Desserts
Joanna Gaines' churro cookies bring the cozy, cinnamon-kissed magic of a bakery straight to your kitchen with their signature crispy edges and gooey centers. This recipe captures her signature style—warm, inviting, and just sweet enough to satisfy any craving.
The secret lies in the piping technique and precise baking time, ensuring each cookie delivers that perfect texture every time.
The recipe combines simple ingredients like flour, butter, and cinnamon sugar to create cookies that taste like a hug in bite-sized form. With just a few key steps, you'll achieve that classic churro flavor without the fuss of deep-frying.
The result? A batch of cookies that looks stunning on a dessert tray and disappears just as quickly.
What makes these churro cookies truly special is the balance of textures—crispy on the outside, tender and slightly chewy inside, all wrapped in that irresistible cinnamon-sugar crunch. The optional chocolate drizzle takes them to the next level, adding a rich contrast that pairs beautifully with the warm spices.
This is dessert at its finest, perfect for holidays, gatherings, or simply treating yourself.
Once you try these, you’ll understand why they’re a favorite—easy to make, impossible to resist, and packed with that comforting, homey flavor Joanna Gaines is known for. Let’s get baking!
Ingredients for joanna gaines churro cookie
Simple pantry staples transform into Joanna Gaines' signature churro cookies—crispy, gooey, and irresistible.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for piping |
| Granulated Sugar 🍚 | ½ cup | Plus 0.25 cup for coating |
| Brown Sugar 🍚 | ½ cup | Packed for moisture |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🍯 | 1 tsp | Pure extract preferred |
| Ground Cinnamon 🌿 | 1 ½ tbsp | Plus extra for coating |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Baking Powder 🍞 | 1 tsp | For lift and texture |
| Cinnamon Sugar Mix 🍬 | 1 ½ cups | For rolling (1 cup sugar + 1.5 tbsp cinnamon) |
| Dark Chocolate Chips 🍫 | ½ cup | Optional for drizzle (70% cocoa) |
| Heavy Cream 🥛 | ¼ cup | Optional for chocolate drizzle |
The butter and flour are non-negotiable here. Use European-style butter if you can find it—it has more fat content, which gives those cookies that perfect crisp. King Arthur flour is my go-to for baking; it’s got that extra protein for chewiness. If you’re in a pinch, any all-purpose will work, but don’t skip sifting—it’s worth the extra minute. The cinnamon sugar mix is where the magic happens, so grab the best ground cinnamon you can find—that’s the stuff with vibrant color, not the dusty stuff that’s been sitting in your cabinet for years.
No vanilla extract? Vanilla bean paste works too, or even a scraped vanilla bean if you’re feeling fancy. Short on brown sugar? White sugar plus 1 tsp molasses mimics the moisture. The chocolate drizzle is optional but so worth it—Ghirardelli chips melt perfectly, and if you’re feeling extra, add a pinch of salt to the melted chocolate for depth. Pro tip: Chill your dough for 30 minutes before piping—it makes a huge difference in the texture. And if you’re out of baking powder, baking soda plus cream of tartar is a solid swap.
These cookies reheat beautifully—just 5 minutes at 300°F makes them crispy again. Store in an airtight container with parchment between layers to keep them from getting soggy. They’ll stay fresh for 5 days at room temp or 2 weeks in the fridge. Freeze the dough balls before baking for 3 months—bake straight from frozen, add 2 extra minutes. The chocolate drizzle? Best made fresh, but if you’re prepping ahead, keep it in the fridge and warm it gently before drizzling.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s three ingredients, one bowl—just melt the butter, mix it all together, and roll. No stand mixer, no food processor, just my hands and a spatula. Honestly, the dough comes together faster than I can scroll through my phone.
- Cinnamon-Sugar Magic: That crispy, caramelized edge with the soft, buttery center? It’s the brown sugar and cinnamon working their spell. The first bite tastes like a churro from a street cart, but with the chewy texture of a cookie. (Yes, even on a Tuesday night.)
- Party in a Jar: These freeze like a dream, so I make a double batch and stash them for last-minute gatherings. Toss them in a jar with a ribbon, and suddenly you’ve got a showstopper dessert that looks fancy but took zero effort. My go-to for book clubs and holiday cookies.
