Chewy Churro Cookies Irresistible Dessert Delight

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To make chewy churro cookies, gather these items: - 1 cup unsalted butter, softened - 1 cup granulated sugar, plus extra for coating - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 3 cups all-purpose flour, sifted - 1 teaspoon baking powder - 1 teaspoon ground cinnamon, plus extra for coating - ½ teaspoon salt - ½ cup granulated sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) You can swap some ingredients if needed: - Use coconut oil for butter to make it dairy-free. - Try brown sugar instead of white sugar for a deeper flavor. - For eggs, use flaxseed meal mixed with water as a vegan option. - Use gluten-free flour if you want a gluten-free version. When choosing your ingredients, pay attention to these tips: - Always pick unsalted butter for better control over salt levels. - Choose pure vanilla extract, not imitation, for a richer taste. - Use fresh ground cinnamon for the best flavor. - Opt for high-quality flour to ensure good texture. - Make sure your eggs are fresh; check the sell-by date. These tips help create the best chewy churro cookies you’ll ever make! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, take two baking sheets and line them with parchment paper. This helps prevent the cookies from sticking. In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar. Use an electric mixer or a sturdy spatula. Mix until the mixture is light and fluffy. This should take about 3 to 5 minutes. A good cream helps the cookies rise well. Now, add in the eggs one at a time. Make sure to mix well after each one. This helps the eggs blend smoothly. After that, stir in 1 teaspoon of pure vanilla extract. This adds a lovely flavor to the cookies. In a separate bowl, combine 3 cups of sifted all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Whisk these dry ingredients thoroughly. This ensures the flavors mix well. Gradually add the dry mix to your wet ingredients. Stir gently until just combined to keep the cookies chewy. Next, you’ll need to portion the dough. Use a cookie scoop or a tablespoon to scoop out the dough. Roll each piece into a smooth ball using your hands. This helps shape them for baking. In a small bowl, mix together ½ cup of granulated sugar and 2 teaspoons of ground cinnamon. Roll each dough ball in this mixture. Make sure each ball is coated well. This gives the cookies that classic churro flavor. Place the coated dough balls on your prepared baking sheets. Leave about 2 inches of space between each one. Bake in the oven for 10 to 12 minutes. The edges should be lightly golden, while the centers stay soft. This keeps them chewy. After baking, let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. To get that chewy texture in your churro cookies, focus on mixing. Cream the butter and sugar well. This step adds air and keeps cookies soft. When you mix the dry ingredients in, do it gently. Overmixing can lead to tough cookies. You want to blend until just combined. The dough should be soft but not sticky. One common mistake is using cold ingredients. Always use room-temperature butter and eggs. Cold ingredients can cause your cookies to spread too much. Another mistake is baking too long. If you leave cookies in the oven too long, they lose that chewiness. Keep an eye on them, especially towards the end of baking. To check if your cookies are done, look at the edges. They should be lightly golden. The centers should look soft and slightly underbaked. This is key for that chewy texture. If you press gently, they should bounce back a little. If they don’t, give them a minute more. Remember to cool them on the baking sheet for a few minutes before moving them. Pro Tips Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for better incorporation and a uniform texture in your cookies. Chill the Dough: For even chewier cookies, chill the dough for 30 minutes before baking. This helps to enhance the flavors and prevents excessive spreading. Check for Doneness: Keep an eye on your cookies in the oven; they should be lightly golden on the edges while remaining soft in the center for the perfect chewy texture. Extra Cinnamon-Sugar Coating: For a more intense flavor, increase the amount of cinnamon-sugar used for coating. You can even add a pinch of nutmeg for a unique twist! {{image_4}} You can easily add chocolate chips to your churro cookies. Just mix in 1 cup of semi-sweet chocolate chips after you combine the dry and wet ingredients. This makes a warm, gooey treat. The chocolate pairs well with the cinnamon flavor. You can use milk or dark chocolate too, depending on your taste. To make gluten-free churro cookies, swap out regular flour for a gluten-free blend. Look for blends that include xanthan gum. This helps keep the cookies chewy and soft. You can also use almond flour for a nutty flavor and a great texture. Just remember to adjust the baking time based on the flour you choose. Adding nuts gives your churro cookies a nice crunch. Chop ½ cup of pecans or walnuts and fold them into the dough after mixing the wet and dry ingredients. The nuts add a rich flavor that complements the cinnamon. Toasting the nuts slightly before adding them can enhance their taste even more. To keep your chewy churro cookies fresh, store them in an airtight container. This prevents air from making them dry. Use a container that fits the cookies snugly. Line the bottom with parchment paper for extra protection. You can also add a slice of bread to help keep them soft longer. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about 1 hour until firm. Next, transfer the cookies to a freezer bag. Make sure to remove as much air as you can before sealing. They will stay fresh for up to three months. To keep your cookies tasting great, avoid storing them in the fridge. The cold can dry them out. Instead, keep them at room temperature. Make sure they are in a cool, dark place. If you notice the cookies getting hard, you can microwave them for a few seconds. This will bring back some of their softness! Yes, you can use margarine if you want. But butter gives cookies a better taste. Margarine can change the texture. If you do use margarine, choose one that is not too soft. This keeps your cookies nice and chewy. If your dough feels sticky, don’t worry! Just add a little more flour. Start with one tablespoon at a time. Mix it in until the dough is easier to handle. You can also chill the dough for about 30 minutes. This makes it firmer and easier to roll. Chewy churro cookies stay fresh for about a week. Keep them in an airtight container. This keeps them soft and chewy. If you want them to last longer, you can freeze them. They can stay in the freezer for up to three months. Yes, you can make these cookies ahead of time! You can prepare the dough and chill it. Then, scoop and roll the dough balls. Place them on a baking sheet and freeze. Once frozen, store them in a bag. You can bake them later as needed. Absolutely! Chewy churro cookies make great gifts. You can package them in nice bags or boxes. Add a sprinkle of cinnamon-sugar on top for a lovely look. Friends and family will love receiving these tasty treats! Now you know the best ingredients and steps to make chewy churro cookies. Remember to pick high-quality ingredients and follow my tips for that perfect texture. Avoid common mistakes and test for doneness to ensure a great batch every time. Feel free to try fun variations, and don't forget proper storage to keep them fresh. Enjoy baking and sharing these delightful treats with others!

