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Churro Shortbread Cookies

A delightful combination of buttery shortbread and churro flavors, these cookies are crunchy on the outside and soft on the inside, coated in cinnamon sugar for the perfect treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Ensure butter is at room temperature for easier mixing.
  • 1/2 cup powdered sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract Consider experimenting with different flavor extracts for variety.
  • 2 cups all-purpose flour Do not overmix the dough.
  • 1/4 teaspoon salt
For Coating
  • 1 tablespoon cinnamon sugar For coating the cookies before baking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened unsalted butter, powdered sugar, and granulated sugar on medium speed for about 2-3 minutes until light and fluffy.
  3. Mix in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour and salt. Slowly add this to the butter mixture while mixing on low speed until just combined.
  5. Scoop the dough using a tablespoon and roll it into balls, placing them spaced about two inches apart on the prepared baking sheet.
  6. Roll each ball in the cinnamon sugar mixture to fully coat.
Baking
  1. Bake in the preheated oven for 20-25 minutes or until the edges are lightly golden.
  2. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a single layer for up to 3 months and reheat in a preheated oven at 300°F (150°C) for 5-7 minutes.