Do you know what churros are? Here we bring you churro cookies. And they are to die for! Churros are a type of fried dough originally from Spain or Portugal (or both). Churros, of course, made their way to most countries in Latin America.
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Churros are something like choux pastry dough pipped into hot oil to fry and then, usually, rolled in a mixture of sugar and ground cinnamon.
So they are soft on the inside and almost melt inside the mouth, while being so crunchy outside. Now, as for these churro cookies, we recreate the idea of a classic churro, but made into a cookie.
So we have a cookie, that’s rolled in sugar and cinnamon ground right before baking and then topped with a frosting similar to a cinnamon buttercream. You will love them, you will see!
Churros are pipped into hot oil using a star shaped pipping tip. So that is why we use here a star shaped pipping tip to decorate the cookies with the frosting. To give them that look, inspired by churros.
As you can see in the pictures, these cookies are so fluffy and soft, plus they end up looking so pretty, if I may say so. Plus, the cinnamon, butter and the idea of churros fit so well with this fall season. You absolutely have to make these.
If you like this recipe, you have to go check out our classic cinnamon rolls, they are moist, fluffy and so rich. We can gurantee they will become one of your favorite recipes ever!
Ingredients
Method
- In a medium size bowl sift the flour with the cornstarch, baking soda, salt and ground cinnamon. Mix with a spoon and set aside.
- Separately, in a large bowl add the butter with the two types of sugar and beat with an electric mixer or hand whisk for 2-3 minutes until smooth, fluffy and lighter in color.
- Add in the egg with the egg yolk and vanilla extract. Beat for 30 seconds more until the mixture is smooth. Finally, add the flour mixture and integrate with a rubber spatula to form a smooth batter.
- Cover the bowl with plastic wrap and refrigerate the dough for 1 hour or preferably overnight for better consistency and flavor.
- In a medium shallow bowl, add the sugar with the powdered cinnamon and mix with a spoon so that they are perfectly integrated.
- Once the dough has cooled, preheat the oven to 356º F (180° C). Also, line two baking sheets with parchment paper.
- Using a small ice cream scoop or spoon, portion the dough into 18 balls the size of 2 tablespoons each (about 3 oz -85 g-) and then roll each one in the cinnamon sugar mixture until well coated. Place the balls on the baking sheets, at least 5 cm apart from each other, as they will spread during baking. Carefully flatten each ball a little with your hands.
- Bake the cookies for 12-14 minutes until they are firm and lightly browned on the edges but not quite in the center. Take them out of the oven and let them cool down a little while still on the trays for 10 minutes. Then transfer them to a wire rack to cool down completely.
- In a large bowl, add the butter with the powdered sugar and beat with an electric mixer or hand whisk for 1 minute until the mixture lightens slightly.
- Add in the brown sugar, ground cinnamon and pinch of salt. Beat for 1 more minute so that all the ingredients are very well integrated. Finally, add the vanilla extract with the milk and beat for 30 seconds until you get a smooth and somewhat firm frosting.
- Place the frosting in a piping bag or ziploc bag with a small star pipping tip and decorate the cookies with a good amount of frosting on top. Done!
Tried this recipe?
Let us know how it was!
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