Churros are a classic Southwestern (and Mexican) dessert. Our twist (pun intended!) was to take the churro batter and make it into swirly funnel cakes, which is very down-home, county-fair American. It's our take on the classic dessert is perfect for the holidays. Dipped in powdered sugar, the churros transform into snowflakes that can be eaten or hung on the Christmas tree as an ornament.
Our twisted churros dessert was designed with fun in mind.
We round off the dessert with delicious Mexican Wedding Cookies, also "dipable" and "sandwichable." These traditional cookies are served in Mexico during holidays and occasions... and always take you back home for the holidays, no matter where in the world you are.
See all cookie recipes.
Click here to see Best Recipes Using Cookies.
- Vegetable oil, for frying
- 3 Cups water
- 6 Tablespoons brown sugar
- 1 1/2 Teaspoon salt
- 8 Ounces unsalted butter
- 3 Cups all-purpose flour
- 4 eggs
- 1 1/2 Teaspoon vanilla extract
- Cinnamon sugar, for dusting
- 24 biscochitos*
Cinco de Mayo Dessert: Churro Bars
I am already making plans to have these Churro Bars for Cinco de Mayo. I love to celebrate that day because it is the day that Darb and I started dating years ago this year.
This will be the perfect dessert for a home bound celebration and I know that Darby loves them, so it is a win-win!
The truth is that I find that most people love a good cinnamon and sugar treat. So these Churro Bars would be perfect for any occasion.
Thank you so much for stopping by! This post contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1 cup unsalted butter, at room temperature
- ¾ cup packed brown sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
- ¼ cup butter, melted
- 1 (10 ounce) package Ghirardelli® Caramel Flavored Baking Chips
Preheat oven to 375 degrees F. Line baking sheets with parchment paper or foil set aside.
In a small bowl, stir together granulated sugar and cinnamon set aside.
In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed for 30 seconds. Add brown sugar, vanilla, and salt beat until fluffy. Beat in flour until combined.
Shape dough into a ball. Divide dough into 8 portions. Wrap each portion with plastic wrap and chill for 1 to 2 hours or until easy to handle.
Roll each dough portion into a 12-inch-long rope. Cut ropes into 4-inch-long pieces. Arrange the pieces 1 inch apart on the prepared baking sheets. Brush each of dough with melted butter, and sprinkle them with some of the sugar-cinnamon mixture. Using a wooden skewer, on the dough pieces make lengthwise indentations about 1/4 inch apart. Bake for 8 to 9 minutes or until just golden. Remove and cool on wire racks.
Place 1 1/3 cups of the baking chips in a double boiler over gently simmering (not boiling) water. Stir constantly until melted. Coarsely chop remaining baking chips. Dip one end of each cookie into the melted mixture. Place each cookie on a piece of parchment paper or foil. Sprinkle with a few of the remaining chopped baking chips. Let stand until set.
- 1 cup water
- 2 ½ tablespoons white sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 quarts oil for frying
- ½ cup white sugar, or to taste
- 1 teaspoon ground cinnamon
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Churros and Cookies - Recipes
Do you love Costco? I do. I have so many memories of Costco trips when I was growing up. We loved to go because you never knew what exciting thing you'd see there. (Vermont is not known for being the most happening place, so believe me, Costco really was exciting to us.) Now that all of us kids are grown and out of the house, my parents give all of us memberships for our birthdays. It's pretty awesome.
One reason it is so awesome is the food court. You know you've got a serious shopping endeavor when you need to take a break for lunch - kind of like going to the mall. The food at the Costco food court is cheap, of course, and generally pretty good. There may have been times when my husband and I have gone out to dinner there.
One of the best items in the food court has to be the churros. For a dollar you can get the biggest churro I've ever seen, warm and fluffy with a generous coating of cinnamon sugar. It's the kind of thing you eat before your meal because you want to have it warm, and then you realize you don't have any room for the Caesar salad you bought. If you're feeling really decadent, you can get some vanilla soft serve too and use it to dip your churro in. I'm not saying I've done this and that it's delicious. I'm just saying you could.
Being in the Mexican food frame of mind with Cinco de Mayo coming up, I've had churros on the brain lately. My husband and I were driving somewhere when out of the blue I said, "What about a churro cookie?" We both agreed it sounded pretty good. Of course, the next few days I couldn't stop thinking of how I'd do it.
