Joanna Gaines Churro Cookies

When it comes to comforting sweets, churros are always at the top of the list. They are irresistible because of their warm cinnamon-sugar exterior and soft doughy interior. Joanna Gaines has transformed this classic treat with her Churro Cookies. She is the queen of kitchen and home. Joanna Gaines Mexican Rice was the perfect accompaniment to our tacos last week. I also made her Mexican Rice for me, but I still wanted something sweet as a dessert. I knew Joanna’s recipe for churro was delicious but it was a lot of work. I was delighted to find the recipe for Churro Cookies in Magnolia’s website. These cookies will impress anyone who tastes them. They have a warm cinnamon-sugar exterior and a buttery soft interior. This recipe is perfect for anyone, whether you are a professional baker or a novice.

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 are a delicious combination of comfort and indulgence. They combine the warmth of cinnamon with a hint sweetness.

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

Ingredients

Cinnamon Sugar

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 350degF. Line two baking sheets in parchment paper. For the cookies, in a stand-mixer fitted with a paddle, cream together the unsalted cream cheese, sugar, brown sugar and butter on medium speed for about a minute. Reduce the speed of the mixer to low and add the vanilla extract, eggs, and cornstarch. Beat until well combined.
• Slowly add into the mixer and mix just until incorporated.
• Use a 1 1/2-ounce scoop (about 1/4 cup) to portion the dough and gently press the tops of each cookie dough ball into the cinnamon sugar mixture. The KitchenAid Standmixer –
• is dependable and versatile, and will handle all your baking needs effortlessly.
• 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.

Joanna Gaines’ Churro Cookies

Discover the perfect balance of cinnamon, sugar, and buttery goodness with Joanna Gaines’ churro cookies. A must-try twist on the classic churro!

Prep Time

15

minutes

mins

Cook Time

• 10 minutes
• minsCooling Time
• 5 minutes
• minsTotal Time

30

minutes

minsCourse Cookies and Bars Cuisine

AmericanCinnamon Sugar 1/2 cup

sugar1tablespoon cinnamon

Cookies 1/2cup unsalted butter

room temperature 1/4

cup2 ounces cream cheese, room temperature

3/4

• cup light brown sugar packed
• 1/4 cup sugar

1

• egg room temperature 2 teaspoons
• vanilla extract 2 1/3 cups
• all-purpose flour 2 teaspoons ground cinnamon
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• For the cookie 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 1 1/2-ounce scoop (about 1/4 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.
• Keyword Joanna Gaines’ Churro Cookies Related

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