Churro Cookies
Soft, chewy, and coated in cinnamon sugar, these Churro Cookies are finished with a swirl of cinnamon buttercream. All the classic churro flavors – in cookie form!
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If you love buttery, crisp cinnamon sugar-coated churros, you’re going to love these Churro Cookies! They start with a soft and chewy sugar cookie base that’s rolled in cinnamon-sugar, topped with creamy cinnamon buttercream, and finished with an extra sprinkle of cinnamon sugar. Every bite is sweet, spiced, and tastes just like a classic churro!
Why You’ll Love This Recipe
- No-Chill Dough – This quick and easy recipe doesn’t require any chilling – the cookies can go right into the oven once the dough is mixed. One step closer to churro goodness!
- Soft & Chewy – These cookies start with a thick sugar cookie that’s pillowy soft and just slightly chewy.
- Warm Cinnamon Flavor – A crisp cinnamon-sugar coating, cinnamon buttercream on top, and a finishing sprinkle of cinnamon sugar give these cookies their signature churro flavor.
How to Make Churro Cookies
Make the Cookie Dough
For the cinnamon sugar cookie dough, start by creaming butter, sugar, and brown sugar together in a stand mixer with the paddle attachment. Add eggs and vanilla, mixing until combined. The dry ingredients are added last, which include flour, cinnamon, leaveners, and salt. Mix until the ingredients are fully incorporated, then you’re ready to prep them for the oven.
Roll & Bake the Cookies
Once the dough is mixed, use a cookie scoop to evenly portion it. Roll each scoop of dough between your hands into a ball, then roll in a mixture of cinnamon and sugar until fully coated. Place the cookies on a baking sheet lined with parchment, making sure to space them at least 2” apart. Bake at 350°F for 10-12 minutes. The centers of the cookies should no longer look wet, and the edges should start to turn golden brown.
Make the Cinnamon Buttercream
The cinnamon buttercream is made by combining butter, powdered sugar, cinnamon, vanilla, heavy cream, and a bit of salt to help balance out the sweetness. This can be mixed with a handheld electric mixer or in a stand mixer. Allow the cookies to cool completely before adding frosting.
Frost & Finish the Cookies
Add a dollop of the frosting to each of the cooled cookies. With an offset spatula or the back of a spoon, spread the frosting to the edges and finish with a swirl. Alternatively, you could use a piping tip to decorate the tops of the cookies. Finish with a sprinkle of cinnamon sugar on top, then serve and enjoy!
Favorite Tools
Recipe FAQs
What is the best way to store the cookies?
The cookies should be stored in an airtight container at room temperature for up to 3 days.
Can the cookies be frozen?
Yes, you can freeze the frosted cookies in a single layer in an airtight container for up to 3 months. Allow them to thaw at room temperature.
What size cookie scoop should I use?
I find that the perfect size for these cookies (my favorite for many of my cookie recipes) is a #24 scoop, which is about 3 Tablespoons.
Tips For Success
- Use room temperature ingredients. The butter and eggs in the cookies need to be at room temperature when mixing the dough. Cold ingredients will not incorporate as well and could affect how the cookies bake. The butter and heavy cream in the buttercream should also be at room temperature, which helps all the ingredients combine better and prevents any lumps.
- Allow the cookies to cool. Before adding the frosting to the tops of the cookies, make sure they have cooled completely. The buttercream will melt if the cookies are too warm.
- Make the cookies in advance. I’ve found that these cookies seem to get even better after they sit in an airtight container. The cookies get softer around the edges, and it gives time for all the flavors to meld together. It’s totally optional, but if you have time to let the frosted cookies sit overnight (or even for a few hours) in an airtight container, I highly recommend it!
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More Frosted Cookie Recipes
- Mini Frosted Sugar Cookies
- Strawberry Lemonade Cookies
- Honey Lavender Cookies
- Birthday Cake Cookies
- Frosted Andes Chocolate Mint Cookies
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Churro Cookies
Ingredients
For the Cinnamon Cookie Dough
- ¾ cup (1½ sticks or 170g) unsalted butter, at room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) light or dark brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 2½ cups (300g) all-purpose flour
- 1 Tablespoon (10g) cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Cinnamon Sugar Coating
- ¼ cup (50g) granulated sugar
- 2 teaspoons cinnamon
For the Cinnamon Buttercream
- 1 cup (2 sticks or 226g) unsalted butter, at room temperature
- 3 cups (360g) powdered sugar, sifted
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- pinch of salt
- ¼ cup (60mL) heavy cream
Instructions
- Cinnamon Cookie Dough: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar until combined and fluffy. Scrape the bowl well, then add the eggs one at a time and vanilla with the mixer on low speed. Mix until well combined.
- Scrape the bowl again and add the flour, cornstarch, cinnamon, baking powder, baking soda, and salt. Mix until the ingredients are incorporated.
- Preheat oven to 350°F and line 2 baking sheets with parchment paper or a silicone mat.
- Cinnamon Sugar Coating: In a small bowl, combine the sugar and cinnamon. Set aside some of the cinnamon sugar mixture to sprinkle on top of the finished cookies. Portion the dough using a #24 cookie scoop (about 3 Tablespoons) to portion the dough. Roll each scoop into a ball, then roll in the cinnamon sugar mixture until completely coated.
- Place the dough balls onto the prepared baking sheets, spacing them at least 2 inches apart. Press each dough ball down slightly with the palm of your hand to flatten.
- Bake the cookies at 350°F for 10-12 minutes or until the centers of the cookies no longer look wet and the edges just start to turn golden brown. Allow to cool completely before frosting.
- Cinnamon Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl with a rubber spatula.
- Add the powdered sugar, cinnamon, vanilla, salt, and heavy cream to the bowl. Start mixing on low speed until the ingredients are combined, so the powdered sugar doesn’t spill out. Scrape the bowl well with a rubber spatula.
- Mix on medium-high speed for 2 minutes. The frosting should be completely smooth and creamy.
- Frosting and Finishing: Use a cookie scoop or spatula to add a dollop of frosting to the top of each cooled cookie. Use a small offset spatula to smooth out the frosting. Top each cookie with a sprinkle of the remaining cinnamon sugar mixture and enjoy!
