Autumn is here, and with it comes cozy days spent inside, colorful leaves falling from the trees, and the perfect excuse to indulge in some home baking.
One treat that’s been making waves this season is the cinnamon churro cookie.
These viral cookies are an ideal companion for cool autumn days, filling your home with the warm scent of cinnamon and vanilla.
What sets these cookies apart is the buttercream topping, which enhances their flavor and makes them extra indulgent for those crisp fall afternoons.
See the recipe below.
How to Make Cinnamon Churro Cookies
Ingredients:
For the cookies:
275 g (1 1/4 cups) butter
200 g (1 cup) brown sugar
50 g (1/4 cup) sugar
2 eggs
1 teaspoon lemon juice
2 teaspoons vanilla extract
330 g (2 3/4 cups) flour
1 teaspoon cornflour (cornstarch)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch of salt
Cinnamon-sugar mixture (for rolling)
For the buttercream:
120 g (1/2 cup) butter
300 g (2 1/2 cups) powdered sugar
50 g (1/4 cup) brown sugar
1 teaspoon cinnamon
2 teaspoons vanilla extract
2 teaspoons cream
Preparation:
Preheat the oven to 180°C (350°F) with fan-assisted (convection) settings.
In a mixing bowl, combine the butter, brown sugar, and white sugar until smooth.
Add one whole egg and one egg yolk, followed by the lemon juice and vanilla extract. Mix well with the sugar-butter blend.
Incorporate the dry ingredients—flour, baking powder, cornflour, baking soda, and salt—and mix until fully combined.
Form the dough into 2 cm (about 1-inch) balls, roll them in the cinnamon-sugar mixture, and place them on a baking tray lined with parchment paper. Ensure they are spaced apart.
Bake for 10 minutes at 180°C (350°F). Once done, let the cookies cool completely.
While the cookies are cooling, prepare the buttercream by mixing all the ingredients together. Transfer the buttercream to a piping bag.
After the cookies have cooled, decorate them with the buttercream as desired.
Enjoy your delicious cinnamon churro cookies and have a cozy autumn treat!