I wanted the final cookies to be soft on the inside, crispy on the outside, and coated with cinnamon sugar. And to look like little churros. For the soft inside, I decided to use one of my favorite soft sugar cookie recipes. I love the texture and flavor of it, and knew it wouldn't compete with the cinnamon sugar. I also knew it had no real "tang" to it, so the finished cookies would be different from snickerdoodles. For the crispy outside, I tried a couple different ways of coating the cookies with cinnamon sugar and found that by brushing them with melted butter and adding a generous amount of cinnamon sugar before baking, the finished cookie had a nice crust of semi-melted sugar once it was taken out of the oven. Score.
To shape the cookies, I rolled them into logs and then refrigerated them for a bit. I found the best way to get the little churro stripes was to take a wooden skewer and indent the cookies right after baking when they were still hot. Adding the stripes before baking worked too, but the lines weren't as sharp once the cookies were done baking.
Although they aren't as pretty, if you want your cookies to be over-the-top cinnamon-sugary, you can brush the cooled cookies with another layer of butter and sprinkle on more cinnamon sugar. It will be a buttery, sweet overload. And delicious. Either way you decide to eat them, the finished cookies are just plain good. They're soft on the inside, with a thick layer of cinnamon sugar on the outside and all around as wonderful as they churros they are named after.
2 1/2 cups all-purpose flour
3/4 cup superfine sugar (see note below)
1/4 tsp salt
16 T unsalted butter, cut into 1/2 inch pieces and softened
2 T cream cheese, softened
2 tsp vanilla extract
2T melted butter
1/2 cup granulated sugar
2T plus 2 tsp cinnamon
Note: If you can't find superfine sugar, simply process 1 cup granulated sugar in a food processor for about 30 seconds, then measure out 3/4 cup for the recipe.
1. Whisk the flour, sugar and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time. Continue to beat the flour-butter mixture until it looks crumbly and slightly wet, 1-2 minutes.
2. Beat in the cream cheese and vanilla until the dough just begins to form large clumps, about 30 seconds. Knead the dough in the bowl by hand a few times until it forms a large cohesive mass.
3. Roll cookie dough into rods about 3/4-1 inch in diameter. Cut the rods into 3 inch pieces, place on a plate and refrigerate for 10-15 minutes. Combine 1/2 cup sugar, 2T plus 2tsp cinnamon and a pinch of salt in a small bowl.
4. Heat oven to 350 degrees. Place cookies on a baking sheet, with about an inch between each cookie. Using a pastry brush, brush each cookie with melted butter, and then sprinkle with a generous amount of cinnamon sugar mixture.
5. Bake cookies for 10 minutes, then remove from the oven and immediately place indentations lengthwise along the cookies using a wooden skewer. Let cookies cool for five minutes on the cookie sheet, then place on a cooling rack to cool completely.
Optional - For more cinnamon-sugar flavor, brush cooled cookies with more melted butter and sprinkle again with cinnamon sugar.
Recipe source: base cookie dough from America's Test Kitchen
Churro Cookies Recipe
Cinco de Mayo is just a couple weeks away. I’m getting my margarita recipes ready, and scouting out the best guacamole recipe. But those are so obvious. I mean, I always have those things on Cinco de Mayo. I wanted to add something else fun to my menu, so I searched for interesting churro recipes. Mostly, I found what you’d expect–homemade versions of churros you’d find at a theme park.
Except, then I found a churro cookies recipe. Score!
I adapted the recipe a bit — I added brown sugar rather than just white sugar, and I added more cinnamon for a really cinnamony-sugar taste.
Wow, these are so good! They taste just like a churro, but in a mini pie/cookie shape. They are just the right amount of sweet, while the cream cheese cuts through the richness of the pie crust. The butteriness and sweetness are a little big addicting. I can already envision enjoying these with a margarita on Cinco de Mayo.
4 oz cream cheese, softened
1 cup sugar, separated (1/4 goes into the cream cheese mixture, the rest for cinnamon/sugar mixture)
1/4 cup brown sugar
frozen/refrigerated pie crust, 2 count, defrosted
1 tsp. vanilla extract
3 tablespoons cinnamon
2 tablespoons melted Butter
Preheat oven to 350 degrees.
In a medium bowl, combine the cream cheese, 1/4 cup of white sugar, 1/4 cup of brown sugar, 1 tablespoon of cinnamon and 1 teaspoon of vanilla extract. Mix well, and set aside.
Unroll the pie crusts and smear one with the cream cheese mixture. Top with the other pie crust.
Cut out your cookies using whatever shape/size cookie cutter you like. I used the bottom of a narrow glass (this size glass created 12 cookies). With a fork, crimp the edges of each cookie to seal in the cream cheese mixture.
Bake at 350 degrees for 12-14 minutes, until golden brown on the bottoms and just lightly browned on top.
