Churro Sugar cookies are a delightful twist on traditional sugar cookies, combining the warm cinnamon flavor of churros with the soft, chewy texture of homemade cookies. I’ve been making these for years, and they never fail to impress at family gatherings.

These sandwich-style treats feature a cinnamon-infused cookie, buttercream frosting, and a gooey caramel center that’ll transport you straight to a Spanish marketplace.

WHY YOU’LL LOVE THESE CHURRO SUGAR COOKIES

I bet you’ll fall head over heels for these cookies because they’re incredibly versatile. You can serve them at birthday parties, holiday gatherings, or just as a special weekend treat. The combination of warm cinnamon and sweet caramel creates a flavor profile that’s simply irresistible. Plus, they look super impressive even though they’re not difficult to make. Trust me, everyone will think you spent hours in the kitchen!

INGREDIENTS NEEDED

For the Cookies:

1 Cup (2 Sticks) Salted Butter, softened to room temperature
1 Cup Granulated Sugar
2 Large Eggs
1 Teaspoon Baking Soda
1 Teaspoon Salt
½ Teaspoon Ground Cinnamon
1 ½ Teaspoons Pure Vanilla Extract
2 ⅓ Cups All Purpose Flour

For the Buttercream:

½ Cup (1 stick) Salted Butter, softened to room temperature
2 Cups Powdered Sugar
1 Teaspoon Pure Vanilla Extract
¼ Teaspoon Ground Cinnamon

For the Filling:

Caramel Sauce

STEP BY STEP INSTRUCTIONS

First, I make the caramel sauce and let it cool for a few hours or overnight. You can use store-bought if you’re in a hurry!
When I’m ready to make the churro sugar cookies, I preheat my oven to 350°F and line my baking sheets with parchment paper.
In my standing mixer (or by hand if you’re feeling strong!), I combine the softened butter and sugar, creaming them until they’re light and fluffy, about 30 seconds.
Next, I add both eggs and mix until they’re thoroughly combined, another 30 seconds or so.
I then add the baking soda, salt, vanilla, cinnamon, and flour. I mix just until combined – the dough should be soft but not sticky.
Using a cookie scoop, I portion the dough onto my prepared baking sheets, leaving about 2 inches between each cookie.
I bake them for 8-10 minutes, or until they’re just turning golden on the edges. I’ve learned not to overbake these babies!
While the cookies cool completely on a wire rack, I whip up the frosting. Using my mixer, I combine the softened butter, powdered sugar, vanilla, and cinnamon until smooth.
Once the cookies are completely cool, I pipe or spread frosting in a circular motion around the edges of half the cookies, leaving the center open for caramel.
I then pipe or spoon caramel into the center of each frosted cookie.
Finally, I top each frosted and caramel-filled cookie with another plain cookie to create a sandwich.

STORAGE INSTRUCTIONS

I’ve found these Churro Sugar cookies stay fresh in an airtight container at room temperature for up to three days. If you want them to last longer, you can refrigerate them for up to a week, but bring them to room temperature before serving for the best texture and flavor. I don’t recommend freezing the assembled sandwich cookies, as the texture of the filling may change when thawed.

CHURRO COOKIES NOTES

Make sure your butter is truly at room temperature for both the cookies and frosting. Cold butter won’t cream properly!
If you’re short on time, store-bought caramel sauce works just fine.
For an extra churro-like experience, you can roll the edges of the assembled cookies in a cinnamon-sugar mixture.
These cookies will be soft when they first come out of the oven. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

FAQ

Can I make these Churro Sugar cookies ahead of time?
Absolutely! I often make the cookie dough and caramel sauce a day in advance. The cookie dough needs to be refrigerated in an airtight container. Just let it come to room temperature before baking. You can also bake the cookies and store them unfilled, then assemble them the day you plan to serve them.

Can I freeze these cookies?
I’ve had the best results freezing the unbaked cookie dough or the plain baked cookies without filling. The dough can be frozen for up to 3 months – just portion it into balls and freeze on a baking sheet before transferring to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the baking time.

My cookies spread too much during baking. What went wrong?
When my Churro Sugar cookies spread too much, it’s usually because the butter was too warm or the dough was overworked. Try chilling the dough for 30 minutes before baking, and make sure your baking sheets are cool between batches. Also, check that your baking soda is fresh – expired leavening agents can cause spreading.