When I think of churros, I think of theme parks. At Disneyland, they were always one of my favorite in-between-ride treats. These churro cookies taste remarkably like a snickerdoodle - they're based on a soft sugar cookie recipe, coated with cinnamon-sugar - but they have the cute look of a churro. Or a mini-churro, I guess. Soft, just a little chewy, deeply cinnamony, they taste delicious and would be especially perfect for a Mexican-themed fiesta. They were Nicole's brain-child, and I think they're adorable, easy, and fun to make. They also happen to be egg-free, so a perfect recipe for those with egg allergies! (I feel like I don't come across too many of those.)
Nicole instructs the baker to form the dough into logs and refrigerate it before baking, then use a wooden skewer to indent the cookies. I did that, but my cookies definitely flattened out more than hers. I wonder if refrigerating them longer might have kept the end result rounder. But since my kids took them for churros, I'm pretty sure the distinctive shape made them identifiable enough.
Churro Cookies
2 1/2 cups (10 5/8 ounces) flour
3/4 cup (5 1/4 ounces) superfine sugar*
1/4 teaspoon salt
1 cup (2 sticks) butter, cut into 1/2" pieces and softened
2 tablespoons cream cheese, softened
2 teaspoons vanilla
2 tablespoons melted butter
1/2 cup granulated sugar
2 tablespoons plus 2 teaspoons cinnamon
pinch of salt
*As a substitute for superfine sugar, process 1 cup sugar in a food process for about 30 seconds, and then measure out 3/4 cup for the recipe.
Whisk the flour, superfine sugar, and salt together in a large bowl. (I used the bowl of my Kitchen Aid mixer.) With the mixer on medium-low, beat in the softened butter to the flour mixture, one piece at a time. Beat until mixture is crumbly and slightly wet, 1-2 minutes. Then beat in the cream cheese and vanilla until the dough begins to form large clumps, about 30 seconds. Knead the dough by hand a few times until it forms a large, cohesive mass.
Roll the cookie dough into logs about 3/4" to 1" in diameter. Cut the rods into 3" pieces, place on a cookie sheet lined with a silpat or parchment with about an inch between cookies. Refrigerate for 10-15 minutes.
Make the cinnamon sugar by combining 1/2 cup sugar, cinnamon, and pinch of salt.
Heat the oven to 350F. Melt the 2 tablespoons of butter in a small dish. Using a pastry brush, brush each cookie with melted butter and then sprinkle it generously with cinnamon sugar. Bake for 10 minutes, and then remove from the oven and immediately use a wooden skewer to make three indentations lengthwise on each cookie. Cool for 5 minutes on the cookie sheet, and then remove cookies to a rack to cool completely.
Optional: For even more cinnamon-sugar flavor, brush the cooled cookies with more melted butter and sprinkle again with cinnamon sugar.
Nicole instructs the baker to form the dough into logs and refrigerate it before baking, then use a wooden skewer to indent the cookies. I did that, but my cookies definitely flattened out more than hers. I wonder if refrigerating them longer might have kept the end result rounder. But since my kids took them for churros, I'm pretty sure the distinctive shape made them identifiable enough.
Churro Cookies
2 1/2 cups (10 5/8 ounces) flour
3/4 cup (5 1/4 ounces) superfine sugar*
1/4 teaspoon salt
1 cup (2 sticks) butter, cut into 1/2" pieces and softened
2 tablespoons cream cheese, softened
2 teaspoons vanilla
2 tablespoons melted butter
1/2 cup granulated sugar
2 tablespoons plus 2 teaspoons cinnamon
pinch of salt
*As a substitute for superfine sugar, process 1 cup sugar in a food process for about 30 seconds, and then measure out 3/4 cup for the recipe.
Whisk the flour, superfine sugar, and salt together in a large bowl. (I used the bowl of my Kitchen Aid mixer.) With the mixer on medium-low, beat in the softened butter to the flour mixture, one piece at a time. Beat until mixture is crumbly and slightly wet, 1-2 minutes. Then beat in the cream cheese and vanilla until the dough begins to form large clumps, about 30 seconds. Knead the dough by hand a few times until it forms a large, cohesive mass.
Roll the cookie dough into logs about 3/4" to 1" in diameter. Cut the rods into 3" pieces, place on a cookie sheet lined with a silpat or parchment with about an inch between cookies. Refrigerate for 10-15 minutes.
Make the cinnamon sugar by combining 1/2 cup sugar, cinnamon, and pinch of salt.
Heat the oven to 350F. Melt the 2 tablespoons of butter in a small dish. Using a pastry brush, brush each cookie with melted butter and then sprinkle it generously with cinnamon sugar. Bake for 10 minutes, and then remove from the oven and immediately use a wooden skewer to make three indentations lengthwise on each cookie. Cool for 5 minutes on the cookie sheet, and then remove cookies to a rack to cool completely.
Optional: For even more cinnamon-sugar flavor, brush the cooled cookies with more melted butter and sprinkle again with cinnamon sugar.
Comments
Becky