Cinnamon Churro Cookies with Chocolate Dipping Sauce
These irresistible cinnamon churro cookies are crispy on the outside with a soft, chewy center, each cookie is dusted with a generous cinnamon-sugar coating and dipped in a rich, velvety chocolate sauce
Ingredients
Churro Cookies
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 1/2 tsp cinnamon adjust for your preferences
Chocolate Dipping Sauce
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
- 1/2 tsp vanilla
Instructions
Make Churro Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla to butter and sugars
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the granulated sugar and ground cinnamon for the coating
- Roll the cookie dough into 1 ½-inch balls. Roll each dough ball in the cinnamon-sugar mixture to coat
- Place the coated dough balls on the prepared baking sheet, about 2 inches apart
- Bake for 10-12 minutes or until the edges are set but the centers are still slightly soft. The cookies will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely
Make Chocolate Dipping Sauce
- Melt the chocolate chips and heavy cream together in a heatproof bowl in the microwave. Microwave for 20-30 seconds (depending on the strength of your microwave) and then stir. Repeat this until everything is smooth.
- Stir in the vanilla extract until smooth and glossy.
- Serve the churros cookies warm (if possible) with fresh chocolate dipping sauce on the side.