Churro Cookies
I feel like if you have a food blog, no matter how long you’ve been doing it for, a homemade churro recipe is some sort of rite of passage. Everyone has a version of it, including myself, and so it’s clear that we all have a soft spot for them. What’s not to love though? Deep fried pieces of dough coated in cinnamon sugar and served with a chocolate sauce for dipping? It’s the perfect dessert. So how does one make a perfect treat even better? That’s a tough one because churros can’t be made better, let’s be honest. I have however, decided to turn them into Churro Cookies for the holiday season. These Churro Cookies have all the elements we love from the classic fried treat but without all of the hard work. No deep-frying required? Sign me up.
Churro Cookies
Equipment
- Baking sheet
- Mixer
- Piping bag with star tip
- Saucepan
Ingredients
Cookies:
- 1 cup 2 sticks unsalted butter softened
- 2/3 cup granulated sugar
- 1 large egg at room temperature
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon Kosher salt
Topping:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- pinch of chili powder optional
- 1/2 cup powdered sugar
Chocolate Sauce:
- 3/4 cup heavy cream
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until incorporated. Stir in the flour, baking powder and salt, mixing until just combined. Transfer the dough to a large piping bag fitted with a large star tip.
- Pipe out the dough into 3 or 4-inch logs on the prepared baking sheets, making sure to leave about 2-inches of space in between each. Bake until lightly golden brown around the edges, about 8 to 10 minutes.
- Remove from the oven and allow to cool slightly on baking sheets before moving to wire racks to cool completely.
- In a shallow bowl, whisk together the granulated sugar, cinnamon and chili powder (if using). In a separate shallow bowl, whisk together the powdered sugar with 1/2 cup hot water. This mixture will be runny.
- Carefully dip the top of each cooled cookie into the glaze mixture and then dip into the cinnamon sugar mixture to fully coat. Place on a baking sheet or a wire rack and continue dipping the rest of the cookies. Allow to sit for about half an hour to fully set before serving.
- To make the chocolate dipping sauce, heat the cream over low heat or in the microwave until hot. Pour over the chocolate chips and allow to sit for 5 minutes before stirring until melted and smooth. Either dip cookies into the chocolate and serve or arrange cookies on a platter with the dipping sauce on the side. Enjoy!
