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Sugary Churro Crinkle Cookies with a Cinnamon Dusted Crunch

Soft, pillowy cookies with a thick cinnamon sugar crust and a crinkled surface, inspired by the classic churro flavor without any frying.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 25 minutes
Total Time 55 minutes
Servings: 22 Cookies
Calories: 142
Ingredients Equipment Method

Ingredients
  

Cookie dough:
1 and 3/4 cups (220g) all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
115g unsalted butter, softened
3/4 cup (150g) granulated sugar
1/4 cup (50g) light brown sugar, packed
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
Cinnamon sugar coating:
1/4 cup (50g) granulated sugar
1 and 1/2 teaspoons ground cinnamon

Equipment

  • 1 large mixing bowl
  • 1  electric hand mixer or stand mixer
  • 1 baking sheet
  • 1 parchment paper
  • 1  small shallow bowl for rolling
  • 1 Wire cooling rack

Method
 

Whisk dry ingredients together. Beat butter and sugars until pale and fluffy. Add egg, yolk, and vanilla. Fold in dry ingredients.
    Chill dough covered in the refrigerator for at least 25 minutes.
      Mix cinnamon sugar coating in a shallow bowl.
        Scoop dough into 1.5 tablespoon balls, roll smooth, then coat generously in cinnamon sugar.
          Place on parchment-lined tray with 5cm spacing. Bake at 180°C for 10 to 11 minutes until just crinkled.
            Rest on tray 5 minutes, then transfer to wire rack to cool completely.