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Churro Cookies

If you’ve ever craved the warm, cinnamon-sugar goodness of churros but wanted the convenience of a handheld treat, these Churro Cookies are your answer. Imagine two soft, buttery cookies infused with a hint of ground anise, enveloped in a cinnamon-sugar coating, and sandwiched together with a luscious spiced dulce de leche filling.

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Churro Cookies

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Step aside, regular cookies—Churro Cookies are here to steal the spotlight! 🥳🍪 With a buttery, soft center and a crispy cinnamon-sugar coating, these cookies are pure magic in every bite! ✨💛 Perfectly golden and packed with that classic churro flavor, they’re your new favorite treat for coffee breaks, dessert tables, or sweet midnight cravings. ☕🌟 Take a bite and let the cinnamon-sugar joy begin! 🥰🍩

#ChurroCookieLove #SweetToothHaven #CinnamonDreams #CookiePerfection #DessertMagic #GoldenGoodness #BakingBliss #SweetTreatGoals #SnackAttack #CookieObsession 🍪✨💛

  • Total Time: 54 minutes

Ingredients

Scale

For the cookies:

  • 240g unsalted butter (room temperature) – Creates a rich, tender crumb.
  • 180g cane sugar – Adds just the right amount of sweetness.
  • 1 egg – Binds the ingredients and enhances texture.
  • 1 tsp vanilla extract – Adds depth of flavor.
  • 255g all-purpose flour – The foundation for soft, chewy cookies.
  • ½ tsp ground anise – A subtle licorice-like spice that elevates the flavor profile.
  • ½ tsp baking soda – Ensures a light texture.
  • ½ tsp table salt – Balances the sweetness.

For the coating:

  • ½ cup cane sugar – For a sweet, crunchy exterior.
  • 1 tsp ground cinnamon – Infuses the cookies with a warm, aromatic spice.

For the filling:

  • 15g unsalted butter – Adds richness to the filling.
  • ½ tsp ground anise – Enhances the filling’s depth.
  • ½ tsp ground cinnamon – Complements the dulce de leche.
  • 1 cup (370g) dulce de leche – A creamy, caramel-like spread that ties everything together.

Instructions

1. Prepare the Cookies

  • Preheat your oven to 180°C (350°F) and line three baking sheets with parchment paper or silicone mats.
  • In a stand mixer with the paddle attachment, cream butter and cane sugar on low speed, gradually increasing to medium, until the mixture is soft and fluffy.
  • Scrape down the sides of the bowl, then add the egg and vanilla extract on low speed, mixing until fully incorporated.

2. Combine the Dry Ingredients

  • In a medium bowl, whisk together all-purpose flour, ground anise, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture in the stand mixer, beating on low speed until just combined. Remove the bowl from the mixer.

3. Shape and Bake

  • Scoop dough into 2-teaspoon-sized mounds and roll into balls. Place the dough balls on the baking sheets, spacing them about 8 cm (3.15 inches) apart.
  • Bake for 12 to 14 minutes, or until the edges are slightly golden.

4. Coat the Cookies

  • While the cookies bake, mix ½ cup cane sugar and 1 tsp ground cinnamon in a medium bowl.
  • Once the cookies are out of the oven, allow them to cool on the baking sheets for 3 minutes. Roll each cookie in the cinnamon-sugar mixture, then transfer them to a wire rack to cool completely.

5. Prepare the Filling

  • In a small saucepan, melt 15g butter over medium heat. Add ground anise and ground cinnamon, whisking until fragrant (about 1 minute).
  • Remove the saucepan from heat and stir in the dulce de leche, whisking until smooth and evenly spiced.

6. Assemble the Cookies

  • Spread about 2 teaspoons of the spiced dulce de leche filling onto the flat side of a cookie. Place another cookie on top, pressing gently to adhere. Repeat with the remaining cookies and filling.

Notes

  • Ingredient Substitutions:
    • Replace anise with nutmeg or allspice for a different flavor profile.
    • Use brown sugar instead of cane sugar for a deeper, caramel-like flavor.
    • For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
  • Make-Ahead Tips:
    • The cookie dough can be prepared up to 24 hours in advance and stored in the refrigerator.
    • You can also freeze unbaked dough balls for up to 3 months and bake directly from frozen (just add an extra 1-2 minutes to the baking time).
  • Serving Suggestions:
    • Serve these cookies alongside a warm beverage like coffee, hot cocoa, or spiced tea.
    • For an extra indulgent touch, drizzle the cookies with melted chocolate or sprinkle with flaky sea salt.
  • Author: Rosa
  • Prep Time: 40 minutes
  • Cook Time: 14 minutes

Perfect for any occasion—whether it’s a cozy gathering with loved ones or a festive celebration—these cookies deliver the comforting flavors of traditional churros in an elegant, indulgent form. Let’s dive into what makes this recipe so irresistible and how you can bring it to life in your kitchen.

