The Finest Churro Cookies Recipe (For Cinco De Mayo!)

May 5, 2025

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These churro cookies are my new favourite cookie to make! The recipe begins with a brown sugar sugar cookie, that’s full of a chocolate ganache, and rolled in cinnamon sugar. These cookies style similar to traditional churros. They’re an ideal deal with for for Cinco de Mayo!

churro cookies stacked, with one cookie cut in half showing the chocolate center

I believe I’m changing into obsessive about stuffed cookies. Like my cookies and cream cookies which can be made with darkish cocoa powder, oreos, and full of white chocolate. And now these churro cookies.

These are chewy sugar cookies and on the within of the cookie is a molten chocolate middle, and given a cinnamon sugar coating baking. These cookies bake up thick, gentle, and chewy. They’re kind of like snickerdoodle cookies however with a enjoyable chocolate shock within the center. I attempted this recipe a couple of methods and it took a couple of rounds of tasting.

I attempted them with a cinnamon buttercream, like crumbl churro cookies however discovered it to be all one observe – cinnamon and too candy. After which I settled on including chocolate to the equation. I attempted stuffing it with a chocolate sq. however the hardened chocolate on the within simply wasn’t chopping it. So I made a decision on stuffing it with chocolate ganache that may keep gentle if you chunk into the cookie. And let me inform you, these have been an enormous hit with everybody that acquired to attempt one.

This cookie takes slightly extra effort and time however price each minute. You do should make the ganache after which pipe or spoon the ganache into little “facilities” that get frozen. Freezing the chocolate facilities is essential in order that they don’t soften out of the cookie throughout baking. Whereas the chocolate facilities are freezing you’ll combine up the sugar cookie dough. This cookie dough is sort of a large gentle sugar cookie that I made with brown sugar for fantastic taste.

The cookie dough balls get full of a ganache middle, after which rolled in cinnamon sugar earlier than baking. And what you get in the long run is a gentle cookie, with a candy cinnamon-sugar combination on the surface like a churro and a molten chocolate middle similar to you’ve dipped a sizzling, recent churro into chocolate sauce.

Why This Recipe Works

Enjoyable cookies to rejoice with Cinco De Mayo
Tastes similar to the true factor!
Nice cinnamon sugar cookie to make forward, freeze and bake later.

three churro cookies stacked with one that has a bite taken out of it

Elements Wanted

Semi-sweet chocolate – I like to recommend a semi candy chocolate bar that you simply chop as a substitute of chocolate chips, which don’t all the time soften easily.
Heavy cream
All-purpose flour – Or you should utilize a 1:1 gluten free flour.
Baking powder
Baking soda
Cornstarch
Salt
Unsalted butter – Be sure the butter is softened to room temperature
Granulated sugar
Gentle brown sugar
Egg – Be sure your egg is at room temperature. Learn my full tutorial on methods to convey eggs to room temperature quick.
Vanilla extract
Bitter cream
Cinnamon sugar – Only a mixture of floor cinnamon and white sugar.

How To Make Churro Cookies

To make the ganache:

In a small microwave-safe bowl or massive measuring cup, warmth heavy cream till sizzling however not boiling (about 1 minute).

Add chopped chocolate and let sit for five minutes. Stir till clean. Enable to thicken as you put together the cookie dough. You possibly can all the time velocity up this course of and place the ganache in your fridge.

heavy cream and chocolate melted together

To make the cookies:

In a big mixing bowl, whisk collectively the flour, salt, baking powder, baking soda, and cornstarch and put aside.

In a stand mixer fitted with a paddle attachment cream the butter, granulated sugar and brown sugar till gentle and fluffy, on medium velocity about 2-3 minutes. It’s also possible to use a hand mixer however it should take a bit longer to cream collectively.

brown sugar, sugar and butter creamed together

Beat within the egg and vanilla till mixed. Scrape down the bowl as wanted.

Add the bitter cream and blend till mixed, scraping the bowl down as wanted.

Add the dry components to the moist and blend on low till simply mixed. Cowl the bowl in plastic and chill for an hour.

flour mixture added to churro cookie dough

Make the ganache facilities:

Whereas the cookie dough is chilling, make the ganache facilities. Line a small cookie sheet (or a plate) with both parchment paper or wax paper.

Scoop the ganache into 1 tablespoon quantities and place on to the lined plate. You have to 16 facilities. I like to make use of a small cookie scoop and fill about ½ method full. Freeze till frozen about 1 hour.

cookie scoop scooping ganache and placing onto cookie sheet

To assemble and bake the cookies:

Place a rack within the middle of your oven and preheat the oven to 350^oF (180^oC). Line two cookie sheets with parchment paper.

Scoop utilizing a small cookie scoop into 2 tablespoon parts (about 40 g every).

Flatten every cookie dough ball and place one ganache middle within the center. Fold the cookie dough up across the ganache in order that none is exhibiting (or it might leak throughout baking). I wish to take solely 3-4 ganache facilities out at a time, in order that they don’t soften too rapidly.

ganache center folded into cookie dough ball

Roll every uncooked cookie dough ball within the cinnamon sugar combination.

churro cookie dough ball rolled in cinnamon sugar

Switch cookies to the ready baking sheet and house 2 inches aside. Flatten barely with the palm of your hand.

Bake at 350^oF for 11-13 minutes or till the cookies edges are set and golden brown, and middles are puffy. Take away from the oven and permit to chill on the baking sheet for five minutes, earlier than transferring to a wire rack to chill utterly.

unbaked and baked churro cookies on a cookie sheet

Recipe Suggestions

Measure Your Flour Appropriately. An excessive amount of flour will end in a crumbly cookie dough and a tricky, cakey, crumbly cookie. I like to recommend measuring by weight for greatest accuracy, however in case you’re measuring by quantity (aka measuring cups) then measure by stirring your flour first, then spooning it into your cup and leveling it off. Don’t pack it down into the cup which might pack an excessive amount of flour into it.
Use a cookie scoop for accuracy. You possibly can portion out with a measuring spoon however for even scooping and cookies I like to recommend utilizing a cookie scoop.
Be sure your eggs and butter are at room temperature. You want them to each be room temperature in order that they mix simply into the batter and incorporate air correctly so that you cookies don’t find yourself as flat puddles. Take them out of the fridge about an hour earlier than you propose to bake with them.
Line Your Baking Sheets With Parchment Paper – I favor utilizing parchment paper on my baking sheets for simple cleanup and no sticking, however a silicone baking mat or evenly greasing with cooking spray additionally works (though over time the cooking spray can start to depart a movie/residue).

Storage Directions

Maintain saved at room temperature, coated for as much as 5 days. It’s also possible to freeze the cookies for as much as 3 months in an hermetic container. Thaw at room temperature earlier than having fun with.

It’s also possible to freeze the cookie dough balls earlier than baking. Freeze for as much as 3 months and retailer in a freezer-safe container. When able to bake, you possibly can bake frozen (no have to thaw) and simply add on a couple of additional minutes of baking time.

Recipe FAQ’s

Can I make these cookies forward of time?

Sure you can also make the dough as much as 2 days forward of time, and preserve coated within the fridge. Let sit at room temperature for a number of minutes earlier than scooping.

Why are my cookies crumbly?

This in all probability means you added an excessive amount of flour to the dough. Over-measuring is simple to do! Be sure you fluff up your flour first, then spoon into your cup and stage it off. Don’t pack it down. Or use a scale and weigh your flour for 100% accuracy.