Churro Crinkle Cookies
Delightful cookies with a crunchy sugar coating and tender, cakey inside, perfect for cozy afternoons and easy to make with pantry staples.
Ingredients
Base Ingredients
- 1 cup all-purpose flour You can swap for a gluten-free blend.
- 1/2 cup granulated sugar Shave off a tablespoon for a lower sugar option.
- 1/4 cup butter, softened Can be substituted with light olive oil.
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon For a stronger flavor, increase slightly.
- 1/4 cup powdered sugar for rolling Store-brand works fine.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar.
- Beat in the egg and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Chill the dough in the refrigerator for about 30 minutes.
- Roll the dough into balls and then roll them in a mixture of cinnamon and powdered sugar.
- Place the rolled balls on the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops are crinkled.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Cookies freeze well; you can bake from frozen. Store in an airtight container for up to three days. If you skip chilling, expect flatter cookies. Precise timing enhances the outcome.