Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1/2 cup
- Brown sugar: 1/4 cup
- Butter, softened: 1/2 cup (1 stick)
- Pineapple juice: 1/4 cup
- Egg: 1 large
- Cinnamon: 1 teaspoon
- Baking powder: 1 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 2: Beat in the egg and pineapple juice until well combined.
- Step 3: In a separate bowl, whisk together the flour, baking powder, and cinnamon.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Roll dough into small balls and place on a baking sheet. Bake for 10-12 minutes, or until edges are lightly golden brown.
- Step 6: Immediately roll the warm cookies in a mixture of cinnamon and sugar. Let cool on a wire rack.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture.
- For a warm, gooey treat, microwave a cookie for 5-10 seconds before serving.
- These churro cookies are delicious served with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
- To prevent tough cookies, mix the dry ingredients into the wet just until combined—overmixing develops gluten and makes them less tender!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American