Churro Cookies in Your Pressure Cooker
These churro cookies deliver all the sweet cinnamon-sugar goodness of a fair favorite, but without needing a fryer—just your oven or pressure cooker. Soft, buttery, and rolled in cinnamon-sugar with a chewy center, these cookies are a cozy, mess-free treat for any day of the week.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 cup unsalted butter slightly melted (2 sticks)
- 1 cup brown sugar
- 9 tablespoons granulated sugar divided
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2¾ cups all-purpose flour
- 1 tablespoon ground cinnamon divided
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
Instructions
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Cream butter, brown sugar, and ⅓ cup granulated sugar together using a hand mixer until fluffy (about 3 minutes).
- Add eggs and vanilla extract and mix until combined.
- In a separate bowl, whisk together flour, ½ tablespoon cinnamon, baking soda, cornstarch, and salt.
- Gradually add dry mixture to the wet mixture and stir until just combined. Do not overmix.
- In a small bowl, stir remaining ¼ cup sugar and ½ tablespoon cinnamon together.
- Form 2-tablespoon sized dough balls, roll in cinnamon sugar mixture, and place onto baking sheet.
- Place the baking sheet in the freezer for 10 minutes.
- Bake for 12-14 minutes or until bottoms are set. Let cookies cool on baking sheet before serving.
Notes
For thicker cookies with more flavor, chill the dough before baking. Try Saigon cinnamon for an extra kick or fold in chocolate chips for variation.