I didn’t grow up with churros in my kitchen, but the first time I had one, dusted in cinnamon sugar and still warm, I knew I needed that flavor in my life forever.
These Churro Cookies are my take on that nostalgic feeling. No deep fryer, no street cart, just buttery, soft cookies rolled in cinnamon sugar and topped with a swirl of cinnamon-spiced frosting that melts on your tongue.
They’re the kind of cookies you make when you’re craving comfort, but still want something a little extra. Rich, cozy, and covered in sparkle, these cinnamon sugar churro cookies bring all the joy of a churro, just baked into a soft, chewy bite.
Why You’ll Love These Churro Cookies
- Rolled before baking, topped with frosting after, these cookies sparkle, literally. And they’ll totally steal the show on your dessert table (or your Instagram).
- The one everyone asks for that recipe. The one people low-key hope brings dessert to every gathering. That’ll be you.
- You get cookies and compliments. And honestly, who doesn’t want both?
Simple Steps to Prepare Churro Cookies
1. Preheat the Oven & Prep Your Sheets
Let’s get that oven fired up, it’s time to start baking! While the oven heats up, grab two baking sheets and line them with parchment paper. This ensures a golden finish and no sticking. You’ve got this.
2. Mix the Cinnamon-Sugar Coating
Combine cinnamon and sugar in a small bowl. Set it aside. Trust me, this cinnamon-sugar combo is what’s going to give your cookies that unmistakable churro crunch, so don’t skip this step.
3. Cream the Butter & Sugar
Now comes the fun part, the butter! Blend the softened butter with both sugars until the texture becomes light, fluffy, and well-combined. Think of this as the base of your cookie goodness, it’s the magic that gives these cookies that soft, melt-in-your-mouth texture. Don’t rush this part, really work it until it’s smooth.
4. Add the Eggs & Flavor
Once your butter and sugar are all creamy, it’s time to bring in the flavor.
Add the eggs and vanilla extract to the bowl, and beat it all together until it’s completely combined.
Introduce a subtle zing by adding just a splash of lemon juice. Just a pinch, but it adds a subtle brightness that balances out the sweetness perfectly. (its optional)
5. Mix in the Dry Ingredients
Combine the dry ingredients, flour, cornstarch, cinnamon, baking powder, baking soda, and salt, in a different bowl.
Then, gradually fold them into the butter-sugar mixture. Start mixing on low speed so you don’t make a flour explosion. Once it’s all combined, stop mixing, overmixing is the enemy of softness.
6. Roll the Dough in Cinnamon Sugar
Take a scoop of that delicious dough and roll it into a ball. Then, roll it around in the cinnamon-sugar mixture you made earlier.
This step is key, it gives your cookies that churro crunch, and they’ll be golden when they bake.
Set the dough balls on your prepared baking sheets, leaving room for them to spread out a little.
7. Flatten the Dough Balls
Here’s a little trick: By your hands or a spoon gently flatten each dough ball. This gives your cookies that perfect chewy center and slightly crisp edges. Don’t press too hard, just a little push to make them even.
8. Bake the Cookies
Bake the cookies for 10–12 minutes. You’ll know they’re done when the edges are set and just starting to turn golden brown.
But don’t rush them, let them sit on the baking sheet for about 5 minutes before moving them to a wire rack to cool fully.
9. Whip Up the Frosting
While your cookies are cooling, let’s make that irresistible frosting. Beat softened butter and cinnamon until smooth and creamy.
Incorporate the powdered sugar little by little, making sure everything is perfectly combined.
Next, slowly pour in the heavy cream, adding a bit at a time until it’s the perfect frosting consistency. It should be thick but spreadable, just the way you want it for piping. A pinch of salt makes all the sweet flavors shine.
10. Frost the Cookies
Once your cookies have cooled, grab a piping bag (or a ziplock bag if you’re in a pinch) and fill it with that creamy cinnamon frosting. Make it pretty, make it fun. Optional but highly recommended.
Give my banana pudding cookies a try, I think you’ll love them.
