Irresistible Frosted Churro Cookies: Your New Favorite Bakery-Style Treat

Indulge in the ultimate cookie experience with these Frosted Churro Cookies – a delightful fusion of a soft, chewy bakery-style cinnamon-flavored sugar cookie and a rich brown sugar and cinnamon buttercream frosting.

Imagine biting into a warm, fluffy churro, now picture that sensational flavor encapsulated in a perfectly baked cookie. These homemade Frosted Churro Cookies deliver an authentic churro experience in every bite, promising to be even more fluffy, sweet, and delicious than what you might find at your local bakery or cookie shop. Don’t just take our word for it; my family raves that these are among the top three cookies they have ever tasted!

Churros are a classic treat, universally loved for their irresistible combination of crispy texture and a warm cinnamon-sugar coating. This recipe takes that beloved profile and transforms it into a crave-worthy cookie. Our Churro Cookies begin with a cinnamon sugar cookie base that is wonderfully thick, incredibly soft, and delightfully chewy – embodying pure churro perfection. To elevate this treat further, each cookie is generously topped with a velvety brown sugar and cinnamon frosting, harmonizing all the flavors and delivering the full, authentic churro taste you know and adore. Get ready for a dessert that will truly impress!

Why These Frosted Churro Cookies Will Become Your Go-To Recipe

These churro cookies aren’t just a dessert; they’re an experience! Here’s why they’re sure to become a beloved staple in your home:

• An Authentic Churro in Cookie Form: You’ll be amazed at how accurately these cookies capture the essence of a traditional churro. From the sweet, spiced dough to the signature crunchy cinnamon and sugar topping, every element is designed to replicate that beloved texture and taste. It’s all the joy of a churro, without the need for a deep fryer!
• Unbelievably Soft and Thick Cookies: Prepare for a cookie that’s far from ordinary. These are super soft, wonderfully thick, and possess a delightful chewiness that truly sets them apart. The cinnamon sugar cookie base is so incredibly delicious on its own that you might find yourself wanting to bake it on repeat, even experimenting with different frostings to suit various cravings or seasons!
• Customizable Size for Every Craving: Whether you dream of giant, substantial cookies akin to those found in artisanal bakeries or prefer smaller, more manageable treats for everyday indulgence, this recipe is incredibly versatile. Make them big to make a statement, or size them down for a less-guilty pleasure you can enjoy more often.
• A Flavor Profile That Delights: The warm, earthy notes of cinnamon perfectly blend with the rich sweetness of brown sugar, creating a comforting and exotic flavor profile. The interplay of the soft cookie base and the textured frosting provides a dynamic sensory experience.
• Perfect for Any Occasion: From cozy family gatherings to festive holiday parties, these cookies are a crowd-pleaser. Their unique and familiar flavor makes them an excellent addition to any dessert spread, sure to garner compliments and requests for the recipe!

Gather Your Ingredients: What You’ll Need

To create these sensational frosted churro cookies, you’ll need a few key ingredients, easily found in any pantry or grocery store. Ensuring your ingredients are ready and at the right temperature is the first step to baking success:

For the Soft & Chewy Churro Cookies:

• Unsalted Butter: One cup, at room temperature. Using unsalted butter gives you precise control over the salt content in your baking.
• Light Brown Sugar: One cup. This adds moisture, depth of flavor, and contributes to the cookie’s signature chewiness.
• Granulated Sugar: 1/4 cup. Used in the dough for sweetness and structure.
• Eggs: Two large whole eggs. They act as a binder and add richness, ensuring a tender crumb.
• Vanilla Extract: Two teaspoons. A crucial flavor enhancer that complements the cinnamon beautifully.
• All-Purpose Flour: Three cups. The base for our cookies; ensure it’s measured correctly (spoon and level) to avoid dry cookies.
• Cornstarch: One tablespoon. The secret ingredient for an extra-soft and tender texture, preventing the cookies from becoming cakey.
• Ground Cinnamon: 1 1/2 teaspoons. The star spice, infusing every part of the cookie with warm, aromatic flavor.
• Baking Powder: One teaspoon. Provides lift, making the cookies light and slightly puffy.
• Baking Soda: 1/2 teaspoon. Works in conjunction with the brown sugar to achieve perfect leavening and tenderness.
• Salt: 1/2 teaspoon. A pinch of salt balances the sweetness and enhances all the other flavors.

For the Churro Coating (for rolling the cookies):

• Granulated Sugar: 1/4 cup.
• Ground Cinnamon: 1/2 teaspoon.

