These Churro Cookies are inspired by Spanish churro donuts but baked up in soft and chewy cookie form.
It’s always fun to twist a classic and these churro cookies are my new favorite. This cookie recipe takes the fried donut and turns it into a cinnamon-spiced cookie. The flavor is spot on! And the cinnamon buttercream frosting? It adds a decadent finishing touch.
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I love blogging because I’ve met so many wonderful friends, and nothing thrills me more than celebrating their successes. This time it’s my friend, Dorothy, from the blog Crazy for Crust, who I’m celebrating! She just published a new cookbook, and, friends, it’s a great one to get if you have a serious sweet tooth like me.
These churro cookies I’m sharing today are from her book, Crazy for Cookies, Brownies & Bars: Super-Fast, Made-from-Scratch Sweets, Treats, and Desserts and they have been haunting my dreams. Imagine the cinnamon flavor from Spanish churros turned into a soft and chewy cookie topped with frosting – they are heavenly.
There are more than 85 easy baking recipes in her book, and these churro cookies are my absolute favorite! Not only because they’re simple to make and taste amazing, but I helped inspire them. So, maybe I’m a little biased, but friends trust me on this; these cookies are not to be missed.
Back when Dorothy was brainstorming ideas that would soon turn into her fantastic book, she asked if I thought anything was missing. My mind immediately went to a local bakeshop here in Colorado that sells churro cookies, so I suggested the idea.
She loved it, ran with it, and – long story, short – she created her own unique recipe that exceeded all my expectations. She nailed it and I’m so happy to share the recipe with you.
Try it and then order her book – I know you’ll love having it in your kitchen. The recipes, like this churro cookie recipe, are just like Dorothy herself – sweet, fun, and approachable!
- Softened butter
- Brown sugar
- Granulated sugar
- Large egg
- Vanilla extract
- Baking soda
- All-purpose flour
How to Make Churro Cookies
Cream the butter, brown sugar, and 1/3 cup of granulated sugar until the mixture is fluffy. Add the egg and vanilla and mix until combined.
Add the baking soda, salt, and cornstarch and beat them into the butter mixture. Slowly add the flour until just combined. If the cookie dough is too soft to handle, chill it for at least 15 minutes.
In a small bowl, combine 1/4 cup of sugar and 1 teaspoon cinnamon and then roll cookie dough balls in the cinnamon-sugar mixture to coat.
Bake the cookies on a prepared baking sheet for 10 to 13 minutes at 350°F or until the edges are lightly golden brown. Allow the cookies to cool on a wire rack before frosting.
How to Make Cinnamon Frosting
For the frosting, beat softened butter with an electric mixer until smooth. Slowly add in powdered sugar until combined, and then add salt, vanilla, and cinnamon.
Add milk 1 tablespoon at a time until it’s smooth and reaches your desired consistency. You can spread the frosting over the cookies or pipe it with a piping bag.
Recipe Tips & Variations
I think the cinnamon frosting is perfection with these cookies, but I think chocolate buttercream would work, too. Spanish churros are often dunked in chocolate!
Be sure to wait until the cookies are completely cooled before adding the frosting. If they are warm, the frosting will melt. You can bake the cookies a day ahead and frost them the next day to make things easy.
Baked unfrosted cookies will keep in the freezer for up to a month. Frosted cookies will keep at room temperature for two to three days.
I love having Dorothy as a friend – the fact that she writes amazing cookbooks is a fabulous bonus! These churro cookies are one of many recipes she’s created that I love – you have to try them. Enjoy! XOXO San
More Sweet Treats
Don’t forget to pin this to your favorite Pinterest board to save for later!
- 1/2 cup butter softened
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 1/2 cups flour
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3/4 cup butter softened
- 3 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1-3 tablespoons milk as needed
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Cream together butter, brown sugar, and 1/3 cup of sugar until fluffy. Add the egg and vanilla and mix until combined.
- Add the baking soda, salt, and cornstarch and beat, then slowly add flour until just combined.
- If dough is too soft to handle, chill for at least 15 minutes.
- In a small bowl, combine 1/4 cup of sugar and 1 teaspoon cinnamon.
- Using a small cookie sheet, roll cookies into balls and then roll in the cinnamon sugar mixture. Set on cookie sheet.
- Bake for 10-13 minutes, until the edges are light golden brown. Cool completely while making frosting.
- For the frosting, beat the butter with an electric mixer until smooth. Slowly add in powdered sugar until combined, then add salt, vanilla, and cinnamon. Add milk 1 tablespoon at a time until it's smooth and reaches your desired consistency.
- Either pipe or spread frosting on cooled cookies and enjoy!