Loaded with cinnamon and sugar, these chewy brown sugar Churro Cookies are sure to please. I mean, who doesn’t love a churro? What’s not to like about fried dough dipped in cinnamon and sugar? Ok, if we are being honest, I am happy to grab a churro from a vendor when given the opportunity, and I have made my own from time to time. Making churros, however, is kind of a pain. It’s not complicated, but there is all that frying!
Frying is messy. Especially if you are my son, Connor, but that’s a story for another time! Sometimes I want all the flavor of a churro, with none of the hassle of frying. This is where the Churro Cookie comes in!
Celebrate!
I created these cookies when I was trying to find an easy dessert to serve at a Cinco de Mayo gathering. I was planning to set up a taco bar and a margarita bar, and frying churros at the stovetop was NOT going to work. Cookies are an easy, make ahead treat that can be picked up and enjoyed at a party. Set out some cookies and napkins, and guests can help themselves. Consider making up a batch of Churro Cookies for your next Cinco de Mayo celebration or a random taco Tuesday!
Here’s what you will need:
These Churro Cookies are basically a brown sugar snickerdoodle topped with cinnamon buttercream. As with most all of my recipes, the cookies use simple ingredients you probably have on hand. In addition, the only special equipment you might need is a piping bag if you want your buttercream to look fancy on top.
Pro Tips:
These cookies are designed to be soft and chewy. Remove them from the oven when they have become just golden at the edges, and just set in the center. They will continue to cook on the baking sheet so leave them there for 5 minutes before transferring to a cooling rack.
The recipe calls for 1/4 cup sugar and cinnamon to be combined for rolling your cookie dough balls. You will have extra cinnamon sugar remaining. Save this to sprinkle over your frosted cookies before serving. It gives them that fresh cinnamon sugar crunch of a real churro
Churro Cookies
A churro inspired cookie loaded with cinnamon and sugar. Perfect for a Cinco de Mayo party or a Taco Tuesday!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16–18 cookies 1x
- Category: cookies
- Cuisine: dessert
Ingredients
For the Cookie:
1 cup butter at room temperature
1 cup brown sugar
1/2 cup sugar
2 eggs
2 3/4 cups flour
1 Tablespoon cornstarch
1 teaspoon cream of tartar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon
For Rolling:
1/4 cup sugar
1/2 teaspoon cinnamon
For the Buttercream:
1 cup butter at room temperature
2 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla
pinch of kosher salt
Instructions
Preheat oven to 350. Line baking sheet with parchment paper.
For the Cookie: Cream butter with brown sugar and white sugar until light and fluffy. Add in 2 eggs and mix to combine. Add the dry ingredients of flour, cornstarch, cream of tartar, baking powder, baking soda, salt, and cinnamon. Mix until all ingredients are well incorporated.
Scoop balls of dough, about 1 Tablespoon in size, and roll in a mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon. Place on baking sheet about 2-3 inches apart, leaving room for cookies to spread. Bake for 8-10 minutes and remove from oven when edges have started to turn golden brown, but the cookie is still a bit soft. Allow cookies to cool on baking sheet for 5 minutes before transferring to cooling rack to cool completely.
For the Buttercream: Once cookies have cooled fully, mix 1 cup butter, 2 cups powdered sugar, pinch of salt, 1 teaspoon vanilla, and 1 teaspoon cinnamon until light and creamy. Pipe or spread buttercream over the cookies.
Sprinkle cookies with additional cinnamon and sugar before serving.
Keywords: churro, sugar cookie, buttercream, cinnamon
More:
Another taco Tuesday appropriate dessert is my Super Simple Lime Tart or my Snowball Cookies are also known as Mexican Wedding Cookies!
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