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Churro cookies

Simple shortbread butter cookies coated in cinnamon sugar and served with hot chocolate just like the famous Spanish churros. The combination of buttery biscuits with cinnamon and chocolate is a real delicacy. Churro cookies – why don’t you surprise your family and friends?

Yield: 30 cookies.

Ingredients for the churro cookies:

  • 250 g unsalted butter
  • 100 g caster sugar or icing sugar
  • a pinch of salt
  • 2 egg whites (60 g), from large eggs
  • 300 g plain flour
  • 40 g cornstarch

All ingredients should be at room temperature.

In a mixing bowl, beat the butter and sugar together until very light and fluffy. Beat in salt and egg whites. Add plain flour with cornstarch into the mixing bowl and mix – the dough will be thick.

Line two baking trays with baking paper. Transfer the dough into a decorating bag fitted with a large open star tip and press out oblong cookies onto the baking trays, leaving enough space between each cookie to spread.

Bake at 190°C for about 12 minutes or until light golden brown. Leave on the baking tray for a few minutes to set and lift onto a cooling rack.


  • a few Tbsp of sugar mixed with 1 Tbsp of ground cinnamon
  • 30 g butter, melted
  • chocolate, melted in a water bath or microwave, for serving

Gently brush the cooled cookies with the melted butter using a brush and ‘dip’ in the cinnamon sugar. Set aside on a serving platter. Serve with melted chocolate.

Churro cookies can be stored in an airtight container at room temperature for up to 1 week.


Churro cookies
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