Description
Delicious churro crinkle cookies with a cinnamon-sugar exterior and soft interior, combining the flavors of churros in a cookie form.
Ingredients
- 1/2 cup unsalted butter
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
- 1/2 cup powdered sugar (for dusting)
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Instructions
- 1. Preheat oven to 350°F and line baking sheets with parchment paper.
- 2. In a large bowl, beat together the unsalted butter, vegetable oil, granulated sugar, and brown sugar until smooth and creamy.
- 3. Add eggs and vanilla extract, mixing until well combined.
- 4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- 5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Chill the dough in the refrigerator for 30 minutes.
- 6. Prepare the cinnamon-sugar coating by mixing the granulated sugar and ground cinnamon in one bowl and placing the powdered sugar in another bowl.
- 7. Remove the dough from the refrigerator and scoop out 1-inch balls of dough. Roll each ball in the cinnamon-sugar mixture, then in the powdered sugar.
- 8. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- 9. Bake for 10 to 12 minutes or until the tops are set and crinkly.
- 10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.