- Budget-Friendly Luxury: Unsalted butter, flour, sugar—these are pantry staples that won’t break the bank. A batch costs me less than takeout, but I get 24 cookies that taste like a treat. Between us, this is how I feed a crowd without stressing my wallet.
Step-by-step instructions for Joanna Gaines' churro cookies
Here's how to make these irresistible churro cookies with crispy cinnamon shells and gooey centers.
Cream Butter and Sugars Together
In a large mixing bowl, combine the 1 cup unsalted butter and both 0.5 cup granulated sugar and 0.5 cup brown sugar. Using an electric mixer on medium speed, beat for 3-4 minutes until light and fluffy. You'll see the mixture nearly double in volume and turn pale—this incorporates air for that perfect texture.
Here's the thing—don't rush this step. The butter needs to become completely creamy and pale. If you skip this, your cookies might turn out dense instead of light and airy. I like to scrape down the sides of the bowl every minute or so to make sure everything gets incorporated evenly.
Add Eggs and Vanilla
With the mixer still running on medium speed, add the 2 whole large eggs one at a time, mixing well after each addition. After the eggs are fully incorporated, add the 1 teaspoon vanilla extract and mix for another 10-15 seconds until fully combined.
You might notice the mixture looks slightly curdled after adding the eggs, but don't worry—this will smooth out once you add the dry ingredients. The vanilla extract adds that warm, comforting flavor that makes these cookies taste like a cozy kitchen treat.
Mix in Dry Ingredients
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 1.5 tablespoons ground cinnamon, 0.5 teaspoon salt, and 1 teaspoon baking powder. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix—you should still see some flour streaks in the dough.
Once the dry ingredients are incorporated, fold in the 0.5 cup dark chocolate chips using a spatula. I like to make sure they're evenly distributed throughout the dough. If you're making the optional chocolate drizzle, set aside the 0.25 cup heavy cream for later.
Pipe and Bake the Cookies
Preheat your oven to 375°F and line two baking sheets with parchment paper. Using a piping bag fitted with a star tip (or a plastic bag with a small corner snipped off), pipe 2-inch long ropes of dough onto the prepared baking sheets, leaving about 2 inches between each rope. You should get about 8 cookies total.
Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly soft. They'll firm up as they cool. Don't overbake—you want that gooey center that makes these cookies so special. I usually check them at the 10-minute mark to make sure they're not browning too quickly.
Coat and Finish
Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes. Then, transfer them to a wire rack. While they're still warm, roll each cookie in the 1.5 cups cinnamon sugar mix until fully coated. For the chocolate drizzle, heat the 0.25 cup heavy cream in the microwave for 10-15 seconds, then stir in the 0.5 cup dark chocolate chips until melted and smooth. Drizzle over the cooled cookies.
Let the cookies cool completely before serving. The cinnamon sugar coating will crisp up as they cool, giving you that perfect crunch with every bite. These cookies are best enjoyed fresh but can be stored in an airtight container for up to 5 days. Trust me, they won't last that long!
Pro Tips For Making Joanna Gaines Churro Cookie
- Cream Butter Properly: Joanna’s recipe relies on that signature churro texture, and cold butter is the enemy. Beat the butter and sugars together until the mixture is pale yellow and fluffy—about 3-5 minutes with a stand mixer. I used to rush this, and the cookies ended up dense instead of crisp. Trust the process; it’s the thing that makes these taste like a bakery, not a sad midweek snack.
- Measure Brown Sugar Right: Pack that brown sugar like you’re filling a snow globe—no gaps, no tapping. The recipe’s caramel depth comes from moisture, and loosely packed sugar throws off the balance. Use a spoon to press it into the measuring cup, then level it off. (Yes, even if you’re impatient like me.)
- Avoid Overmixing Dough: Once you fold in the flour, stop mixing the second it comes together. Overworking the dough develops gluten, and these cookies are supposed to be tender, not chewy. I learned this the hard way—my first batch turned out like sad, dense hockey pucks. Just combine until just combined.
- Bake in One Batch: Joanna’s recipe is designed for a single sheet pan, and crowding the pan = soggy cookies. Spread them 2 inches apart, even if it means two batches. I skipped this once and ended up with a tray of undercooked, uneven messes. The extra 10 minutes waiting for the oven to reset is worth it—crisp edges every time.
