Description
Indulgent Churro Cookies blend Mexican dessert magic with classic cookie charm, creating a cinnamon-sugar sensation that dances between traditional treat and modern delight. Crisp edges, tender centers, and a generous sprinkle of sweet warmth invite you to savor each delectable bite of this irresistible confection.
Ingredients
Scale
Cookies:
- 1/2 cup (113g) butter, softened
- 1/2 cup (103g) shortening, room temperature
- 1 cup (200g) granulated sugar
- 1/3 cup (67g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups (375g) all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
Coating:
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon cinnamon
Frosting:
- 3/4 cup (170g) unsalted butter, room temperature
- 3 cups (375g) confectioners’ sugar, sifted
- 1 1/2 teaspoons cinnamon
- 2–3 teaspoons whole milk (as needed for consistency)
Instructions
- Preheat oven to 325°F and prepare two parchment-lined baking sheets.
- Create cinnamon sugar mixture in a medium bowl by combining granulated sugar and ground cinnamon.
- Cream butter, shortening, sugar, eggs, and vanilla extract using a handheld mixer until light and fluffy.
- Gradually incorporate flour, cornstarch, salt, baking powder, and additional cinnamon into the butter mixture until a cohesive dough forms.
- Portion dough into 1/4 cup rounds, placing them approximately 2 inches apart on prepared baking sheets.
- Gently flatten each dough ball using clean hands.
- Generously coat each cookie in the prepared cinnamon sugar mixture.
- Bake for 12-14 minutes, adjusting time for desired cookie texture – shorter for softer cookies, longer for firmer ones.
- Allow cookies to cool completely on baking sheets.
- Prepare buttercream by combining butter, confectioners’ sugar, brown sugar, and cinnamon in a stand mixer.
- Beat buttercream on low speed initially, then increase to high for 2 minutes until smooth and fluffy.
- Adjust buttercream consistency by adding milk one teaspoon at a time.
- Once cookies are fully cooled, evenly frost them using a piping bag or spreading technique.
- Serve cookies chilled for optimal flavor and texture.
- Store frosted cookies in an airtight refrigerator container for up to 3 days.
- Bring refrigerated cookies to room temperature before serving.
- Reserve extra buttercream in a sealed container in the refrigerator, allowing it to reach room temperature before future use.
Notes
- Softening butter works best when left at room temperature for 30-45 minutes before mixing, ensuring smooth and creamy cookie dough.
- Chill the dough for 15-20 minutes before rolling to prevent spreading and maintain cookie shape during baking.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Control cookie texture by adjusting baking time: shorter for softer cookies, longer for crispier edges without compromising flavor.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 238
- Sugar: 18 g
- Sodium: 103 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 32 mg