Churro Cookies

Churro Cookies are a delightful fusion of flavors, seamlessly blending the essence of a traditional churro into a bite-sized cookie topped with luscious cinnamon buttercream. These treats encapsulate the familiar taste of cinnamon and sugar, closely mirroring the allure of the classic Spanish pastry but in a unique and convenient cookie form. The contrast in textures is evident in each crunchy bite that gives way to a soft, chewy center, creating a symphony of flavors and mouthfeel that is undeniably satisfying. Perfect alongside a steaming cup of coffee or as a standalone indulgence, Churro Cookies offer a comforting and sweet experience that is bound to captivate dessert enthusiasts looking for a tasty treat.

Baking Tips:

• Don't over mix: Try not to over mix your cookies once you have added the dry ingredients as it can affect the final texture and consistency of your cookie, you want them to be soft not tough.

• Don't over bake: These cookies won't turn golden brown, so try not to over bake them as you want them to stay soft and chewy. When you remove them from the oven, they may look slightly undercooked, don't panic though as they will continue to cook as they cool down.

• Frosting: Make sure your cookies have completely cooled before icing them as you don't want your frosting to melt off the cookies.

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Churro Cookies

Yield: 15 Cookies

Author: Chloe Sims

Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

Delightful fusion of flavors, seamlessly blending the essence of a traditional churro into a bite-sized cookie topped with luscious cinnamon buttercream.

Ingredients

Churro Cookies

• 225g Unsalted Butter (Softened)
• 170g Brown Sugar
• 50g Granulated White Sugar
• 1 Egg
• 1 Egg Yolk
• 1 Tbsp Vanilla Extract
• 350g Plain Flour
• 1 Tbsp Corn flour
• 1 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 1 Tsp Ground Cinnamon

Cinnamon Sugar

• 50g Caster Sugar
• 1 Tsp Ground Cinnamon

Cinnamon Buttercream

• 110g Unsalted Butter (Softened)
• 180g Powdered Sugar
• 50g Brown Sugar
• 1 Tsp Ground Cinnamon
• 2 Tsp Vanilla Extract
• 2 Tbsp Heavy Cream

Instructions

Churro Cookies

1. Preheat the oven to 175°C. Line two baking trays with parchment paper and set aside.
2. In a small bowl, mix together the cinnamon sugar ingredients and set aside.
3. In a large mixing bowl, beat together the butter and both sugars until creamy and pale.
4. Add the egg, egg yolk and vanilla then beat again until combined.
5. Fold in the flour, corn flour, baking powder, baking soda, salt and cinnamon until just combined.
6. Scoop and roll the cookies into medium sized balls, roll the balls in the cinnamon sugar until evenly coated. Place the cookie balls on your prepared baking trays, evenly spaced in case of spreading.
7. Flatten them slightly with your hand. Keep the leftover cinnamon sugar.
8. Bake for 10 minutes or until the edges are set.
9. Allow to cool fully before icing each cookie.
10. In a separate large mixing bowl, beat together the butter, powdered sugar, brown sugar, cinnamon, vanilla and heavy cream until light and fluffy.
11. Using a teaspoon or knife, evenly spread the buttercream on each cooled cookie.
12. Sprinkle the remaining cinnamon sugar on each cookie.
13. Enjoy!

Notes

Don't over mix: Try not to over mix your cookies once you have added the dry ingredients as it can affect the final texture and consistency of your cookie, you want them to be soft not tough.

Don't over bake: These cookies won't turn golden brown, so try not to over bake them as you want them to stay soft and chewy. When you remove them from the oven, they may look slightly undercooked, don't panic though as they will continue to cook as they cool down.

Frosting: Make sure your cookies have completely cooled before icing them as you don't want your frosting to melt off the cookies.

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