Churro Cookies are soft and delectable, featuring a rich cinnamon buttercream. The recipe is remarkably simple, and the results are indulgent.

If you enjoy the flavor of Churros and Cinnamon Dessert Recipes, this new recipe for Churro Cookies will be a hit. I have been making Churro Sugar Cookies for years and it has similar flavors of a Snickerdoodle Cookie.
With easy step by step instructions, this cookie recipe makes it simple to enjoy cookies from scratch.
Table of contents
Why We Love This Recipe
The cookies are soft and delicious. Each bite of these chewy cookies tastes amazing. The buttercream is perfectly flavored with cinnamon. This recipe is incredibly rich and absolutely delicious.
Anyone can make easy churro cookies recipe. The taste and texture are similar to crumbl churro cookies.
Ingredients

Coating
- Sugar and Cinnamon. This extra step gives the cookies even more cinnamon flavor.
Cookies
- Butter. Make sure to use unsalted butter and allow it to soften at room temperature.
- Granulated sugar and light brown sugar. The combination of both types of sugar creates the perfect taste and texture.
- Eggs. Room temperature eggs cook evenly.
- Vanilla extract. Use pure vanilla.
- Lemon juice. This helps to prevent the sugar from crystalizing.
- All-purpose flour. It’s important to spoon the flour into the measuring cup instead of scooping it. This will help to prevent the flour from being packed into the cup.
- Cornstarch. Gives the cookies a tender texture.
- Baking powder and baking soda. The combination helps the cookies to rise to the perfect height.
- Salt. Helps to balance the sweetness of the cookies. Omit this if you use salted butter.
- Ground cinnamon. Brings the churro flavor into the cookies.
Frosting
- Butter. Make sure to use real butter to make this frosting.
- Ground cinnamon. Turns the buttercream into the perfect frosting with churro flavor.
- Powdered sugar. Sift the powdered sugar to remove any lumps.
- Heavy Cream. Gives the frosting a rich taste.
Find the complete list of ingredients at the bottom of the page.
Step By Step Instructions
- Step 1. First, preheat the oven to 350 degrees.

Step 2. Next, prepare the pans. Line 2 baking sheets with parchment paper.

Step 3. Use a small bowl and combine the cinnamon and sugar for the coating. Set aside for later.

Step 4. Use the bowl of a stand mixer or large mixing bowl and beat the butter and both types of sugar until light and fluffy. You can use a hand mixer if you prefer.

Step 5. Then add the eggs, lemon juice and vanilla until combined.

Step 6. Slowly add in the flour, salt, cornstarch, baking powder, baking soda and cinnamon.

Step 7. Mix on low speed until the dry ingredients and wet ingredients are combined. Be careful not to overmix the ingredients.

Step 8. Scoop the dough into balls using a medium cookie scoop or about 2 Tablespoons. Then roll in the cinnamon sugar mixture.

Step 9. Next, put the coated cookie dough balls on the prepared baking sheets. Allow enough space for the cookies to spread.

Step 10. Flatten each ball with the bottom of a glass so it resembles a hockey puck.

Step 11. Finally, bake the cookies for 10-12 minutes. The edges of the cookies should be set and lightly golden brown. Allow the cookies to sit for 10 minutes on the pan before moving to a wire rack to cool completely.

Step 12. Make the frosting while the cookies cool. Beat the butter, cinnamon and 1 cup of powdered sugar until smooth.

Step 13. Gradually add the powdered sugar 1 cup at a time. Then add the heavy cream a few tablespoons at a time. You may not need the entire amount so it’s best to gradually add it.

Step 14. Add the frosting to a piping bag with a large round tip.

Step 15. Pipe the frosting on the cookies in a spiral. It is easiest to do if you start at the center of the cookie and work your way out. It is optional but you can sprinkle more cinnamon and sugar on top of the frosted cookies if desired. Also try melting chocolate chips for a dipping sauce for the cookies.
Storage
Store the cookies inside an airtight container for up to 3 days at room temperature. You can also store the cookies in the refrigerator for up to a week.
The cookies can be frozen up to 3 months inside a freezer safe container or bag. Thaw in the fridge overnight when ready to use.
Pro Tips
- Cinnamon Flavor. You can adjust the cinnamon in the cookie dough, topping and frosting if you prefer more or less cinnamon.
- Cookie Size. This recipe makes 24 regular size cookies. If you would like to make large, bakery style cookies, scoop out ¼ cup dough and form into balls. This will make 12 large cookies, and they will take longer to bake (14-16 minutes until the edges are set).
- Decorating the cookies. If you don’t have a piping tip, simply spread the frosting on each cookie. It won’t look quite as pretty but will still taste great.
- Adjust the frosting. Don’t add all of the heavy cream at once. You may not need it all. Start with 1-2 tablespoons and then slowly add more if needed until it’s the desired consistency.

More Churro Recipes
I can’t wait for you to try this delicious recipe for Churro Cookies. It is one of my favorites. Please leave a star review and comment once you make them.
Churro Cookies
Ingredients
For the Coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Cookies:
- 1 cup butter unsalted (softened)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1/4 teaspoon lemon juice
- 3 cups all purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
For the Frosting:
- 2 1/2 cups butter
- 2 teaspoon ground cinnamon
- 4 cups powdered sugar
- 1/2 cup + 2 Tablespoon heavy cream
Instructions
For the Cookies:
- Preheat the oven to 350 degrees F.
- Line 2 baking sheets with parchment paper.
- Combine the cinnamon and sugar for the coating in a small bowl. Set aside.
- Beat the butter and both types of sugar until light and fluffy in the bowl of stand up mixer.
- Mix in the eggs, lemon juice and vanilla until combined.
- Add in the flour, salt, cornstarch, baking powder, baking soda and cinnamon. Mix on low speed until just combined with the wet ingredients. Be careful not to overmix the ingredients.
- Use a medium cookie scoop (approximately 2 Tablespoons) to make the dough balls. Then roll in the cinnamon sugar mixture.
- Place the dough on the lined baking sheet. Allow enough space for the cookies to spread. Flatten each ball with the bottom of a glass so it resembles a hockey puck.
- Bake for 10-12 minutes until the edges of the cookies are set. Allow the cookies to sit for 10 minutes on the pan before moving to a wire rack to cool completely.
For the Frosting:
- While the cookies cool, make the frosting. Beat the butter, cinnamon and 1 cup of powdered sugar until smooth.
- Continue to add the powdered sugar 1 cup at a time. Gradually add the heavy cream a few tablespoons at a time. You may not need the entire amount so it’s best to gradually add it.
- Once the frosting is the desired texture, add to a piping bag with a large round tip. Pipe the frosting on the cookies in a spiral. Start at the center of the cookie and work your way out.
- It is optional but you can sprinkle more cinnamon and sugar on top of the frosted cookies. Then the cookies are ready to serve and enjoy!
The cookies turned out perfectly. So soft and chewy. Love the cinnamon buttercream.