Ingredients

For the cookies:

  • 240g unsalted butter (room temperature) – Creates a rich, tender crumb.
  • 180g cane sugar – Adds just the right amount of sweetness.
  • 1 egg – Binds the ingredients and enhances texture.
  • 1 tsp vanilla extract – Adds depth of flavor.
  • 255g all-purpose flour – The foundation for soft, chewy cookies.
  • ½ tsp ground anise – A subtle licorice-like spice that elevates the flavor profile.
  • ½ tsp baking soda – Ensures a light texture.
  • ½ tsp table salt – Balances the sweetness.

For the coating:

  • ½ cup cane sugar – For a sweet, crunchy exterior.
  • 1 tsp ground cinnamon – Infuses the cookies with a warm, aromatic spice.

For the filling:

  • 15g unsalted butter – Adds richness to the filling.
  • ½ tsp ground anise – Enhances the filling’s depth.
  • ½ tsp ground cinnamon – Complements the dulce de leche.
  • 1 cup (370g) dulce de leche – A creamy, caramel-like spread that ties everything together.

Step-by-Step Instructions

1. Prepare the Cookies

  • Preheat your oven to 180°C (350°F) and line three baking sheets with parchment paper or silicone mats.
  • In a stand mixer with the paddle attachment, cream butter and cane sugar on low speed, gradually increasing to medium, until the mixture is soft and fluffy.
  • Scrape down the sides of the bowl, then add the egg and vanilla extract on low speed, mixing until fully incorporated.

2. Combine the Dry Ingredients

  • In a medium bowl, whisk together all-purpose flourground anisebaking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture in the stand mixer, beating on low speed until just combined. Remove the bowl from the mixer.

3. Shape and Bake

  • Scoop dough into 2-teaspoon-sized mounds and roll into balls. Place the dough balls on the baking sheets, spacing them about 8 cm (3.15 inches) apart.
  • Bake for 12 to 14 minutes, or until the edges are slightly golden.

4. Coat the Cookies

  • While the cookies bake, mix ½ cup cane sugar and 1 tsp ground cinnamon in a medium bowl.
  • Once the cookies are out of the oven, allow them to cool on the baking sheets for 3 minutes. Roll each cookie in the cinnamon-sugar mixture, then transfer them to a wire rack to cool completely.

5. Prepare the Filling

  • In a small saucepan, melt 15g butter over medium heat. Add ground anise and ground cinnamon, whisking until fragrant (about 1 minute).
  • Remove the saucepan from heat and stir in the dulce de leche, whisking until smooth and evenly spiced.

6. Assemble the Cookies

  • Spread about 2 teaspoons of the spiced dulce de leche filling onto the flat side of a cookie. Place another cookie on top, pressing gently to adhere. Repeat with the remaining cookies and filling.

Flavors, Textures, and Aromas

Each bite of these Churro Cookies offers a delectable medley of textures and flavors. The cookies are soft and buttery, with a slight crunch from the cinnamon-sugar coating. The ground anise adds a sophisticated twist, subtly enhancing the overall flavor without overpowering it.

The filling is the star—rich, creamy dulce de leche kissed with the warm spices of cinnamon and anise. Together, the layers create a nostalgic yet elevated dessert that fills your kitchen with the comforting aroma of freshly baked cookies and warm spices.

Tips and Tricks

  • Ingredient Substitutions:
    • Replace anise with nutmeg or allspice for a different flavor profile.
    • Use brown sugar instead of cane sugar for a deeper, caramel-like flavor.
    • For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
  • Make-Ahead Tips:
    • The cookie dough can be prepared up to 24 hours in advance and stored in the refrigerator.
    • You can also freeze unbaked dough balls for up to 3 months and bake directly from frozen (just add an extra 1-2 minutes to the baking time).
  • Serving Suggestions:
    • Serve these cookies alongside a warm beverage like coffee, hot cocoa, or spiced tea.
    • For an extra indulgent touch, drizzle the cookies with melted chocolate or sprinkle with flaky sea salt.

Why You’ll Love This Recipe

These Churro Cookies are a celebration of texture, flavor, and nostalgia. They bring the beloved elements of churros—cinnamon sugar, warmth, and comfort—into a modern cookie format that’s perfect for sharing. The spiced dulce de leche filling adds a luxurious touch that sets these cookies apart from the rest.

Whether you’re baking for a holiday gathering, surprising your family with a midweek treat, or simply indulging in some “me time,” these Churro Cookies are guaranteed to impress.

Ready to create your own batch of Churro Cookies? Let their warm, spiced aroma fill your kitchen and hearts. Happy baking! 🍪✨

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