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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
These easy Churro Cookies are a homemade churro cookie recipe made with Pillsbury™ Sugar Cookie Dough, warm cinnamon spice, and vanilla. A fun twist on classic cinnamon sugar cookies, they deliver bold churro flavor with a crunchy texture from Cinnamon Toast Crunch™ Cereal. This churro cookie recipe is finished with a sweet cinnamon icing drizzle, making them the perfect cinnamon-sugar dessert for parties, holidays, or everyday baking.
A few simple ingredients and a box of cereal are all you need to bake up a batch of these churro-inspired cookies. Here’s what to use!
Cinnamon Toast Crunch™ Cereal: CTC adds the signature churro crunch and cinnamon-sugar flavor.
Refrigerated Pillsbury™ Sugar Cookie Dough: Our refrigerated dough provides the sweet cookie base that allows you to easily add flavor and texture with barely any work.
Vanilla Extract: Vanilla is an important component in both dough and icing. For a deeper vanilla flavor, you can use an equal amount of vanilla paste.
Cinnamon: Another classic churro spice! Don’t skip the cinnamon, and feel free to add more if you prefer.
Powdered Sugar: It’s combined with milk to create a simple glaze, which is packed with spice and flavor, to drizzle over the cookies.
Milk: Any type of milk will work to thin the icing to the desired drizzling consistency.
You’ll be amazed at how easy it is to whip up this Churro Cookies recipe. Here’s how to do it—follow the recipe for more details!
Crush 2 cups of the cereal, leaving 1 cup whole.
Mix the dough with crushed cereal and spices, then form into balls.
While the cookies are baking, mix the powdered sugar, milk, vanilla, and cinnamon to make the glaze.
Remove cookies from the oven, top with reserved cereal, and drizzle with icing. Serve warm or at room temperature. Enjoy!
These cookies go fast, but if you have leftovers, here’s how to store them.
Store the Churro Cookies at room temperature in an airtight container for up to 3 days.
Store the Churro Cookies in an airtight container in the refrigerator for up to 5 days.
Adjust oven racks so two shelves are positioned near the center of the oven, leaving enough space between them for air to circulate evenly around both baking sheets. Heat oven to 350°F (or 325°F for nonstick baking sheets). Line two baking sheets with parchment paper.
Place 2 cups of cereal in a resealable food-storage plastic bag and seal, pressing out as much air as possible. Use a rolling pin to crush the cereal into coarse crumbs. Set aside the remaining 1 cup of cereal without crushing it; you will use it as a topping after baking.
In a large bowl, break up the cookie dough. Add crushed cereal, 1 teaspoon vanilla extract, and 1/2 teaspoon cinnamon. Mix the dough until all ingredients are well combined.
Roll dough into 16 equal-sized balls, about 2 tablespoons each. Equally space 8 dough balls on each prepared baking sheet. Bake 12 to 15 minutes, until light golden brown but still very soft in the middle.
While the cookies are baking, make the icing. In a medium bowl, mix powdered sugar, milk, remaining 1/2 teaspoon vanilla extract, and remaining 1/4 teaspoon cinnamon until smooth.
Remove cookies from the oven and let cool slightly. Top one cookie with about 1 tablespoon of reserved cereal. Drizzle icing generously over cereal topping. Repeat with remaining cookies. Serve warm or at room temperature.
If you’d like a deeper vanilla flavor, try using vanilla paste in place of vanilla extract. Vanilla extract is made by steeping whole vanilla pods in an alcohol-based liquid, while vanilla paste is a thick syrup that includes the seeds from the pod for a more intense, speckled vanilla flavor. Vanilla paste is usually found near the extracts in most grocery stores and can be used in equal amounts.
Instead of using a resealable food-storage plastic bag and rolling pin, you can pulse the cereal in a food processor until it forms coarse crumbs.
This recipe was developed and tested with both baking sheets in the oven at the same time, and in most ovens, they should bake evenly without needing to rotate the pans. However, if your oven tends to bake unevenly or has noticeable hot spots, you can rotate the baking sheets halfway through baking by switching the top and bottom pans and turning each sheet 180 degrees to promote more even browning and baking.
