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Churro Cookies on a plate

Churro Cookies

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5 from 2 reviews

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 1x



For the Cookies

  • 1 c butter (softened)
  •  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


  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.


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