I LOVE churros. I love churros in a let’s-fly-to-Disney-just-so-I-can-get-a-fresh-churro kinda way. Unfortunately, David has gone into lock-down bar exam prep mode. So…. no spontaneous Disney trip for us. Instead we have a silent house with loads of cookies and caffeine. Well . . . semi-silent?
Apparently I make noise when I bake. Like . . . a lot of noise. Singing. Talking to the dog. Talking to myself. Dancing with the dog. Tapping spatulas on mixing bowls. Drumming my fingernails on the counter. Beaters on. Beaters off. I would not have even realized all this until David’s “SSSSSHHHHHHHHHH” came from the living room. O.o whoops.
So now David has a brand new pair of SUPER nice noise-cancellation headphones. And I’m singing and baking!
Churro Cookies w/ Caramel Cream Cheese Frosting
These churro cookies could be said to be inspired by many things. My Uncle Steve’s family passed down a recipe for swedish cream wafers that inspired the light pie pastry sandwich with cream filling idea. And Granny used to give mum and her siblings leftover pie crust rolled in cinnamon sugar. Churro cookies are basically buttery warm pie pastry sprinkled with cinnamon sugar and sandwiched with caramel cream cheese frosting. 🙂 🙂 🙂 I <3 cookies. and cinnamon sugar. and caramel. and pie crust. and all the things.
I took these churro cookies to my work’s cinco de mayo pot luck, and they disappeared! (And leftovers went home to my friend Jacob, who is trying to gain weight… -_- ugh. i hate him.) I love that these little cookies are easy enough to make for a family party but elegant enough for all sorts of occasions! So go on! Indulge in a little pie dough with these churro cookies!
And don’t forget the caramel cream cheese frosting!
PS – My fluffy little helper definitely started pushing the boundaries of how close he is permitted to the work station…
56-60 sandwich cookies
1 hr, 15 Prep Time
45 minCook Time
2 hrTotal Time
- 1 cup unsalted butter (cold)
- 2 cups all-purpose flour
- 1/3 cup heavy whipping cream
- 1/2 cup white sugar
- 1 1/2 Tablespoons ground cinnamon
- 1/2 cup unsalted butter (at room temperature)
- 2 ounces cream cheese (full fat)
- 1/4 cup caramel sauce (thick at room temperature)
- 1 teaspoon vanilla extract
- 2 cups powdered or confectioner's sugar
- Measure butter and flour into a large mixing bowl. Cut butter into flour using a pastry cutter. (Alternatively, you can pulse in a food processor until pea-sized crumbs form.) Add cream and softly mix just until dough comes together. Press into a ball, wrap in plastic wrap, and chill 1-2 hours.
- Preheat oven to 375 degrees Fahrenheit.
- Sprinkle flour over a counter top and roll 1/2 of dough out to 1/8 inch thick. (Sprinkle hands or rolling pin with flour, if needed.) Use a 1 1/2-inch round cookie or biscuit cutter to cut the dough into as many rounds as you can fit. (Keep rest of dough refrigerated until ready to roll it out.) Place rounds onto an ungreased baking sheet and prick each round with a fork 4 times, so air can escape. (You can place the cookies very close together--they do not spread.)
- Bake 10 minutes--if you see some of the cookies start to brown around the edge, remove the pan from the oven. Move cookies to a wire rack.
- Stir cinnamon and sugar together in a small bowl. Use a spoon to sprinkle cinnamon sugar over the cookies, while they are still warm. (The warm butter will help the cinnamon sugar stick to the cookies.)
- While first batch is baking, gather scrap dough from first round, roll out, and repeat cutting rounds of dough out. Repeat process with the remaining dough. (Do not re-roll scraps more than twice--the pastry will become tough.) Allow cookies to cool completely on a wire rack.
- Make frosting by mixing butter, cream cheese, caramel, vanilla, and powdered sugar. Place a small dollop of frosting on the underside of a cookie and sandwich together with another cookie. Store cookies in an airtight container in the refrigerator and allow to come to room temperature before serving.