Soft and Chewy Cinnamon Sugar Churro Cookies Recipe

Published on: December 16, 2025

Freshly baked soft and chewy cinnamon sugar churro cookies on a plate

Soft and Chewy Cinnamon Sugar Churro Cookies Recipe are warm, pillowy rounds dusted in aromatic cinnamon and sugar crisp at the edges and tender inside. These cookies smell like a bakery at golden hour, with buttery sweetness and a whisper of nutmeg under the cinnamon. They’re special because they’re easy enough for weeknight baking, seasonal for cozy autumn and winter gatherings, and forgiving for busy cooks who want sustainable, pantry-friendly treats. Try a festive twist or pair them with other holiday bites like candy cane cookies for a dessert table that sings.

Table of Contents

Why You’ll Love This Recipe

Soft and Chewy Cinnamon Sugar Churro Cookies Recipe are perfect for parties, holiday cookie swaps, or a comforting afternoon with a mug of coffee. They come together quickly with common pantry staples and require minimal technique, making them ideal for busy bakers or beginners. The cinnamon-sugar finish gives a familiar, nostalgic flavor while the soft, chewy center keeps each bite satisfying. Versatile enough to spice up with citrus zest, chocolate chips, or a maple glaze, these cookies adapt to seasons and preferences great for gifting or batch-prepping.

Seasonal Ingredients Spotlight

This recipe highlights warm spices and butter-forward richness that feel right for cooler months. Use freshly ground cinnamon and freshly grated nutmeg when possible — the aroma is brighter and more floral than preground spices, and the color is a warm, reddish-brown that makes the dough look inviting. If you can source local butter or pasture-raised eggs, the cookies will have a richer mouthfeel and a more golden crumb. For a seasonal pairing, try serving alongside maple-scented cookies for a cozy tray that showcases autumn’s tones and fragrances. Choosing local ingredients supports sustainability and boosts natural flavor.

What You’ll Need

2 ½ cups all-purpose flour — provides structure; use 1:1 gluten-free flour for GF option (texture will be slightly denser).
1 cup unsalted butter, softened — brings rich, creamy flavor and tender crumb; dairy-free margarine works for vegan swaps.
¾ cup granulated sugar — for sweetness and slight crisping at edges.
¼ cup brown sugar — adds moisture and a caramel note.
1 large egg — binds and enriches; sub ¼ cup applesauce + 1 tbsp oil for egg-free.
1 teaspoon vanilla extract — rounds the flavor.
1 teaspoon baking soda — gives lift and chewiness.
1 teaspoon cinnamon — warm spice; increase to 1 ½ tsp for bolder cinnamon.
½ teaspoon nutmeg — subtle warmth and depth.
¼ teaspoon salt — balances sweetness.
3 tablespoons granulated sugar — for rolling; adds surface crunch.
1 tablespoon cinnamon — mixed with rolling sugar for signature churro coating.

Substitutions: swap half the butter for coconut oil for subtle coconut notes; use sucanat or coconut sugar for darker, molasses-like flavor. If you prefer a less sweet finish, reduce the rolling sugar to 2 tablespoons. For vegan or egg-free, use a commercial egg replacer or flax egg, and choose vegan butter.

How to Make This Recipe

Preheat & Prepare — Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking. This ensures an even bake and easy cleanup; preheating fully gives predictable spread.
Cream the Butter and Sugars — In a large bowl, beat the softened butter with both granulated sugar and brown sugar until the mixture is light, fluffy, and well combined, which helps create a soft texture in the cookies. Look for a pale, airy mixture — this traps air for lift and tenderness.
Add Egg and Vanilla — Beat in the egg, followed by the vanilla extract, mixing thoroughly to incorporate moisture and flavor. The batter will become glossy and cohesive; scrape the bowl so everything combines evenly.
Combine Dry Ingredients — In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices. Gradually add this dry mixture to the wet mixture, stirring gently until just combined to avoid overworking the dough. The dough should be slightly sandy but come together when pressed.
Scoop & Shape — Scoop tablespoon-sized portions of dough and roll them into smooth balls. Place them on the prepared baking sheet, spacing each ball apart to allow for spreading during baking. Smooth, round balls lead to even cinnamon-sugar coverage.
Bake — Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown, indicating they are cooked through but still soft inside. Watch closely near the end — the centers should not be overbrowned.
Roll in Cinnamon Sugar — While the cookies are still warm, roll each one in the cinnamon sugar mixture to coat them evenly, enhancing their signature churro flavor. The warmth helps the sugar adhere and creates a glossy, crackled surface.
Cool & Serve — Allow the cookies to cool slightly on a wire rack or baking sheet, then serve and enjoy their soft, chewy, and cinnamon-scented goodness. Cooling a few minutes lets the structure set without losing that tender center.

Step Examples

Prepare the Base — Measure and soften your butter; the butter should give slightly to touch and smell fresh. Properly softened butter creams more uniformly for a tender dough.
Mix the Ingredients — Combine wet and dry ingredients until just incorporated; overmixing produces tough cookies. The dough should hold together when pressed.
Shape or Cook — Use a cookie scoop for even sizes; bake until edges are golden but centers remain soft. Rotate the pan midway if your oven has hot spots.
Finish or Garnish — Roll warm cookies in cinnamon sugar for a sparkly, spiced shell; optionally dust more cinnamon for drama.
Serve and Enjoy — Plate warm with a hot beverage; expect a crisp outer ring and a chewy, buttery interior with cinnamon perfume.

