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Thick Churro Cookies Recipe with Cinnamon Frosting

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These thick churro cookies have soft, buttery centers, a crisp cinnamon-sugar coating, and generous swirls of creamy cinnamon frosting. They deliver all the cozy flavor of a warm churro without deep-frying.

Ingredients

For the Churro Cookies:

3/4 cup unsalted butter, softened

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

For the Cinnamon-Sugar Coating:

1/3 cup granulated sugar

1 1/2 teaspoons ground cinnamon

For the Cinnamon Cream Cheese Frosting:

4 ounces block-style cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 tablespoon heavy cream or milk

1 pinch salt

For Finishing:

1/2 teaspoon ground cinnamon, optional

1 tablespoon cinnamon sugar, optional

Instructions

  1. Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl.
  2. Beat with an electric mixer for 2 to 3 minutes, until the mixture is lighter in color and slightly fluffy. Scrape down the sides and bottom of the bowl.
  3. Add the whole egg, egg yolk, and vanilla extract. Beat until smooth and completely combined.
  4. In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and ground cinnamon.
  5. Add the dry ingredients to the butter mixture in two additions. Mix on low speed just until no dry flour remains. Do not overmix.
  6. Cover the bowl and refrigerate the cookie dough for 45 minutes, or until it is firm enough to scoop and roll.
  7. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
  8. Combine the granulated sugar and cinnamon for the coating in a small, shallow bowl.
  9. Divide the chilled dough into 12 equal portions, using approximately 3 tablespoons of dough for each cookie.
  10. Roll each portion into a tall, compact ball. Coat each dough ball generously in the cinnamon-sugar mixture.
  11. Arrange six dough balls on each prepared baking sheet, leaving at least 3 inches between the cookies.
  12. Bake for 11 to 13 minutes, until the edges are set but the centers still look slightly soft.
  13. Leave the cookies on the baking sheets for 10 minutes. Transfer them to a wire rack and let them cool completely before frosting.
  14. To prepare the frosting, beat the softened cream cheese and butter together for about 2 minutes, until creamy and free of lumps.
  15. Gradually add the powdered sugar. Mix in the vanilla extract, cinnamon, heavy cream, and salt.
  16. Beat the frosting for another minute, until light, smooth, and firm enough to pipe. Add a small amount of additional powdered sugar if it is too soft.
  17. Transfer the frosting to a piping bag fitted with a large star tip.
  18. Pipe a generous swirl of cinnamon frosting onto the center of each completely cooled cookie.
  19. Finish with a light dusting of cinnamon or a small pinch of cinnamon sugar before serving.

Notes

Measure the flour by spooning it into the measuring cup and leveling it with a knife. Scooping directly from the bag can add too much flour and make the cookies dry.

Do not skip the chilling time. Cold dough spreads more slowly and helps the cookies remain thick and soft in the center.

Remove the cookies from the oven while their centers still look slightly underbaked. They will continue to set on the hot baking sheet.

Use block-style cream cheese rather than whipped cream cheese from a tub. Tub-style cream cheese can make the frosting too soft.

Make sure the cookies are completely cool before frosting them. Warm cookies will cause the cream cheese frosting to melt.

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

Unbaked dough balls can be frozen for up to 2 months. Bake them directly from frozen, adding approximately 2 to 4 minutes to the baking time.

Store unfrosted cookies in an airtight container at room temperature for up to 4 days.

Store frosted cookies in a covered container in the refrigerator for up to 5 days because the frosting contains cream cheese.

Let refrigerated cookies sit at room temperature for 15 to 20 minutes before serving for the best texture.

The cookies can be served without frosting. For a simple finish, brush the warm cookies lightly with melted butter and sprinkle them with additional cinnamon sugar.

  • Author: niold.com

Find it online: https://niold.com/thick-churro-cookies-recipe-with-cinnamon-frosting/