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 tsp 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