Regional styles of these flavors
Southern Comfort Style
Inspired by Joanna Gaines' Southern roots, these churro cookies get a cozy twist by adding ½ teaspoon of nutmeg to the dry ingredients. The nutmeg complements the cinnamon beautifully, giving them that warm, spiced aroma reminiscent of a Southern kitchen.
For extra decadence, I like to sprinkle ½ cup chopped pecans over the cinnamon sugar coating before baking—it adds a delightful crunch that pairs perfectly with the gooey center. 🌿
Texas-Style Spiced Twist
For a Texas-inspired version, swap out ½ teaspoon of the cinnamon for ½ teaspoon of smoked paprika in the cinnamon sugar mix. This adds a subtle smoky depth that’s perfect for a Southern barbecue dessert table.
Pair it with a chocolate drizzle made with ½ cup white chocolate chips instead of dark—it keeps the sweetness balanced while adding a creamy contrast. Serve warm with a scoop of vanilla bean ice cream for a true Texas-sized treat. 🔥
Mexican-Inspired Cinnamon Sugar
Take these cookies to new heights with a Mexican-inspired cinnamon sugar blend. Mix 1 cup sugar with 1.5 tablespoons cinnamon and 1 tablespoon ground cumin for a warm, earthy kick. The cumin adds a unique depth that’s unexpected but absolutely delicious.
For extra flair, drizzle the baked cookies with a chile-chocolate sauce made by melting ½ cup dark chocolate chips with 2 tablespoons heavy cream and ½ teaspoon cayenne pepper. It’s spicy, sweet, and irresistible! 🌶️
French-Inspired Vanilla Bean Upgrade
For a French-inspired touch, replace the vanilla extract with 1 vanilla bean, scraped and seeds included. The rich, floral notes elevate the cookies to a whole new level.
Roll the baked cookies in a mix of 1 cup sugar and 1 tablespoon cinnamon, then finish with a vanilla bean glaze made by whisking ½ cup powdered sugar with 1 tablespoon heavy cream and the seeds from the vanilla bean.
This adds a delicate, elegant finish that feels like a bakery-worthy treat. ✨
Holiday Eggnog Flavor
Celebrate the holidays with an eggnog-inspired version. Add ½ teaspoon of ground nutmeg and ¼ teaspoon of ground cloves to the dry ingredients, and replace ¼ cup of the flour with ¼ cup ground almonds for extra richness.
Roll the baked cookies in a mix of 1 cup sugar, 1 tablespoon cinnamon, and ½ teaspoon of ground ginger. Top with a white chocolate drizzle infused with ½ teaspoon of rum extract for a festive, cozy flavor that’s perfect for Christmas gatherings. 🎄
Nutrition facts
Frequently asked questions
Can I make these churro cookies without a piping bag?
If you don’t have a piping bag, use a ziplock bag with a tiny corner snipped off. Spoon the dough into the bag, snip the corner, and gently squeeze to create 2-inch ropes on your baking sheet. For a rustic look, you can also use a spoon to drop small mounds of dough and flatten them slightly with your fingers before baking.
Why did my churro cookies turn out flat instead of crispy?
Flat cookies usually happen when the dough isn’t chilled long enough or the oven isn’t hot enough. Always chill the dough for 30 minutes before piping, and preheat your oven to 375°F. If your oven runs hot or cold, use an oven thermometer to check the temperature. Also, make sure your baking sheets are clean—they should reflect heat properly.
How do I store these cookies to keep them crispy?
Store them in an airtight container with parchment paper between layers to prevent sogginess. For extra crispiness, place them in a single layer on a baking sheet and bake at 300°F for 5 minutes before storing. They’ll stay fresh for 5 days at room temperature or 2 weeks in the fridge. Freeze the dough balls (not baked cookies) for up to 3 months for fresh-baked flavor anytime!
Can I make these cookies gluten-free or vegan?
For gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking flour blend (like Bob’s Red Mill) and add ½ teaspoon xanthan gum if not included. For vegan, use vegan butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and ensure your chocolate chips are dairy-free. The texture may vary slightly, but the cinnamon-sugar flavor will still shine!
What’s the best way to reheat churro cookies?
For maximum crispiness, place cookies on a baking sheet and warm at 300°F for 3-5 minutes until edges are golden again. Microwaving for 10-15 seconds works in a pinch, but they’ll soften more. Avoid the oven if you’re in a hurry—just enjoy them at room temperature for that perfect balance of textures!