Gluten-Free Churro Sugar Cookies (Print Version)

Soft, chewy sugar cookies with cinnamon-sugar crust, churro-inspired flavors, gluten-free for all to enjoy.

# List of Ingredients:

→ Cookies

01 - 2 1/4 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon cream of tartar
04 - 1/2 teaspoon fine sea salt
05 - 1 cup unsalted butter, softened
06 - 1 1/4 cups granulated sugar
07 - 1 large egg
08 - 2 teaspoons pure vanilla extract

→ Churro Topping

09 - 1/2 cup granulated sugar
10 - 1 1/2 teaspoons ground cinnamon

# Step-by-step Instructions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together gluten-free flour blend, baking soda, cream of tartar, and sea salt until evenly distributed.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 minutes.
04 - Add the large egg and vanilla extract to the butter mixture, mixing until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until a soft dough forms. Avoid overmixing.
06 - In a small bowl, combine the remaining 1/2 cup granulated sugar and ground cinnamon, stirring until thoroughly mixed.
07 - Scoop dough by tablespoonfuls and roll into balls. Roll each ball generously in the cinnamon-sugar mixture until completely coated.
08 - Place coated dough balls 2 inches apart on prepared baking sheets, allowing room for spreading.
09 - Gently press down on each dough ball with your palm or the bottom of a glass to flatten slightly.
10 - Bake for 9 to 11 minutes, or until edges are firm and tops appear slightly crackled. Centers should still be soft.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • These cookies capture everything magical about churros but in a soft chewy format that is impossible to stop eating
  • The gluten-free flour blend works beautifully here so no one will know the difference
02 -
  • Letting the cookies cool on the baking sheet for 5 minutes is not optional it helps them set without falling apart
  • If the dough feels too sticky to roll chill it for 15 minutes but the xanthan gum usually keeps things manageable
03 -
  • Use a cookie scoop for uniform sizing which helps them bake evenly
  • The tops should look slightly underbaked when you remove them from the oven as they continue cooking on the hot pan

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