Delicious Churro Crinkle Cookies with Cinnamon Sugar
These delightful churro crinkle cookies feature a rich cocoa base, coated in a sweet cinnamon-sugar mixture, and optionally dusted with powdered sugar for an extra touch of sweetness. Perfect for a cozy treat or holiday gathering.
Equipment
- Baking sheet
- Parchment paper
- Medium bowl
- Large bowl
- Electric mixer
- Plastic wrap
- Small Bowl
- wire rack
Ingredients
Cookie Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 tbsp Baking powder
- 0.5 tsp Salt
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 Eggs large
- 1 tbsp Vanilla extract
- 2 tbsp Ground cinnamon
- 0.5 cup Granulated sugar
- 1 cup Powdered sugar optional, for dusting
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat granulated sugar, brown sugar, and eggs with an electric mixer until light and fluffy, then mix in vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Cover and refrigerate the dough for 30 minutes.
- In a small bowl, combine granulated sugar and ground cinnamon for the cookie coating.
- Scoop chilled dough into balls, roll them in the cinnamon-sugar mixture, and place on the prepared baking sheet.
- Bake for 10-12 minutes until the edges are set and the tops show cracks.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
- Optionally, dust the cooled cookies with powdered sugar before serving.
Notes
For an extra touch of sweetness, dust the cooled cookies with powdered sugar before serving.