1. Add water, butter, sugar, and salt to a saucepan over medium heat. Warm until the butter melts and the mixture begins to simmer.

2. Add the flour all at once and stir firmly until a smooth dough forms and pulls away from the pan.

3. Transfer the dough to a mixing bowl and let it cool for 5 minutes.

4. Beat in the eggs one at a time, mixing well after each egg, then mix in the vanilla until the dough is smooth and glossy.

5. Heat oil in a deep pan to 350°F.

6. Pipe or scoop small bite-sized portions of dough into the hot oil, working in batches.

7. Fry for 3 to 4 minutes, turning as needed, until puffed and golden brown.

8. Transfer the churro bites to a paper towel-lined plate to drain briefly.

9. Mix granulated sugar, cinnamon, and crushed Biscoff cookies in a bowl.

10. Roll the warm churro bites in the Biscoff cinnamon sugar until evenly coated.

11. Warm the Biscoff spread until pourable, then drizzle over the bites or serve as a dip.