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Churro snickerdoodle cookies coated in cinnamon sugar with golden edges and soft centers, stacked on a white plate.

Best Churro Snickerdoodle Cookies Recipe - Crispy Edges, Soft Centers, Cinnamon Sugar Magic

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine American
Servings 20 Cookies

Ingredients
  

  • 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)

Instructions
 

  • 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.