Churro Cookies Recipe – Buttery, Crispy & Full of Cinnamon Flavor!

If you’re dreaming of a dessert that combines the crispiness of a churro with the soft chew of a cookie, then this churro cookies recipe is going to be your new favorite. These cookies are golden, buttery, and rolled in cinnamon sugar, bringing the nostalgic flavor of traditional churros straight into your kitchen—with way less mess.

This churro-inspired cookie recipe is simple, satisfying, and ideal for celebrations, gifts, or an everyday treat. Let’s walk through every step of making these irresistible cookies from scratch.

Unlike a traditional churro, this cookie version skips the fryer and relies on a high-fat butter base, which, as explained in Serious Eats’ guide to butter in baking, plays a vital role in achieving that tender-yet-crisp texture.

Additionally, if you’re wondering how the cinnamon flavor varies depending on the type, King Arthur Baking’s cinnamon guide breaks down the unique notes of Ceylon, Saigon, and Cassia cinnamons—which can elevate this recipe depending on what you use.

Why You’ll Love These Churro Cookies

• Buttery soft interior with a slight crisp on the edges
• Rich cinnamon sugar coating like a real churro
• Optional cinnamon buttercream topping
• Freezer-friendly and great for meal prep
• Kid-approved and perfect for holidays

Ingredients You’ll Need

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 tsp vanilla extract
• ¼ tsp lemon juice (to help prevent sugar crystallization)
• 2¾ cups all-purpose flour
• 1 tbsp corn starch
• 1 tsp baking powder
• ½ tsp baking soda
• 1¼ tsp ground cinnamon
• ¼ tsp salt

For the Cinnamon Sugar Coating:

• ¼ cup granulated sugar
• ½ tsp ground cinnamon
• 1 tbsp brown sugar

For the Cinnamon Buttercream (Optional):

• ½ cup unsalted butter
• 1 cup powdered sugar
• 1 tbsp brown sugar
• ½–1 tsp ground cinnamon
• 1–2 tbsp heavy cream
• 1 tsp vanilla extract

Tools & Equipment Checklist

• Mixing bowls
• Stand or hand mixer
• Measuring cups and spoons
• Parchment-lined baking sheet
• Cookie scoop or tablespoon
• Cooling rack
• Piping bag and tip (optional)

Step-by-Step Instructions

1. Prep the Cinnamon Sugar Mix

In a small bowl, combine granulated sugar, cinnamon, and brown sugar. Set aside.

2. Cream Butter and Sugars

Using a mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes.

3. Add Wet Ingredients

Mix in the egg, egg yolk, vanilla, and lemon juice until fully incorporated.

4. Combine Dry Ingredients

Whisk together the flour, corn starch, baking powder, baking soda, cinnamon, and salt in a separate bowl. Add gradually to the wet mixture until just combined.

5. Scoop and Coat

Scoop the dough into balls, roll in the cinnamon sugar mixture, and place on a lined baking sheet about 2 inches apart.

6. Bake

Bake at 350°F (175°C) for 10–12 minutes. Cookies should look slightly underbaked—they’ll continue to cook on the tray.

7. Cool and Optional Frosting

Let cookies rest on the baking sheet for 5 minutes, then move to a wire rack to cool. If frosting, prepare the cinnamon buttercream and pipe once cookies are fully cooled.

Tips for Perfect Churro Cookies

• Use room temperature butter and eggs for best texture
• Don’t overmix once flour is added—this keeps cookies tender
• Slightly underbake for that soft and chewy center
• Cool on the tray for 5 minutes to avoid overbaking
• Chill dough before baking for thicker cookies

Flavor Variations to Try

• Add a caramel drizzle or dip into melted chocolate
• Stuff dough with Nutella or dulce de leche for a gooey center
• Swap buttercream with cream cheese frosting
• Add a dash of cayenne for a spicy Mexican twist
• Make churro cookie bars in a pan and slice into squares

How to Store Churro Cookies

• Room Temperature: Store in an airtight container for up to 3 days
• Fridge: Lasts up to 7 days (bring to room temperature before eating)
• Freezer: Store in layers with parchment for up to 2 months. Thaw overnight in the fridge.

Serving Suggestions

• Pair with Mexican hot chocolate or chai tea
• Serve slightly warm with a scoop of vanilla ice cream
• Top with whipped cream and a sprinkle of cinnamon sugar
• Great for holiday cookie trays or party favors

When to Make These Cookies

These cookies are a hit at:

• Cinco de Mayo celebrations
• Holiday parties and cookie swaps
• Baby showers or birthdays
• Weeknight desserts just because!

Nutritional Info (Per Cookie)

• Calories: ~515
• Carbs: 70g
• Sugar: 46g
• Fat: 25g
• Protein: 4g

Frequently Asked Questions

What do churro cookies taste like?
They have the buttery flavor of a sugar cookie and the crunchy exterior of a churro, especially with the cinnamon-sugar coating.

Are these similar to snickerdoodles?
Yes, in texture and flavor, but churro cookies are richer and typically thicker.

Can I skip the frosting?
Absolutely! They’re delicious on their own with the cinnamon sugar coating.

How do I get them crispy outside and soft inside?
Don’t overbake and let them finish cooking on the sheet for 5 minutes after removing from the oven.

Can I substitute lemon juice?
Yes, cream of tartar works similarly to prevent sugar crystallization.

Are these gluten-free?
You can substitute a 1:1 gluten-free flour mix for the all-purpose flour, but texture may vary slightly.

Can I make these in advance?
Yes! You can freeze the dough balls and bake from frozen—just add 1–2 minutes to the baking time.

Final Thoughts

These churro cookies strike the perfect balance between comfort and indulgence. The rich, buttery dough, the warmth of cinnamon spice, and the crackling sugar coating create a cookie that tastes like it came straight from a bakery.

If you’re curious about the science behind how ingredients like baking soda and baking powder affect this cookie’s rise and texture, this Food52 breakdown gives great insight into leavening agents.

So preheat that oven, grab your cinnamon, and get ready to create a batch of cookies that will disappear faster than you can say olé!

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