Churro Cookies – You know those days when you’re craving something indulgent but really don’t want to deal with a complicated recipe? That’s exactly how these Churro Cookies came into my life. I was sitting at home, dreaming of churros (and wishing I was at a fair), but frying? Nope. Not happening.
Then it hit me—what if I baked something that felt like a churro but didn’t involve wrestling with hot oil? Oh, and what if it had a creamy filling, like cheesecake, because why not? One messy kitchen experiment later, I had a batch of warm, cinnamon-sugar-coated Churro Cookies. They were a little rough around the edges (literally, my first batch was ugly), but they were insanely good. Like, “eat-three-before-they’re-cool” good.
Now, every time I make these cookies, I think about that first night. It wasn’t perfect, but that’s what made it fun. And honestly, isn’t that what baking’s all about? Imperfect, delicious creations that make you smile.
Why You’ll Love This Churro Cookies Recipe?
- It’s a Mashup: Churros meets cheesecake, wrapped in buttery pie crust and rolled in cinnamon sugar. It’s like all your dessert dreams come true in one bite.
- No Frying Drama: Say goodbye to splattering oil and hello to easy baking.
- Portable and Adorable: These little hand pies are as cute as they are tasty—perfect for parties or sneaky midnight snacks.
- Customizable Fun: Feeling fancy? Add a chocolate drizzle. Want something fruity? Swap the filling for jam.
- Quick to Make: They look impressive but come together in under an hour. (Your secret’s safe with me.)
Ingredient Notes:
Let’s talk about what makes these cookies so irresistible.
- Cream Cheese: The creamy, tangy filling that gives these cookies their cheesecake vibe.
Pro Tip: Soften it first—it’ll mix so much easier. And if you sneak a spoonful while mixing, I won’t tell. - Pie Crust: Flaky, buttery, and the perfect shortcut for this recipe.
Pro Tip: Store-bought crust works like a charm, but if you’re feeling ambitious, homemade is always a win. - Granulated Sugar: Sweetens the filling and creates that iconic cinnamon-sugar coating.
Pro Tip: Mix the cinnamon sugar generously. This is not the time to skimp. - Cinnamon: The star of the show. Warm, aromatic, and essential for that churro magic.
Pro Tip: Use freshly ground cinnamon if you can—it makes a world of difference. - Unsalted Butter: The glue that makes the cinnamon sugar stick.
Pro Tip: Brush it on while the cookies are still warm—it’s the secret to that perfect coating.
How To Make Churro Cookies?
Here’s How to Make Them:
- Get Everything Ready
Preheat your oven to 350°F and line two cookie sheets with parchment paper. Trust me, having everything prepped makes this process feel way less chaotic. - Make the Cream Cheese Filling
Beat the cream cheese until smooth, then mix in ¼ cup sugar and vanilla extract. It should be creamy and slightly tangy—the perfect balance for the sweet coating later. - Cut Out Your Dough
Roll out the pie crusts and cut 2-inch circles using a cookie cutter or a glass. Re-roll the scraps to get as many circles as possible. (Don’t worry if they’re not perfect—rustic is charming!) - Assemble the Cookies
Place half the dough circles on your baking sheets. Add a small dollop of cream cheese filling to the center of each one. (Pro tip: Use a zip-top bag as a piping bag—it’s way less messy.) Wet the edges of the dough with water, then top with another circle. Seal the edges with a fork—it’s oddly satisfying. - Bake to Golden Perfection
Bake for 15–20 minutes, or until the cookies are just turning golden. Let them cool enough to handle, but don’t wait too long—you’ll want to coat them while they’re warm. - Cinnamon-Sugar Magic
Melt the butter in a microwave-safe dish. In a separate bowl, mix the remaining sugar with cinnamon. Brush each cookie with melted butter, then roll it in the cinnamon sugar. Go ahead, coat them like you mean it. - Cool and Enjoy
Place the cookies on a wax-paper-lined tray to cool completely. Or, you know, eat one warm because you’ve earned it.
Storage Options:
These cookies are best fresh, but they’ll stay delicious for up to three days if stored in an airtight container at room temperature. Planning ahead? Bake the cookies, freeze them without the cinnamon sugar coating, and add the butter and sugar when you’re ready to serve.
Variations and Substitutions:
Want to get creative? Here’s how you can switch things up:
- Add a Drizzle: Melted chocolate or caramel takes these cookies to the next level.
- Try a New Filling: Swap the cream cheese for Nutella, dulce de leche, or fruit preserves.
- Spiced Coating: Add a pinch of nutmeg or cardamom to the cinnamon sugar for extra warmth.
- Gluten-Free Option: Use a gluten-free pie crust to make these celiac-friendly.
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What to Serve with Churro Cookies?
These cookies are perfect on their own, but they’re even better with a little something extra:
- Hot Chocolate: The ultimate cozy combo.
- Coffee or Espresso: A rich, bold coffee balances the sweetness beautifully.
- Ice Cream: Sandwich a scoop of vanilla or caramel ice cream between two cookies for a decadent dessert.
Frequently Asked Questions:
Can I make these ahead of time?
Definitely! Bake the cookies, freeze them, and add the cinnamon sugar coating when you’re ready to serve.
Can I use puff pastry instead of pie crust?
Sure! The texture will be flakier, but they’ll still taste amazing.
How do I keep the cookies from falling apart?
Make sure the edges are sealed well with a fork, and don’t overfill them with cream cheese.
These Churro Cookies are everything you love about churros and cheesecake rolled into one adorable treat. They’re easy to make, endlessly customizable, and guaranteed to impress. Whether you’re baking for a party or just treating yourself, these cookies are the kind of recipe that makes people smile. Try them out—I’d love to hear how they turn out (and if you manage to save any for later)!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Churro Cookies
Ingredients
For the Filling:
- 4 ounces 113g cream cheese, softened
- ¼ cup 50g granulated sugar
- ½ teaspoon vanilla extract
For the Dough:
- 2 pie crusts homemade or refrigerated store-bought
For the Coating:
- ½ cup 100g granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons 28g unsalted butter, melted
Instructions
Prepare Baking Sheets
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Make the Cheesecake Filling
- Using a hand mixer, beat the cream cheese in a mixing bowl until smooth and lump-free. Add ¼ cup of granulated sugar and the vanilla extract, and mix until fully incorporated.
Prepare the Pie Crust
- Roll out the pie crusts onto a clean surface. Using a 2-inch round cutter, cut circles from the dough. Re-roll the scraps to maximize the number of circles.
Assemble the Cookies
- Place half of the dough circles onto the prepared baking sheets. Spoon or pipe a small amount of the cheesecake filling onto the center of each circle. Wet the edges of the dough lightly with water, then place the remaining dough circles over the filling. Seal the edges by pressing gently with the tines of a fork.
Bake the Cookies
- Bake the assembled cookies in the preheated oven for 15–20 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5–10 minutes until they are safe to handle.
Prepare the Cinnamon-Sugar Coating
- Melt the butter in a microwave-safe dish. In a separate shallow bowl, combine the remaining ½ cup granulated sugar with the ground cinnamon.
Coat the Cookies
- While the cookies are still warm, brush each one with melted butter. Roll them in the cinnamon-sugar mixture until fully coated. Transfer to a cooling rack or wax-paper-lined tray to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
