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Churro Cookies Recipe – Baked, Buttery, Cinnamon Bliss

Churro Cookies with Dulce de Leche Filling
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These Churro Cookies are soft, spiced with anise and cinnamon, coated in cinnamon sugar, and filled with a luscious spiced dulce de leche. They deliver all the flavor of classic churros in a delightful cookie sandwich.

Ingredients

Scale

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
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt

For the coating:

  • 1/2 cup cane sugar
  • 1 teaspoon ground cinnamon

For the filling:

  • 15 grams unsalted butter
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon ground cinnamon
  • 1 cup (one 370 grams can) dulce de leche

Instructions

1. Heat the oven to 180°C (350°F). Line three baking sheets with parchment paper or a silicon mat.

2. Using a stand mixer fitted with the paddle attachment, cream the butter and cane sugar, starting on low speed and gradually increasing to medium speed until soft and fluffy. Scrape the bowl.

3. On low speed, add the egg followed by the vanilla extract. Beat for one more minute until incorporated.

4. In a medium bowl, whisk together the flour, ground anise, baking soda, and salt. Add to the mixer and beat until just blended.

5. Scoop 2-teaspoon-sized mounds of dough, form into balls, and place on baking sheets with about 8 cm between them.

6. Bake for 12 to 14 minutes, until edges are slightly golden brown.

7. While baking, mix the coating sugar and cinnamon in a medium bowl.

8. Remove sheets from oven, let cookies sit for 3 minutes, then roll in cinnamon sugar. Transfer to a wire rack to cool completely.

9. To make the filling, melt butter in a small saucepan. Whisk in ground anise and cinnamon, and cook until fragrant, about 1 minute.

10. Remove from heat, add dulce de leche, and whisk until smooth and incorporated.

11. Spread 2 teaspoons of the spiced dulce de leche on a cookie, top with another cookie, and press lightly to adhere.

12. Store in an airtight container.

Notes

If you can’t find ground anise, you can finely chop anise seeds with a sharp knife until very fine. These cookies are best stored in an airtight container and enjoyed within a few days.

Find it online: https://cookingwithramsay.com/churro-cookies/