Sweet & Soft Churro Cookies: A Cinnamon-Frosted Delight
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.
Servings: 24
Calories: 320kcal
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.