Cinnamon-Swirled Churro Cookies For Sweet Treats

Churro cookies instantly bring the warm, cinnamon-sugar goodness of classic churros into a handheld treat.

Chewy, soft, and lightly spiced, these cookies capture the indulgence of fried dough in an oven-baked version that’s easier to make and just as satisfying.

The best part about churro cookies is their simplicity. Basic ingredients combine to create a sweet, lightly spiced dough, rolled in cinnamon sugar for that signature flavor.

They bake up golden and soft, with a crisp edge that adds texture and charm.

Perfect for afternoon tea, after-dinner treats, or sharing with friends, churro cookies bring joy to every bite. The aroma alone will fill your kitchen with warmth and nostalgia.

How to Make Churro Cookies

These churro cookies deliver crisp edges, soft centers, and a generous cinnamon-sugar coating. All the flavor of a churro, no frying required.

Ready for baking some?

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How to Get Your Churro Cookies Just Right

Getting churro cookies perfectly crisp on the outside, soft and tender on the inside, and full of cinnamon-sugar flavor requires a few key techniques.

Follow these expert tips for consistently great results:

1. Measure ingredients carefully

Use a kitchen scale for accuracy, especially with flour and sugar. Too much flour can make cookies dry and dense.
Soften your butter to room temperature but don’t let it melt—it should be pliable for easy creaming.

2. Creaming the butter and sugars

Beat the butter and sugars until fully combined and light in texture. This step incorporates air, helping your cookies rise slightly while staying tender.
Don’t overmix once you add the dry ingredients; overmixing can make cookies tough.

3. Handling the dough

Portion the dough evenly using a cookie scoop to ensure uniform baking.
Rolling the dough in cinnamon-sugar while slightly chilled helps the coating stick better and creates a beautifully textured exterior.

4. Baking tips

Space cookies adequately on the tray (1½–2 inches apart) to prevent them from merging.
For even baking, rotate the pan halfway through if your oven has hot spots.
Watch the cookies closely toward the end. Eedges should set, and tops remain slightly soft. They will firm as they cool.

5. Cooling and frosting

Allow cookies to cool completely before frosting to prevent the buttercream from melting.
For best flavor, frost cookies with the churro buttercream and add the extra cinnamon-sugar topping while cookies are still slightly warm. This creates the classic churro crunch without melting the frosting.

6. Common mistakes to avoid

Using melted butter in place of softened butter can lead to flat, greasy cookies.
Skipping chilling or not coating cookies properly in cinnamon-sugar reduces that signature churro texture.
Overbaking will result in hard, dry cookies, while underbaking can make the center too gooey to hold the frosting.

7. Timing and texture tips

10 minutes at 350°F (175°C) is ideal for tender but structured cookies.
Let cookies rest 5 minutes on the baking sheet before transferring to a wire rack—this helps them set without breaking.

Follow these steps, and you’ll get churro cookies with a crisp, cinnamon-sugar exterior and a soft, buttery interior that’s perfect for frosting.

Churro Cookies

Recipe by Nat

Servings

servings

Prep time

minutes

Cooking time

minutes

This churro cookies recipe brings cinnamon-sugar goodness with a soft, chewy texture reminiscent of classic churros.

Ingredients

Cinnamon sugar coating:
¼ cup granulated sugar
1 tbsp brown sugar (save until the end)
½ tsp cinnamon
Churro cookie dough:
2 & 3/4 cups all-purpose flour
2 sticks butter
1 cup packed brown sugar
¼ cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla flavoring
1 & 1/4 tsp cinnamon
1 tbsp corn starch
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp lemon juice
Cinnamon buttercream:
1 & 1/2 cups powdered sugar
1 stick butter
¼ cup brown sugar
2–3 tbsp heavy cream
2 tsp vanilla flavoring
1 tsp cinnamon

Directions

Prep the oven and cinnamon sugar:
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a small bowl, combine ¼ cup granulated sugar with ½ teaspoon cinnamon and set aside for rolling the cookies.
Make the cookie dough:
In a medium bowl, beat together the butter, brown sugar, and granulated sugar until smooth, creamy, and well combined.
Add wet ingredients:
Mix in the egg, egg yolk, lemon juice, and vanilla extract until fully incorporated.
Incorporate dry ingredients:
Add the flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Stir gently just until the dry ingredients are fully combined and no streaks remain. Avoid overmixing to keep the cookies tender.
Shape and coat cookies:
Using a large cookie scoop, portion out 12 even-sized dough balls. Roll each ball between your palms, then coat them in the reserved cinnamon-sugar mixture. Set aside the leftover mixture for later.
Bake the cookies:
Place the coated dough balls on the prepared baking sheet, spacing them about 1½–2 inches apart. Gently flatten each cookie to approximately 2 cm thick. Bake in the preheated oven for 10 minutes, until the edges are set.
Cool the cookies:
Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the churro buttercream:
While the cookies are cooling, beat together the butter, powdered sugar, brown sugar, cinnamon, vanilla, and 1–2 tablespoons of heavy cream until light and fluffy. If the buttercream is too thick, add additional cream, ½ tablespoon at a time, until it reaches your desired consistency.
Frost and finish:
Pipe the buttercream onto the cooled cookies using a Wilton 35 tip. If you don’t have that tip, use any piping tip you have or cut the corner of a zip-top bag.
Add the finishing touch:
Stir 1 tablespoon of brown sugar into the leftover cinnamon-sugar mixture. Sprinkle this over the frosted cookies for a crunchy, churro-inspired topping. Enjoy!

