Description
These ultra chewy, cinnamon sugar cookies are inspired by the classic fried dessert. All the flavors of a traditional churro in a simple cookie recipe that will easily become one of your favorites!
Ingredients
Scale
- 1 cup salted butter
- 1 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla bean paste (or extract if you don’t have paste)
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 2/3 cup all purpose flour
- 1/4 cup light brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Prep: In a medium saucepan over medium-low heat add in the butter. Allow the butter to melt and then continue cooking, stirring frequently. The butter will begin to foam. Continue stirring, or swirling the pan until the milk solids begin to brown and turn an amber color. This will take 8 – 10 minutes. Remove from the heat and allow it to cool for at least 30 minutes.
- When the butter is cooled stir in the 1 1/4 cups light brown sugar until all the lumps are gone. You can do this all in the saucepan or you can transfer it to the bowl of your stand mixer fitted with the paddle attachment if you prefer. Add in the eggs, vanilla, salt, and baking soda until combined and smooth. Finally add in the flour and stir until just combined.
- Line a tray, plate, or cookie sheet with parchment paper. Set aside.
- Using a medium (2 1/2 tablespoon sized scoop) portion out the dough and roll them into balls. Place the balls on the prepared tray. Cover the tray with cling wrap and refrigerate overnight.
- Bake: Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Remove the cookie dough from the refrigerator and allow them to sit at room temperature for 10 minutes to take the chill off so the sugar sticks.
- In a small bowl combine the 1/4 cup light brown sugar and ground cinnamon. Roll each cookie dough ball liberally in the cinnamon sugar mixture. Reserve the remaining mixture.
- Place the cookie dough in the prepared baking sheet 2 inches apart. Bake for 10 minutes or until the edges are set. The centers might seem slightly underbaked. This is what you want.
- Allow the cookies to cool on the baking sheet for 3 minutes. The cookies will continue to bake slightly on the warm cookie sheet. Sprinkle the cookies with a little extra cinnamon sugar.
- Transfer the cookies to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 5 days for best freshness.
Freeze baked cookies airtight for up to 2 months. Thaw at room temperature.
