Frosted Churro Cookies
These frosted churro cookies are truly something special. Think soft, chewy snickerdoodle cookies topped with the dreamiest brown sugar cinnamon “churro” frosting, its warm, cozy, and dangerously good. I don’t say this lightly, but of all the cookies we’ve made (and trust us it’s a lot), these might be some of the best cookies I’ve ever had and honestly think they always will be. The frosting alone is next level, and once you take a bite, you’ll understanding exactly why these cookies disappear so fast!
Choose Your Swirl
One of the best parts about these frosted churro cookies is how customizable they are. You can swirl the churro frosting on with a piping bag for that bakery style look, use a plastic bag with the corner snipped for something quick and easy, or just slab it on with a spoon and call it a day! Each option gives a slightly different bite, but they’re all equally delicious and fun to make. You can also sprinkle a little cinnamon sugar on top or pile on a cinnamon stick for some extra flair! It’s one of those recipes where you really can’t go wrong, so you get to choose your own frosting to cookie ratio and make each cookie your own!
My brother is a cinnamon fanatic, so these frosted churro cookies were basically made for him. Every bite is packed with that warm, spiced cinnamon flavor that everyone can’t get enough of, and the frosting just takes it to the next level. Honestly, he might be a little biased, but even if you’re only kind of into cinnamon, these cookies have a way of winning you over!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly spiced!
Once you have all of the ingredients ready to go, you’re officially set up for Frosted Churro Cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Frosted Churro Cookies
Ingredients
- 1 cup butter
- 1 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- 2 tsp vanilla
- 1 tbsp cornstarch
- 1 tbsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 tbsp cinnamon
- 1 cup butter
- 3 cup powdered sugar
- 2 tbsp heavy cream or milk
- 1 1/2 tsp vanilla extract
- 1 tbsp cinnamon
- 2 tsp molasses
Method
- Preheat the oven to 350°F (convection) and line a baking sheet with parchment paper.
- In a stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter for 2–3 minutes, until light and off-white.
- Add the granulated sugar and brown sugar. Beat for about 2 minutes, until the mixture is fluffy and well combined.
- Mix in the egg, followed by the vanilla extract, until fully incorporated.
- Add the all-purpose flour, cornstarch, cinnamon, baking powder, and baking soda.
- Mix on low speed or fold gently just until a soft dough forms—do not overmix.
- In a small bowl, mix together the granulated sugar and cinnamon for rolling.
- Using a ⅓-cup cookie scoop, portion the dough and roll each ball in the cinnamon sugar mixture.
- Place one dough ball per baking sheet to allow for spreading.
- Bake for 9–11 minutes, until the edges are lightly golden but the centers remain soft. Slightly underbaking is key for a crisp exterior and gooey center.
- Immediately after baking, use a round bowl or cup to gently swirl around each cookie to create perfectly circular edges.
- Beat the butter until fluffy, 2–3 minutes.
- Add the powdered sugar and mix until thick and smooth.
- Add the heavy cream (or milk), molasses, and vanilla extract, then whip until light and fluffy.
- Mix in the cinnamon until evenly incorporated.
- Chill the cookies for about 5 minutes. Transfer the frosting to a piping bag or zip-top bag fitted with a round tip (optional).
- Pipe a swirl of frosting onto each cookie. Garnish with cinnamon sticks if desired.
- Store cookies in the refrigerator for up to 12 days, or at room temperature for up to 8 days.
Nutrition
Private Notes
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