Irresistible Churro Cookies: A Sweet Twist on Tradition
These churro cookies blend traditional flavors into soft, buttery bites that are impossible to resist.
Equipment
- Oven
- Mixing bowl
- Baking sheet
- Parchment paper
Ingredients
For the Cookie Dough
- ¾ cup butter, softened You can use regular or dairy-free butter.
- ¾ cup light brown sugar Adds moisture and depth.
- ¼ cup granulated sugar Balances the flavors beautifully.
- 1 each egg Essential for binding.
- ½ Tablespoon vanilla extract Enhances the overall taste.
- ¾ teaspoon salt Elevates the flavors.
- ¾ teaspoon baking soda Helps the cookies puff up.
- 2 2/3 cups all-purpose flour Provides structure for the cookies.
- 1½ teaspoon ground cinnamon Infuses the dough with churro flavor.
For the Cinnamon Sugar Coating
- ¼ cup granulated sugar Makes the cookies sparkle.
- 1 teaspoon ground cinnamon Complements the flavors.
For the Churro Buttercream Frosting
- ⅔ cup butter, softened Use regular or dairy-free.
- 1 Tablespoon ground cinnamon For churro goodness.
- 2-2¼ cups powdered sugar Creates creamy frosting.
- ½ cup light brown sugar Increases depth.
- 1 teaspoon vanilla extract Infuses aroma in frosting.
- 1-2 Tablespoons milk, as needed Adjusts frosting consistency.
- ⅛-¼ teaspoon salt, as needed Enhances sweetness.
Instructions
Directions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with the granulated sugar and light brown sugar until light and fluffy.
- Add the egg and vanilla extract, then beat until well combined.
- Gradually mix in the flour, salt, baking soda, and ground cinnamon.
- Roll the dough into balls, about 1½ tablespoons each.
- In a shallow bowl, combine the cinnamon sugar ingredients.
- Roll each cookie dough ball in the cinnamon sugar until fully coated.
- Place the cookies on the prepared baking sheet and bake for 8-10 minutes.
- While the cookies cool, prepare the churro buttercream.
- Mix the softened butter with powdered sugar, vanilla extract, cinnamon, brown sugar, and a sprinkle of salt.
- Mix until creamy and smooth, adjusting with more sugar or milk as needed.
- Frost the cookies once cooled. Optionally, top with more cinnamon sugar.
Notes
Chill the dough for 30 minutes to prevent spreading. Store cookies in an airtight container at room temperature for up to 3 days.