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One of my favorite treats is a churro. Whether I’m at a Costco or Disneyland, I’m always craving the cinnamon sugary goodness of churros. There was a Tasty video going around for a churro ice cream sandwich that looked delicious. I’m didn’t want to deal with the hassle of deep frying so I went with baking instead. I adapted this recipe from Club Crafted. Having them in cookie form made them easier to work with and of course slightly less messy for my kids to eat!
2 cups water
1 cup butter
1/2 teaspoon salt
1 teaspoon vanilla
2 cups flour
2 tablespoons sugar
1/2 tablespoon cinnamon
1/4 teaspoon nutmeg
Cinnamon Sugar Mixture
1/2 cup sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
pinch of ground cloves
Preheat oven to 425°F. Line your baking sheets with parchment paper. In a medium sauce pan, combine your water, butter, vanilla, and salt. Bring to a hard simmer. In a separate bowl, combined your flour, sugar, cinnamon, and nutmeg. Once your butter mixture has reached a hard simmer, remove from heat and add your flour mixture half at a time and stirring until well combined. Next add your eggs, mixing them completely, creating a smooth dough. Using a pastry bag and a 1M star tip, pipe your cookies onto the parchment paper. (I used my Pampered Chef Easy Accent Decorator with the star tip, but the 1M tip and pastry bag will do the exact same thing) For this cookie size, I went around about four times. Bake for 22-25 minutes.
Move quickly from the pan to a cooling rack. Let the cookies cool for only about a minute and then coat them in the sugar mixture. Let cool a touch more before serving. They are delicious while still a little warm, but still really tasty when they have cooled.
These churro cookies have a nice crisp outside and a moist, soft inside. They were a huge hit in our house! Let me know if you try them! Enjoy!
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Hi! These look great… the quantity for the eggs is missing though 🙁
We’re so sorry about that. We have updated the post!
Hi how do u check for doneness?
The cookies got really dark and the batter was too liquidy.
We’re sorry that was your experience. For the batter, you do have to follow the instructions closely, you could try adding a little more flour to help with it being too liquidy. For the cookies getting too dark, you may need to adjust your temperature due to your altitude (we are in Utah). Hope that helps!
How many cookies does this recipe make?
It will make between 16-20 depending on how big you make them. 🙂