Joanna Gaines Churro Cookies

This soft, doughy joanna gaines churro cookies recipe is made with cream cheese, brown sugar, and ground cinnamon, and ready in 30 minutes. Pulling these slightly golden treats from the oven as their warm aroma fills the kitchen is pure magic. I absolutely love serving them warm with cold milk.

What Makes This Version Different

Adding cream cheese to the dough creates an incredibly tender center that mimics the soft inside of a traditional churro. I was amazed at how this single ingredient completely transforms the texture and prevents dryness.

The cornstarch is another brilliant addition that guarantees a tender bite every single time. I quickly learned that pressing the dough balls generously into the cinnamon sugar mixture is the secret to getting that signature sweet crust.

Joanna Gaines Churro Cookies Ingredients

Cookies

• 1/2 cup unsalted butter, room temperature
• 1/4 cup (2 ounces) cream cheese, room temperature
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large 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

Cinnamon Sugar Coating

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

How To Make Joanna Gaines Churro Cookies

1. Prep the Oven and Pans: Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. Mix the Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon until evenly blended, then set it aside.
3. Cream the Butter and Sugars: In a stand mixer with a paddle attachment, beat the unsalted butter, cream cheese, brown sugar, and granulated sugar on medium-high speed for about 1 minute until light and fluffy.
4. Add the Wet Ingredients: Reduce the mixer speed to low, then add the egg and vanilla extract, beating just until they are well combined.
5. Combine the Dry Ingredients: In a separate medium bowl, whisk together the flour, ground cinnamon, cornstarch, baking soda, baking powder, and salt.
6. Form the Dough: Slowly add the dry ingredients into the mixer on low speed, mixing just until the dough comes together.
7. Scoop and Coat: Use a 1 1/2-ounce cookie scoop to portion the dough, then gently press the top of each dough ball into the cinnamon sugar mixture.
8. Bake the Cookies: Place the dough balls onto the prepared baking sheets about 2 inches apart and bake for 10 minutes until the bottom edges turn slightly golden.
9. Cool and Serve: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Use room temperature ingredients: Softened butter and cream cheese blend much smoother, preventing lumps in your dough.
• Do not overmix the flour: Overworking the dough activates the gluten and leads to tough cookies instead of tender ones.
• Press gently into the sugar: Pressing the tops of the dough balls into the cinnamon sugar ensures a thick, even crust.
• Watch the oven closely: Pull them out when the edges are just slightly golden so the centers remain soft.

What To Serve With Churro Cookies

These sweet treats pair beautifully with a warm cup of coffee or a tall glass of cold milk. For a more decadent dessert, serve them alongside a small bowl of warm chocolate ganache or caramel sauce for dipping.

How To Store

Keep your baked cookies in an airtight container at room temperature for up to 5 days. You can also freeze the unbaked, coated dough balls in a freezer bag for up to 3 months, adding a minute or two to the baking time.

FAQs

Can I make this dough ahead of time?

Yes, you can prepare the dough up to two days in advance and keep it wrapped tightly in the fridge. Let it sit at room temperature for a few minutes before scooping.

Why did my cookies spread too much?

Your butter or cream cheese may have been too warm when mixing. Chilling the dough for 15 minutes before baking helps them keep their shape.

Can I freeze the baked cookies?

Absolutely. Once cooled, place them in a freezer-safe container or bag and freeze for up to 2 months.

What does cornstarch do in cookies?

Cornstarch softens the harsh proteins in the flour, resulting in a supremely tender and thick cookie that avoids drying out in the oven.

Nutrition

• Calories: 210 kcal
• Total Fat: 9 g
• Saturated Fat: 5 g
• Cholesterol: 30 mg
• Sodium: 210 mg
• Total Carbohydrate: 31 g
• Protein: 2 g

Try More Recipes:

• Joanna Gaines Roasted Chicken
• Joanna Gaines Weeknight Salmon
• Joanna Gaines Salsa

Joanna Gaines Churro Cookies

Recipe by Imen Dridi

Servings

14

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Soft, doughy joanna gaines churro cookies are packed with rich cream cheese, sweet brown sugar, and warm cinnamon. Ready in 30 minutes, these tender treats offer an easy dessert for cozy weekend baking or casual family gatherings.

Ingredients

• 1/2 cup unsalted butter, room temperature

• 1/4 cup (2 ounces) cream cheese, room temperature

• 3/4 cup light brown sugar, packed

• 1/4 cup granulated sugar

• 1 large 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

• 1/2 cup granulated sugar (for coating)

• 1 tablespoon ground cinnamon (for coating)

Directions

• 1. Prep the Oven and Pans: Preheat the oven to 350°F and line two baking sheets with parchment paper.
• 2. Mix the Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon until evenly blended, then set it aside.
• 3. Cream the Butter and Sugars: In a stand mixer with a paddle attachment, beat the unsalted butter, cream cheese, brown sugar, and granulated sugar on medium-high speed for about 1 minute until light and fluffy.
• 4. Add the Wet Ingredients: Reduce the mixer speed to low, then add the egg and vanilla extract, beating just until they are well combined.
• 5. Combine the Dry Ingredients: In a separate medium bowl, whisk together the flour, ground cinnamon, cornstarch, baking soda, baking powder, and salt.
• 6. Form the Dough: Slowly add the dry ingredients into the mixer on low speed, mixing just until the dough comes together.
• 7. Scoop and Coat: Use a 1 1/2-ounce cookie scoop to portion the dough, then gently press the top of each dough ball into the cinnamon sugar mixture.
• 8. Bake the Cookies: Place the dough balls onto the prepared baking sheets about 2 inches apart and bake for 10 minutes until the bottom edges turn slightly golden.
• 9. Cool and Serve: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.