For the Luxurious Brown Sugar Cinnamon Buttercream:

• Unsalted Butter: 1/2 cup, at room temperature. Essential for a smooth, creamy, and spreadable frosting.
• Powdered Sugar (Confectioners’ Sugar): Two cups. Gives the buttercream its silky texture and sweetness.
• Light Brown Sugar: 1/4 cup. Adds a wonderful caramelized note and complements the cookie’s flavor profile.
• Ground Cinnamon: One teaspoon. To ensure the frosting also carries that signature churro spice.
• Vanilla Extract: One teaspoon. Deepens the overall flavor of the buttercream.
• Milk: 1/4 cup. Used to achieve the perfect consistency for your frosting. You can adjust this amount as needed for a thicker or thinner spread.

Step-by-Step Guide: How To Make These Frosted Churro Cookies

Creating these heavenly churro cookies is a straightforward and rewarding process. Follow these detailed steps for guaranteed success:

1. Prepare Your Oven: Start by preheating your oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone baking mat for easy release.
2. Cream Butter and Sugars: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter with the light brown sugar and granulated sugar. Beat on medium speed for about 2-3 minutes until the mixture is visibly light, fluffy, and the sugars are fully incorporated. This creaming process adds air, which contributes to the cookies’ soft texture.
3. Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition to ensure they are fully combined. Stir in the vanilla extract until the mixture is smooth and well blended.
4. Whisk Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, and salt. Make sure these dry ingredients are thoroughly mixed to ensure even leavening and flavor distribution.
5. Combine Wet and Dry: Gradually add the whisked dry ingredients to the wet butter mixture. Mix on low speed until the dough just comes together. Be careful not to overmix the dough, as this can develop the gluten too much, resulting in tougher cookies.
6. Prepare the Cinnamon Sugar Coating: In a small, shallow bowl, mix together the 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon for coating the cookies. Set aside a small portion of this mixture for sprinkling over the frosting later.
7. Scoop, Roll, and Bake: Scoop the cookie dough into uniform balls. For standard-sized cookies, use a 2-tablespoon cookie scoop. For larger, bakery-style cookies, use a 1/4-cup measure of dough. Roll each dough ball generously through the prepared cinnamon sugar mixture, ensuring it’s evenly coated on all sides. Place the coated dough balls on your prepared baking sheet, spacing them about 2 inches apart.
8. Bake to Perfection: Bake for approximately 10-12 minutes (adjusting to 11-12 minutes for larger cookies). The cookies are perfectly baked when their edges are lightly set, and the centers appear slightly puffed up but still soft and slightly underdone. Remember, they will continue to firm up as they cool.
9. Cooling Time: Once removed from the oven, let the cookies cool on the baking sheet for about 5 minutes. This allows them to finish baking gently and set without losing their shape. After 5 minutes, carefully transfer them to a wire rack to cool completely. It’s crucial that the cookies are fully cooled before frosting.
10. Whip Up the Buttercream: While the cookies cool, prepare your delightful brown sugar cinnamon buttercream. In a clean mixing bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, light brown sugar, ground cinnamon, and vanilla extract. Beat until smooth and fluffy. Slowly stream in the milk, starting with a small amount and adding more teaspoon by teaspoon, until you achieve a perfectly spreadable consistency.
11. Frost and Garnish: Once the cookies are entirely cool, generously frost each one with the brown sugar cinnamon buttercream. You can use an offset spatula for a rustic finish, or for a more polished bakery look, pipe the frosting onto the cookies using a piping bag (a sturdy zip-top bag with the corner snipped off works wonderfully). Finally, sprinkle the reserved cinnamon and sugar mixture over the top of the freshly frosted cookies. This provides that essential crunchy churro texture and an extra burst of cinnamon sweetness.
12. Set Before Serving: Allow the frosting to set for a short while before serving for the best possible experience and to prevent smudging.

How To Store Your Delectable Churro Cookies

To ensure your frosted churro cookies remain as fresh and delightful as the day they were baked, proper storage is key:

• Room Temperature Storage: These cookies can be stored in an airtight container at room temperature for up to 3-4 days. There’s no need to refrigerate them, and storing them at room temperature will help keep them wonderfully soft and chewy.
• Refrigerated Storage: If you wish to extend their shelf life slightly, you can store them in an airtight container in the refrigerator for up to a week. Be aware that the frosting and cookie texture might become a little firmer when chilled, but they will still be delicious.
• Freezing for Long-Term Enjoyment: For a longer storage solution, these churro cookies freeze beautifully! To freeze, place the frosted cookies in a single layer on a baking sheet and freeze them until solid (this prevents them from sticking together). Once solid, transfer the frozen cookies to an airtight freezer-safe container or a heavy-duty freezer bag. For best results, separate layers with parchment paper. They will maintain their quality in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature for a few hours before serving.

