📖 Instructions

1. In a medium saucepan, combine water, butter, brown sugar, molasses, gingerbread spice, and salt. Bring to a boil over medium heat, stirring occasionally until the butter is completely melted and the sugar is dissolved.
2. Remove the saucepan from the heat and add all-purpose flour all at once. Stir vigorously with a wooden spoon or spatula until the flour is fully incorporated and the mixture forms a smooth ball that pulls away from the sides of the pan. Don’t worry if it seems a little dry at first, just keep stirring!
3. Let the dough cool slightly for about 5 minutes. This step is important to prevent the eggs from cooking when added.
4. Transfer the dough to a large mixing bowl. Use an electric mixer (handheld or stand mixer) to beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should become smooth and glossy.
5. Fit a piping bag with a large star tip nozzle. Transfer the churro dough to the piping bag.
6. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). If you don't have a thermometer, test the oil by dropping a small piece of dough into it; it should sizzle and turn golden brown in about 2-3 minutes.
7. Carefully pipe the churro dough directly into the hot oil, cutting it off with scissors or a knife to your desired length (about 4-6 inches). Fry in batches to avoid overcrowding the fryer.
8. Fry the churros for about 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove the churros from the oil and place them on a wire rack lined with paper towels to drain excess oil.
9. While the churros are still warm, generously roll them in a mixture of granulated sugar and ground cinnamon until they are fully coated.
10. Serve the gingerbread cookie churros immediately. They are delicious on their own or with a dipping sauce like melted chocolate, caramel sauce, or even a dollop of whipped cream. Enjoy!