Churro Cookies

These Churro Cookies are a cinnamon lover’s dream! These cookies start with soft, chewy snickerdoodles, which are topped with swirls of sweet, cinnamon buttercream frosting. To make them even better, they’re dusted with an extra layer of cinnamon sugar for that classic churro flavor in every bite!

Imagine the warm, cozy flavors of a churro but in cookie form. The magic of these Churro Cookies is the perfect combination of butter, vanilla, cinnamon and sugar. And let’s be honest, that frosting on top just takes them to a whole new level.

If you’re craving more indulgent cookie recipes, be sure to try Chocolate Chip Marshmallow Cookies, Peanut Butter Nutella Cookies, and Maple Pecan Cookies with Brown Butter.

Why You’ll Love These Cinnamon Sugar Cookies

• Soft and chewy- These cookies have the best texture, thanks to the addition of cornstarch and cream of tartar.
• Cinnamon buttercream- The frosting on top adds a rich, melt-in-your-mouth finish!
• Bakery-style cookies- With their gourmet look and taste, these cookies are perfect for a bake sale, cookie swap, or even your holiday table. Guaranteed to disappear in no time!
• Big cinnamon flavor- These cookies are rolled in cinnamon sugar, then topped with a cinnamon buttercream and lastly, sprinkled with even more cinnamon sugar for the ultimate cinnamon treat!

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Butter- I use unsalted butter but you can also use vegan butter if you’re dairy-free. Make sure to pull the butter from the refrigerator 2 hours before mixing to allow it to soften.
• Sugar- White granulated sugar is used inside the cookie dough, as well as for the cinnamon sugar coating.
• Flour- This recipe uses all-purpose flour, but you can also use a 1:1 gluten-free flour blend if you’re gluten intolerant. Make sure to use the spoon and level method when measuring the flour. More in the baking tips below.
• Cornstarch- This helps give the cookies a soft, chewy texture.
• Cream of tartar- Essential for that classic snickerdoodle taste and texture. You can skip it if you don’t have it, but the texture may change slightly.
• Cinnamon- Ground cinnamon is a must for both the cookie dough and the frosting.
• Eggs- Use large eggs and be sure to pull them out of the fridge a few hours before baking to let them come to room temperature. This helps create a smoother dough.
• Vanilla extract- For the best flavor, use pure vanilla extract.
• Powdered sugar- Make sure to sift to remove any clumps. This will help give you a velvety smooth frosting.
• Milk or half and half- To help thin out the frosting, you can use whole milk or half and half.

Step By Step Instructions – Snickerdoodle Cookie Dough

STEP 1: Mix dry ingredients. In a medium bowl, whisk together the flour, baking soda, cream of tartar, cornstarch and salt.

STEP 2: Cream the butter and sugar. In a separate bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.

STEP 3: Add the eggs and vanilla. Add eggs, one at a time and beat until well combined. Then, add the vanilla extract and mix together.

STEP 4: Combine wet and dry ingredients. Add the flour mixture to the creamed butter, mixing just until combined. Be careful not to overmix.

STEP 5: Scoop the dough. Using an ice cream scoop, scoop the cookies onto a parchment lined baking sheet.

STEP 6: Chill the dough. For best results, chill the dough in the refrigerator for 30 minutes to 1 hour. This helps the cookies hold their shape better while baking.

STEP 7: Coat in cinnamon sugar. Preheat oven to 350℉. Then, combine the sugar and cinnamon. Take each cookie dough ball and roll in the cinnamon sugar.

STEP 8: Bake. Place each cookie onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes, turning the pan halfway through baking. The edges should be golden but the centers still soft.

STEP 9: Cool cookies. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cinnamon Buttercream Frosting

STEP 1: Cream the butter and powdered sugar. Start by beating the butter until smooth. Then, add powdered sugar 1 cup at a time, followed by the cinnamon. The mixture will seem crumbly at this point. But don’t worry!

STEP 2: Add milk and vanilla. Slowly add 3-4 tablespoons of milk or half and half (adjust to desired consistency), and continue to beat until the frosting is light and fluffy.

STEP 3: Frost the cookies. Place the frosting in a piping bag fitted with a round piping tip. You can also use a ziplock freezer bag as an alternative. Then, pipe the frosting onto the cooled cookies, starting in the center and spiraling outward for a beautiful finish.

STEP 4: Finish. Lastly, sprinkle additional cinnamon sugar over the piped frosting. Serve and enjoy!

Baking Tips For The Best Churro Cookies

• Measure flour correctly. I know I say this all the time, but it’s so important to spoon and level your flour into your measuring cup. Avoid dipping the measuring cup directly into the flour, as this can pack in too much, leading to dense cookies that won’t spread properly.
• Room temperature ingredients. This isn’t just a suggestion, it’s key! Room temperature ingredients, such as the butter and eggs, blend more easily, giving you a smooth dough and ensuring the cookies bake evenly.
• Do not over bake. Keep an eye on the cookies and remove them from the oven when the edges are golden, and the center are puffy and still look slightly underbaked. They’ll finish setting as they cool, leaving you with perfect soft, chewy cookies.
• Pipe like a pro. Use a disposable piping bag or ziplock freezer bag to pipe the buttercream. I use Ateco #804 plain pastry tube to create the swirls on the cookie. Start at the center and lift the piping bag slightly above the cookie and apply consistent pressure.

Frequently Asked Questions

Storing and Freezing

Store your Churro Cookies in an airtight container at room temperature for up to 3 days. This will help keep them soft and fresh. Alternatively, if you want to keep them fresh for a little longer, you can store them in the fridge for up to a week, though they may lose a bit of their softness.

Freezing

Unbaked cookie dough. Scoop the cookie dough into balls and place them on a baking sheet. Freeze solid for 1-2 hours, then transfer to an airtight container or freezer bag. You can freeze the dough for up to 3 months. When, ready to bake, coat them in the cinnamon sugar and bake as directed, adding an extra minute or two if needed.

Baked cookies. Once the cookies are cooled and frosted, place them on a baking sheet and flash freeze for 1-2 hours. Once they have hardened, you can transfer them to an airtight container, placing parchment paper between each cookie to prevent sticking, or in a freezer bag.