Essential Cookie Baking Tips for Flawless Results

Baking perfect cookies is an art, but with these expert tips, you can achieve professional-quality results right in your own kitchen every time:

• Always Use Unsalted Butter: This is a crucial guideline for any serious baker. Unsalted butter allows you to have complete control over the amount of salt in your recipe, which can significantly impact the flavor balance. Furthermore, salted butter brands can vary widely in their salt content and water percentage, leading to inconsistent results. If a recipe specifies unsalted butter, it was developed and tested with it, so stick to it for the best outcome.
• Aim for Bakery-Style Grandeur: If you’re chasing those impressive, generously sized cookies that rival your favorite bakery, use a 1/4 cup of dough for each cookie ball. This method will typically yield around 13 substantial cookies per batch. Remember that larger cookies require a slight adjustment in baking time; increase it to approximately 11-12 minutes to ensure they cook through evenly.
• The Golden Rule: Do Not Overbake: This is the most common pitfall in cookie baking. Overbaking is the enemy of a soft, tender cookie, often leading to dry, crumbly results. The trick is to remove your cookies from the oven when they still look slightly underdone in the center. They will continue to cook and firm up on the hot baking sheet, a process known as “carry-over baking.” Look for edges that are just set and tops that appear dry, but avoid any significant golden-brown coloring on the tops or bottoms, as this indicates they are already overdone.
• Cool on the Baking Sheet Initially: Resist the immediate urge to transfer hot cookies directly to a wire rack. Allowing them to rest on the warm baking sheet for about 5 minutes after coming out of the oven is a vital step. This allows them to finish baking gently without drying out and provides an opportunity for their structure to set, preventing breakage when you move them. After this brief rest, carefully transfer them to a wire rack to cool completely.
• Ensure Room Temperature Ingredients: For optimal mixing and a smooth, uniform dough, make sure your butter and eggs are truly at room temperature. This allows them to emulsify properly, trapping more air during the creaming process, which contributes to a lighter, more tender cookie texture. Cold ingredients can result in a lumpy dough and a denser cookie.
• Measure Flour Accurately: Precision in flour measurement is crucial. Instead of scooping flour directly from the bag (which compacts it and leads to too much flour), spoon the flour into your measuring cup until overflowing, then level it off with the straight edge of a knife. This method ensures you add the correct amount, preventing dense or dry cookies.

More Fun Cookie Recipes to Explore

If you’re a cookie enthusiast who fell in love with these Frosted Churro Cookies, be sure to check out some of these other fantastic cookie recipes from our collection:

• Bakery Style Sugar Cookies
• Sour Cream Cookies
• Texas Sheet Cake Cookies
• Snickerdoodles
• M&M Cookies
• Cosmic Brownie Cookies

Frosted Churro Cookies Recipe

Soft and chewy bakery-style cinnamon flavored sugar cookies topped with a rich brown sugar and cinnamon buttercream frosting.

By Erin Sellin

5 out of 5 stars from 2 votes

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yields: 20 cookies

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Ingredients

Cookies

• 1 cup unsalted butter, room temperature
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Cookie Coating

• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Buttercream

• 1/2 cup unsalted butter, room temperature
• 2 cups powdered sugar
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 cup milk

Instructions

1. Preheat oven to 350º F (175ºC).
2. Using an electric stand mixer or a hand mixer, cream together 1 cup unsalted butter, 1 cup light brown sugar, and 1/4 cup granulated sugar until light and fluffy, approximately 2-3 minutes.
3. Add 2 large eggs and 2 teaspoons vanilla extract, and beat until well combined and the egg is fully incorporated.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon cornstarch, 1 1/2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Add to the butter mixture, mixing until it just forms a dough.
5. In a small bowl, mix together the 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon for the coating. Reserve any unused coating mixture.
6. Scoop the dough into balls and roll through the cinnamon and sugar mixture until evenly coated. Place on a baking sheet about 2 inches apart.
7. Bake for about 10 minutes (11-12 minutes for larger cookies), until the edges are set and the cookies have puffed up. Remove from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
8. Once the cookies have cooled completely, prepare the frosting. Beat together 1/2 cup unsalted butter, 2 cups powdered sugar, 1/4 cup light brown sugar, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract until combined. Slowly stream in 1/4 cup milk until you get a fluffy, spreadable consistency.
9. Top the cookies with frosting, using a knife or piping bag. Sprinkle the remaining coating mixture over the top of the freshly frosted cookies.
10. Allow the frosting to set up before serving.

Notes

For big bakery-style cookies, use 1/4 cup of dough per ball. You will get about 13 cookies per batch. Increase the bake time to 11-12 minutes.

Nutrition Information (Approximate per serving)

• Calories: 374kcal
• Carbohydrates: 59g
• Protein: 3g
• Fat: 15g
• Saturated Fat: 9g
• Polyunsaturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 120mg
• Fiber: 1g
• Sugar: 44g

Nutrition information is automatically calculated and should only be used as an approximation.

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