Churro Cookies Recipe – Baked, Buttery, Cinnamon Bliss

Churro Cookies bring all the cinnamon-sugar magic of your favorite street-fair snack into buttery, oven-baked bliss. Picture this: crisp, golden cookie outsides rolled in a sweet cinnamon coat, with a creamy spiced dulce de leche center sandwiched right inside.

It’s cozy, nostalgic, and just the kind of pick-me-up we need when life feels a little too Monday-ish—even on a Friday. These churro cookies don’t mess around. The soft inside meets a whisper of anise for depth (but don’t worry, it’s subtle), and the cinnamon-sugar coating adds that crunch we all secretly crave. Oh, and did I mention there’s a spiced caramel filling? You’ll be hiding these from your kids or coworkers. Maybe both.

Table of Contents

What Are Churro Cookies?

Churro cookies are a cross between the warm, cinnamon-dusted churros you’d grab at a fair and soft, buttery sandwich cookies with a creamy caramel center. Instead of frying, they’re baked—because ain’t nobody got time for a hot oil splatter situation on a weeknight. These cookies feature a sugar-cinnamon crust, a whisper of ground anise for that “can’t quite place it” spice, and a dulce de leche filling that makes them downright addictive.

If you’ve ever eaten a snickerdoodle and thought, “This could use a little caramel,” this recipe is your dream come true. And if you’re unfamiliar with dulce de leche, think thick, spoonable caramel that you may or may not taste test a little too often while making these. No judgment.

Reasons to Try Churro Cookies

Let’s be honest—there are about 12 reasons to make these churro cookies, but I’ll keep it to the highlights. First, they’re total crowd-pleasers. Bake them once, and suddenly you’re that person who has to bring dessert to every family gathering or office potluck. Second, the dough is forgiving and freezer-friendly, meaning you can make it ahead and bake when the craving hits (like, say, during your 3 p.m. slump).

Lastly, the flavor hits every note: buttery, cinnamon-y, a hint of anise, and that creamy caramel center? Chef’s kiss. Oh, and bonus? They’re baked—not fried—so you don’t have to stand over a pot of oil questioning your life choices. Want to add a little variety? Try serving them after a cozy bowl of Easy Thai Coconut Chicken Soup—comfort food on comfort food.

Ingredients Needed to Make Churro Cookies

For the cookies:

• 240 grams unsalted butter, at room temperature
• 180 grams cane sugar
• 1 egg
• 1 teaspoon vanilla extract
• 255 grams all-purpose flour
• ½ teaspoon ground anise
• ½ teaspoon baking soda
• ½ teaspoon table salt

For the coating:

• ½ cup cane sugar
• 1 teaspoon ground cinnamon

For the filling:

• 15 grams unsalted butter
• ½ teaspoon ground anise
• ½ teaspoon ground cinnamon
• 1 cup (370g can) dulce de leche

Instructions to Make Churro Cookies (Let’s Get Cinnamon-Coated!)

Ready to make churro cookies that taste like they came straight from a bakery—without the deep fryer? Follow this step by step guide, and I promise, you’ll be biting into cinnamon-sugar magic in under an hour. Whether you’re a baking pro or just getting comfortable with your mixer, this breakdown will walk you through every part of the process in plain, simple terms—with helpful tips and a few internal links to support you along the way.

Step 1: Prep Your Baking Gear

Before anything else, preheat your oven to 350°F (180°C). This is your warm-up lap—it gets your oven to the right temp so your cookies bake evenly. Line three baking sheets with parchment paper or silicone mats. These keep your cookies from sticking and make cleanup way easier (because who wants to scrub baked-on sugar?). If you’re not sure which baking sheets are best, check out our baking essentials checklist for some handy tools that make all the difference.

Step 2: Make the Cookie Dough

Grab your stand mixer and fit it with the paddle attachment. Add 240 grams of room-temp unsalted butter and 180 grams of cane sugar to the bowl. Start mixing on low speed so you don’t end up dusting your kitchen in sugar (been there, done that). Gradually increase to medium speed and beat until the mixture turns soft, light, and fluffy—think pale yellow and cloud-like.

Pause and scrape down the sides of the bowl with a spatula. This step matters more than you think—getting every bit of butter and sugar evenly mixed ensures consistent texture in your cookies.

Now switch to low speed and add 1 egg and 1 teaspoon of vanilla extract. Mix for another minute until everything’s silky and combined. This is your flavor foundation, so don’t rush it.

In a separate bowl, whisk together your dry ingredients:

• 255 grams all-purpose flour
• ½ teaspoon ground anise
• ½ teaspoon baking soda
• ½ teaspoon table salt

Pour the dry mix into the wet ingredients and blend on low until it just comes together—no overmixing here! You want tender cookies, not tough ones.

Step 3: Scoop and Shape

Using a small cookie scoop or two teaspoons, portion out the dough into balls about 2 teaspoons in size. Roll them gently between your palms to make smooth spheres. Place them on your prepared baking sheets, leaving about 3 inches of space between each—these cookies like to spread out a bit while baking. Pro tip: if your kitchen is warm, chill the dough balls for 10–15 minutes to keep them from flattening too much in the oven.

