We're feeling extra merry! Here's one more day for up to 70% off. Shop the sale.
Surprise and delight with up to 70% off gifts. Find something they'll love.
Renew, sign up, or gift a subscription to Magnolia Journal for inspiration year-round. Start here.
Churro Cookies
Total 30 mins, includes cooling time
Active 15 mins
Makes 14 servings
Ingredients
Cinnamon Sugar
Cookies
Directions
- For the cinnamon sugar: Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a small bowl combine the sugar and cinnamon, stirring until equally blended, set aside.
- 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 eggs and vanilla extract and beat until well combined.
- 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.
- 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.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
You May Also Like