Common Issues to Avoid
Make sure your butter is soft, not melted, not too hard. Cold butter won’t mix properly, and the dough will be too firm to shape into the perfect cookie. Let it sit out for 10-15 minutes before you start, and you’ll be good to go!
Using Too Much Flour. Flour is important, but too much can dry out the dough and make your cookies dense. To measure flour, start by fluffing it, then spoon it lightly into the cup and level it off for the perfect amount. You’ll always have the right quantity with this method!
Oven temperatures differ, so keep a watchful eye on your cookies to prevent overbaking. Overbaking can result in crunchy cookies instead of soft and chewy ones. Set a timer and check the edges, they should be just golden, not browned.
My Tips for the Perfect Churro Cookies
Be Gentle with Your Mixing: Once you add the dry ingredients, mix just until they’re incorporated.
Let the Cookies Cool Before Moving: Give your cookies about 5 minutes on the baking sheet to firm up. Moving them too soon can result in them falling apart.
Fresh Cinnamon Makes a Difference: If you’ve got it, grind your own cinnamon. Freshly ground cinnamon gives a depth of flavor that pre-ground cinnamon just can’t match.
How to Store Your Churro Cookies
Room Temperature for 3 Days: If you’re planning to eat them within a few days, keep those frosted cookies in an airtight container at room temp.
Chill Them for Extra Freshness: Need them to last a little longer? Pop them in the fridge! They’ll remain fresh for as long as 5 days. Just make sure to separate layers with parchment paper to keep the frosting intact.
Freezing for Later: If you’ve got extras (or just want to plan ahead), freeze those frosted cookies! Lay them out in a single layer on a baking sheet to freeze, then move them to a container or freezer bag with parchment paper between the layers. They’ll last for up to two months.
Freeze the Dough for Convenience: Want fresh cookies whenever you crave them? Arrange the dough balls on a baking sheet to freeze, then move them to a bag or container for storage. Bake them fresh whenever you want and just frost after they’ve cooled.
Sweet & Soft Churro Cookies: A Cinnamon-Frosted Delight
Ingredients
Ingredients for the Cookies
- 1 cup unsalted butter softened to room temperature
- 1 cup packed light brown sugar
- ⅔ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour leveled
- 1 tablespoon cornstarch for extra softness
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ teaspoons ground cinnamon
For the Cinnamon-Sugar Coating
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Cinnamon Buttercream Frosting
- 2½ cups unsalted butter softened
- 3¾ cups powdered sugar sifted
- 2 teaspoons ground cinnamon
- ½ cup ½ cup heavy whipping cream adjust for texture
- A pinch of salt
Instructions
- Set the oven to 350°F and line sheets with parchment paper.
- Combine cinnamon and sugar in a small bowl and set aside, this gives your cookies their churro crunch.
- Beat butter with granulated and brown sugars until fluffy and smooth.
- Add the eggs, vanilla, and a dash of lemon juice (optional) to the creamed butter mixture and beat until everything is well combined. The lemon juice adds a bright flavor that balances the sweetness.
- Stir the flour, cornstarch, cinnamon, baking powder, baking soda, and salt in a separate bowl until fully blended.
- Fold the dry ingredients into the wet, avoiding overmixing.
- Form dough into balls, then coat with cinnamon-sugar. Set them on the prepared baking sheets, making sure to leave sufficient space between each.
- Gently press each dough ball to slightly flatten it, this helps your cookies bake evenly with a slightly chewy center and crispy edges.
- Place in the oven for 10-12 minutes. Let the cookies cool on the sheets for 5 minutes, then transfer them carefully.
- While the cookies are cooling, prepare the frosting. Beat the butter with cinnamon, then slowly add the powdered sugar, followed by the heavy cream, until the frosting is thick and smooth. Don’t forget the salt.
- Once the cookies are completely cooled, pipe the frosting onto them in a spiral pattern, making each bite even more irresistible!
Notes
- No piping bag? No problem! A ziplock bag with the corner snipped off will work just as well for frosting
- If you prefer a lighter, fluffier texture, substitute part of the all-purpose flour with cake flour. This gives the cookies a delicate crumb.