Variation Tips

You can easily tweak this churro cookie recipe to suit different flavor preferences, dietary needs, or textures while keeping the classic cinnamon-sugar charm intact.

Here are some creative ideas:

1. Flavor Twists

Mexican Chocolate: Add 1–2 teaspoons of cocoa powder or a pinch of chili powder to the dough for a rich, slightly spicy chocolate twist.
Citrus Zest: Mix in 1 teaspoon of orange or lime zest with the dough or cinnamon-sugar coating for a bright, zesty note.
Spiced Cinnamon: Enhance the churro flavor by adding nutmeg, cardamom, or allspice (¼ teaspoon each) to the dough or coating.

2. Nut and Mix-In Additions

Fold in finely chopped toasted pecans, almonds, or walnuts for added crunch.
Add mini chocolate chips or toffee bits into the dough for extra indulgence.

3. Dietary Adjustments

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend; ensure xanthan gum is included if your blend doesn’t already have it.
Dairy-Free: Use a plant-based butter substitute and non-dairy cream (like oat or almond cream) for the buttercream frosting.
Lower Sugar: Reduce granulated sugar slightly or swap the frosting sugar with powdered erythritol or coconut sugar for a lighter option.

4. Texture Tweaks

For extra soft cookies, bake 1–2 minutes less and increase the oven temperature slightly for a crisp edge.
For crunchier cookies, flatten the dough slightly more before baking and bake 1–2 minutes longer, keeping an eye on the edges.
Chill the dough longer before baking to control spreading and get thicker, more structured cookies.

5. Frosting Alternatives

Swap the cinnamon buttercream for cream cheese frosting with a touch of cinnamon for a tangy flavor twist.
Drizzle melted chocolate over cooled cookies instead of piping frosting for a simpler decoration.

6. Presentation Ideas

Roll frosted cookies in extra cinnamon-sugar, crushed nuts, or sprinkles to match seasonal themes or party aesthetics.
Use colored sugar or edible glitter on top of the frosting for a festive look.

Storage Tips

To keep your churro cookies tasting fresh, soft, and perfectly spiced, proper storage is key.

Here’s how to store them for maximum flavor and texture:

1. Room Temperature

Store completely cooled cookies in an airtight container at room temperature.
Separate layers with parchment or wax paper to prevent the frosting from sticking together.
They will stay fresh for 3–4 days at room temperature.

Pro-Tip: Keep them in a cool, dry place away from direct sunlight to prevent the buttercream from melting or becoming greasy.

2. Refrigeration

If your kitchen is warm, or if you want to extend shelf life, store frosted cookies in the fridge in an airtight container.
Refrigeration will keep them fresh for up to 1 week.
Before serving, let them sit at room temperature for 15–20 minutes to bring back softness and flavor.

3. Freezing

Unfrosted cookies: Freeze baked cookies in a single layer on a baking sheet until firm. Then transfer them to a freezer-safe bag or container. They will keep for up to 3 months. Thaw at room temperature before frosting.
Frosted cookies: Freeze cooled and frosted cookies in a single layer on a tray. Once firm, transfer to a freezer-safe container with parchment layers. They can last up to 2 months. Thaw in the fridge for 1–2 hours or overnight, then bring to room temperature before serving.

Pro-Tip: Avoid freezing cookies stacked without parchment as they may stick together or damage the frosting.

4. Reheating

For a fresh-baked feel, warm unfrosted or thawed cookies in a preheated oven at 300°F (150°C) for 3–5 minutes.
Avoid microwaving frosted cookies, as this can melt the buttercream and ruin the texture.

5. Common Storage Mistakes to Avoid

Don’t store warm cookies in a sealed container; condensation can make them soggy.
Avoid leaving frosted cookies exposed to air as it can dry out the frosting and make the cookie interior tough.
Don’t mix cookies with strong-smelling foods; they can absorb odors and lose their delicate churro flavor.

By following these tips, your churro cookies will maintain their signature cinnamon-sugar crunch with soft, buttery interiors and creamy frosting for days after baking.

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FAQs

Can I substitute all-purpose flour with a gluten-free flour?

Yes! You can use a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for structure. The cookies may spread slightly differently, and the texture might be a touch denser, but they will still be delicious.

Can I make these cookies without the cinnamon buttercream frosting?

Absolutely! The churro cookies are flavorful on their own with the cinnamon-sugar coating. You can skip the frosting for a simpler, less sweet version or drizzle melted chocolate for a different twist.

How do I prevent the buttercream from being too soft or runny?

Ensure the butter is at room temperature but not melted. Beat it well with the sugars before adding cream. If the buttercream seems too soft, refrigerate it for 10–15 minutes and then remix. Avoid adding too much heavy cream at once—add gradually until the desired consistency is reached.

How long will churro cookies stay fresh, and how should I store them?

At room temperature in an airtight container: 3–4 days.
Refrigerated (frosted): up to 1 week.
Frozen (unfrosted): up to 3 months; (frosted): up to 2 months.
Make sure cookies are completely cooled before storing, and layer them with parchment paper to prevent sticking.

Can I make these cookies ahead of time or freeze them before baking?

Yes! Scoop the dough into balls, roll them in the cinnamon-sugar mixture, and freeze on a tray until firm. Transfer to a freezer-safe bag or container. Bake directly from frozen, adding 1–2 extra minutes to the baking time. Frosted cookies can also be frozen and thawed before serving.