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 have made these twice now. It is my understanding you put 1/4 cup of sugar in the cream cheese and reserve the other 1/2 of sugar for the cinnamon sugar mixture. This would combine for 3/4 of sugar.. Also, the first time I misread and used 2 teaspoons of cinnamon instead of 2 tablespoons. the second time I made them, I used 2 tablespoons of cinnamon. I actually think the 2 tablespoons is too much. Also, let them set for a couple of days before serving…. so much better…
Do you have advice on how to store the churro cookies for next day?
I love this recipe and just copied it down so I can make them for cinco d’ mayo…is there a way to make your print friendly button reduce it down to just the recipe and the crucial directions…not all 17 pages…that’s a lot of in..for those of us who don’t know how to cut and paste but love your recipies…thank you ever so much
Simply check the box at the top of the print screen that says “remove images”…from there you can even delete unwanted text..it will be a one page printable recipe! hope that helps! 🙂
Are these cookies supposed to have filling them after they are cooked?
No, but they’re super creamy in the middle. 🙂
Thanks Amy, for the recipe. Looking forward to trying it this weekend with hubby (who never met a cookie he didn’t like). Have you ever had these with ice cream? I’m thinking not to upstage the cinnamon, perhaps a nice vanilla or french vanilla. Great job with the recipe. Very descriptive and simple.
What part of the “print friendly version” is actually print friendly? All of the pictures are included and the text is a mess strewn all about the pages. Ditch the pictures and keep the text organized. From what I saw on previous comments, this problem was supposed to be resolved in 2013? If this is the progress that is made in 2 years, that is sad.
All you need to do is click the box at the top right side of the print/pdf page which says “REMOVE IMAGES” from there you can even click away any unwanted text/paragraphs… hope that helps..
How do you store them? Do they need refrigerated?
Yay…made my day! 🙂