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Churro Cookies

These Churro Cookies are a delightful handheld treat, bringing together crunchy edges, soft middles, and a swirl of cinnamon buttercream for a delicious nostalgic experience.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American, Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tablespoons cinnamon syrup
  • 2 teaspoons baking powder
  • 3 cups all purpose flour
  • 1/2 teaspoon table salt
  • 4 tablespoons cinnamon sugar for mixing into the dough
For the frosting
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 3-4 tablespoons cinnamon maple syrup
  • 3 tablespoons cinnamon sugar, divided
  • 1/4 teaspoon table salt (for frosting)
  • 4 cups powdered sugar

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. Cream the butter and sugar until light and fluffy. Add the egg and syrup and beat again.
  3. Mix in half the flour, baking powder, and 2 tablespoons cinnamon sugar, then mix in the remaining flour and the rest of the cinnamon sugar.
  4. Divide the dough in half. Roll out one dough ball on a floured surface to 3/8 inch thick.
  5. Use a 3 inch round cookie cutter to cut out circles and place them on a nonstick baking sheet.
  6. Repeat with remaining dough until you have 20 circles.
Baking
  1. Bake cookies for 9-10 minutes. Let cool on the pan for 3-4 minutes before transferring to a wire rack.
  2. Make sure cookies are completely cool before adding frosting.
Frosting
  1. In a bowl, beat the butter, shortening, and salt until light and creamy.
  2. Add 1 tablespoon cinnamon sugar and syrup, then beat again.
  3. Slowly add the powdered sugar until mixed in.
  4. Spoon the frosting into a piping bag fitted with icing tip 21 and swirl on cooled cookies. Sprinkle with cinnamon sugar.

Notes

Serve warm or at room temperature with beverages like café con leche, chai, or cold-brew. Store in a sealed container for up to 4 days.