When it comes to comforting desserts, churros always top the list. Their warm, cinnamon-sugar coating and soft, doughy interior make them irresistible. Joanna Gaines, the queen of home and kitchen, has taken this classic treat to a whole new level with her Churro Cookies.

These cookies capture the essence of a churro while adding a soft, melt-in-your-mouth texture that will leave you craving more.

Last week we were making tacos, I was making Joanna Gaines’ Mexican Rice to go with it but I wanted something sweet for dessert.

I knew Joanna had a recipe for making churro’s but that was more work than I was prepared for so I was thrilled when I found the recipe for Churro Cookies on Magnolia’s website.

These cookies have all the flavor of traditional churro’s but the ease of making a cookie.

With their warm, cinnamon-sugar coating and buttery soft interior, these cookies are sure to win over everyone who tries them.

Whether you’re a seasoned baker or new to the kitchen, this recipe is a must-try.

So, preheat your oven, grab your mixing bowl, and get ready to fill your home with the irresistible aroma of freshly baked Churro Cookies.

You won’t regret it!

What are Joanna Gaines’ Churro Cookies?

Joanna Gaines’ Churro Cookies are a delightful treat inspired by the classic flavors of churros.

These cookies typically feature a buttery, soft base with a signature cinnamon-sugar coating that mimics the crispy, sugary exterior of a traditional churro.

The recipe combines the warmth of cinnamon and a hint of sweetness, creating a cookie that’s both comforting and indulgent.

Perfect for holidays, gatherings, or simply satisfying a sweet craving, these cookies offer a creative twist on a beloved classic.

Ingredients

Cinnamon Sugar

• Sugar
• Cinnamon

Cookies

• Unsalted butter, room temperature
• Cream cheese, room temperature
• Light brown sugar, packed
• Sugar
• Egg, room temperature
• Vanilla extract
• All-purpose flour
• Ground cinnamon
• Cornstarch
• Baking soda
• Baking powder
• Salt

How to make Joanna Gaines’ Churro Cookies

Preheat the oven to 350°F.

Line two baking sheets with parchment paper.

For the cinnamon sugar: 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.

TOOLS FOR THIS RECIPE

(Amazon affiliate links)- These are the tools I use when making this recipe!

• Wilton Baking Sheets – These pans are designed to distribute heat evenly and deliver perfect results every time, plus they’re healthy non-stick.
• KitchenAid Standmixer – This mixer is dependable and versatile and will handle all your baking needs effortlessly.
• KitchenAid Glass Mixing Bowl – This is my favorite KitchenAid bowl when I make any kind of batter because of the easy pour spout.
• Pyrex glass mixing bowl – The Pyrex Glass Mixing Bowl is handy to store in the fridge and freezer when you need to freeze contents or keep them fresh.