Prepare the Churro Dough:

In a medium saucepan over medium heat, combine water, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves. Stir until the butter melts and the mixture begins to simmer.

Add the Flour:

Remove from heat and add the flour all at once. Stir vigorously until the dough forms a ball and pulls away from the sides of the pan.

Incorporate Wet Ingredients:

Let the dough cool for 5 minutes. Add the egg and vanilla extract, mixing until the dough is smooth and well combined.

Heat the Oil:

Heat vegetable oil in a deep frying pan or pot to 375°F (190°C).

Pipe and Fry the Churros:

Transfer the dough to a piping bag fitted with a large star tip. Pipe 4–5-inch strips of dough directly into the hot oil, cutting with scissors. Fry 3–4 churros at a time, cooking for about 2–3 minutes per side until golden brown.

Coat the Churros:

Mix the granulated sugar, cinnamon, and ginger in a small bowl. Roll the warm churros in the mixture until evenly coated.

Serve:

Enjoy your Gingerbread Churros warm, paired with your favorite dipping sauce like caramel or chocolate.