Frosted Churro Cookies – soft and chewy bakery style cinnamon flavored sugar cookies topped with a brown sugar and cinnamon buttercream frosting.
This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.
If you have had churro cookies at your local bakery or cookie shop, you know how fluffy, sweet, and delicious they are. This homemade version will not disappoint. My family says they are one of the top 3 cookies they have ever tasted!
Churros are a classic that everyone loves! Cinnamon and sugar come together in a delicious way. And these Churro Cookies have a cinnamon sugar cookie base, that is thick, soft, chewy, and just churro perfection. And then it is topped with a brown sugar and cinnamon frosting, which brings all the flavors together and gives it all the churro flavor you know and love.
Why You’ll Love These Churro Cookies
- They taste like a churro! They have the crunchy cinnamon and sugar topping that gives them the same texture, and taste that you are looking for.
- Super soft and thick cinnamon sugar cookies, you will be wanting to make them on repeat even with different frostings!
- Make them big like the bakery or cookie shop, or make them small so you can enjoy them more often with less guilt!
What You’ll Need
Click HERE for the Full recipe
- Butter – I always use unsalted butter when baking
- Light Brown Sugar
- Granulated Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Cornstarch
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Salt
- Powdered Sugar
- Milk
How To Make Frosted Churro Cookies
- Start by creaming the butter together with sugar and brown sugar until it is light and fluffy. This will take about 2-3 minutes to get the sugar fully incorporated and fluffy.
- Add the eggs and vanilla extract and beat until well combined.
- In a separate bowl mix together flour, cornstarch, baking powder, baking soda, cinnamon and salt. Add to the butter mixture and mix until it forms a dough.
- Scoop into balls of dough. Mix together cinnamon and sugar and roll the balls of dough through the sugar mixture to evenly coat.
- Bake until the edges are set and the cookies have puffed up. Let them cool on the baking sheet for about 5 minutes, and then remove to a wire rack to cool completely.
- Once the cookies have completely cooled you can prepare the frosting. Beat together all of the frosting ingredients until it makes a fluffy frosting. You can add more or less milk to make a spreadable consistency.
- You can use a knife to frosting cookies like normal, or you can put in a piping bag and pipe onto the cookies like they do at the cookie shop.
- Sprinkle the remaining cinnamon and sugar mixture over the top of the frosting to give you that crunchy texture for a churro!
How To Store Churro Cookies
You can store these cookies in an airtight container for up to 3-4 days. They can be stored at room temperature, no need to refrigerate them. If you want to store them in the fridge they will last about a week that way.
You can also freeze them! Store in an airtight container and they should last in the freezer for up to 3 months..
Cookie Baking Tips
- Use unsalted butter. There is more differences that just salt between salted and unsalted butter. The water content is different as well. So if a recipe states to use unsalted, it was tested that way and you will get the best results that way. Salted butter also doesn’t have any regulation for how much salt they use, so some brands can use more than others.
- Want big cookies? If you want the big bakery style cookies, use 1/4 cup of dough per ball. You will get 13 cookies per batch.
- Do not over bake. This is the most common thing people do when baking cookies. You have to remove the cookies before they are fully done, they will continue to cook on the try and the center is still 350º F, so it will continue to cook as it cools as well. So take them out when the edges are just set, and the tops appear dry. But if they are golden brown or the bottoms are browned, they will be over done and not nearly as soft and tender .
- Let the cookies cool on the baking sheet. This is what ensures you get the right doneness. It helps the cookies bake just a little longer, but you don’t dry them out. So let them sit for 5 minutes before removing them.
I am sharing this recipe over at Imperial Sugar today. Click on Frosted Churro Cookies to get the FULL recipe.
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