Want to make a double batch and freeze some dough for later? Our freezer-friendly cooking tips can help you prep ahead and bake fresh whenever the craving hits.

Step 4: Bake to Golden Perfection

Slide the trays into your preheated oven and bake for 12 to 14 minutes, or until the edges start to turn golden brown. Don’t wait for the whole cookie to brown—if you do, they’ll overbake. You’re looking for crisp edges with soft, chewy centers.

While your cookies are baking, mix up the coating in a bowl:

• ½ cup cane sugar
• 1 teaspoon ground cinnamon

Set it aside. This mix will give your cookies that irresistible churro crust.

Step 5: Coat While Warm

Once your cookies are done baking, pull the trays out and let them rest for 3 minutes. That little pause helps them set just enough to handle. While they’re still warm (but not falling apart), roll each cookie gently in your cinnamon-sugar mix. If you want that full churro vibe, coat them well. This part’s a little messy—but totally worth it.

Place the coated cookies on a wire rack to cool completely. If you skip this, you risk soggy bottoms (no one wants that).

Step 6: Make the Spiced Dulce de Leche Filling

While your cookies cool, let’s make the filling that takes this recipe from “nice” to “wow.” In a small saucepan, melt 15 grams of unsalted butter over low heat. Add ½ teaspoon ground anise and ½ teaspoon ground cinnamon. Cook for about 1 minute, just until fragrant. You’ll smell it when it’s ready—it’s cozy and warm, like fall in a pan.

Take it off the heat and whisk in 1 cup of dulce de leche (one 370g can). Stir until smooth and luscious. If you need a shortcut, check out our ingredient swaps guide for tips on using caramel sauce or other pantry-friendly alternatives.

Step 7: Assemble the Cookies

Time to build those churro cookie sandwiches. Once your cookies are completely cool, grab one and spread 2 teaspoons of the dulce de leche filling on the flat side. Top with another cookie and press gently to create a sandwich. Try not to smush them—you want the filling to peek out just a little, not ooze out the sides.

Repeat until all cookies are paired up. Depending on how generous you are with the filling (no judgment!), you’ll end up with about 10 sandwich cookies.

Step 8: Store or Serve

Your cookies are now ready to devour. If you’re saving some for later (impressive willpower!), store them in an airtight container at room temperature for up to 3 days. Want them to last even longer? Check out our cookie storage tips to keep them fresh and chewy.

What to Serve with Churro Cookies

Churro cookies are great solo, but if you want to level up your dessert game, pair them with a warm drink. Think spiced hot chocolate, a bold espresso, or chai tea. Hosting a fall brunch? These cookies shine next to a mug of creamy Marry Me Chicken Soup or a slice of sweet potato crunch casserole. You can also plate them with fresh fruit or a dollop of whipped cream for an easy dessert board. Oh, and if you’re feeling real extra, drizzle melted chocolate over the tops. No one’s stopping you.

Key Tips for Making Churro Cookies

First, use room-temperature butter. Cold butter makes dense dough and nobody wants sad cookies. Second, don’t skip the cinnamon sugar coating—it’s what gives that signature churro flavor. If you’re not into anise, you can totally dial it down or sub in a pinch of nutmeg for warmth. For extra crunch, chill the dough balls before baking. It keeps them from spreading too fast. And when making the filling, stir constantly to avoid clumps—it should be smooth like a caramel latte. Lastly, let the cookies cool before filling. Warm cookies = oozy mess. Trust me, I learned the hard way.

Storage and Reheating Tips for Churro Cookies

Store your churro cookies in an airtight container at room temp for up to 3 days. If your house is on the warm side, stash them in the fridge, but let them come to room temp before serving for the best texture. Want to freeze them? Freeze the cookie dough balls raw, and bake straight from frozen—just add 2 minutes to the bake time. Assembled cookies can be frozen too, but wrap them individually so they don’t stick. Reheat unfilled cookies in a 300°F oven for 3–4 minutes to bring back that just-baked feel. The filling? Just pop it in the microwave in 10-second bursts if it firms up.

FAQs

Can I skip the anise?
Yep! It adds depth but it’s totally optional.

What can I use instead of dulce de leche?
You can use thick caramel sauce or make your own dulce de leche by simmering sweetened condensed milk—just watch it closely.

Can I make these ahead?
Yes! Bake and freeze the cookies, then fill the day you plan to serve. Or store assembled cookies in the fridge for up to 3 days.

How spicy are these?
Not spicy at all—just warm, cozy flavor from cinnamon and a little anise.

Final Thoughts

Churro Cookies are everything we love about dessert: nostalgic, sweet, and just a little indulgent. They’re the kind of treat that makes your kitchen smell like a bakery and has people sneaking back for “just one more.” Whether you’re baking for a party, gifting a batch, or just need something cozy on a Wednesday, churro cookies bring all the feel-good vibes. Make them once and they’ll become your new go-to sweet tooth satisfier. For more comfort food recipes, check out our guide to Sweet Potato Crunch Casserole or sip your way through Easy Spiced Carrot and Sweet Potato Soup.

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