If you love the warm cinnamon sugar of a churro and the buttery chew of a classic snickerdoodle, this recipe brings the best of both in one cookie. These cookies bake up with crisp, craggy edges and soft, tender centers that stay chewy for days. The cinnamon sugar coating gives a churro-like crunch, while a touch of cream of tartar keeps that signature snickerdoodle tang.

No fancy equipment, no tricky steps—just simple, cozy baking. Perfect for holidays, bake sales, or a quick weekend treat.

What Makes This Special

Churro-style coating: A double roll in cinnamon sugar before and after baking gives that classic churro finish.
Perfect texture: Crisp edges, soft middles, and a light chew thanks to a balanced mix of butter and flour.
Classic snickerdoodle tang: Cream of tartar adds a gentle, nostalgic flavor you’ll recognize instantly.
Quick and simple: No chilling required, and the dough comes together in one bowl.
Make-ahead friendly: Dough balls freeze beautifully for fresh cookies anytime.

What You’ll Need

For the Dough:
- 2 3/4 cups (345 g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 1/4 cups (250 g) granulated sugar
- 1/4 cup (55 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
For the Cinnamon Sugar:
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon ground cinnamon
- Pinch of salt (optional, enhances flavor)
Optional Finishing Touch:
- 2 tablespoons melted butter for a light brush after baking (for extra churro flair)

How to Make It

Preheat and prep: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk flour, cream of tartar, baking soda, and salt.
Set aside.
Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then add vanilla. Mix just until combined. Scrape the bowl.
Combine: Add the dry ingredients to the wet in two additions.
Mix on low until a soft dough forms. Do not overmix.
Make cinnamon sugar: In a shallow bowl, stir together sugar, cinnamon, and a pinch of salt.
Shape: Scoop dough into 1.5-tablespoon balls (about a medium cookie scoop). Roll each ball generously in the cinnamon sugar to coat.
Space on sheets: Place coated dough balls 2 inches apart on the prepared baking sheets.
Bake: Bake for 9–12 minutes, until the edges are set and lightly golden but centers still look soft and puffy.
Rotate pans halfway for even baking.
Optional churro finish: While warm, lightly brush tops with melted butter, then roll or sprinkle with a fresh coat of cinnamon sugar. This adds a subtle, authentic churro vibe.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling. They’ll deflate slightly and set to the perfect texture.

Storage Instructions

Room temperature: Store in an airtight container for up to 4 days.
Slip in a slice of bread to keep them soft.
Freeze baked cookies: Freeze in a zip-top bag for up to 2 months. Thaw at room temp; rewarm for 3–4 minutes at 300°F (150°C) if you like.
Freeze unbaked dough: Scoop, roll in cinnamon sugar, and freeze on a sheet until firm. Transfer to a bag and bake from frozen, adding 1–2 minutes to the bake time.

Why This is Good for You

Portion control you control: The dough freezes well, so you can bake a few at a time instead of a whole batch.
Simple ingredients: No additives or mystery flavors—just pantry staples you recognize.
Comfort in moderation: A homemade cookie can satisfy a sweet tooth without the heavy processed feel of store-bought treats.
Balanced sweetness: A touch of brown sugar adds depth, so the cookies taste rich without being cloying.

Common Mistakes to Avoid

Overbaking: Pull them when the centers still look soft.
They’ll firm up as they cool. Overbaked snickerdoodles turn dry fast.
Skipping cream of tartar: It’s key for that tang and tender crumb. Don’t replace it with more baking powder or soda.
Using cold butter: Butter should be soft but not greasy.
Too cold and the cookies won’t spread right; too warm and they’ll overspread.
Packing the flour: Spoon and level. Too much flour leads to dense, cakey cookies.
Not enough cinnamon sugar: Be generous. The coating is the churro moment—don’t skimp.

Variations You Can Try

Brown butter: Brown the butter, cool until solid but soft, then use as directed for a nutty, toffee note.
Stuffed center: Tuck a small caramel or dulce de leche dot inside each dough ball for a gooey surprise.
Chocolate dip: After cooling, dip half the cookie in melted dark chocolate and sprinkle with cinnamon sugar.
Spice boost: Add 1/4 teaspoon ground nutmeg or cardamom to the dough for extra warmth.
Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.
Chill dough 30 minutes to help it hold shape.
Dairy-free: Use a good vegan butter stick (not spread) and check labels on sugars for processing.

Explore more irresistible cookie recipes you won’t want to miss:

Cadbury Mini Egg Cookies

Snickerdoodle Cookies

FAQ

Can I make these without cream of tartar?

Yes, but the flavor and texture change. If you must, replace the cream of tartar and baking soda with 2 teaspoons baking powder. The cookies will lose some tang and be a bit cakier.

Do I need to chill the dough?

Not required.

If your kitchen is warm or the dough feels sticky, a 20–30 minute chill helps control spread and makes rolling easier.

How do I keep them soft for days?

Store in an airtight container with a slice of bread or a small marshmallow. The cookies absorb moisture and stay tender.

Why did my cookies not spread?

Too much flour, cold butter, or overmixing can keep them from spreading. Weigh your flour if possible and start with room-temperature butter.

Can I use coconut sugar or less sugar?

You can swap up to half the granulated sugar with coconut sugar, but expect a slightly darker color and different flavor.

Reducing total sugar will change spread and texture.

What’s the best size for these cookies?

About 1.5 tablespoons of dough per cookie hits the sweet spot: crisp edges and chewy centers. Larger cookies need an extra minute or two in the oven.

Can I make them ahead for a party?

Absolutely. Roll the dough balls in cinnamon sugar and freeze.

Bake from frozen right before serving, then give a fresh sugar toss for that churro sparkle.

Wrapping Up

These churro snickerdoodle cookies are simple to bake and hard to stop eating. The cinnamon sugar crunch meets a soft, tangy center for a cookie that feels both nostalgic and new. Keep a batch of dough balls in the freezer and you’re always 12 minutes away from warm, cozy cookies.

Share them, gift them, or keep them all to yourself—no judgment here.