Churro Cookies

If you are looking for a wannabe snickerdoodle cookie, this recipe is for you! So simple, yet incredibly delicious!

Total 30 mins, Includes Cooling Time | Active 15 Mins | Makes 14 Servings

Ingredients

Cinnamon Sugar

• ½ cup sugar

• 1 tablespoon cinnamon

  
  

Cookies

• ½ cup unsalted butter, room temperature

• ¼ cup (2 ounces) cream cheese, room temperature

• ¾ cup light brown sugar, packed

• ¼ cup sugar

• 1 egg, room temperature

• 2 teaspoons vanilla extract

• 2⅓ cups all-purpose flour

• 2 teaspoons ground cinnamon

• 2 teaspoons cornstarch

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

Directions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper. For the cinnamon sugar: In a small bowl combine the sugar and cinnamon, stirring until equally blended, set aside.

   
   

2. For the cookies: In a stand mixer fitted with a paddle attachment, cream the unsalted butter, cream cheese, brown sugar, and sugar on medium-high speed until light and fluffy, about 1 minute. Reduce the speed to low, add in the egg and vanilla extract and beat until well combined.

   
   

3. In a medium bowl, combine the flour, cinnamon, cornstarch, baking soda, baking powder, and salt. Slowly add into the mixer and mix just until incorporated.

   
   

4. Use a 1½-ounce scoop (about ¼ cup) to portion the dough and gently press the tops of each cookie dough ball into the cinnamon sugar mixture. Place the cookies on the prepared baking sheets about 2 inches apart and bake for 10 minutes, or until the bottom edge of the cookie is slightly golden. Let the cookies cool on the baking sheet for about 5 minutes.

   
   

5. Store baked cookies in an airtight container at room temperature for up to 5 days.

Happi Baking!