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frosted cinnnamon cookie with a bite taken out
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5 from 2 votes

Churro Cookies

These soft and chewy churro cookies are packed with cinnamon sugar flavor and topped with a fluffy homemade buttercream frosting.
Course: Cookies
Cuisine: American
Keyword: churro cookies
Servings: 18 cookies
Calories: 55kcal
Author: Barbara Bakes LLC



  • 1 ½ cups 186 grams all-purpose flour*
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup 113 grams unsalted butter, softened
  • ½ cup 100 grams packed brown sugar
  • cup 67 grams granulated sugar*
  • 1 large egg
  • 1 teaspoon vanilla extract

Cinnamon Sugar Coating

  • ¼ cup 50 grams granulate sugar
  • 1 teaspoon cinnamon

Cinnamon Frosting

  • ¾ cup 170 grams unsalted butter, softened
  • 3 cups 340 grams powdered sugar
  • 1 tablespoon 7 grams ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 to 3 tablespoons 15 to 45 mil milk


  • Preheat the oven to 350F. Line 2 cookie sheets with parchment paper or silicone baking mats.
  • In a mixing bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the butter, brown sugar, and ⅓ cup granulated sugar with an electric mixer until flurry. Mix in the egg and vanilla extract. 
  • Add the dry ingredients and mix just until blended. Cover bowl with plastic wrap and chill 15 minutes.
  • Prepare Cinnamon Sugar Coating: Place ¼ cup granulated sugar and cinnamon in a small bowl and stir to combine. 
  • Scoop balls of cookie dough (each about 1 tablespoon) and roll them between your palms. Roll the balls in the cinnamon sugar and place 2 inches apart on your cookie sheet. These do spread, so make sure to space them accordingly. 
  • Bake for 10 to 13 minutes, or until they are lightly golden and have lost their glossy sheen. Cool completely before frosting.
  • To make the frosting: beset the butter in a large bowl with an electric mixer until smooth. Slowly mix in they powdered sugar until crumbly; then mix in the cinnamon, vanilla, and slat. Add 1 tablespoon milk and mix until smooth, adding more milk as desired for spreadable consistency. 
  • You can frost the cookies any way you like, but to decorate them as shown, place the frosting in a bag fitted with an open star tip (such as Wilton No. 199). Pipe the frosting in a round squirm motion all over the top of the cookie. 


*High altitude (5,000 ft) Add an additional 2 tablespoons (16 grams) flour and subtract 1 tablespoon sugar (use 55 grams) 


Serving: 1g | Calories: 55kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 104mg | Sugar: 1g