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Churro Cookies

These cookies have to be my new obsession for this fall! Dipped in cinnamon-sugar, these cookies are topped with a cheesecake frosting which pairs perfectly with the soft cinnamon cookie.


  • 1 cup light brown sugar

  • 2 tbsp white sugar

  • 150g butter (at room temperature)

  • 1 egg

  • 1 egg yolk

  • 1 tsp vanilla

  • 2 tbsp cornstarch

  • 1 1/2 cup flour+ 3 tbsp flour

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1/2 tsp cinnamon

Cinnamon-sugar mix:

  • 4 tbsp white sugar

  • 3/4 tsp cinnamon

Cheesecake frosting

  • 80 g cream cheese (at room temperature)

  • 2 tbsp butter 30g butter (at room temperature)

  • 1 tsp vanilla

  • 2 tbsp butter 30 g butter (at room temperature)

  • 1 cup powdered sugar


For the cinnamon-sugar mix :

In a small bowl, mix together the sugar and cinnamon and set them aside for later.

For the cookie dough:

  1. Preheat oven to 160°C.

  2. In a stand mixer, cream together butter,brown sugar,and white sugar until light and fluffy.

  3. Add in the egg, egg yolk, and vanilla and combine.

  4. In another bowl, mix the flour, cornstarch, baking powder and salt, then add them to the butter-sugar mix until a dough forms (make sure not to over-mix the dough)

  5. Grab a few tablespoons of the cookie dough and roughly shape it into a ball.

  6. Dip the cookie dough into the cinnamon-sugar mix (making sure its fully coated).

  7. Place your cookies on a baking sheet lined with parchment paper, placing them about 6 cm apart to make sure they don’t stick to each other.

  8. Gently flatten the cookie to make the top of the cookie flat (the cookie disc should be about 2cm thick)

  9. Bake the cookies for 15-17 minutes on the middle rack.

  10. Allow the cookies to fully cool for at least 20 minutes on the baking sheet before removing them.

For the cheesecake frosting:

  1. Using a hand mixer or a whisk, start by beating the cream cheese until it softens.

  2. Add in the softened butter and mix until it turns fluffy.

  3. Add the powdered sugar , vanilla and salt and stir until the powdered sugar is fully incorporated.

Assembling the cookie:

  1. Place your frosting in a zip lock bag or piping bag (with a start tip) and pipe a swirl onto the top of the cooled cookies.

  2. Garnish the cookies with some cinnamon-sugar.

  3. Bon Appétit!


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