Cream the butter and sugars together well. Use a mixer on medium speed. The mix should look pale and fluffy.

Add the eggs and vanilla extract slowly. Mix until the liquid is fully combined. Do not overmix the dough at this stage.

Whisk the flour and baking soda together. Add the dry mix to the wet mix. Stir until you see no white streaks.

Mix extra sugar and cinnamon in a bowl. This is for the crunchy outer coating. Set this small bowl aside for now.

Scoop small balls of dough with a spoon. Roll them between your palms until smooth. They should be about one inch wide.

Roll each dough ball in the cinnamon sugar. Cover every side of the ball completely. This creates the signature churro crust.

Place balls on the prepared baking sheet. Keep them two inches apart from each other. They will spread out while they bake.

Bake the cookies for ten minutes total. The edges should look slightly golden brown. The centers will still look a bit soft.

Let them cool on the pan briefly. Move them to a wire rack later. Enjoy them while they are still warm.