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If you love the warm, sweet flavors of churros, then you’ll adore my Chewy Churro Cookies! These tasty treats blend the classic cinnamon-sugar goodness of churros with a soft, chewy cookie texture. In this post, I’ll guide you through every step, from choosing the right ingredients to baking tips that ensure perfection. Get ready to wow your friends and family with this irresistible dessert delight!

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Why I Love This Recipe

  1. Delicious Flavor: These cookies combine the classic taste of churros with the soft, chewy texture of a cookie, making them irresistible.
  2. Easy to Make: This recipe is straightforward and doesn’t require any special skills, making it perfect for bakers of all levels.
  3. Perfect for Sharing: With 24 cookies in a single batch, they are great for parties, gatherings, or simply sharing with friends and family.
  4. Customizable: You can easily tweak the recipe by adding chocolate chips or nuts for a personalized touch!

Ingredients

List of Required Ingredients

To make chewy churro cookies, gather these items:

– 1 cup unsalted butter, softened

– 1 cup granulated sugar, plus extra for coating

– 2 large eggs, at room temperature

– 1 teaspoon pure vanilla extract

– 3 cups all-purpose flour, sifted

– 1 teaspoon baking powder

– 1 teaspoon ground cinnamon, plus extra for coating

– ½ teaspoon salt

– ½ cup granulated sugar (for rolling)

– 2 teaspoons ground cinnamon (for rolling)

Ingredient Substitutions

You can swap some ingredients if needed:

– Use coconut oil for butter to make it dairy-free.

– Try brown sugar instead of white sugar for a deeper flavor.

– For eggs, use flaxseed meal mixed with water as a vegan option.

– Use gluten-free flour if you want a gluten-free version.

Tips for Selecting Quality Ingredients

When choosing your ingredients, pay attention to these tips:

– Always pick unsalted butter for better control over salt levels.

– Choose pure vanilla extract, not imitation, for a richer taste.

– Use fresh ground cinnamon for the best flavor.

– Opt for high-quality flour to ensure good texture.

– Make sure your eggs are fresh; check the sell-by date.

These tips help create the best chewy churro cookies you’ll ever make!

Step-by-Step Instructions

Prepping Your Oven and Baking Sheets

First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, take two baking sheets and line them with parchment paper. This helps prevent the cookies from sticking.

Creaming Butter and Sugar

In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar. Use an electric mixer or a sturdy spatula. Mix until the mixture is light and fluffy. This should take about 3 to 5 minutes. A good cream helps the cookies rise well.

Mixing in Eggs and Vanilla

Now, add in the eggs one at a time. Make sure to mix well after each one. This helps the eggs blend smoothly. After that, stir in 1 teaspoon of pure vanilla extract. This adds a lovely flavor to the cookies.

