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The Best Frosted Churro Cookies Recipe

These delightful churro cookies combine a soft, cinnamon-spiced cookie base with a sweet cinnamon-sugar coating, optionally topped with a luscious churro buttercream for an extra treat. They are easy to make and perfect for any occasion.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 24 cookies
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Churro Cookie Dough
  • ¾ cup butter softened (regular or dairy free)
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ½ Tablespoon vanilla extract
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
  • 2 cups + 2 Tablespoons all-purpose flour
  • 1½ teaspoon ground cinnamon
Cinnamon Sugar
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
Churro Buttercream (Optional)
  • ⅔ cup butter softened (regular or dairy free)
  • 1 Tablespoon + 1 teaspoon ground cinnamon
  • 2-2¼ cup powdered sugar (icing sugar)
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1-2 Tablespoons milk as needed (regular or dairy free)
  • ⅛-¼ teaspoon salt as needed (start with smaller amount then taste and adjust as needed)

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Large bowl
  • Hand mixer / Stand mixer
  • Shallow bowl / Large plate

Method
 

Churro Cookie Dough
  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Beat softened butter with both sugars until light and fluffy using a mixer.
  3. Add vanilla extract and egg, then beat until just combined.
  4. Mix in flour, salt, baking soda, and cinnamon until the dough is just combined.
  5. Roll dough into 1½ tablespoon-sized balls.
  6. Combine granulated sugar and cinnamon in a shallow bowl or plate.
  7. Roll each cookie dough ball in the cinnamon sugar mixture until fully coated.
  8. Place on the baking sheet and bake for 8-10 minutes until edges are set, being careful not to over-bake.
Churro Buttercream
  1. While cookies cool, combine softened butter, 2 cups powdered sugar, vanilla, ⅛ teaspoon salt, cinnamon, and brown sugar in a large bowl.
  2. Mix well, adding more powdered sugar if needed, and milk 1 tablespoon at a time for creaminess; taste and adjust salt.
  3. Once cookies are completely cool, spread or pipe the buttercream onto them and enjoy.

Notes

Do not over-bake the cookies, as they will not turn golden brown. For the buttercream, adjust the amount of powdered sugar, milk, and salt to achieve desired consistency and taste.