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To make these tasty churro cookies, gather these items: - 1 cup all-purpose flour - 1/2 cup unsalted butter, melted - 1/2 cup granulated sugar - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - 1 tablespoon ground cinnamon - For Topping: - 1/4 cup granulated sugar - 1 tablespoon ground cinnamon If you need to swap some ingredients, here are some options: - Use whole wheat flour for a nuttier taste. - Margarine or coconut oil can replace unsalted butter. - You can use brown sugar instead of granulated sugar for a deeper flavor. - A flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) works for a vegan option. - Vanilla extract can be left out or replaced with almond extract for a different twist. Measuring correctly makes a big difference. Here are some tips: - Use a dry measuring cup for flour and sugar. Scoop the flour gently and level it off with a knife. - For sticky items like melted butter, use a liquid measuring cup. - If you use brown sugar, pack it firmly into the cup to get the right amount. - Always check your oven temperature with an oven thermometer for accuracy. These small details help you make the best churro cookies every time! First, heat your oven to 350°F (175°C). This step is key for even baking. Next, take a baking sheet and line it with parchment paper. This helps cookies not stick and makes cleanup easy. Now, grab a medium bowl. In it, mix together 1 cup of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of fine sea salt. Use a whisk to combine them well. Set this bowl aside for later. In a larger bowl, combine ½ cup of melted unsalted butter with ½ cup of granulated sugar. Whisk or beat them until smooth and creamy. Then, add in 1 large egg and 1 teaspoon of pure vanilla extract. Mix until the batter is fluffy. Next, slowly add the dry mixture to the wet mixture. Use a spatula or wooden spoon to fold it in gently. Stop mixing when a soft dough forms. This dough should not be overworked. Now it’s time to portion the dough. Use a tablespoon or cookie scoop to drop dough balls onto the prepared baking sheet. Make sure to leave about 2 inches between each cookie. They will spread while baking. Bake the cookies in your preheated oven for 10 to 12 minutes. You want the edges to be lightly golden. The centers should feel set yet soft. While your cookies bake, mix ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon in a small bowl. Stir until they blend well. Once the cookies finish baking, let them cool on the sheet for 2 to 3 minutes. Then, roll each warm cookie in the cinnamon-sugar mix. Make sure they are coated fully for that classic churro taste. To get the best texture, use room temperature ingredients. This helps the butter mix well with sugar and creates a smooth dough. Be careful not to overmix when you blend the wet and dry ingredients. Overmixing can make your cookies tough. You want a soft and slightly sticky dough. This dough will bake up into a chewy cookie that has a nice crunch on the outside. One common mistake is not measuring flour correctly. Too much flour can make cookies dry. Always spoon flour into your measuring cup, then level it off with a knife. Another mistake is baking too long. Keep an eye on them! They should be lightly golden but still soft in the middle. If they look too brown, they might be overbaked. Want to add more flavor? Mix in chocolate chips or chopped nuts for a twist. You can also try adding a pinch of nutmeg for a warm spice kick. If you love vanilla, add an extra splash of vanilla extract to the dough. For a fun touch, drizzle melted chocolate on top after they cool. These small changes can make your churro cookies even more special! {{image_4}} You can easily make these churro cookies gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that include xanthan gum to help the cookies hold together. Follow the same steps in the recipe. Your cookies will still taste amazing! If you love chocolate, try adding mini chocolate chips to the dough. Just mix in half a cup when you combine the wet and dry ingredients. The chocolate adds a rich flavor and pairs well with the cinnamon sugar topping. Feel free to get creative with toppings! Instead of just cinnamon sugar, try drizzling melted chocolate over the cookies. You can also sprinkle chopped nuts for a crunchy texture. For a twist, add a pinch of nutmeg or cardamom to the dough. Each variation offers a unique taste experience, so enjoy experimenting! To keep your churro cookies fresh, place them in an airtight container. You can stack them, but use parchment paper between layers to prevent sticking. Keep the container in a cool, dry place. This method helps keep the cookies soft and tasty. When stored properly, these cookies last about one week at room temperature. If you want to keep them longer, consider freezing them. The cookies may lose some of their freshness after a week but will still taste good. To freeze your churro cookies, let them cool completely first. Place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy, thaw them at room temperature. Reheat them briefly in the oven for that fresh-baked taste! Yes, you can use gluten-free flour or almond flour. Each will change the taste a bit. Gluten-free flour works well, but it might need extra moisture. Almond flour adds a nutty flavor. Just remember, the texture may vary. If your dough is too sticky, add a little more flour. Sprinkle in one tablespoon at a time. Mix gently after each addition. Don't add too much flour, or your cookies will be tough. Aim for a soft but manageable dough. Check the edges of the cookies. If they are lightly golden, they are done. The centers should feel soft but not wet. If they look set, take them out. Remember, they will firm up as they cool. Yes, you can make the dough ahead of time. Chill it in the fridge for up to 2 days. This helps the flavors blend. When you are ready, scoop and bake. You can also bake them ahead and store them. To reheat cookies, place them in the microwave for 10-15 seconds. This will warm them up nicely. You can also use an oven at 350°F for a few minutes. Both methods keep them soft and tasty. In this post, we covered the key ingredients for tasty cookies and how to measure them. I shared a step-by-step guide to help you bake delicious treats. We also explored tips for perfect texture, common mistakes, and flavor variations. Remember, storing your cookies well keeps them fresh longer. Try these tips and enjoy your cookie-baking journey. You can create your own treats, and with practice, you'll get even better!

Oven-Baked Cinnamon Sugar Churro Cookies

Indulge in the sweet and irresistible taste of Oven-Baked Cinnamon Sugar Churro Cookies! These delightful treats are easy to make and perfect for any occasion. With a soft dough coated in a sugary cinnamon topping, you'll want to enjoy them warm right out of the oven. Gather your ingredients and follow our simple guide to create 24 delicious cookies that everyone will love. Click through for the full recipe and bring this mouthwatering dessert to your kitchen!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsalted butter, melted

1/2 cup granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

1 tablespoon ground cinnamon

For Topping:

1/4 cup granulated sugar

1 tablespoon ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

    In a medium mixing bowl, whisk together the flour, baking powder, and salt until fully combined. Set this dry mixture aside.

      In a large mixing bowl, combine the melted unsalted butter and 1/2 cup of granulated sugar. Beat them together with a hand mixer or a whisk until the mixture is smooth and creamy.

        Add the room temperature egg and vanilla extract to the butter-sugar mixture. Whisk vigorously until everything is incorporated and you have a fluffy texture.

          Gradually add the dry ingredients to the wet mixture, mixing gently with a spatula or wooden spoon until a soft dough comes together. Be careful not to overmix.

            Using a tablespoon or cookie scoop, portion out the dough and drop it onto the prepared baking sheet, ensuring you leave about 2 inches of space between each cookie as they will spread while baking.

              Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but slightly soft.

                While the cookies bake, prepare the topping by mixing the 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon in a small bowl. Mix until well blended.

                  Once the cookies are done, remove them from the oven and allow to cool on the baking sheet for 2-3 minutes before carefully transferring them to a wire cooling rack.

                    While the cookies are still warm, roll each one in the cinnamon-sugar mixture, ensuring they are thoroughly coated for that iconic churro flavor.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                        - Presentation Tips: Arrange the cookies on a decorative plate and sprinkle a little extra cinnamon-sugar on top for a beautiful finish. Serve warm for the best flavor experience!