Combining Dry Ingredients

In a separate bowl, combine 3 cups of sifted all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Whisk these dry ingredients thoroughly. This ensures the flavors mix well. Gradually add the dry mix to your wet ingredients. Stir gently until just combined to keep the cookies chewy.

Portioning and Shaping the Cookie Dough

Next, you’ll need to portion the dough. Use a cookie scoop or a tablespoon to scoop out the dough. Roll each piece into a smooth ball using your hands. This helps shape them for baking.

Rolling Cookies in Cinnamon-Sugar

In a small bowl, mix together ½ cup of granulated sugar and 2 teaspoons of ground cinnamon. Roll each dough ball in this mixture. Make sure each ball is coated well. This gives the cookies that classic churro flavor.

Baking and Cooling

Place the coated dough balls on your prepared baking sheets. Leave about 2 inches of space between each one. Bake in the oven for 10 to 12 minutes. The edges should be lightly golden, while the centers stay soft. This keeps them chewy. After baking, let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Tips & Tricks

Achieving the Perfect Chewy Texture

To get that chewy texture in your churro cookies, focus on mixing. Cream the butter and sugar well. This step adds air and keeps cookies soft. When you mix the dry ingredients in, do it gently. Overmixing can lead to tough cookies. You want to blend until just combined. The dough should be soft but not sticky.

Common Mistakes to Avoid

One common mistake is using cold ingredients. Always use room-temperature butter and eggs. Cold ingredients can cause your cookies to spread too much. Another mistake is baking too long. If you leave cookies in the oven too long, they lose that chewiness. Keep an eye on them, especially towards the end of baking.

How to Test for Doneness

To check if your cookies are done, look at the edges. They should be lightly golden. The centers should look soft and slightly underbaked. This is key for that chewy texture. If you press gently, they should bounce back a little. If they don’t, give them a minute more. Remember to cool them on the baking sheet for a few minutes before moving them.

Pro Tips

  1. Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for better incorporation and a uniform texture in your cookies.
  2. Chill the Dough: For even chewier cookies, chill the dough for 30 minutes before baking. This helps to enhance the flavors and prevents excessive spreading.
  3. Check for Doneness: Keep an eye on your cookies in the oven; they should be lightly golden on the edges while remaining soft in the center for the perfect chewy texture.
  4. Extra Cinnamon-Sugar Coating: For a more intense flavor, increase the amount of cinnamon-sugar used for coating. You can even add a pinch of nutmeg for a unique twist!

Variations

Chocolate Chip Chewy Churro Cookies

You can easily add chocolate chips to your churro cookies. Just mix in 1 cup of semi-sweet chocolate chips after you combine the dry and wet ingredients. This makes a warm, gooey treat. The chocolate pairs well with the cinnamon flavor. You can use milk or dark chocolate too, depending on your taste.

Gluten-Free Chewy Churro Cookies

To make gluten-free churro cookies, swap out regular flour for a gluten-free blend. Look for blends that include xanthan gum. This helps keep the cookies chewy and soft. You can also use almond flour for a nutty flavor and a great texture. Just remember to adjust the baking time based on the flour you choose.

Adding Nut Flavor (e.g., Pecans or Walnuts)

Adding nuts gives your churro cookies a nice crunch. Chop ½ cup of pecans or walnuts and fold them into the dough after mixing the wet and dry ingredients. The nuts add a rich flavor that complements the cinnamon. Toasting the nuts slightly before adding them can enhance their taste even more.

Storage Info

Best Practices for Storing Cookies

To keep your chewy churro cookies fresh, store them in an airtight container. This prevents air from making them dry. Use a container that fits the cookies snugly. Line the bottom with parchment paper for extra protection. You can also add a slice of bread to help keep them soft longer.

Freezing Instructions for Longer Storage

If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about 1 hour until firm. Next, transfer the cookies to a freezer bag. Make sure to remove as much air as you can before sealing. They will stay fresh for up to three months.

How to Keep Cookies Fresh

To keep your cookies tasting great, avoid storing them in the fridge. The cold can dry them out. Instead, keep them at room temperature. Make sure they are in a cool, dark place. If you notice the cookies getting hard, you can microwave them for a few seconds. This will bring back some of their softness!

FAQs

Can I use margarine instead of butter?

Yes, you can use margarine if you want. But butter gives cookies a better taste. Margarine can change the texture. If you do use margarine, choose one that is not too soft. This keeps your cookies nice and chewy.

What can I do if my dough is too sticky?

