Churro Cookies
These cookies are inspired by the delicious fried cinnamon dessert, CHURROS!! They are soft, chewy, flavorful and packed with cinnamon flavor. They are a brown butter snickerdoodle base topped with a swirl of cream cheese frosting and cinnamon sugar.
Ingredients
For Cookies:
- 1 cup butter 2 sticks unsalted, browned
- 1 cup brown sugar
- ½ cup sugar + ½ cup for rolling
- 1 tsp vanilla extract
- 2 eggs
- 2 2/3 cups flour
- 2 tsp cinnamon + 1 tbsp for rolling
- 1 tbsp cornstarch
- 2 tsp baking soda
- 3/4 tsp salt
For Frosting:
- 8 oz cream cheese 1 block
- 1/2 cup butter 1 stick
- 4-5 cups powdered sugar
- 1/4 cup heavy cream
- pinch of salt
- 1 tsp vanilla
Instructions
For Cookies:
- Preheat oven to 350℉ and line your baking sheets with parchment paper.
- In a sauce pan over medium high heat, add your butter and let melt. Once it's melted, keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns a amber brown color. Transfer into a glass measuring cup and let cool.
- In a large bowl, add your cooled browned butter, brown sugar, and sugar and stir until well combined. Add your eggs, vanilla extract, and stir until light and fluffy.
- Once your wet ingredients are combined, add your flour, cinnamon, cornstarch, baking soda and salt and fold together until just combined.
- Scoop your cookie dough into 1-2 inch balls, roll them in your remaining ½ cup of sugar and 1 tbsp of cinnamon and place them on your baking sheets lined with parchment paper.
- Bake in the oven at 350º for 8 minutes until baked.
For Frosting:
- Whip together your butter and cream cheese until well combined and fluffy.
- Add your heavy cream, vanilla, and powdered sugar and whip until it comes together.
Assemble:
- Once your cookies have cooled completely, add a dollop of frosting on easy cookie and spread it evenly and swirl from the edge going in. Top with a generous sprinkle of cinnamon sugar.
- Share and enjoy!!
Notes
Can I make these cookies without the frosting? YES!! Of course, the frosting is totally optional and these cinnamon sugar churro cookies would still be so good.
Can I freeze the dough? Yes, you can scoop your cookie dough out and place in a sealed container, (I use freezer bags) in the freezer for a month or the refrigerator for 5-7 days!! Just roll in cinnamon sugar before baking like usual and you're set.