Essential Tools

Mixing bowls (one large, one medium) — for wet and dry separation.
Electric hand mixer or stand mixer — speeds creaming and ensures light texture (manual whisk works with extra elbow grease).
Measuring cups and spoons — for accurate ratios.
Cookie scoop or tablespoon — for uniform cookies and even baking.
Baking sheet and parchment paper — prevents sticking and promotes even browning.
Optional: wire cooling rack, silicone spatula, and an oven thermometer to confirm accurate baking temperature. Consider quality nonstick pans for even results; affiliate or local gear mentions can be included if desired.

Meal Prep & Storage Tips

Make-ahead: Prepare dough, roll into balls, and freeze on a tray until firm; transfer to a sealed container and bake from frozen, adding 1–2 minutes to the bake time. Storage: keep cooled cookies in an airtight container at room temperature for up to 4 days; include a slice of bread to help retain moisture. Freezing: baked cookies freeze well for up to 3 months — thaw at room temperature or warm briefly in a low oven. Food safety: store dough and finished cookies in the fridge if your kitchen is warm; always label containers with dates.

Perfect Pairings

These churro cookies pair beautifully with warm drinks: try them with cafe con leche, hot chocolate, spiced chai, or a lightly roasted espresso to echo the cinnamon notes. For variety, serve with a small bowl of dulce de leche or salted caramel for dipping, or alongside vanilla ice cream for a contrast of temperatures and textures. Visually, arrange cookies in a fan on a wooden board with sprigs of rosemary or citrus slices for color contrast — the golden-brown cookies pop against deep greens and bright oranges.

Nutrition Facts

Estimated per cookie:

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g

(Values are approximate and will vary with exact ingredient brands and cookie size.)

Avoid These Common Pitfalls

Overbaked Cookies — Remove when edges are golden and centers still look slightly soft; carryover heat finishes them.
Dough Too Dry — Add a splash (1–2 teaspoons) of milk or an extra egg yolk until pliable; avoid adding too much liquid.
Unevenly Shaped Balls — Use a cookie scoop for consistent sizing and bake time.
Cinnamon Coating Not Sticking — Roll while cookies are warm so the sugar adheres; a light brush of melted butter can help.
Spices Too Weak — Toast whole spices briefly and grate fresh nutmeg for brighter aroma.

H3: Examples

Dough Too Dry — Add a splash of milk until pliable.
Chocolate Coating Breaks — Ensure melted chocolate is smooth and warm (not overheated).
Unevenly Shaped Balls — Use a cookie scoop.

Pro Tips for Best Results

Chill the dough 20–30 minutes if your kitchen is warm to prevent excessive spreading; chilled dough yields rounder cookies and a firmer exterior. For extra chew, substitute half the granulated sugar with brown sugar for more moisture and a deeper caramel note. Watch oven hot spots — rotate pans halfway through baking to ensure even color. For presentation, dust a little extra cinnamon sugar right before serving for a fresh sparkle and boosted aroma.

Recipe Variations to Explore

Chocolate-Churro: Fold in 1/2 cup mini chocolate chips and a pinch of espresso for depth.
Maple Glaze: Drizzle a maple icing (1/2 cup powdered sugar + 2 tbsp maple syrup) for autumn flair.
Citrus-Spice: Add 1 teaspoon orange zest to dough for a bright lift.
Gluten-Free: Use a cup-for-cup gluten-free blend and chill dough longer to firm up.
Vegan: Use vegan butter and a flax egg (1 tbsp flaxseed + 3 tbsp water), and roll in coconut sugar for a caramel touch.

Dietary Adaptations & Safety Info

Allergens: contains gluten, dairy, and egg. For vegan diets, replace butter with plant-based spread and use a flax or chia egg. For gluten-free diets, use a certified GF flour blend and check for cross-contamination. Always label baked goods if sharing with guests who have allergies. When freezing, wrap tightly to avoid freezer burn and thaw in refrigerator for safety.

Frequently Asked Questions

Q: Can I make the dough ahead of time?
A: Yes — dough can be refrigerated for up to 48 hours or frozen for up to 3 months. If frozen, thaw in the fridge before rolling or bake from frozen with an extra minute or two.

Q: Why are my cookies flat and greasy?
A: Likely butter was too soft or dough was overmixed. Chill the dough 20–30 minutes and avoid creaming butter excessively once sugars are added.

Q: Can I use melted butter instead of softened?
A: Melted butter will change texture, producing flatter, crisper cookies. For soft and chewy churro cookies, use softened (not melted) butter.

Q: How do I get a crisp edge and soft center?
A: Bake until edges begin to brown but centers still look slightly underdone. Allow cookies to cool on the sheet for 2–3 minutes before transferring to a rack.

Q: Can I make them larger or smaller?
A: Yes — adjust baking time accordingly: smaller cookies 8–10 minutes, larger cookies 12–14+ minutes. Use a consistent scoop for even results.

Q: Is nutmeg necessary?
A: Nutmeg adds warmth and depth; omit if you don’t like it, but your cookies will be milder. Consider substituting 1/4 tsp allspice for an alternate warmth.

Final Thoughts & Next Steps

These Soft and Chewy Cinnamon Sugar Churro Cookies Recipe are an easy, crowd-pleasing treat that fit holiday platters or cozy weeknights. Try the variations, share your results, and tag your photos for others to enjoy. For more ideas and dessert inspiration, check out this fun twist on chilled desserts at Ice & Gelatin Recipes.

Conclusion

For another easy approach to churro-inspired cookies, see Easy Churro Cookies – Perfectly Soft for a variation with extra tips and visuals.

Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.