These churro crinkle cookies are one of my favorite treats because they bring together the best of two worlds—soft, chewy cookies and the sweet, spiced flavor of churros. Coated in a generous layer of cinnamon sugar, they’re warm, fragrant, and perfect for sharing. I love making them when I want something a little nostalgic yet unique.
Why You’ll Love This Recipe
I like this recipe because it’s simple but delivers big flavor. The cookies have a fudgy, brownie-like center with slightly crisp edges, and the cinnamon sugar coating adds a delightful churro twist. They’re also great for holidays, bake sales, or just cozy afternoons at home. Since the dough chills for only 30 minutes, I can whip up a batch without too much waiting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup cinnamon sugar (for coating)
Directions
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I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, I whisk together the flour, cocoa powder, baking powder, and salt.
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In a large bowl, I beat the granulated sugar, brown sugar, and eggs until light and fluffy, then add the vanilla extract.
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I gradually stir the dry mixture into the wet ingredients until just combined.
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I cover the dough and refrigerate it for 30 minutes so it firms up for rolling.
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I mix sugar and cinnamon together in a small bowl for the coating.
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I roll the chilled dough into balls, coat them in the cinnamon sugar, and place them 2 inches apart on the baking sheet.
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I bake the cookies for 10–12 minutes, then let them cool for 5 minutes on the sheet before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies. The prep time is 15 minutes, chilling time is 30 minutes, and bake time is 12 minutes, for a total of around 57 minutes.
Variations
Sometimes I add a pinch of cayenne pepper to the cinnamon sugar for a Mexican hot chocolate twist. I also like mixing in mini chocolate chips for extra richness. For a festive version, I use holiday sprinkles in the sugar coating. If I want softer, cakier cookies, I bake them closer to 10 minutes; for chewier ones, I lean toward 12 minutes.
Storage/reheating
I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—either the baked cookies or the dough balls—so I can bake them fresh when I want. To refresh the cookies, I warm them in the microwave for 10 seconds.
FAQs
How do I make sure the cookies stay chewy?
I avoid overbaking them; they should look slightly soft in the center when I take them out, as they’ll firm up while cooling.
Can I make the dough ahead of time?
Yes, I refrigerate the dough for up to 24 hours, then roll and bake when I’m ready.
Can I skip the cocoa powder for a lighter cookie?
Yes, but they’ll lose the rich chocolatey flavor. If I want a vanilla version, I just increase the flour slightly.
Can I double this recipe?
Yes, I double the ingredients easily, but I bake in batches so the cookies spread evenly.
What’s the best way to get the crackly “crinkle” look?
Rolling the dough in cinnamon sugar before baking and baking at the right temperature (350°F) helps create that crinkled surface.
Conclusion
These churro crinkle cookies are a fun twist on a classic dessert, combining chewy chocolate cookies with the warm, spiced sweetness of churros. I love how easy they are to make and how quickly they disappear whenever I serve them. Whether for a party, a gift, or just a cozy treat at home, they’re always a hit.
Print
Churro Crinkle Cookies with Cinnamon Sugar
- Total Time: 57 minutes
- Yield: 24 cookies
Description
Chewy Chocolate Crinkle Cookies Rolled in Cinnamon Sugar for a Churro-Inspired Delight
Ingredients
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup cinnamon sugar (for coating)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat granulated sugar, brown sugar, and eggs until light and fluffy. Add vanilla extract and mix to combine.
Gradually add the dry ingredients to the wet, mixing until just combined.
Cover the dough and refrigerate for 30 minutes.
In a small bowl, mix cinnamon and sugar for coating.
Roll chilled dough into balls and coat each in the cinnamon sugar.
Place balls 2 inches apart on the prepared baking sheet.
Bake for 10–12 minutes, or until the cookies have spread and crinkled.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Chill Time:: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
