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To make these churro cookies, you need simple items. Here’s what you’ll need: - 1 cup all-purpose flour - 1/2 cup unsalted butter, melted - 1/2 cup sugar - 1 large egg - 1 teaspoon vanilla extract - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 tablespoon ground cinnamon These ingredients blend well to form a soft and tasty dough. The butter adds richness, while the sugar brings sweetness. The egg helps bind everything together. To create the sweet cinnamon-sugar topping, you’ll need: - 1/4 cup sugar - 1 tablespoon ground cinnamon This topping gives your cookies that classic churro flavor. Rolling the cookies in this mix makes them extra special. If you need to make changes, here are some options: - For all-purpose flour, use gluten-free flour for a gluten-free version. - Replace unsalted butter with coconut oil for a dairy-free choice. - If you are out of eggs, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). These substitutes maintain the spirit of churro cookies while catering to different diets. First, preheat your oven to 350°F (175°C). This step warms up your oven for baking. Line a baking sheet with parchment paper to avoid sticking. In a medium bowl, mix 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk these dry ingredients well and set them aside. In a large bowl, combine 1/2 cup of melted unsalted butter with 1/2 cup of sugar. Beat until the mix is smooth and creamy. Then, add 1 large egg and 1 teaspoon of vanilla extract. Whisk everything together until it blends well. Next, gradually add the dry mix into the wet mix. Keep mixing until a soft dough forms. Scoop out the dough using a tablespoon or cookie scoop. Drop the dough balls onto the prepared baking sheet. Make sure to leave space between each ball. This space helps them spread. Bake in the oven for 10 to 12 minutes. You want the edges to be lightly golden. While they bake, your kitchen will fill with a delightful aroma. Once done, take them out and let them sit for a couple of minutes. Then, transfer the cookies to a cooling rack to cool. While the cookies cool, prepare the cinnamon sugar topping. In a small bowl, mix 1/4 cup of sugar with 1 tablespoon of ground cinnamon. When the cookies are still warm, roll each one in the cinnamon-sugar mix. Make sure to coat all sides well. This step adds the perfect sweet crunch to your cookies. Arrange the cookies on a decorative plate. For extra flair, sprinkle a bit more cinnamon-sugar on top. Enjoy your delightful, oven-baked cinnamon sugar churro cookies! To achieve the best texture, use room temperature butter. This helps the dough mix well. When you beat the butter and sugar, aim for a smooth, creamy blend. This creates cookies that are soft and chewy. Consider using a kitchen scale for precise measurements of flour. Too much flour can make your cookies dry. If you want a richer flavor, add a pinch of nutmeg or a dash of almond extract. These small changes can elevate your churro cookies. Every oven is different, so check your cookies a bit early. Bake them for 10 minutes, then look for golden edges. If they are not golden, add one or two more minutes. Keep an eye on them to avoid burning. If you like a crispier cookie, extend the baking time by a minute. For a softer cookie, remove them right at 10 minutes. Remember, they will continue to cook slightly after you take them out. One common mistake is not spacing the cookies enough on the baking sheet. They need room to spread, so leave at least two inches apart. Another mistake is rolling them in cinnamon sugar too late. Coat them while they are still warm for better sticking. Avoid overmixing the dough; mix just until combined. Lastly, don’t skip the cooling rack. This helps keep them from getting soggy on the bottom. {{image_2}} You can add chocolate chips to your churro cookies. Simply mix in 1 cup of semi-sweet chocolate chips into the dough after combining the wet and dry ingredients. This twist gives a rich flavor and a gooey texture. Each bite will be a sweet surprise, blending the cinnamon goodness with melty chocolate. To make these cookies gluten-free, swap the all-purpose flour for a gluten-free blend. Look for blends that include xanthan gum to help with texture. This option keeps the cookies soft and chewy. You won’t lose any flavor, and those with gluten sensitivities can enjoy a tasty treat! You can get creative with flavors. Try adding 1 teaspoon of almond extract for a nutty twist. You can also mix in 1 tablespoon of orange zest for a bright, fresh note. For a spicy kick, add a pinch of cayenne pepper. These small changes make your churro cookies unique and fun to eat! You can store your churro cookies in an airtight container. This keeps them fresh and tasty. They will last for about five days at room temperature. If you want to keep them longer, consider freezing them. Just make sure they are fully cooled before storing. To freeze your churro cookies, place them in a single layer on a baking sheet. Freeze them for about an hour. This way, they won’t stick together. Once frozen, put them in a freezer-safe bag or container. They will stay good for about three months. When you’re ready to eat them, just take out the number you want. To reheat your churro cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet for about five minutes. This will make them warm and soft again. You can also pop them in the microwave for about 10-15 seconds, but the oven gives a better texture. Enjoy your delicious cookies just like fresh-baked! Yes, you can make these cookies ahead of time. I recommend baking them and letting them cool. Store the cookies in an airtight container for up to three days. You can also freeze them for up to three months. When ready to eat, just reheat them in the oven for a few minutes. This keeps them soft and tasty. Churro cookies are baked, while traditional churros are fried. Churros are long and crispy, while churro cookies are round and soft. The flavor is similar, with cinnamon and sugar in both. However, churro cookies have a more cake-like texture. They are easier to make and less messy than frying churros. You can find churro cookies in some bakeries or specialty shops. Many grocery stores also carry them in the bakery section. Online retailers often sell churro cookies too. Just check the ingredient list to ensure they match your taste. If you want a homemade taste, baking them yourself is the best option. Churro cookies are fun and easy to make. We covered the ingredients, step-by-step instructions, and tips to perfect them. You learned about tasty variations and how to store them well. Now, you can enjoy these treats anytime. With practice, you’ll master this recipe and impress anyone who tries them. Happy baking, and enjoy your delicious churro cookies!

Oven-Baked Cinnamon Sugar Churro Cookies

Indulge in the sweet warmth of oven-baked cinnamon sugar churro cookies! These delightful treats are easy to make with just a few simple ingredients and can be ready in just 30 minutes. Perfect for satisfying your sweet tooth or impressing guests, these cookies are a must-try! Click through for the full recipe and step-by-step instructions that will make your baking experience a joy. Your taste buds will thank you!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsalted butter, melted

1/2 cup sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon ground cinnamon

For Topping:

1/4 cup sugar

1 tablespoon ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a medium bowl, combine the flour, baking powder, and salt. Whisk well and set aside.

      In a large mixing bowl, beat together the melted butter and 1/2 cup of sugar until smooth and creamy.

        Add the egg and vanilla extract to the butter mixture, whisking until fully incorporated.

          Gradually mix in the dry ingredients from the first bowl until a soft dough forms.

            Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheet, leaving space between each cookie for spreading.

              Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

                While the cookies are baking, prepare the cinnamon-sugar topping by mixing the 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl.

                  Remove the cookies from the oven and let them sit for a couple of minutes before transferring them to a cooling rack.

                    While still warm, roll each cookie in the cinnamon-sugar mixture until fully coated.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                        - Presentation Tips: Arrange the cookies on a decorative plate, casually sprinkle a little extra cinnamon-sugar over the top, and serve warm for a delightful treat!