Churro Cookies
Churro Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 10-12 cookies
Measurements:
1 cup butter (226 grams)
1 cup white sugar
1/4 cup packed brown sugar
1 egg
2 tsp vanilla
1 tbsp cornstarch
1 tbsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
2 1/2 cup all-purpose flour
Cinnamon Sugar
1/2 cup sugar
2-3 tbsp cinnamon
Frosting
1/2 cup butter
1/4 cup shortening (crisco) (you can substitute with 1/4 cup butter)
3 cup powdered sugar
4 tbsp heavy cream (or 2 tbsp milk)
1 1/2 tsp vanilla extract
1 tbsp cinnamon
2 tsp molasses
Buttercream Frosting
I will always recommend using buttercream frosting because it always has a perfect consistency and is the most simple to make (if you follow the recipe and instructions correctly). However, the texture and consistency of your buttercream frosting depends on your environment. Your frosting will not hold a design very well in warmer environments. It is necessary to keep desserts with buttercream frosting chilled while you are storing them to avoid the frosting melted off of your dessert or becoming too soft—losing the design. You will lose your frosting swirl on top of your cookie if you leave it in heat for too long.
A way to avoid losing the design in the heat, whipping the butter for a longer amount of time (maybe 8-10 minutes) before you add any other ingredient may help stabilize it. Adding more powdered sugar or lessening the amount of heavy cream/milk substitute you use will also aid in this issue. Some buttercream recipes require more milk substances such as heavy cream to give it a fluffier texture. If this is the case and you want to put this dessert in a warmer environment for whatever reason, do not use this recipe for your buttercream or remove most of the liquid and replace it with more butter and powdered sugar.
A key factor to getting stable and airy buttercream that is not too dense is whipping your butter before adding any other ingredients. I always allow my butter to reach a white color and double in size before I add anything. This will allow your buttercream to be more airy without creating unnecessary air pockets.
Step 1
Preheat oven to convection 350 degrees fahrenheit.
Beat room temperature butter in your mixing bowl until it turns an off-white color (2-3 minutes).
Step 2
Add in white sugar and brown sugar.
Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Add your egg.
Mix in vanilla.
Step 4
Add flour, baking soda, cornstarch, baking powder, and cinnamon to form your dough.
Step 5
Make cinnamon sugar mixture.
Step 6
Use a 1/3 cup scoop and roll in cinnamon sugar mixture. Then place a single ball of dough on baking tray.
Step 7
Bake cookies for 9-11 minutes (for 1/3 cup scoop), or until edges are slightly golden. You want to partially under-bake the dough, to get the crispy outside and gooey inside
Step 8
For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean.
Step 9
For frosting, beat your butter and shortening until fluffy (2-3 minutes). Add powdered sugar and mix until the frosting is thick and pasty.
Add heavy cream (or milk), molasses, and vanilla until the frosting is fluffy.
Lastly add cinnamon.
Step 10
Chill your cookies for 5 minutes and add icing to a piping/ziploc bag (I use a circular tip for mine, but it is optional).
Once cookies are chilled, piping icing in a swirl on top.
You may add cinnamon sticks on top but that is optional!
Step 11
You can store these in the fridge for up to 12 days or at room temperature for 8!