Churros cookies are a delicious twist on the classic churros. They feature browned butter and a cinnamon sugar coating. They’re soft and chewy inside, with a sweet cinnamon sugar frosting on top. These cookies capture the irresistible flavors of churros in an easy-to-make, baked treat!
Churros are a popular fried pastry originating from Spain, known for their crispy exterior and soft, doughy interior. Traditionally made from a simple dough of flour, water, and butter, churros are piped into hot oil and fried to golden perfection. They’re often coated in cinnamon sugar and served with decadent chocolate or caramel for dipping. With their warm, sweet flavors and delightful texture, churros have become a beloved treat worldwide, enjoyed at fairs, festivals, and cafes.
Churros Cookies are a creative twist on this classic treat, transforming the same delicious flavors into a soft, chewy cookie. Instead of deep frying, I bake these cookies, making them easier to prepare and lighter to enjoy. The browned butter adds a rich, nutty depth to the dough, while the generous coating of cinnamon sugar mimics the traditional churro coating. The best part? These cookies are topped with a cinnamon sugar frosting that brings an extra layer of sweetness and spice. Soft in the center with crisp edges, these churros cookies capture the essence of churros in a convenient, handheld treat perfect for any occasion. It’s a fresh way to enjoy the familiar churro experience!
Why is this the best recipe
- Rich Flavor from Browned Butter: The nutty, caramelized flavor of browned butter adds depth, making these cookies taste extra indulgent and unique.
- Cinnamon Sugar Frosting: Topping the cookies with cinnamon sugar frosting brings a perfect balance of sweetness and spice, mimicking the flavors of churros with a creamy twist.
- Soft and Chewy Texture: The combination of sugars and butter ensures the cookies stay soft and chewy in the center with slightly crisp edges, offering a delightful texture.
- Simple to Make: This recipe is easy to follow and requires no complex steps, making it approachable while delivering churro-inspired flavors in cookie form.
Ingredients and substitutes
- Browned Butter: Adds a rich, nutty flavor and depth to the bars. You can substitute with regular melted butter or margarine for a slightly different taste.
- White Granulated Sugar: Provides sweetness and helps create a crisp top. You can substitute with coconut sugar or maple sugar for a more natural sweetener.
- Light Brown Sugar: Adds moisture and a subtle caramel-like flavor. Substitute with dark brown sugar for a deeper molasses taste, or use all white sugar if needed.
- Eggs: Bind the ingredients and add structure to the bars. For a vegan substitute, you can use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg). This substitute has not been tested on this recipe, but please note that it will alter the cookie’s taste, texture, and flavor.
- Vanilla Extract: Enhances the overall flavor, bringing warmth and sweetness. You can replace it with almond extract or leave it out for a more straightforward flavor.
- All-Purpose Flour: Provides structure to the bars. You can substitute with a gluten-free flour blend for a gluten-free version.
- Cinnamon Sugar: Adds the signature churro flavor. You can substitute with a mixture of ground nutmeg and sugar for a spiced variation.
Step-by-step: Churros Cookies
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper.
- Brown the Butter: In a saucepan, melt the butter over medium heat until it turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the browned butter, white sugar, and brown sugar until smooth. Add the eggs and vanilla extract, mixing until fully incorporated.
- Add Dry Ingredients: Stir in the baking powder and salt. Gradually fold in the flour until a smooth dough forms.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes to make it easier to handle.
- Shape the Cookies: Scoop the dough into tablespoon-sized balls and roll them between your palms. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Cinnamon Sugar Topping: In a small bowl, mix the granulated sugar and cinnamon for the topping. Roll each cookie dough ball in the cinnamon sugar mixture until coated.
- Bake: Bake in the oven for 10-12 minutes or until the edges are golden and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: In a mixing bowl, beat the softened butter until creamy and smooth. Add the powdered sugar, cinnamon, vanilla extract, and one tablespoon of milk. Beat until smooth and creamy. If needed, add an extra tablespoon of milk to achieve a spreadable consistency.
- Frost the Cookies: Once the cookies are completely cooled, spread a layer of the cinnamon sugar frosting on each cookie.
- Decoration: Sprinkle a bit of cinnamon sugar over the frosted cookies.
Tips for Success
- Brown the Butter Properly: Keep a close eye on the butter as it browns. Stir continuously to prevent burning, and remove it from the heat as soon as it turns golden and smells nutty.
- Chill the Dough: Chilling the dough helps the cookies hold their shape during baking, prevents spreading, and enhances flavor.
