Churro Cookies: Soft Baked Cinnamon Sugar Cookies

By:

Ruby Bennett

Published:

May 29, 2026

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Why You’ll Love These Churro Cookies

These churro cookies bring all the cozy cinnamon-sugar nostalgia you love, and that hidden chocolate center makes every bite a little surprise. I have only tested this recipe with the exact ingredients listed below, and every single batch disappeared from the cooling rack before I could even take photos.

The dough is completely dairy-free and egg-free, using vegan butter and plant-based yogurt as an egg substitute. Because they’re baked, not fried, they are simpler to prepare and slightly lighter than traditional churros. You still get that crackly cinnamon-sugar coating that mimics the signature crunch of a churro, but with a tender, soft-baked crumb.

What really sets these apart is the melted dark chocolate center. Chop a chocolate bar into squares, stuff two inside each dough ball, and the oven does the rest. The result is a cookie with a crisp exterior, a gooey middle, and the warm flavor of cinnamon throughout. Whether you make them for Christmas, Cinco de Mayo, or an after-school surprise, they always feel like a celebration.

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What is a churro?

Churros are long tubes of fried dough coated in sugar, sometimes dusted with cinnamon or stuffed with chocolate. The concept originated in Spain, where they’re often enjoyed with a cup of thick hot chocolate. Over time, churros traveled across Latin America and the United States, showing up at fairs, street carts, and home kitchens.

Classic churros are piped through a star-shaped nozzle and fried until golden and crisp. This cookie version takes that same beloved cinnamon-sugar flavor and reimagines it as a soft baked cookie. You lose the deep-fried crunch, but you gain a tender crumb with crispy edges, especially after the cookies cool completely.

I remember the first time I tried to turn churros into cookies. I wanted the same warm, cinnamon-sweet experience without standing over a pot of hot oil. After a few rounds of testing (and plenty of flat, spread-out disks), I landed on a dough that holds its shape, bakes up thick, and carries that unmistakable churro taste in every bite.

Key Ingredients and Substitutions

This recipe relies on a handful of pantry staples, but a few choices make all the difference. Below is a complete list of everything you need, plus notes on substitutions I have tested.

Ingredient	Amount	Notes and Substitutions
Vegan butter (sticks)	113 g	Sticks work better than tubs because of lower water content. Earth Balance, VioLife, and Country Crock all perform well.
Brown sugar	70 g	Adds a hint of molasses richness and helps keep the cookies moist. Feel free to use light or dark brown sugar.
Granulated sugar (dough)	55 g	Standard white sugar works beautifully here.
Plant-based yogurt	60 g	Binds the dough like eggs would. I have only tested Forager Project and a plain soy yogurt. A flax egg (1 tbsp ground flax + 3 tbsp water) can substitute, though it leaves small specks.
Vanilla extract	2 tsp	Rounds out the warmth of the cinnamon.
Espresso powder (optional)	1 tsp	Deepens the chocolate flavor without tasting like coffee. Omit if you prefer.
All-purpose flour	180 g	Use a digital scale or spoon and level the flour. Scooping directly from the bag leads to a dry dough. A 1-to-1 gluten-free blend may work, but I have not tested it, so proceed at your own risk.
Cinnamon (dough)	2 tsp	Ground cinnamon adds that signature churro warmth.
Baking powder	1 tsp	Provides lift for a tender crumb.
Baking soda	½ tsp	Helps with browning and spread control.
Kosher salt	½ tsp	Balances the sweetness and brings out the cinnamon.
Dark chocolate bar	100 g	Must be a chocolate bar, not chips, so it melts into a gooey center. Chop into 18 squares.
Coating sugar	55 g	Mix with 2 tsp cinnamon to roll the dough balls before baking.

A pinch of nutmeg or a splash more vanilla can deepen the warmth even further if you’re feeling adventurous. Cream of tartar is another traditional addition that gives a snickerdoodle-like tang, though I usually skip it here.

How to Make Churro Cookies

Active prep time is about 30 minutes, plus at least 1 hour of chilling. The chilling step is non-negotiable for flavor and texture, so plan ahead. You will end up with 9 large, bakery-style cookies that stay thick and round.

