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Top view of a batch of Churro Cookies on a baking tray, with a hand reaching for a cookie - sprinkled with sugar
27Total Time
20Prep Time
7Bake Time

Churro Cookies

On trend
  • Vegetarian
  • Nut Free

Churro Cookies

Say "hola" to your new favourite cookie recipe. Everything you love in a classic Spanish churro, but in a simple cookie form (making them even easier to scoff). These delightfully soft and gooey cookies are bursting with cinnamon, making them the perfect all round go-to for a midday coffee break, or a breakfast pick me up. If you've fallen in love with this recipe, and fancy a taste of the real thing, our baked Churro recipe is a super simple recipe to whip up which doesn't require a fryer. 

Could these cookies be any more tempting? If you're strapped for time feel free to freeze the dough wrapped tightly in cling film, and simply allow to chill in the fridge before baking. Consume these in 2-3 days, which we're pretty sure you'll have no problem in doing. 

Are you loco for churros? If you've perfected yours and are looking to take them to the next level, why not try our deliciously spiced Churro Cake. Bring the taste of Spanish street food to your next party - we can't promise our simple churro recipes will be around for long. 

27Total Time
20Prep Time
7Bake Time


  1. Step 1:

    Preheat the oven to 200c (180c gas, gas mark 4) and line 2 baking trays with parchment paper.

  2. Step 2:

    In a large bowl cream together the butter and sugars until pale and fluffy in texture then add the egg and vanilla extract mixing together well.

  3. Step 3:

    Sift the flour and salt then add into the egg mixture. Mix the ingredients thoroughly until a soft dough forms.

  4. Step 4:

    Split the dough into walnut sized balls and roll them in the caster sugar and cinnamon mixture.

  5. Step 5:

    Place the balls of dough on your baking tray, leaving space for them to spread out when baking in the oven.

  6. Step 6:

    Place in the oven and bake for 7 minutes. Allow them to cool slightly on the baking tray after baking, before transferring them to a cooling rack.


  • For the cookies

    • 125g Unsalted butter (softened)
    • 115g Billington's Unrefined Light Muscovado Sugar
    • 110g Silver Spoon White Caster Sugar
    • 1 Eggs (medium)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 220g Allinson's Self Raising Flour
    • 1/2 tsp Salt
  • For the churro coating

    • 100g Silver Spoon Caster Sugar
    • 1 tbsp Ground cinnamon


  • Large mixing bowl
  • 2 x baking trays
  • Baking parchment
  • Sieve
  • Wooden spoon
  • Wire cooling rack

Nutritional Information

per 26g
  • 128cal Energy
  • 4.6g Fat
  • 2.8g of which Saturates
  • 20g Carbohydrates
  • 13g of which Sugars
  • 1.2g Protein
  • 0.22g Salt

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