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May 31, 2017

Churro Cookies with Caramel Cream Cheese Frosting

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Cinnamon Sugar Cookies | Churro Cookies | Caramel Cream Cheese Frosting | Dulce de Leche | Cinco de Mayo

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!

Cinnamon Sugar Cookies | Churro Cookies | Caramel Cream Cheese Frosting | Dulce de Leche | Cinco de Mayo
Cinnamon Sugar Cookies | Churro Cookies | Caramel Cream Cheese Frosting | Dulce de Leche | Cinco de Mayo
Cinnamon Sugar Cookies | Churro Cookies | Caramel Cream Cheese Frosting | Dulce de Leche | Cinco de Mayo

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.  ðŸ™‚ 🙂 🙂   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!

Cinnamon Sugar Cookies | Churro Cookies | Caramel Cream Cheese Frosting | Dulce de Leche | Cinco de Mayo

Cheers!

Cinnamon Sugar Cookies | Churro Cookies | Caramel Cream Cheese Frosting | Dulce de Leche | Cinco de Mayo

PS – My fluffy little helper definitely started pushing the boundaries of how close he is permitted to the work station…

Cinnamon Sugar Cookies | Churro Cookies | Caramel Cream Cheese Frosting | Dulce de Leche | Cinco de Mayo

mikaela | wyldflour

56-60 sandwich cookies

Churro Cookies with Caramel Cream Cheese Frosting

1 hr, 15 Prep Time

45 minCook Time

2 hrTotal Time

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4.3 based on 3 review(s)

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Ingredients

    Cinnamon Sugar Pastry:
  • 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
  • Caramel Cream Cheese Buttercream:
  • 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

Instructions

  1. 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 20 minutes.
  2. Preheat oven to 375 degrees Fahrenheit.
  3. 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.)
  4. 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.
  5. 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.)
  6. 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.
  7. 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.

Notes

Tools Used for This Recipe: a pastry cutter and biscuit cutter

7.8.1.2
71
https://www.wyldflour.com/churro-cookies/
wyldflour

Nutrition

Calories

1152 cal

Fat

28 g

Carbs

191 g

Protein

26 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Disclaimer:  Note that the above links may include affiliate links, from which I make a small percentage. However, I personally use the above products and will only recommend something I continue to use, myself. My opinions are 100% my own. Check out my full policies here.

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Filed Under: All Recipes, Baked Goods, Cookies, Special Diet-Vegetarian Friendly

Reader Interactions

Comments

  1. Carol says

    September 17, 2020 at 1:58 pm

    I was so looking forward to these but I was disappointed. Too much cinnamon stings my tongue. I was thinking it would be more like a cookie so I had to get my mindset changed to pie crust with cinnamon. Overall, great idea, but I would need to make a few adjustments for my taste.
    ★★★☆☆
    Reply
  2. Carolyn says

    May 10, 2019 at 4:47 pm

    When I made these they didn’t look as puffy as those in the picture. They were flatter. Not sure what was done different.
    Reply
    • Mikaela says

      May 14, 2019 at 8:22 am

      Hi Carolyn! The puffiness is determined by how thick you roll the dough. So if you want them a little puffier, don't roll the dough quite as thin!
      Reply
  3. Barb says

    March 13, 2019 at 4:48 pm

    These are amazing. I have made them numerous times to treat people and they have been given the thumbs up every time.
    ★★★★★
    Reply
    • Mikaela says

      March 16, 2019 at 9:03 pm

      So happy you like them, Barb!
      Reply
  4. Jose says

    December 29, 2018 at 5:34 pm

    Wish there was pictures of step by step but im still going to give it a try
    Reply
    • Mikaela says

      January 3, 2019 at 9:40 pm

      Hi Jose! I'm actually just about to post another variation of these cookies with step-by-step photos, so I will link it as soon as I post! Hope you love them!
      Reply
  5. Tammy says

    December 8, 2018 at 11:56 am

    Can you freeze these ?
    Reply
    • Mikaela says

      December 22, 2018 at 8:01 pm

      Hi Tammy! I have never tried--because the cookie part is very similar to pie pastry, I'm not sure if they would thaw right. If they absorb any moisture, the pastry may get soggy!
      Reply
  6. Yvonne says

    December 22, 2017 at 3:12 pm

    I can’t seem to get this pastry to come together. It’s very dry.
    ★★★★★
    Reply
    • Mikaela says

      December 26, 2017 at 10:46 am

      Hi Yvonne! Pie pastry is always a bit tricky since the dryness encourages flakey layers! Just to make sure--you did not add the sugar and cinnamon to the pie pastry, right? (It gets used later when you sprinkle it over the baked cookies.) Another trick is making sure that you cut the butter thoroughly into the flour. (There should be very little loose flour in the bottom of the bowl. It should be holding together in sheets through the pastry cutter or, if you're using the food processor, it should mostly be incorporated into the butter crumbles.) If all that fails and you're still having trouble, add a couple tablespoons of ice water until you can pull the dough together!
      Reply
      • Danni says

        February 5, 2020 at 3:20 pm

        These look so yummy! If one were a bit on the rushed side, could premade pie crust get used in a pinch?
        Reply
  7. Nicole Zuffi says

    November 22, 2017 at 10:11 pm

    Why is there so much leftover frosting?
    Reply
  8. Christy says

    September 6, 2017 at 7:17 am

    How long are they good?
    Reply
    • Mikaela says

      September 7, 2017 at 10:00 am

      Hi Christy! I store these in the refrigerator for a few days. They are probably "good" for longer, but the pie crust starts to absorb moisture from the filling and they lose their texture. :) The best way to store these is to store the pie crust and filling separately. (Pie crust in a ziploc on the counter and filling in a tupperware in the refrigerator.) Then assemble just before serving!
      Reply
  9. Alison @ The Sunday Glutton says

    June 1, 2017 at 11:34 pm

    OMG, I love churros...and in cookie form!? Yes please! They look so tender and flaky...I can't wait to try them!
    Reply

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