Spanish Cinnamon Sugar Cookies

Step 2: Ready the Baking Sheets. Ensure your baking sheets are properly lined with parchment paper. This crucial step prevents the cookies from sticking and promotes uniform golden-brown edges.

Step 3: Mix the Cinnamon Sugar Coating. In a small bowl, combine the granulated sugar and ground cinnamon for the coating. Stir them together until well blended. Set this mixture aside; you’ll use it to roll the cookie dough balls later.

Step 4: Cream Butter and Sugars. In the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl with a hand mixer, beat the softened unsalted butter with both granulated sugar and light brown sugar. Cream them together on medium speed until the mixture is light, fluffy, and pale in color, typically taking 2-3 minutes.

Step 5: Incorporate Wet Ingredients. Add the room temperature eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and lemon juice until they are fully combined into the butter-sugar mixture. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.

Step 6: Add Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon. Gradually add this dry ingredient mixture to the wet ingredients in the stand mixer. Start on low speed to avoid a flour cloud, then increase slightly until just combined.

Step 7: Mix Until Just Combined. Continue mixing on low speed until all the dry ingredients are fully incorporated with the wet ingredients. It’s crucial not to overmix the dough, as this can develop the gluten too much, resulting in tough cookies. Stop mixing as soon as no streaks of flour remain.

Step 8: Scoop and Coat the Dough. Use a medium cookie scoop (approximately 2 tablespoons) to portion out the cookie dough. Roll each scoop of dough into a smooth ball between your palms, then gently roll it in the reserved cinnamon sugar mixture until it’s evenly coated.

Step 9: Arrange on Baking Sheets. Place the coated cookie dough balls onto the prepared baking sheets, ensuring you leave enough space between them (about 2 inches) for the cookies to spread during baking. Overcrowding the pan can lead to uneven baking.

Step 10: Flatten the Dough Balls. Take the bottom of a glass or a flat-bottomed measuring cup and gently flatten each cookie dough ball. Press them down until they resemble small hockey pucks. This step encourages even spreading and helps achieve that characteristic chewy texture.

Step 11: Bake and Cool. Bake the cookies for 10-12 minutes, or until the edges are lightly golden brown and set, but the centers still look soft. Do not overbake! Remove from the oven and let the cookies cool on the baking sheets for about 10 minutes. This allows them to firm up before carefully transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.

Step 12: Prepare the Cinnamon Buttercream. While the cookies are cooling, it’s time to make the luscious frosting. In a clean mixing bowl, beat the softened butter with 1 cup of powdered sugar and the ground cinnamon until smooth and creamy. If you are using a stand mixer, use the paddle attachment.

Step 13: Achieve the Perfect Frosting Consistency. Gradually add the remaining powdered sugar, one cup at a time, beating until fully incorporated after each addition. Then, slowly add the heavy cream, a few tablespoons at a time, until the frosting reaches your desired smooth and spreadable (or pipeable) consistency. You might not need all the cream, so add it cautiously.

Step 14: Prepare for Piping. Once the buttercream is perfectly smooth and fluffy, transfer it to a piping bag fitted with a large round tip. This will allow you to create beautiful, spiraled frosting designs on your cooled cookies.

Step 15: Frost and Garnish. Pipe the cinnamon buttercream onto each completely cooled cookie in a spiral pattern, starting from the center and working your way outwards for an elegant finish. For an extra touch of churro authenticity, you can optionally sprinkle a bit more cinnamon and sugar over the frosted cookies. Alternatively, consider melting some chocolate chips to create a delicious dipping sauce for an even richer experience. Serve immediately and enjoy your spectacular **Churro Cookies**!

Expert Tips for Churro Cookie Perfection

Achieving bakery-quality Churro Cookies at home is easier than you think, especially with these insider tips:

• Customize Your Cinnamon Flavor: The beauty of homemade cookies is the ability to tailor them to your preference. If you crave a bolder cinnamon kick, feel free to increase the amount of ground cinnamon in the cookie dough, the coating mixture, and the buttercream frosting. Conversely, for a milder spice, you can slightly reduce it in any of these components. Experiment to find your perfect balance!
• Cookie Size Matters: This recipe is designed to yield approximately 24 standard-sized cookies, perfect for sharing or a moderate indulgence. However, if you’re aiming for impressive, bakery-style large cookies, scoop out about ¼ cup of dough per cookie and form them into balls. This will result in about 12 larger cookies. Remember that larger cookies will require a longer baking time, typically 14-16 minutes, until their edges are golden and set. Adjust accordingly to prevent under or overbaking.
• Decorating Without a Piping Tip: Don’t let the lack of a piping tip deter you from creating beautiful cookies. If you don’t have one, simply use an offset spatula or the back of a spoon to spread the cinnamon buttercream evenly over each cooled cookie. While the design might be different, the exquisite taste will remain just as fantastic. The homemade touch is what truly counts!
• Mastering Frosting Consistency: The key to a perfect buttercream is its consistency. Avoid adding all the heavy cream at once. Start with a smaller amount (1-2 tablespoons) and gradually add more, a tablespoon at a time, beating well after each addition. Continue this process until your frosting reaches the desired smooth, creamy, and pipeable consistency. This careful approach prevents the frosting from becoming too thin and ensures it holds its shape beautifully on your cookies.
• Preventing Overmixing: When combining the wet and dry ingredients for your cookie dough, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of the desired soft and chewy texture. Stop as soon as no dry streaks of flour are visible.

Storage and Freezing Recommendations

To keep your **Churro Cookies** fresh and delicious, proper storage is key. Store them inside an airtight container at room temperature for up to 3 days. For extended freshness, you can also refrigerate the cookies in an airtight container for up to a week. If you plan to enjoy them over a longer period, these cookies freeze beautifully.

To freeze, place the frosted or unfrosted cookies in a single layer on a baking sheet and flash freeze for about 30 minutes until solid. Then, transfer the frozen cookies to a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw them overnight in the refrigerator or for a few hours at room temperature until softened.

Frequently Asked Questions

Can I make the cookie dough ahead of time?

Yes, you can! Prepare the cookie dough as directed up to step 7. Wrap the dough tightly in plastic wrap and refrigerate for up to 2-3 days. When ready to bake, let it sit at room temperature for about 15-20 minutes to soften slightly before scooping and rolling in the cinnamon sugar.

What if my frosting is too thick or too thin?

If your frosting is too thick, add heavy cream, ½ teaspoon at a time, beating well after each addition until it reaches your desired consistency. If it’s too thin, add more sifted powdered sugar, 1 tablespoon at a time, until it thickens up. Adjust gradually to avoid overcorrection.

Can I add other spices to the churro cookies?

Absolutely! While cinnamon is traditional, you can experiment with a tiny pinch of nutmeg or a dash of cardamom in the cookie dough or coating for a unique twist on the classic churro flavor.

Do I need a stand mixer for this recipe?

While a stand mixer makes the process easier, especially for creaming butter and sugar, a good quality hand mixer will also work perfectly. Just ensure your butter is sufficiently softened for best results.

We are incredibly excited for you to try this delightful recipe for **Churro Cookies**. They’ve become a true favorite here, and we know they’ll capture your heart too. Once you’ve baked and savored these soft, cinnamon-spiced delights, please consider leaving a star review and sharing your comments below. Happy baking!

Churro Cookies Recipe Card