One of my favorite Cinco De Mayo snacks are Churros. They’re tender, warm and totally Cinnamony! I’ve tried and failed to make the authentic version at home, and much like my huge ‘Tamale fail of 2011’..this was a complete disgrace to the culture..lol!
~However, I did find a super simple way to master all that Churro greatness, without any of the embarrassment.
These Churro Cookies are honestly the best cookie I’ve ever had! All it takes is one bite and you’re hooked. They’re made from Pie Crust, so they’re beyond buttery, totally flaky and filled with sweet Cream Cheese. These have a melt in your mouth quality like nothing else your lips have ever experienced!
Make a batch of these for Cinco De Mayo, or anytime you want to indulge in the BEST cookie in the world!
In fact..make 2 batches! 🙂
What you’ll need for approx. 11 Churro Cookies (double for more):
4 oz Cream Cheese
3/4 cup Sugar..divided (1/4 goes into the Cream Cheese mixture & the rest is for the Cinnamon Sugar mixture)
Pillsbury Frozen/refrigerated Pie Crust (2ct.)…defrosted.
1 tsp. Vanilla Extract
2 tablespoons Cinnamon
2 tablespoons melted Butter
Directions:
In a medium bowl combine the Cream Cheese, Vanilla and 1/4 of the sugar, set aside…
Unroll both of the Pie Crusts and smear one of them with the Cream Cheese mixture…
Place the other Crust on top and cut out your cookies. You can use whatever size cookie cutter you like…
With a fork gently mash down the edges to seal them…
Bake them on a parchment lined baking sheet at 350 degrees for approx. 12 minutes, or until they’re firm and slightly golden. Feel free to make Churro Twists out of the scraps..YUM!
Let them cool, and brush both sides of them with the melted butter…
Now..coat them very well in the Cinnamon Sugar (the remaining Sugar and the 2 tbsp. Cinnamon)…
Take a peek at how amazing the are…
Serve some up, make some friends…
A little more Cinnamon Sugar wouldn’t hurt anything…
Now go for it! ~Enjoy! 🙂
I made these today and they were an absolute hit! I ended up using puff pastry dough instead of pie crust but it still worked out wonderfully.
And just a note, I copied your ingredient list to my husband in a text without really looking at your pictures (my fault) only later to find out that you didn’t really use FROZEN piecrust, you used REFRIGERATED piecrust. Not a huge deal really, the frozen worked ok, but it did delay how long it took until we could begin baking and I had little kids all worked up and ready to go.
How long are these good for? I have a bake sale coming up and wonder if they are a day old will they be too soggy? Also do you need to reheat them to enjoy or are they good cold?
Thank you!
Mine were fab the next day. 🙂
I just made these tonigh and they were so yummy! Thank you so much for the recipe. I made a doyble batch because I have a husband that likes sweets (byt gains
I like the cookies but my pie crust wasn’t big enough for the cream cheese mixture. I ended up wasted a bit and then trying to cut out the cookies I ended up with cream cheese squeezing out. I had a lot of scraps that I didn’t know what to do with. Bake it? I sealed the edges of the cookies but while they baked the cream cheese oozed out all over. Other than my cooking mishaps they tasted good.
I had the same experience with the cream cheese oozing out. I plan to make them again, but this time will cut out all the circles, spread the cream cheese on one, not all the way to the edge, and top with another circle. Crimp with fork as pictured. I think this will take a little more time but avoid the ooze! Might take a few tries to get the right amt of cheese on each circle. One tsp? More? We’ll see.
These look amazing! And i find the instructions with the photo’s in line with that step very easy to follow. I hope the site does not change too much. Keep up the great posts!
A
These are absolutely yummy!!!!
Awesomeness! Very easy to make and great instructions. Not sure if you already had updated them but they were pretty crystal clear to me (instructions). I had to bake them longer but with my gas oven that sometimes happens. Also the crust I used says to bake at 450 for 11-13 min.
Made these for a Cinco de Mayo party at my work and they were a HUGE hit! Everyone wanted the recipe!!! Will make them again!
Yay! 🙂
Is there anything else to put inside instead of cream cheese? or will they still taste good without the cream cheese?
This is such a great idea by the way 🙂
Hmm…prob any filling would work..
Making these today and using them to make icecream sandwiches. I’ll let you know how they turn out! It can’t be bad:)
What do you think about using Pilsbury croissants instead of the pie crusts? The ones from the “popping” can and come out in a sheet, similar to pie crust… I’ve used them to make quick danishes before, you think they would work for these cookies? I may just have to try them tonight anyway…… 🙂
Yes..great idea! 🙂
I must be missing something – how long do you cook these for? Do you just bake them?
Bake them for approx 12 mins..until firm.
Tried the recipe using canned croissants as I mentioned in a previous comment… I couldn’t just NOT tell you that they came out amazingly. Trust me. I made them before my summer class and came back a little over an hour later to a clean plate. Your instructions worked well with that dough! For anyone who is budget conscious or coupon crazy, there are often deals and coupons on the Pillsbury crescents and are a fantastic substitution for the pie crusts. Thanks for the great recipe Amy!!!
SO happy you enjoyed them! 🙂
Do these need to be refrigerated because of cream cheese in them?
Do these need to be refrigerated due to the. Cream cheese?
I would..then bring them to room temp, or warm them up to eat them 🙂
People raved about the churro icecream sandwiches!! They were so good:)
I am making some for my Mexican friend who is turning 50 next week and she got excited when I told her I am making this, as I am since I want it to be special for her:) Thanks so much for posting this on facebook as well as always having it here on the website in case it’s a huge hit at the party and everyone wants a recipe—I will definitely refer to you! Oh, and also, I am going to make some with chopped apples too…thinking that it can not just be a meal with the cream cheese but a complete meal, ha ha!