Cookies
Churro Cookies
Cinnamon dough rolled in cinnamon sugar and baked until the edges crisp. Tastes like a churro, bakes like a cookie.
A small-batch cinnamon cookie with the whole churro thing going on: cinnamon in the dough, a heavy roll in cinnamon sugar, and edges that crisp while the middle stays soft. The 30-minute chill is what stops them spreading into thin discs.
Ingredients
8 cookies
For the cookies
Cinnamon sugar
Method
- 1
Cream the butter and both sugars.
- 2
Mix in the egg and vanilla.
- 3
Add the flour, baking soda, baking powder, salt and cinnamon and mix until a dough forms.
- 4
Chill for 30 minutes.
- 5
Scoop and roll each ball in the cinnamon sugar.
- 6
Bake at 350°F (175°C) for 10 to 12 minutes.
- 7
Let cool and enjoy.
Baker’s notes
- Roll the dough balls twice in the cinnamon sugar for a thick, crackly coating.
- Do not skip the chill. Warm dough spreads and you lose the churro texture.
- Pull them out when the edges are set and the centres still look soft.
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