Soft and Chewy Cinnamon Sugar Churro Cookies
These soft and chewy cinnamon sugar churro cookies offer all the delicious flavor of traditional churros but in a cookie form. They're the perfect sweet treat for any occasion, delivering a satisfying bite of cinnamon-sugary goodness. Enjoy them fresh from the oven or save them for later, as they’re just as delightful the next day!
Ingredients
hurro Cookie Dough
- ¾ cup butter softened (regular or dairy-free)
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- ½ tablespoon vanilla extract
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- 2 cups + 2 tablespoons all-purpose flour
- 1½ teaspoon ground cinnamon
Cinnamon Sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- Churro Buttercream Optional
- ⅔ cup butter softened (regular or dairy-free)
- 1 tablespoon + 1 teaspoon ground cinnamon
- 2 to 2¼ cups powdered sugar icing sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk regular or dairy-free
- ⅛ to ¼ teaspoon salt start with a smaller amount, then taste and adjust as needed
Instructions
Churro Cookie Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, use a hand mixer or stand mixer to beat the butter with the granulated sugar and light brown sugar until light and fluffy.
- Add the vanilla extract and egg, beating until combined.
- Mix in the flour, salt, baking soda, and cinnamon until just combined.
- Roll the cookie dough into 1½ tablespoon-sized balls.
- In a shallow bowl or large plate, combine the cinnamon and sugar.
- Roll each cookie dough ball in the cinnamon sugar mixture until fully coated.
- Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are set. Do not over-bake, as the cookies will not be golden brown!
Churro Buttercream
- While the cookies are cooling, prepare the buttercream. In a large bowl, combine the butter with 2 cups of powdered sugar, vanilla extract, ⅛ teaspoon of salt, cinnamon, and brown sugar.
- Mix and add more powdered sugar if needed. If the frosting seems too thick, add milk one tablespoon at a time, starting with 1 tablespoon. Taste and adjust if necessary.
- Once the cookies are completely cooled, spread or pipe the frosting onto each one and enjoy!
Notes
Measuring Flour: To measure flour properly, use a kitchen scale or fluff the flour in the bag with a fork, then scoop it into the measuring cup using a spoon. Finally, level it off with the back of a butterknife (this is the scoop and level method).
Churro Buttercream: This is optional. If you prefer less sweetness, feel free to enjoy the cookies without the buttercream.
Storage & Freezing Instructions:
- Unfrosted Cookies: Store in an airtight container at room temperature, and keep any leftover buttercream in the fridge.
- Frosted Cookies: Store at cool room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: To freeze, place the cookies in a freezer-safe Ziploc bag and freeze for up to 2 months. Let them thaw at room temperature before enjoying.