Churro Cookies Con Chocolate
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 36+
Churro Cookies
  • 1 cup butter, softened
  • ¾ cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2¼ cups flour
  • ½ tsp baking powder
  • ¼ tsp salt
Cinnamon-Sugar Mixture
  • ½ cup sugar
  • 1 Tbsp cinnamon, to taste
Chocolate Glaze
  • ¼ cup Hershey's cocoa powder
  • ¾ cup + 2 Tbsp powdered sugar
  • 1 Tbsp light corn syrup
  • 1½ Tbsp milk
Churro Cookies
  1. Cream the butter and the sugar until fluffy.
  2. Beat in the egg.
  3. Then add the remaining ingredients and mix them well.
  4. Fill your cookie press fitted with a star tip with the dough and follow the instructions of your cookie press, pressing the spritz into logs on an ungreased cookie sheet.
  5. Roll the logs in a cinnamon-sugar mixture and place them on the cookie sheet.
  6. Freeze the pressed logs on the cookie sheet for at least 15 minutes.
  7. Bake the cookies for 5-7 minutes at 325 degrees until they are just starting to turn a light golden color on the bottoms and around the edges.
  8. When right out of the oven, use a chopstick to make any additional indentations if necessary.
  9. Once cooled, roll the churro cookies in additional cinnamon-sugar if desired.
Chocolate Glaze
  1. Whisk together the cocoa powder and powdered sugar.
  2. Then whisk in the corn syrup and milk, adding more milk as necessary to reach desired consistency.
  3. Dip the ends of the churros in the glaze and place the cookies on waxed paper.
  4. Let the chocolate harden and then gently remove the cookies from the waxed paper.
Recipe by Itsy Bitsy Foodies at