Churro Cookies

Name: Churro Cookies
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 25 cookies
Ingredients: 2 3/4 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 tablespoon cinnamon; 2 sticks (1 cup) unsalted butter, at room temperature; 1/2 cup brown sugar; 1 tablespoon milk; 1 teaspoon vanilla extract; 1 egg; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon ground allspice; 1/2 teaspoon kosher salt

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Level: Easy

Total: 1 hr 10 min
Active: 35 min

Yield: 25 cookies

Level: Easy

Total: 1 hr 10 min
Active: 35 min

Yield: 25 cookies

Ingredients

2 3/4 cups all-purpose flour

1 1/2 cups granulated sugar

1 tablespoon cinnamon

2 sticks (1 cup) unsalted butter, at room temperature

1/2 cup brown sugar

1 tablespoon milk

1 teaspoon vanilla extract

1 egg

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground allspice

1/2 teaspoon kosher salt

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Spread the flour out onto the prepared baking sheet, leaving a 1-inch border around the edge. Toast the flour for 5 minutes, then remove the baking sheet from the oven. Gently stir the flour with a rubber spatula, then return the baking sheet to the oven. Toast the flour, stirring every 5 minutes, for another 20 minutes. The total toasting time is 25 minutes. Remove from the oven and let cool completely. Keep the oven temperature at 350 degrees F.
Line 2 baking sheets with parchment paper. On a small plate, mix together 1/2 cup of the granulated sugar with the cinnamon and set aside.
In a stand mixer, cream together the butter, brown sugar and remaining 1 cup granulated sugar until light and fluffy. Beat in the milk, vanilla and egg.
Stir together the toasted flour, baking soda, baking powder, allspice and salt in a bowl. Add the dry ingredients to the wet mixture and mix on low until just incorporated.
For each cookie, remove a heaping tablespoon of dough and roll into a ball. Roll each ball of dough in the cinnamon sugar and place onto the prepared baking sheets. With the bottom of a flat glass, gently push down on each ball of dough until the dough flattens to 1/4 inch thick. Bake until the cookies are golden brown, 10 to 12 minutes.