Place cookies on a cooling rack. While cookies are cooling, melt butter and mix remaining white sugar and cinnamon.
Brush both sides of the cookies with melted butter and dip into cinnamon/sugar mix to coat completely.
Use a star-shaped pastry tip to create ridges in the dough, which are key to a churro&rsquos satisfying crunch. Dip them in salted chocolate-caramel sauce for the ultimate indulgence.
unsalted butter, cut into pieces
heavy cream, at room temperature
- Make sauce: In small saucepan, with fork, combine sugar and 2 tablespoons water. Cook on medium, swirling pot as necessary, until amber in color, 4 to 5 minutes. Remove from heat and whisk in butter (it will sputter), then whisk in heavy cream, cocoa powder, and salt to dissolve. Add chocolate and let sit 3 minutes, then stir until melted and smooth (if desired, use an immersion blender to get it extra smooth and silky).
- Make churros: In medium saucepan, cook cinnamon stick on medium until fragrant, about 2 minutes. Add olive oil, 1 cup water, 1 tablespoon sugar, and salt and bring to a boil. Discard cinnamon stick, then remove from heat quickly stir in flour with wooden spoon and let sit.
- Fill medium saucepan fitted with a candy thermometer with 4 inches vegetable oil and heat on medium until temperature registers 350°F.
- Meanwhile, transfer hot churro batter to large bowl. Using electric mixer on low, beat 1 minute to cool slightly. Beat in egg (dough will be smooth and shiny). Transfer batter to pastry bag fitted with large star tip.
- Working in 4 batches, squeeze 3-inch to 4-inch lengths of batter into oil, using scissors to snip off ends. Fry until golden brown, about 4 minutes, then transfer to wire rack set over paper towel.
- In large bowl, combine ground cinnamon and remaining ½ cup sugar. When churros are cool enough to handle, toss in cinnamon sugar. Serve with chocolate-caramel sauce for dipping.
(Nutritional information) Each about 140 calories, 9 g fat (3.5 g saturated), 1 g protein, 50 mg sodium, 14 g carbohydrate, 1 g fiber
Sugarcoat Your Weekend With These 24 Churro Cookie Recipes!
In the most classic sense, a churro is a deep fried pastry that are incredibly popular throughout Spain and the U.S. too! You can dip them in caramel, chocolates of all kind and even some fruit dips for an extra tart bite. But these cinnamon-sugar covered sweets can come in a lot of different forms and varieties … including cookies! Sugarcoat your weekend with these 24 churro cookie recipes and test out your baking skills.
1. Churro Ice Cream Cookies
Check out PopSugar for this awesome recipe for ice cream sandwich cookies with a churro bite! And just think of all the amazing ice cream flavor combinations you can try.
2. Spicy Churro Crescent Cookies
Pillsbury did a spicy cookie rendition using their crescent rolls! Then they finished them off with some chocolate hazelnut spread for dipping!
3. Classic Moist Churro Cookies
If you want a classic cookie but with all the deliciousness of a churro then you’ll want to hop on over to Oh, Bite It and check out this moist and yummy-good recipe!
4. Churro Cookie Logs
But if you want churro cookies that remind you a bit more of the classic pastry then you’ll want these log bites from Night Baking. Remember, you can dip them too!
5. Mickey Churro Cookies
Maybe when you think of Churros you think of theme parks like Disney World! Well, you can create that same flavor in a Mickey Mouse version with the help from As The Bunny Hops.
6. Cinnamon Chip Churro Cookies
The Plaid & Paisley Kitchen gives us another great version of a churro cookie! And this time the magical ingredient are cinnamon chips spread and sprinkled throughout the batter.
7. Churro Macaroon
Macaroons are cookies too, they’re just a bit fancier and more time consuming. But worth every bit of effort! Check out this rad recipe over at The Sweet Chick.
8. Nutella-Stuffed Churro Cookies
Handle the Heat stuffed her churro pastry cookies with Nutella and they look heavenly. And they’re deep fried, making them an even more indulgent treat.
9. Dulce de Leche Filled Churro Cookie Sticks
Run, don’t walk, over to Cookies and Cups and print out this fabulous recipe. Fill up some of those cookie sticks with sweet dulce de leche filling to make dessert an even more fun experience.
10. Chocolate Churro Cookie Cups
Add a bit of chocolate to your churro bites with this recipe from Sweet Life. Chocolate churro cookie cups may sound like a mouthful, but it’ll be a delicious one.
11. Red Velvet Churro Cookie Sticks
Who is a fan of red velvet? Well, you can combine both of these classic into one with this snazzy recipe – including two dups – from Oh Sweet Basil.
