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Churro Cookies bring all the taste and looks of real churros, but no frying required! These cookies have a crunchy, crisp outer layer and the inside is soft, tender and buttery. These cookies make a great dessert for Cinco de Mayo or anytime you're craving a churro!
*This post was originally published on May 4, 2018 and updated on 4/18/21*
If you're looking for a cookie that is JUST like a churro, you're in the right place!
These are one of my favorite cookies ever and I make them all the time during the year, and especially for Cinco de Mayo! These cookies give you all the churro vibes without having to deal with frying anything.
I love classic churros and wanted to create a similar treat at home but definitely did not feel like dragging out the deep fryer or battling with a pot of hot oil.
I figured a cookie would be a smart way to go, and after a few attempts, I was not only able to create a cookie that has all the flavor and crunch of a churro, I was able to get that classic shape too!
These were super easy to put together (less than an hour) and the result is a buttery soft cookie, packing the same punch of cinnamon flavor you get from the real thing.
What are churro cookies?
There are all kinds of interpretations of churro cookies, but THIS churro cookie is basically a soft, butter cookie that is rolled in a delicious cinnamon-sugar mixture. But don't let the simplicity fool you, these are not just any ol' cinnamon sugar cookies.
These cookies are piped into long rows that form the craggy, shape of it's deep fried look-alike.
After baking, these cookies take a quick dip into a thin and runny icing and then are immediately tossed in a bowl of cinnamon sugar.
That's what makes them so special! As the icing hardens, it bonds to the sugar and cinnamon forming a crunchy shell on the outside. This coating adds a lovely crispness to the cookie, while the inside of the cookie stays soft, tender and buttery.
How to make churro cookies
These cookies are super simple to make, but I'll warn you it does require a little bit of muscle.
To achieve the churro look, the dough needs to be piped out of a piping bag. This dough can be on the thicker side, so it can be tough to push out from the piping bag. Also, be sure you use a heavy duty bag because thin piping bags will burst with this dough.
If you find that the dough is too thick, but you can always add a little bit of milk until you get it right.
After you pipe out the rows of dough, it's off to the oven. I do have to say, it's really nice not having to stand there and make individual cookies. It's quick to prep all the dough by just piping it into rows!
Once the cookies are done baking, that's when you slice up the rows into individual cookies.
I just eyeball the size of each cookie. I kind of like that each one is slightly different and has it's own character (just like a real churro).
When the cookies are cooled, they take a quick dip in the glaze and need to be put immediately into the cinnamon sugar coating.
You'll notice that the consistency of the glaze is especially thin, don't be tempted to thicken it! It has to be thin enough to dry and harden completely. For the purpose of these cookies, it's just enough to adhere the cinnamon-sugar to the cookie.
The glaze hardens which forms the super crunchy coating of yummy cinnamon goodness on the outside of these cookies.
Churro Cookies make the perfect Cinco de Mayo dessert
These cookies make a great ending to a tasty Cinco de Mayo meal! They are light, flavorful and absolutely delectable.
You'll be amazed at how much these cookies are just like a real churro, and you'll be glad you didn't have to break out the deep fryer!!
Looking for more desserts for a fiesta? Try my Margarita Cookies!Print
For the Cookies
- 1 c butter (softened)
- ⅔ c sugar
- 1 egg (slightly beaten)
- ½ tsp vanilla extract
- 2 ¼ c all purpose flour
- ½ tsp baking powder
- 1 pinch salt
- 2-6 teaspoon of milk (as needed)
For the Glaze
- ½ c hot water
- 2 c powdered sugar
For the Cinnamon Sugar Coating
- 1 c granulated sugar
- 2 Tbsp cinnamon
- Preheat the oven to 375°F & prepare a cookie sheet with parchment paper.
- In a large bowl, mix the butter and sugar until light and fluffy. Add the egg and vanilla and mix until fully combined.
- Add the flour, baking powder and salt. Mix on the lowest speed until just combined. The dough should not form into a ball, but still be in large, soft crumbles (but will form together if handled). The dough should be a little sticky.
- Fit your piping bag with a large star tip. Fill the bag with a small amount of dough to test the consistency. If the dough is too hard to pipe, add a 2 teaspoons of milk to the bowl of dough and remix. Add more milk if needed until you reach the desired consistency.
- Pipe the dough into large lines on the parchment lined tray, keeping about 2 inches between each row.
- Bake for 8-10 minutes or until golden brown.
- Remove from oven and carefully slice into 3-4 inch pieces (also removing the ends). Transfer to a cooling rack and let cookies cool completely.
- In a medium bowl, combine the powdered sugar and hot water to form the glaze. It will be very runny.
- In a separate bowl (a shallow one if possible) combine the granulated sugar and cinnamon.
- One by one, dip the cookie into the glaze, allowing the extra to drip off then roll into the cinnamon sugar mixture.
- Place back the cookie back on the rack to fully dry (about 45-60min).
- Store in an airtight container for up to 5 days.
Recipe by Owlbbaking.com
- Prep Time: 45
- Cook Time: 10
- Category: Cookies
Keywords: Churro Cookies