Churro Cookies
Churro Cookies are soft and delectable, featuring a rich cinnamon buttercream. The recipe is remarkably simple, and the results are indulgent.
Servings: 24
Calories: 447kcal
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!
Notes
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 for up to 3 months inside a freezer safe container or bag.
You can adjust the cinnamon in the cookie dough, topping and frosting if you prefer more or less cinnamon.
This recipe makes 24 regular size cookies. If you would like to make large, bakery style cookies, scoop out 1/4 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).
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.
Nutrition
Calories: 447kcal | Carbohydrates: 50g | Protein: 2g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 286mg | Potassium: 42mg | Fiber: 1g | Sugar: 37g | Vitamin A: 848IU | Vitamin C: 0.03mg | Calcium: 32mg | Iron: 1mg
