREAM SANDWICHES are a favorite way to enjoy these cookies. Below are some I made with a layer of Dulce de Leche ice cream between two cookies. Caramel and vanilla ice cream are good choices, too.

But my favorite way to enjoy churros cookies is all by themselves with a hot cup of coffee or tea. Total YUM! (That purple coffee mug is Spanish pottery that I bought on the same trip to Spain where I fell in love with churros.)

Make it a Yummy day!

Monica

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Churros Cookies

By Monica              Servings: 48-52 cookies

Ingredients

• FOR DOUGH:
• 3 1/2 cups (15 oz. or 426g) all-purpose flour
• 1 tablespoon cream of tartar
• 1 1/2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• FOR ROLLING and TOPPING:
• 3/4 cup sugar
• 4 1/2 tablespoons cinnamon

Directions

To medium bowl, add flour, cream of tartar, baking soda, cinnamon, and salt; whisk to combine. Set aside.

In separate large bowl, use electric mixer to beat butter and sugar until creamy.  Add eggs, one at a time, mixing in completely after each addition. Add vanilla, mix until combined. Add flour mixture gradually, 1/3 at at time, into butter mixture, mixing completely after each addition. Chill dough in fridge for 30 minutes.

While dough chills, preheat oven to 350 degrees F. (NOTE: Convection isn't recommended because the force of the convection fan may cause the delicate dough to spread unevenly as the cookies bake.) Line baking sheets with parchment paper.

Add sugar and cinnamon (for rolling and topping) to small bowl, stir with fork to uniformly combine. Drop 2 tablespoons of dough (a leveled medium scoop works perfectly) into sugar/cinnamon mixture, rolling dough into ball while evenly coating with mixture. Place coated dough balls on baking sheet 3 inches apart.

Bake 12-14 minutes, Cookies will puff up as they bake. They are done when they are still puffy and there are almost no visible wet spots. Don't let cookies brown so they remain softer.  (If baking 2 sheets at a time, rotate baking sheets halfway through baking time.) Immediately sprinkle tops of hot cookies with remaining cinnamon-sugar mixture while they are still on the pan. Cookies will flatten as they cool. After 5 minutes or so, transfer to cooling rack to cool completely. Store in airtight container at room temperature for 3-4 days.

Cookies are thin and delicate, so handle and store them carefully.

Makes 48-52 cookies, 3" diameter.

May be baked ahead, tightly wrapped, and frozen for up to one month.

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If you'd like to learn more about the particulars of my fabulous tour in Spain, please contact Carol at Delectable Destinations. She can answer any questions you have. Her small, intimate tours are as good as it gets, and it's in no small part due to Carol's exquisite taste and attention to every detail. You can follow Carol on Facebook and enjoy her beautiful photography on Instagram. Delectable Destinations also has culinary and cultural tours to other places. (I can personally recommend her India, Amalfi Coast, and Puglia trips--all fabulous!)