Churro Cookies

These soft and thick churro cookies are rolled in cinnamon sugar and frosted with the best churro buttercream! They take just 35 minutes to make and there's no dough chilling required!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 25

Bake 10

Total Time 35

Servings cookies

Calories 288kcal

Author Gabby

Equipment

Ingredients

Churro 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
2-2¼ cup powdered sugar (icing sugar)
½ cup 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)

US Customary - Metric

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!

Video

Notes

Measuring Flour: Properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)

Churro Buttercream: Optional. If you prefer a cookie that is less sweet, feel free to enjoy the cookies without buttercream.

Storage & Freezing Instructions:

Unfrosted Cookies: store in an airtight container at room temperature and any leftover buttercream in the fridge.

Frosted Cookies: store at cool room temperature for up to 3 days or in the fridge for up to 5 days.

To freeze, store the cookies in a freezer safe ziploc bag and freeze for up to 2 months. Let thaw at room temperature before enjoying.

Nutrition