Joanna Gaines Churro Cookies Recipe

This Joanna Gaines Churro Cookies Recipe captures the essence of the beloved fairground treat, featuring a rich, brown sugar dough that is heavily spiced with cinnamon inside and out. Rolled in a sparkling cinnamon-sugar crust, each cookie bakes up with a crackling, sandy exterior that gives way to a dense, gooey, caramel-like center. It is a warm, cozy bake that delivers all the satisfaction of a fresh churro without the hassle of deep frying.

Joanna Gaines Churro Cookies Ingredients

The Spiced Dough:

• 1 1/2 cups Flour: All-purpose flour provides the structure.
• 1 1/2 tsp Cinnamon: Ground cinnamon mixed directly into the batter ensures flavor in every bite.
• 1 cup Brown Sugar: Packed. Using only brown sugar (no white in the dough) creates a deeply moist, chewy texture similar to a blondie.
• 1/2 cup Butter: The recipe uses a specific “barely melted” technique for the perfect consistency.
• 1 Large Egg & 1 tsp Vanilla Extract: For richness and aroma.
• Leavening: 1/4 tsp baking soda and 1/4 tsp salt.

The Churro Coating:

• 1/2 cup White Sugar: Granulated sugar provides the crunch.
• 2 tbsp Cinnamon: A heavy ratio of cinnamon mimics the dark coating of a traditional churro.

How To Make Joanna Gaines Churro Cookies

1. Whisk Dry Ingredients: In a medium-sized bowl, gently whisk together the flour, 1 ½ teaspoons of cinnamon, baking soda, and salt. Set aside.
2. Prep the Butter: Place the butter in a large microwave-safe bowl. Microwave for 20-30 seconds. Crucial Texture: The butter should be soft and just barely starting to melt around the edges, but not completely liquid. This texture creates a chewy rather than cakey cookie.
3. Cream the Sugar: Add the packed brown sugar to the butter. Using a hand mixer or stand mixer on low speed, beat for approximately 2 minutes until the mixture is well incorporated and looks like wet sand.
4. Add Wet Ingredients: Add the egg and vanilla extract. Beat until just combined.
5. Make the Dough: Pour the dry flour mixture into the wet ingredients. Beat for about 2 more minutes. The dough will eventually come together into a large, cohesive ball.
6. Chill: Cover the bowl and refrigerate for 15 to 30 minutes. Because the butter was warm, this chilling step is essential to firm the dough back up so it holds its shape and doesn’t stick to your hands during rolling.
7. Roll and Coat: Preheat your oven to 350°F (175°C). In a small bowl, mix the white sugar and the remaining 2 tablespoons of cinnamon. Scoop the chilled dough into 1-inch balls. Roll each ball generously in the cinnamon-sugar mixture until thicky coated.
8. Bake: Place the coated balls an inch apart on a greased or parchment-lined cookie sheet. Bake for 10 to 11 minutes. The edges should turn light brown, but the centers will look soft.
9. Cool: Remove from the oven and let them sit on the hot baking sheet for 5 minutes to finish setting. Transfer to a cooling rack.

Recipe Tips

• The Brown Sugar Factor: Since this recipe relies entirely on brown sugar for the dough, the cookies will be softer and have a stronger molasses flavor than standard sugar cookies. Ensure your brown sugar is fresh and soft, not hard.
• Butter Consistency: Do not fully melt the butter to a liquid oil consistency, or the cookies will spread too thin. You want it in that “halfway” state—soft but structured.
• Don’t Skip the Chill: Unlike some other recipes, this dough must be chilled briefly. If you skip it, the dough will be too sticky to roll into balls and will flatten into lace cookies in the oven.
• The “Churro” Dip: For the full experience, serve these warm with a side of chocolate ganache or dulce de leche for dipping.

What To Serve With Churro Cookies

• Mexican Hot Chocolate: The spices in the drink complement the cinnamon cookie perfectly.
• Vanilla Ice Cream: Crumbled over ice cream, these add a great texture.
• Caramel Sauce: A drizzle of salted caramel plays up the brown sugar notes.
• Coffee: A black coffee balances the intense sweetness of the sugar coating.

How To Store Churro Cookies

• Room Temperature: Store in an airtight container for up to 4 days. They tend to stay soft thanks to the brown sugar.
• Reheat: A quick 10-second zap in the microwave brings back the “fresh out of the oven” softness.
• Freeze: Freeze the baked cookies for up to 3 months. Or, freeze the rolled dough balls (before coating in sugar) and bake fresh as needed.

Churro Cookies Nutrition Facts

• Calories: 150 kcal
• Fat: 6g
• Carbohydrates: 22g
• Sugar: 16g
• Protein: 2g

Nutrition information is estimated per cookie.

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