If your dough feels sticky, don’t worry! Just add a little more flour. Start with one tablespoon at a time. Mix it in until the dough is easier to handle. You can also chill the dough for about 30 minutes. This makes it firmer and easier to roll.

How long do chewy churro cookies last?

Chewy churro cookies stay fresh for about a week. Keep them in an airtight container. This keeps them soft and chewy. If you want them to last longer, you can freeze them. They can stay in the freezer for up to three months.

Can I make these cookies ahead of time?

Yes, you can make these cookies ahead of time! You can prepare the dough and chill it. Then, scoop and roll the dough balls. Place them on a baking sheet and freeze. Once frozen, store them in a bag. You can bake them later as needed.

Are chewy churro cookies suitable for gifting?

Absolutely! Chewy churro cookies make great gifts. You can package them in nice bags or boxes. Add a sprinkle of cinnamon-sugar on top for a lovely look. Friends and family will love receiving these tasty treats!

Now you know the best ingredients and steps to make chewy churro cookies. Remember to pick high-quality ingredients and follow my tips for that perfect texture. Avoid common mistakes and test for doneness to ensure a great batch every time. Feel free to try fun variations, and don’t forget proper storage to keep them fresh. Enjoy baking and sharing these delightful treats with other

To make chewy churro cookies, gather these items: - 1 cup unsalted butter, softened - 1 cup granulated sugar, plus extra for coating - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 3 cups all-purpose flour, sifted - 1 teaspoon baking powder - 1 teaspoon ground cinnamon, plus extra for coating - ½ teaspoon salt - ½ cup granulated sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) You can swap some ingredients if needed: - Use coconut oil for butter to make it dairy-free. - Try brown sugar instead of white sugar for a deeper flavor. - For eggs, use flaxseed meal mixed with water as a vegan option. - Use gluten-free flour if you want a gluten-free version. When choosing your ingredients, pay attention to these tips: - Always pick unsalted butter for better control over salt levels. - Choose pure vanilla extract, not imitation, for a richer taste. - Use fresh ground cinnamon for the best flavor. - Opt for high-quality flour to ensure good texture. - Make sure your eggs are fresh; check the sell-by date. These tips help create the best chewy churro cookies you’ll ever make! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, take two baking sheets and line them with parchment paper. This helps prevent the cookies from sticking. In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar. Use an electric mixer or a sturdy spatula. Mix until the mixture is light and fluffy. This should take about 3 to 5 minutes. A good cream helps the cookies rise well. Now, add in the eggs one at a time. Make sure to mix well after each one. This helps the eggs blend smoothly. After that, stir in 1 teaspoon of pure vanilla extract. This adds a lovely flavor to the cookies. In a separate bowl, combine 3 cups of sifted all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Whisk these dry ingredients thoroughly. This ensures the flavors mix well. Gradually add the dry mix to your wet ingredients. Stir gently until just combined to keep the cookies chewy. Next, you’ll need to portion the dough. Use a cookie scoop or a tablespoon to scoop out the dough. Roll each piece into a smooth ball using your hands. This helps shape them for baking. In a small bowl, mix together ½ cup of granulated sugar and 2 teaspoons of ground cinnamon. Roll each dough ball in this mixture. Make sure each ball is coated well. This gives the cookies that classic churro flavor. Place the coated dough balls on your prepared baking sheets. Leave about 2 inches of space between each one. Bake in the oven for 10 to 12 minutes. The edges should be lightly golden, while the centers stay soft. This keeps them chewy. After baking, let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. To get that chewy texture in your churro cookies, focus on mixing. Cream the butter and sugar well. This step adds air and keeps cookies soft. When you mix the dry ingredients in, do it gently. Overmixing can lead to tough cookies. You want to blend until just combined. The dough should be soft but not sticky. One common mistake is using cold ingredients. Always use room-temperature butter and eggs. Cold ingredients can cause your cookies to spread too much. Another mistake is baking too long. If you leave cookies in the oven too long, they lose that chewiness. Keep an eye on them, especially towards the end of baking. To check if your cookies are done, look at the edges. They should be lightly golden. The centers should look soft and slightly underbaked. This is key for that chewy texture. If you press gently, they should bounce back a little. If they don’t, give them a minute more. Remember to cool them on the baking sheet for a few minutes before moving them. Pro Tips Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for better incorporation and a uniform texture in your cookies. Chill the Dough: For even chewier cookies, chill the dough for 30 minutes before baking. This helps to enhance the flavors and prevents excessive spreading. Check for Doneness: Keep an eye on your cookies in the oven; they should be lightly golden on the edges while remaining soft in the center for the perfect chewy texture. Extra Cinnamon-Sugar Coating: For a more intense flavor, increase the amount of cinnamon-sugar used for coating. You can even add a pinch of nutmeg for a unique twist! {{image_4}} You can easily add chocolate chips to your churro cookies. Just mix in 1 cup of semi-sweet chocolate chips after you combine the dry and wet ingredients. This makes a warm, gooey treat. The chocolate pairs well with the cinnamon flavor. You can use milk or dark chocolate too, depending on your taste. To make gluten-free churro cookies, swap out regular flour for a gluten-free blend. Look for blends that include xanthan gum. This helps keep the cookies chewy and soft. You can also use almond flour for a nutty flavor and a great texture. Just remember to adjust the baking time based on the flour you choose. Adding nuts gives your churro cookies a nice crunch. Chop ½ cup of pecans or walnuts and fold them into the dough after mixing the wet and dry ingredients. The nuts add a rich flavor that complements the cinnamon. Toasting the nuts slightly before adding them can enhance their taste even more. To keep your chewy churro cookies fresh, store them in an airtight container. This prevents air from making them dry. Use a container that fits the cookies snugly. Line the bottom with parchment paper for extra protection. You can also add a slice of bread to help keep them soft longer. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about 1 hour until firm. Next, transfer the cookies to a freezer bag. Make sure to remove as much air as you can before sealing. They will stay fresh for up to three months. To keep your cookies tasting great, avoid storing them in the fridge. The cold can dry them out. Instead, keep them at room temperature. Make sure they are in a cool, dark place. If you notice the cookies getting hard, you can microwave them for a few seconds. This will bring back some of their softness! Yes, you can use margarine if you want. But butter gives cookies a better taste. Margarine can change the texture. If you do use margarine, choose one that is not too soft. This keeps your cookies nice and chewy. If your dough feels sticky, don’t worry! Just add a little more flour. Start with one tablespoon at a time. Mix it in until the dough is easier to handle. You can also chill the dough for about 30 minutes. This makes it firmer and easier to roll. Chewy churro cookies stay fresh for about a week. Keep them in an airtight container. This keeps them soft and chewy. If you want them to last longer, you can freeze them. They can stay in the freezer for up to three months. Yes, you can make these cookies ahead of time! You can prepare the dough and chill it. Then, scoop and roll the dough balls. Place them on a baking sheet and freeze. Once frozen, store them in a bag. You can bake them later as needed. Absolutely! Chewy churro cookies make great gifts. You can package them in nice bags or boxes. Add a sprinkle of cinnamon-sugar on top for a lovely look. Friends and family will love receiving these tasty treats! Now you know the best ingredients and steps to make chewy churro cookies. Remember to pick high-quality ingredients and follow my tips for that perfect texture. Avoid common mistakes and test for doneness to ensure a great batch every time. Feel free to try fun variations, and don't forget proper storage to keep them fresh. Enjoy baking and sharing these delightful treats with others!