12. Mini Churro Cookie Bites
Over at Sweet Tooth you’ll find a miniature version of this sugary bites. Hop on over and grab the recipe for these mini churros, and make sure you add a frosting or chocolate dip or drizzle too.
13. Oreo Churro Cookies
Who loves Oreos? Well, you can make a churro-esque version using this fab recipe from Kirbie’s Cravings. The kiddos are going to love this one!
14. Caramel Infused Churro Cookies
These cinnamon-flavored and caramel-infused cookies are inspired by the classic pastry treat with its warm and sugary consistency. The great thing here is that Inside Bru Crew Life kicked it up with some ooey-gooey middles.
15. Cinnamon Churro Pumpkin Cookies
With some cinnamon chips and pumpkin, you can create a cookie version of the churro but with a punch of fall inside. Grab all of the details at Sally’s Baking Addiction.
The Girl Who Ate Everything took a cinnamon base and added some fruit into the mix for a tart and sweet extra bite. We are loving this apple and churro-inspired cookies!
17. Chocolate-Dipped Churro Cookies
If you visit Itsy Bitsy Foodies, you’ll find all the instruction behind the creation of these chocolate-dipped churro cookies! They’re buttery, they’re sugary and they come with chocolate!
18. Banana Churros with Chocolate Peanut Butter Sauce
Okay, so these aren’t quite cookie versions of churros but we had to include them on the list anyway. Banana churros covered in chocolate peanut butter sauce – The Food Charlatan made something really special.
19. Churro Cheesecake Bars
The Food Charlatan did it again with these churro cheesecake bars. And no, they aren’t necessarily cookies either but they can surely inspire some smaller, cookie-sized versions.
20. Churro Twist Cookies
Take those pastries from Spain that we all love and turn them into a twisty look! Check out the details over at Princess Pinky Girl.
21. Oven-Baked Churro Cookies
Munchkin Munchies did a “cheater” version of the cinnamon-sugary creations and we’re in love. They’re the perfect, cookie-size for dipping too!
22. Brown Butter Churro Crispy Cookies
Well Plated took churros to an entire new niche of the cookie and dessert world by making them in a crispy treat version. Check it out after the jump!
23. Cookie-Shaped Churros
These will taste more like the fluted pastry but they’ve been condensed into a cookie shape making them easier to pack up and share with others. Recipe via Slate.
24. Pie-Style Churro Cookies
Posh in Progress made some beautiful mini pie-shaped churro cookies that we’re drooling over. And all you need is a fork to get through beautiful ridges.
- refrigerated pie crust, one package has two crusts
- 4 oz cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/2 cup sugar plus 2 Tbsp cinnamon
- 1/3 cup melted butter
- Preheat oven to 350 degrees. Lay out one sheet of parchment paper and roll out one pie crust.
- In a medium mixing bowl, beat together the cream cheese, 1/4 cup sugar, and vanilla extract. Beat until smooth.
- Spread mixture on rolled out pie crust. Roll out second pie crust and place on top of cream cheese.
- Use a round cookie cutter, glass, or biscuit cutter to cut out your cookies. Gently seal the edges of the cookies with a fork.
- Use the extra dough to twist up shapes to bake to make churro bites.
- Bake cookies for 12-14 minutes until light golden brown. Let cookies cool
- Brush cool cookies with melted butter and coat in cinnamon sugar mixture on both sides.
Did you make this recipe?
Liked my Cinco de Mayo Churro Cookies? Then don’t miss the Churro Cheesecake Bars
How to Store Churros
I am a fan of Spanish churros, but the recipe indeed takes a bit of work and there are times when we want to eat them without having to cook them.
Fortunately, one thing you can do is make churros ahead and store them in the freezer or refrigerator to enjoy them later. Next, I will give you some tips on how to do it in each case.
If you want to eat them a few days after making them, you can store them in a Tupper or a Ziploc bag and leave them at room temperature.
This way they last up to 3 days, but you should heat them in the oven before eating them. Don&rsquot do it in the microwave as they get a soggy texture.
A trick to heat the churros quickly without depending on the oven is to use your toaster!
You just have to put the churros in the same way that you would with a slice of bread, and heat them. Not only will they stay hot but they will also keep their crunchy texture.
Apart from that, you can also freeze your churros and they will last even longer!
What you can do is freeze the raw dough, but first give it the shape of a churro, then put it on a tray or Tupper with some kind of separator. This way, they can last up to 3 months.
As well as other Spanish churros recipes, you can also freeze them already cooked. It is recommended to freeze them when they are still warm. In this way, they also last up to 3 months.