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Home » Recipes » Cookie Recipes

Churro Cookies

April 19, 2021 by Liz 22 Comments

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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!

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Churro Cookies on a plate

Churro Cookies

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5 from 5 reviews

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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!

  • Total Time: 55
  • Yield: 30 Cookies

Ingredients

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

Instructions

  1. Preheat the oven to 375°F & prepare a cookie sheet with parchment paper.
  2. In a large bowl, mix the butter and sugar until light and fluffy. Add the egg and vanilla and mix until fully combined.
  3. 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.
  4. 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.
  5. Pipe the dough into large lines on the parchment lined tray, keeping about 2 inches between each row.
  6. Bake for 8-10 minutes or until golden brown.
  7. 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.
  8. In a medium bowl, combine the powdered sugar and hot water to form the glaze. It will be very runny.
  9. In a separate bowl (a shallow one if possible) combine the granulated sugar and cinnamon.
  10. One by one, dip the cookie into the glaze, allowing the extra to drip off then roll into the cinnamon sugar mixture.
  11. Place back the cookie back on the rack to fully dry (about 45-60min).
  12. Store in an airtight container for up to 5 days.

Equipment

Image of Piping Tip for Soft Butter Cookies

Piping Tip for Soft Butter Cookies

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Image of Industrial Strength, Large Piping Bags

Industrial Strength, Large Piping Bags

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Notes

Recipe by Owlbbaking.com

  • Author: Liz at Owlbbaking.com
  • Prep Time: 45
  • Cook Time: 10
  • Category: Cookies

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Churro Cookies
© Owlbbaking, LLC, All Rights Reserved. Unauthorized use and/or duplication of this material without express and written permission from owner is strictly prohibited. Photography & video may not be used without consent (Click here for round-up feature consent).

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Reader Interactions

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  1. Brigitte Ackerson

    November 14, 2024 at 11:13 am

    Can these be froze?

    Reply
    • Liz

      December 11, 2024 at 2:27 pm

      Yup!

      Reply
  2. Calindy

    August 16, 2024 at 1:01 pm

    Can you make the glaze with milk vs water?

    Reply
    • Liz

      September 07, 2024 at 9:50 am

      You could, it may not set as hard though.

      Reply
      • Calindy

        September 07, 2024 at 11:06 am

        I did water and these were phenomenal! Everyone loved them. They will be a staple recipe. Thank you!

        Reply
  3. Karen

    June 15, 2024 at 1:20 pm

    Absolutely delicious- wanted churros without the frying- needed something Mexican inspired for a gathering, that initial bite with the crunch and soft buttery inside. Added to my list of sweet treats

    Reply
    • Liz

      June 19, 2024 at 8:43 am

      I'm so glad you loved this recipe as much as I do!! 🙂

      Reply
  4. Elizabeth

    May 17, 2024 at 7:46 am

    I’m not a baker by any means! Throwing a fiesta and wanted to make them for the party. I tested out my baking skills by making half batch. I single handily ate every single one! So easy and so so yummy! I am wondering if I were to make ahead of time and freeze what is the best way? It’s a party for 100 people so making ahead of time would helpful and let’s be honest less stressful the day of. Do I freeze the cookie after it’s been piped? Or do I bake the cookies then freeze and rewarm to ice and put on sugar mixture? Any insight on the freezing process would be greatly appreciated!

    Reply
  5. Victoria Alvarado

    November 02, 2023 at 11:00 pm

    Hi- can these cookies be made in advance and then be put in the freezer, until ready to eat?

    Reply
    • Liz

      November 04, 2023 at 8:06 am

      Yes!

      Reply
  6. Katrina

    July 29, 2023 at 4:50 am

    Can the dough be frozen ahead of time for up to 3 months?

    Reply
    • Liz

      August 05, 2023 at 6:53 am

      Yup!

      Reply
  7. Stacey

    July 18, 2023 at 10:59 am

    Can these be frozen? Maybe freeze before icing? Would love to make these for my sons wedding.

    Reply
  8. Kelly Hare

    May 06, 2023 at 11:54 pm

    These were amazing! I made them as toppers for my churro cupcakes and they were a huge hit!! Can't stop eating the leftovers 😋

    Reply
  9. sara

    February 16, 2023 at 4:45 am

    can I replace the butter in this recipe with oil?

    Reply
    • Liz

      February 25, 2023 at 10:52 am

      Hey Sara! Unfortunately no, this recipe only works with butter.

      Reply
  10. Meredith

    September 09, 2021 at 8:16 am

    My family loved these cookies! Our only change would be to try to make them a little lighter. The cookie was a little more dense than expected. Any suggestions?

    Reply
    • Liz

      September 12, 2021 at 9:51 am

      Hi Meredith! Thank you so much for the feedback! 🙂 Try beating the sugar and butter together for longer until it's VERY light and fluffy (3-4 minutes) - it should help to keep the dough less dense!

      Reply
  11. Aaron Tau

    February 06, 2021 at 2:33 am

    The cookies tastes great! But I have a small hiccup. My cookie becomes flat and lost their ridges after baking, any advice?

    Reply
    • Liz

      February 08, 2021 at 8:36 am

      Hi Aaron! I'm so glad you loved them! I would say that the dough may have been too warm before going into the oven. Sometimes the heat from your hands while piping can warm up the dough. Next time, you can try giving them a quick chill in the fridge before baking! 🙂

      Reply
  12. Bina

    June 29, 2020 at 7:59 pm

    If I bake these the night before will they still be soft the next day?

    Reply
    • Liz

      June 30, 2020 at 9:16 am

      Hi Bina! Yes, the cookies will still be soft. The cinnamon sugar layer will be a bit more crisp once it fully dries, but that's normal!

      Reply

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Nice to meet you! I'm Liz! Dessert lover, home baker and owl enthusiast. This blog is devoted to new and classic sweet-treat recipes that you'll love to make again and again! I share all my knowledge and experience so you can bake with full confidence. Learn more about me →


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