Chewy Churro Cookies

Deliciously chewy cookies coated in cinnamon sugar, reminiscent of churros.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar, plus extra for coating
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon, plus extra for coating
  • ½ teaspoon salt
  • ½ cup granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.
  • In a large mixing bowl, use an electric mixer or a sturdy spatula to cream together the softened butter and 1 cup of granulated sugar. Mix until the mixture is light and fluffy, which should take about 3-5 minutes.
  • Incorporate the eggs into the butter-sugar mixture, adding them one at a time. Make sure to mix well after each addition. Then, stir in the pure vanilla extract until fully blended.
  • In a separate bowl, combine the sifted flour, baking powder, ground cinnamon, and salt. Whisk the dry ingredients together thoroughly to ensure even distribution. Gradually pour the dry mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain the cookie’s chewiness.
  • Using a cookie scoop or a tablespoon, portion out the dough, then roll each piece into a smooth ball between your palms.
  • In a small bowl, prepare the coating by mixing together ½ cup of granulated sugar and 2 teaspoons of ground cinnamon.
  • Roll each cookie dough ball in the cinnamon-sugar mixture, ensuring each one is thoroughly coated for maximum flavor. Place the coated balls on the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading.
  • Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. The cookies are done when the edges are lightly golden, but the centers remain soft and slightly underbaked for chewiness.
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, gently transfer them to a wire rack to cool completely before serving.

Notes

For an eye-catching display, arrange the cookies on a decorative platter and sprinkle with additional cinnamon-sugar. Alternatively, package them in charming gift bags to delight friends and family!
Keyword churro, cookies, dessert

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