Description
These buttery churro cookies are rolled in cinnamon sugar and optionally topped with cinnamon buttercream for the ultimate crispy-edged, soft-centered treat. A perfect mashup of classic churros and chewy cookies.
Ingredients
Scale
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
- 2¾ cups all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- ½ tsp baking soda
- 1¼ tsp ground cinnamon
- ¼ tsp salt
Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- 1 tbsp brown sugar
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
Instructions
- Mix the Coating: In a small bowl, combine granulated sugar, cinnamon, and brown sugar. Set aside.
- Cream Butter and Sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg, egg yolk, vanilla extract, and lemon juice.
- Add Dry Ingredients: In a separate bowl, whisk together flour, corn starch, baking powder, baking soda, cinnamon, and salt. Gradually mix into the wet ingredients until just combined.
- Form Dough Balls: Scoop dough and roll each ball in the cinnamon sugar mix. Place on a parchment-lined baking sheet.
- Bake: Preheat oven to 350°F (175°C). Bake for 10–12 minutes, until the edges are set and the center looks slightly underbaked.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional – Frost: Once cookies are fully cooled, prepare the cinnamon buttercream by beating all ingredients until light and fluffy. Pipe frosting onto cookies and sprinkle with leftover cinnamon sugar.
Notes
To intensify the churro flavor, add a dash of nutmeg to the dough or top with a dulce de leche drizzle. Store in an airtight container at room temperature for 3–4 days, or refrigerate if frosted.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Mexican fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg