Forget pumpkin spice; there’s a new autumn favorite in town. These cinnamon churro cookies have gone viral for all the right reasons: golden on the outside, soft in the middle, and topped with creamy cinnamon buttercream.
They smell like a crisp October morning and taste like pure comfort. Here’s how to bake the treat that’s making fall sweeter, one cookie at a time.
The Taste of Autumn in a Cookie
These cookies bring all the joy of classic churros with crispy edges, soft centers, and that unmistakable cinnamon sugar aroma, but in a simple, bake-at-home form.
Perfect for sharing, gifting, or savoring with a cup of tea by the window.
For the Cookies
- 275 g (1¼ cups) butter
- 200 g (1 cup) brown sugar
- 50 g (¼ cup) sugar
- 2 eggs
- 1 tsp lemon juice
- 2 tsp vanilla extract
- 330 g (2¾ cups) flour
- 1 tsp cornflour (cornstarch)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 pinch of salt
- Cinnamon-sugar mix (for rolling)
For the Buttercream
- 120 g (½ cup) butter
- 300 g (2½ cups) powdered sugar
- 50 g (¼ cup) brown sugar
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 2 tsp cream
Start with a Sweet Base
Preheat your oven to 180°C (350°F) with a fan (convection) setting.
In a large bowl, cream together the butter, brown sugar, and white sugar until the mixture is smooth and fluffy.
This is where your cookie magic begins. The air you whip in now gives them that perfect chew later.
Add the Wet Ingredients
Crack in one whole egg and one extra egg yolk for richness. Add the lemon juice for brightness and vanilla extract for warmth. Mix until everything is beautifully combined.
Time for the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, cornflour, baking soda, and salt. Slowly fold this mixture into your wet ingredients until a thick, fragrant dough forms.
Roll, Sugar, and Spice
Scoop out small dough balls (about 2 cm or 1 inch wide). Roll each one generously in the cinnamon-sugar mixture. This coating will create that signature churro crunch and shimmer once baked.
Bake to Golden Perfection
Line a tray with parchment paper and space the cookies evenly apart. Bake for 10 minutes until the edges are golden and your kitchen smells like autumn itself.
Remove them from the oven and let them cool completely before decorating.
Make the Cinnamon Buttercream
While the cookies cool, whip up the buttercream. Combine butter, powdered sugar, brown sugar, cinnamon, vanilla, and cream in a bowl. Beat until light, fluffy, and irresistible. This frosting gives the cookies their luxurious churro twist.
Pipe Like a Pro
Once the cookies are cool, fill a piping bag with the buttercream and swirl it generously on top of each cookie.
Add a final dusting of cinnamon sugar – because there’s no such thing as too much cinnamon in autumn.
The Perfect Pairing
Serve your cinnamon churro cookies with hot cocoa, a pumpkin spice latte, or apple cider. Each bite brings buttery softness, sweet spice, and cozy nostalgia.
Storage Tip
If you have any left (you probably won’t), store your cookies in an airtight container. They’ll stay soft for days and the buttercream keeps its silky texture beautifully.