Churro Crinkle Cookies with Cinnamon Sugar Coating taste like state-fair churros in cookie form—crispy edges, pillowy centers, and that classic cinnamon-sugar hug. The dough comes together in one bowl, no chilling required, so you’re 15 minutes away from cookie nirvana. Rolling the balls in cinnamon sugar before baking creates those signature crinkle cracks and a sweet, crackly crust. Serve them warm with a mug of <a href="https://highprotein.gevav.com/2026/03/creamy-spicy-cajun-potato-soup-recipe.html">Creamy Cajun Potato Soup</a> for the ultimate sweet-savory night in.
Why You'll Love Churro Crinkle Cookies with Cinnamon Sugar Coating: Easy Homemade Treat
Churro Crinkle Cookies with Cinnamon Sugar Coating bake up soft, crackly, and coated in cozy cinnamon sugar—no mixer needed, 40 minutes start to finish.
- One-bowl, beginner-friendly dough—no mixer, no chill time
- Cinnamon-sugar coating bakes into glossy, crackly tops
- Soft-baked centers taste just like churros
- Ready in 40 minutes for weeknight desserts or last-minute guests
Ingredients for Churro Crinkle Cookies with Cinnamon Sugar Coating: Easy Homemade Treat
Butter: Use real butter for best flavor; margarine works in a pinchCream of tartar: Gives the signature tang; substitute 1 tsp lemon juice + ½ tsp baking powderMilk: Any variety works; oat or almond keep it dairy-free
- Butter: Use real butter for best flavor; margarine works in a pinch
- Cream of tartar: Gives the signature tang; substitute 1 tsp lemon juice + ½ tsp baking powder
- Milk: Any variety works; oat or almond keep it dairy-free
Ingredient Note: Full measurements for Churro Crinkle Cookies with Cinnamon Sugar Coating: Easy Homemade Treat are listed in the printable recipe card below.
How to Make Churro Crinkle Cookies with Cinnamon Sugar Coating: Easy Homemade Treat
Step 1 — Prep & Preheat
Preheat & prep: Heat oven to 350 °F. Line two sheet pans with parchment.
Step 2 — Cook and Build Flavor
Mix dry: Whisk flour, cream of tartar, baking soda, and salt in a small bowl.
Step 3 — Finish, Taste, and Adjust
Cream butter & sugar: Beat butter and ¾ cup sugar until fluffy, 1 min. Beat in egg, milk, and vanilla.
Expert Tips for Churro Crinkle Cookies with Cinnamon Sugar Coating: Easy Homemade Treat
- Use a #40 cookie scoop for uniform 1-tbsp balls
- Roll twice in cinnamon sugar for thicker crust
- Swap ¼ cup flour for cornstarch for extra tender centers
Churro Crinkle Cookies with Cinnamon Sugar Coating: Easy Homemade Treat
Churro Crinkle Cookies with Cinnamon Sugar Coating bake up soft, crackly, and coated in cozy cinnamon sugar—no mixer needed, 40 minutes start to finish.
Ingredients
Main Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla extract
Seasonings & Flavor Boosters
- 1 tsp ground cinnamon
Optional Toppings
- Extra cinnamon sugar for dusting
Instructions
How to Make Churro Crinkle Cookies with Cinnamon Sugar Coating
- Preheat & prep: Heat oven to 350 °F. Line two sheet pans with parchment.
- Mix dry: Whisk flour, cream of tartar, baking soda, and salt in a small bowl.
- Cream butter & sugar: Beat butter and ¾ cup sugar until fluffy, 1 min. Beat in egg, milk, and vanilla.
- Form dough: Stir in dry mix just until no flour streaks remain.
- Cinnamon-sugar coat: Combine ¼ cup sugar + 1 tsp cinnamon in a shallow bowl. Scoop 1 tbsp dough, roll into a ball, then roll in cinnamon sugar.
- Bake: Place 2 in apart on sheets. Bake 10–12 min until edges are set and tops are crackly. Cool 5 min on pan, then transfer to rack.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Churro Crinkle Cookies with Cinnamon Sugar Coating: Easy Homemade Treat FAQs
Yes—dough keeps 3 days chilled or 3 months frozen; bake from frozen, adding 2 min.
1 tsp lemon juice + ½ tsp baking powder per tsp cream of tartar.
Store cooled cookies in an airtight container at room temperature up to 5 days.
Butter too warm or over-creaming; chill dough 20 min before baking.
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