Cinnamon Sugar Churro Cookies
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These soft and chewy cinnamon sugar churro cookies are rolled in cinnamon sugar and frosted with the best churro buttercream! This recipe requires no dough chilling and they’re better than the Crumbl churro cookies! Bonus – I’ve tested them with dairy and dairy free to make sure they work both ways.
These churro cookies practically melt in your mouth and are filled with all the cinnamon sugar. It really is like eating a churro but in cookie form.
Each cookie is topped with an optional churro cinnamon sugar buttercream, but the cookies are amazing with or without it. If you’re looking for a perfect Cindo de Mayo dessert – look no further!
Featured Reader Review
“Honestly delicious, and came together pretty quickly, too! A difficult combination to beat 🙂 Add in the rave reviews from my friend group (they’re already demanding another batch for Cinco de Mayo), and the great pairing with my chai tea for breakfast this morning and this recipe is a 10/10. I skipped the frosting because I’m lazy and the base cookie alone is more than tasty enough!”
Corey
In the past, I’ve tried Crumbl’s version of these cookies and found them too sweet. But much like my buttercream sugar cookies, I tested these multiple times to make sure that the cinnamon sugar cookies have just the right amount of sweetness when paired with the buttercream.
Ingredients Needed
- Butter and Milk: feel free to use regular butter or dairy free butter. In my recipe testing, I preferred the version with salted butter!
How To Make These Cookies
Mix the wet ingredients together for the cookie dough.
Add in the dry ingredients.
Roll the dough in cinnamon sugar!
Bake!
Make the churro buttercream.
Frost and dig in!
Expert Recipe Developer Tips
- Keep an eye on these in the oven! These cookies should not turn golden brown – and you don’t want to over bake them. We really want these to stay soft and chewy.
- Make sure the cookies are completely cool before you frost them, otherwise the buttercream will just slide right off.
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Baking FAQ
These are the topics I’m asked about most frequently:
You can get these answers and more in my frequently asked questions post!
Cinnamon Sugar Churro Cookies
Video
Ingredients
Churro Cookie Dough
- ¾ cup (158 g) butter, softened, (regular or dairy free)
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 egg
- ½ Tablespoon vanilla extract
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- 2 cups + 2 Tablespoons (268 g) all-purpose flour
- 1½ teaspoon ground cinnamon
Cinnamon Sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
Churro Buttercream (Optional)
- ⅔ cup (140 g) butter, softened, (regular or dairy free)
- 1 Tablespoon +1 teaspoon ground cinnamon
- 2-2¼ cup (240 g) powdered sugar (icing sugar)
- ½ cup (100 g) light brown sugar
- 1 teaspoon vanilla extract
- 1-2 Tablespoons milk, as needed, (regular or dairy free)
- ⅛-¼ teaspoon salt, as needed, (start with smaller amount then taste and adjust as needed)
Instructions
Churro Cookie Dough
- Preheat your oven to 350°Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl with a hand mixer, or in a stand mixer, beat the butter with the granulated sugar and light brown sugar until light and fluffy.
- Add the vanilla extract and egg and beat until combined.
- Mix in the flour, salt, baking soda and cinnamon, mixing until just combined.
- Roll the cookie dough into 1 ½ tablespoon sized cookie dough balls.
- In a shallow bowl or in a large plate, mix the cinnamon sugar ingredients together.
- Roll each cookie dough ball in the cinnamon sugar coating until fully coated.
- Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are set. They won’t be golden brown so don't over-bake!
Churro Buttercream
- Make the buttercream while the cookies cool. In a large bowl, combine 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. Add milk if it doesn’t look creamy enough, starting with 1 tablespoon. Taste and adjust if needed!
- Spread or pipe the frosting onto each completely cooled cookie and enjoy!
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
A question, please: Will I actually be able to stack these cookies (to pack them to bring them to a gathering) as shown in one of your pictures? Not really knowing that much about it, the ingredients seem to me as though the icing would stay pretty soft and smeary. (Either way, I’m making these tomorrow morning – they look so delicious! I just need to know how to plan for packing them.)
Hi John! I wouldn’t recommend stacking them simply because they wouldn’t look as pretty for presentation. But if you do need to stack and pack, I’d add a layer of parchment in between each one!
Great advice! Thanks, Gabby. I’m off to the kitchen!
Honestly delicious, and came together pretty quickly, too! A difficult combination to beat ๐ Add in the rave reviews from my friend group (theyโre already demanding another batch for Cinco de Mayo), and the great pairing with my chai tea for breakfast this morning and this recipe is a 10/10. I skipped the frosting because Iโm lazy and the base cookie alone is more than tasty enoughย
Love this – thank you so much for your review!
Can I make these ahead of time? Thanks in advance! ๐
Yes! You can find instructions for storage and freezing ahead of time in that section!
OMG! These are the best cookies I have ever had.
Thank you so much for sharing the recipe.
So happy to hear this Pamela! Thank you ๐ฉต
can these be filled with cheesecake?
Yes! You can follow my chocolate chip cheesecake recipe for instructions on adding the cheesecake filling!
Can I make them without the icing?
Of course!
Can I make a gluten-free/vegan version of them?
Yes, to make them gluten free, I would use gluten free 1-1 all purpose baking flour, and to make them vegan I would replace the egg with a flax seed egg.
Can I use Bob Mills egg replacer? How much should the ratio of water to replacer be for this recipe?
I haven’t used this egg replacer for this recipe so I can’t make recommendations. I would just follow the instructions on their packaging to substitute one egg.
AAAMAZINGGGG they taste so rich creamy and the sweetness is top notch.simpe easy and fun all in one.I loved baking these and loved learning more ingrediant tips and facts. Thank you for sharing this amazing recipe!
Hi Kandrin! Glad you enjoyed these cookies! I appreciate you taking the time to write a review ๐
I donโt ever follow anybodyโs recipe if they donโt use the scale as a measurement.it makes a lot difference in baking cookies, or bread.
I absolutely agree the importance of a scale! That’s why my recipes include both gram measurements and volume measurements for my readers on the recipe card ๐
Made these today. Absolutely delicious!!
I’m so happy you loved them Angela!
I seem to always end up rolling cookies too big whether I use a measuring spoon or not so I only ended up with 12, but maybe next time I will just double the recipe- my family are all nuts for cinnamon so I see these disappearing very quickly! These are so delicious and so easy with a perfect crunchy outside and soft middle, will certainly be using this recipe again.
I’m so happy that the cookies were a hit Toby!
Having just been told I’m the favorite grand-uncle after sharing your brilliant Nutella Blondies, I’m excited to try this recipe right away. You suggest to weigh the flour, but I couldn’t find a weight listed. Does 166g sound about right? Thank you so much, Gabby, for this exuberant site!
Hi John! I am so happy to hear that you are all loving the recipes! To find the metric measurements, just click the “metric” tab above the ingredients. Enjoy!