Cream the butter and sugars. In a large bowl, beat the vegan butter, brown sugar, and the dough portion of granulated sugar until light and fluffy. Stop as soon as they are combined; over-creaming can cause the dough to separate and turn greasy later.
Add the wet ingredients. Mix in the plant-based yogurt and vanilla extract until smooth. If you’re adding espresso powder, stir it in now.
Whisk and combine the dry ingredients. In a separate bowl, whisk together the flour, cinnamon (for the dough), baking powder, baking soda, and salt. Gradually add the dry mix to the wet mixture, stirring just until a soft dough forms. The dough should be soft but not sticky. If it feels too wet, add a tablespoon more flour at a time.
Chill the dough. Cover the bowl and refrigerate for at least 1 hour. Chilling helps prevent excessive spreading during baking and develops a chewier texture.
Portion and pre-freeze. Line a baking sheet with parchment. Use a large cookie scoop (about 1.5 oz or 3 tablespoons) to portion the dough into 9 equal balls. Place them on the sheet and freeze for 10 minutes. This makes stuffing much easier.
Prepare the chocolate centers. While the dough chills, chop the dark chocolate bar into 18 squares. Stack two squares for each cookie center.
Stuff the cookies. Take a dough ball, flatten it into a disc, then form a small cup in your palm. Place two stacked chocolate squares in the center, then bring the dough up and around the chocolate, pinching to seal completely. Roll the ball gently until it’s smooth.
Coat in cinnamon sugar. In a small bowl, combine the coating granulated sugar with the remaining 2 teaspoons of cinnamon. Roll each stuffed dough ball in the mixture until completely coated.
Bake. Place the coated balls on the prepared baking sheet, spacing them well apart. Bake at 350°F on the middle rack for 13 minutes. The edges should look set while the centers remain slightly soft. Overbaking can dry them out, so err on the side of slightly underdone.
Cool completely. Allow the cookies to cool on the baking tray for 10 minutes before moving them. They will continue to firm up as they cool. The exterior will crisp up nicely, and the chocolate center will still be gooey when they’re slightly warm.

Once baked, the cookies have a crisp cinnamon-sugar exterior and a tender crumb with a melted chocolate heart. For the best experience, enjoy one while it’s still warm, but be careful of the hot chocolate inside.

Expert Tips

Chill the dough deeply. At least 1 hour in the fridge is essential, but you can go longer if needed. Cold dough spreads less and tastes richer.
Use a digital scale. If you have one, a scale gives the most consistent results. If using cups, always spoon and level the flour. Scooping directly from the bag compacts the flour and leads to dry, crumbly cookies.
Freeze before stuffing. That quick 10-minute freeze after portioning makes the dough firm enough to handle without tearing. It is a small step that saves a lot of mess.
Work with chocolate bars, not chips. Chips contain stabilizers that prevent proper melting. A chopped dark chocolate bar gives you that perfect gooey center.
Don’t press the cookies flat. The dough balls will spread naturally into round, thick shapes as they bake. Flattening them ahead of time leads to thin, crispy disks instead of the soft, churro-like crumb you want.
Reheat to remelt the center. Leftover cookies stored at room temperature will lose the gooey center. A 5- to 10-second zap in the microwave brings it right back. For a crispier exterior, reheat in a 300°F oven for 3 to 5 minutes.
Serve unstuffed if you prefer. The dough and cinnamon-sugar coating are delicious on their own. Just skip the chocolate stuffing step and enjoy with a cup of hot chocolate or horchata.

Allow the cookies to cool fully on the tray before moving them. I learned this the hard way: hot cookies are fragile and the chocolate center will ooze everywhere if you rush.

Frequently Asked Questions

Why is it important to chill churro cookie dough?

Chilling the dough prevents spreading during baking and helps develop a chewier texture. It also makes the dough easier to handle when rolling in cinnamon sugar.

Can I make churro cookies gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Ensure the blend contains xanthan gum for structure.

How should I store baked churro cookies?

Store in an airtight container at room temperature for up to 5 days. For longer freshness, layer with parchment paper to prevent them from sticking.

Can I freeze churro cookie dough?

Yes, shape the dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake directly from frozen, adding 2-3 minutes to the bake time.

What kind of chocolate works best for stuffed churro cookies?

Use a high-quality dark or semi-sweet chocolate bar, chopped into small pieces. Chocolate chips with higher cocoa butter content also work well.

How do I get a crispy cinnamon-sugar coating on churro cookies?

Brush the baked cookies with melted dairy-free butter or oil, then immediately roll in a cinnamon-sugar mixture. Doing this while the cookies are still warm helps the coating adhere.

Enjoy It

Food is meant to be savored, and these cookies are no exception. Pair them with a cup of coffee, a mug of hot chocolate, or a tall glass of horchata for a café-style treat right at home. Because they’re rich with chocolate and cinnamon, one cookie goes a long way. I like to serve mine alongside a handful of nuts or fresh fruit for a more balanced snack, then take a short walk afterward. It helps with blood sugar and lets the cozy flavors linger without feeling heavy.

Remember, you can always leave them unstuffed and enjoy them as simple cinnamon-sugar cookies. They are just as satisfying and a little less messy when you’re rushing out the door.

More Cookies to Try

If you love a cookie with a surprise inside, you might enjoy a few more from my recipe box. Each one brings its own twist to the cookie jar:

Hotteok Cookies capture the sweet, nutty filling of Korean street food in cookie form.
Banana Bread Cookies with Walnut Caramel are chewy, banana-forward, and drizzled with a buttery caramel.
Brown Butter Toffee Chocolate Chip take a classic cookie up a notch with deep, nutty brown butter and crunchy toffee bits.
Strawberry Jam cookies are soft, puffy, and filled with a dollop of bright fruit preserves.
Chocolate Peanut Butter Stuffed cookies hide a creamy peanut butter center inside a rich chocolate dough.

All of these are designed to be simple enough for a weeknight bake but special enough to share with people you love. I hope you find a new favorite.