- Evenly Frost the Cookies: Make sure the cookies are completely cooled before adding the frosting to avoid it melting. Use an offset spatula for smooth and even frosting.
- Roll in Cinnamon Sugar Topping: Thoroughly coat the dough balls in the cinnamon sugar mixture before baking to get that classic churro flavor on every bite.
Frequently asked questions
Yes, you can make the dough in advance and refrigerate it for up to 2 days. Just let it sit at room temperature for 10 minutes before scooping and baking.
Absolutely! You can freeze the unbaked cookie dough balls or the baked cookies. For dough, freeze them on a baking sheet first, then store them in an airtight container for up to 2 months. Thaw before baking.
Browning the butter gives the cookies a rich, nutty flavor that enhances the taste, making these cookies more flavorful than traditional sugar cookies.
Yes, the cookies are delicious, even without the frosting. However, the cinnamon sugar frosting adds an extra sweet and spicy layer, making them more indulgent.
This could happen if the butter was too warm or if the dough wasn’t chilled enough. Make sure to cool the dough to avoid excessive spreading.
Churros Cookies
Churros cookies are a delicious twist on the classic churro. They feature browned butter and a cinnamon sugar coating. They’re soft and chewy inside, with a sweet cinnamon sugar frosting on top. These cookies capture the irresistible flavors of churros in an easy-to-make, baked treat!
Video
Ingredients
- 1 cup (227 g) Unsalted butter browned
- 1 cup (200 g) White granulated sugar
- ¾ cup (165 g) Light brown sugar packed
- 2 large Eggs
- 2 tsp Vanilla extract
- 2 tsp Baking powder
- ½ tsp Salt
- 2½ cups (310 g) All-purpose flour
- ¼ cup (50 g) White granulated sugar
- 1 tsp ground cinnamon
- ½ cup (113.5 g) Unsalted Butter room temperature
- 1½ cup (180 g) Powdered Sugar
- 1 tsp Ground Cinnamon
- 1 – 2 tbsp Milk
- 1 tsp Vanilla extract
Method
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper.
- Brown the Butter: In a saucepan, melt the butter over medium heat until it turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly.1 cup Unsalted butter
- Mix Wet Ingredients: In a large mixing bowl, whisk together the browned butter, white sugar, and brown sugar until smooth. Add the eggs and vanilla extract, mixing until fully incorporated.1 cup White granulated sugar, ¾ cup Light brown sugar, 2 large Eggs, 2 tsp Vanilla extract
- Add Dry Ingredients: Stir in the baking powder and salt. Gradually fold in the flour until a smooth dough forms.2 tsp Baking powder, ½ tsp Salt, 2½ cups All-purpose flour
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes to make it easier to handle.
- Shape the Cookies: Scoop the dough into tablespoon-sized balls and roll them between your palms. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Cinnamon Sugar Topping: In a small bowl, mix the granulated sugar and cinnamon for the topping. Roll each cookie dough ball in the cinnamon sugar mixture until coated.¼ cup White granulated sugar, 1 tsp ground cinnamon
- Bake: Bake in the oven for 10-12 minutes or until the edges are golden and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: In a mixing bowl, beat the softened butter until creamy and smooth. Add the powdered sugar, cinnamon, vanilla extract, and 1 tablespoon of milk. Beat until smooth and creamy. If needed, add an extra tablespoon of milk to achieve a spreadable consistency.½ cup Unsalted Butter , 1½ cup Powdered Sugar, 1 tsp Ground Cinnamon , 1 – 2 tbsp Milk , 1 tsp Vanilla extract
- Frost the Cookies: Once the cookies are completely cooled, spread a layer of the cinnamon sugar frosting on each cookie.
- Decoration: Sprinkle a bit of cinnamon sugar over the frosted cookies.
Notes
- Brown the Butter Properly: Keep a close eye on the butter as it browns. Stir continuously to prevent burning, and remove it from the heat as soon as it turns golden and smells nutty.
- Chill the Dough: Chilling the dough helps the cookies hold their shape during baking, prevents spreading, and enhances flavor.
- Evenly Frost the Cookies: Make sure the cookies are completely cooled before adding the frosting to avoid it melting. Use an offset spatula for smooth and even frosting.
- Roll in Cinnamon Sugar Topping: Thoroughly coat the dough balls in the cinnamon sugar mixture before baking to get that classic churro flavor on every bite.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I wasn’t sure what to expect from “churro cookies” but these disappeared ridiculously fast. The cinnamon sugar coating is dangerous.
That coating really is the best part 😄 So glad they were a hit!