Happy Cinco de Mayo!! I’ve transformed a soft, buttery Spritz cookie into cinnamony-sugary churro cookies! These lil’ treats are a cinch to whip up and is the perfect Cinco de Mayo dessert! All the fun and flavor of a churro- no frying required.
Who doesn’t love a churro!? This delicious fried pastry has a hot soft and doughy center and is coated in a shell of cinnamon sugar crunch. I 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 create the shape.
By pushing the dough through a piping bag fitted with a large star tip, I was able to mimic the rough, craggy shape of a churro.
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.
Churro Cookies make the perfect Cinco de Mayo dessert.
You’ll need a large, star piping tip to form the churro shape. The set I have came with a bunch of different kinds, but I think any star piping tip you have on hand will do. As long as it has a large opening. 🙂 You’ll also need a sturdy piping bag. Due to the thickness of the dough, I’m certain a zipper sandwich bag will break so I wouldn’t go with that shortcut. Disposable piping bags are not that expensive (especially when you buy them in bulk!). I would stock up on a box of heavy duty, large pipping bags like this one. A box has lasted over a year and I never have to worry about the bag breaking!
I've transformed a soft, buttery Spritz cookie into a cinnamony-sugary churro! These lil' treats are a cinch to whip up and will be a sure hit at your fiesta. All the fun and flavor of a churro- no frying required.
- 1 c butter softened
- 2/3 c sugar
- 1 egg slightly beaten
- 1/2 tsp vanilla extract
- 2 1/4 c all purpose flour
- 1/2 tsp baking powder
- 1 pinch salt
- 1/2 c hot water
- 1 c powdered sugar
- 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).
Fit your piping bag with a large star tip. Fill the bag with the dough and squeeze to get the dough to the bottom of the bag. Tightly twist the top of the piping bag to get the dough to squeeze out.
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, allow to cool for 2-3 minutes then 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 30min).
Recipe by Owlbbaking.com