This Thick Churro Cookies with Cinnamon Frosting recipe makes soft, buttery cookies coated in cinnamon sugar and topped with creamy frosting.

Thick Churro Cookies with Cinnamon Frosting Recipe

The first bite cracks through sparkling cinnamon sugar, then sinks into a thick, soft center with a swirl of creamy frosting on top. This Thick Churro Cookies with Cinnamon Frosting recipe turns everything people love about warm churros into an easy homemade cookie—no hot oil, piping bag, or deep-frying required.

They are buttery, warmly spiced, and sturdy enough to pile onto a holiday tray, yet soft enough to feel like a bakery treat. A generous cinnamon cream cheese frosting makes them especially rich and cozy.

Why You’ll Love This Recipe

• Thick and soft in the center: Chilling the dough helps the cookies hold their shape instead of spreading into thin rounds.
• Cinnamon sugar in every bite: Each dough ball is generously rolled before baking, creating a lightly crisp, sparkling exterior.
• No deep-frying needed: You get classic churro-inspired flavor using an ordinary oven.
• Perfect for sharing: These large cookies look impressive on party trays, dessert tables, and holiday cookie boxes.

Recipe Card Summary

• Prep Time: 25 minutes
• Chilling Time: 45 minutes
• Cook Time: 12 minutes
• Cooling and Decorating Time: 30 minutes
• Total Time: 1 hour 52 minutes
• Servings: 12
• Yield: 12 thick frosted cookies
• Category: Dessert
• Method: Baking
• Cuisine: American, churro-inspired
• Recipe Style: Comfort Food

Thick Churro Cookies with Cinnamon Frosting Recipe Ingredients

For the Churro Cookies

• ¾ cup unsalted butter, softened
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2¼ cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon

For the Cinnamon-Sugar Coating

• ⅓ cup granulated sugar
• 1½ teaspoons ground cinnamon

For the Cinnamon Cream Cheese Frosting

• 4 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 1 tablespoon heavy cream or milk
• Pinch of salt

For Finishing

• ½ teaspoon ground cinnamon, optional
• 1 tablespoon cinnamon sugar, optional

How to Make Thick Churro Cookies with Cinnamon Frosting

1. Cream the butter and sugars.
   Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat with an electric mixer for 2 to 3 minutes, until the mixture looks lighter in color and slightly fluffy.Scrape down the sides and bottom of the bowl so no dense butter remains hidden underneath.
2. Add the eggs and vanilla.
   Beat in the whole egg, followed by the egg yolk and vanilla extract. Continue mixing until the dough base is smooth and fully combined.The extra yolk gives the finished cookies a softer, richer center.
3. Combine the dry ingredients.
   In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and cinnamon.Cornstarch helps create a tender bakery-style texture while keeping the cookies thick.
4. Make the cookie dough.
   Add the dry ingredients to the butter mixture in two additions. Mix on low speed just until no streaks of dry flour remain.Avoid beating the dough longer than necessary. Overmixing can make the cookies firm instead of tender.
5. Chill the dough.
   Cover the bowl and refrigerate the dough for 45 minutes. The dough should feel firm enough to scoop and roll without sticking heavily to your hands.
6. Prepare the oven and baking sheets.
   Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
7. Mix the cinnamon-sugar coating.
   Combine the granulated sugar and cinnamon in a small, shallow bowl. Stir until the cinnamon is evenly distributed.
8. Shape and coat the cookies.
   Divide the dough into 12 portions, using approximately 3 tablespoons for each cookie. Roll each portion into a tall, compact ball rather than flattening it.Roll the dough balls generously in the cinnamon sugar, coating all sides.
9. Bake the cookies.
   Arrange six dough balls on each prepared baking sheet, leaving at least 3 inches between them.Bake for 11 to 13 minutes. The edges should appear set, but the centers may still look slightly soft and underdone. This is what keeps them tender after cooling.
10. Cool completely.
    Leave the cookies on the baking sheets for 10 minutes before moving them to a wire rack. Allow them to cool completely before adding the frosting.
11. Prepare the cinnamon frosting.
    Beat the softened cream cheese and butter together for about 2 minutes, until creamy and free of lumps.Add the powdered sugar gradually. Mix in the vanilla, cinnamon, heavy cream, and salt, then beat for another minute until light and smooth.
12. Decorate the cookies.
    Transfer the frosting to a piping bag fitted with a large star tip. Pipe a generous swirl onto the center of each cooled cookie.Finish with a light dusting of cinnamon or a small pinch of cinnamon sugar.

Recipe Notes and Helpful Tips

Measure the flour carefully

Too much flour can make these cookies dry and prevent them from spreading at all. Spoon the flour into the measuring cup and level it with a knife rather than scooping directly from the bag.

Do not skip chilling

The dough contains plenty of butter, so chilling is important. Cold dough spreads slowly in the oven, producing the thick, rounded shape shown in bakery-style churro cookies.

Watch the baking time

Pull the cookies from the oven when the centers still look soft. They continue baking from the heat of the pan and become firmer as they cool.

Make the dough ahead

The cookie dough can be refrigerated for up to 48 hours. Let it sit at room temperature for about 10 minutes if it becomes too firm to scoop.

Unbaked coated dough balls may also be frozen for up to two months. Bake them directly from frozen, adding 2 to 4 minutes to the baking time.

Storage

Store unfrosted cookies in an airtight container at room temperature for up to four days.

Because the frosting contains cream cheese, frosted cookies should be covered and refrigerated for up to five days. Let them sit at room temperature for 15 to 20 minutes before serving so the cookie and frosting can soften.

Frosting substitutions

For a sweeter buttercream without cream cheese, replace the cream cheese with an additional ¼ cup of softened butter. Add enough milk to create a smooth piping consistency.

Frequently Asked Questions

Why did my churro cookies spread too much?

The butter may have been overly warm, the dough may not have chilled long enough, or the baking sheet may have been hot. Chill the dough until firm and place each batch on a completely cooled baking sheet.

Can I make these cookies without frosting?

Yes. The cinnamon-sugar coating gives the cookies plenty of churro flavor on its own. For a simpler finish, brush the warm cookies lightly with melted butter and sprinkle them with extra cinnamon sugar.

Can I use salted butter?

Salted butter can be used in both the cookies and frosting. Reduce the added salt in the cookie dough to ¼ teaspoon and leave the pinch of salt out of the frosting.

How do I keep cream cheese frosting from becoming runny?

Use block-style cream cheese rather than whipped cream cheese from a tub. Make sure the butter and cream cheese are softened but not warm, and add more powdered sugar if the frosting is too loose to pipe.

A Cookie Worth Linger­ing Over

These are not delicate, one-bite cookies. They are thick, buttery treats meant to be broken open slowly, with cinnamon sugar falling onto the plate and frosting catching in every soft crumb. Pour something warm to drink and serve them while the centers are still wonderfully tender.

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