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Churro Cookies

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Updated May 21, 2026
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These easy Churro Cookies are a homemade churro cookie recipe made with Pillsbury™ Sugar Cookie Dough, warm cinnamon spice, and vanilla. A fun twist on classic cinnamon sugar cookies, they deliver bold churro flavor with a crunchy texture from Cinnamon Toast Crunch™ Cereal. This churro cookie recipe is finished with a sweet cinnamon icing drizzle, making them the perfect cinnamon-sugar dessert for parties, holidays, or everyday baking.

Recipe Ingredients

A few simple ingredients and a box of cereal are all you need to bake up a batch of these churro-inspired cookies. Here’s what to use!

Cinnamon Toast Crunch™ Cereal: CTC adds the signature churro crunch and cinnamon-sugar flavor.

Refrigerated Pillsbury™ Sugar Cookie Dough: Our refrigerated dough provides the sweet cookie base that allows you to easily add flavor and texture with barely any work.

Vanilla Extract: Vanilla is an important component in both dough and icing. For a deeper vanilla flavor, you can use an equal amount of vanilla paste.

Cinnamon: Another classic churro spice! Don’t skip the cinnamon, and feel free to add more if you prefer.

Powdered Sugar: It’s combined with milk to create a simple glaze, which is packed with spice and flavor, to drizzle over the cookies.

Milk: Any type of milk will work to thin the icing to the desired drizzling consistency.

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How to Make Churro Cookies

You’ll be amazed at how easy it is to whip up this Churro Cookies recipe. Here’s how to do it—follow the recipe for more details!

1. Crush Cereal

Crush 2 cups of the cereal, leaving 1 cup whole.

2. Mix the Dough and Roll into Balls

Mix the dough with crushed cereal and spices, then form into balls.

3. Bake the Cookies and Make the Icing

While the cookies are baking, mix the powdered sugar, milk, vanilla, and cinnamon to make the glaze.

4. Top the Cookies and Serve

Remove cookies from the oven, top with reserved cereal, and drizzle with icing. Serve warm or at room temperature. Enjoy!

How to Store Churro Cookies

These cookies go fast, but if you have leftovers, here’s how to store them.

Countertop Storage

Store the Churro Cookies at room temperature in an airtight container for up to 3 days.

Refrigerator Storage

Store the Churro Cookies in an airtight container in the refrigerator for up to 5 days.

Churro Cookies

  • Prep Time 20 min
  • Total 50 min
  • Ingredients 6
  • Servings 16
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Ingredients

Instructions

  • Step 
    1

    Adjust oven racks so two shelves are positioned near the center of the oven, leaving enough space between them for air to circulate evenly around both baking sheets. Heat oven to 350°F (or 325°F for nonstick baking sheets). Line two baking sheets with parchment paper.

  • Step 
    2

    Place 2 cups of cereal in a resealable food-storage plastic bag and seal, pressing out as much air as possible. Use a rolling pin to crush the cereal into coarse crumbs. Set aside the remaining 1 cup of cereal without crushing it; you will use it as a topping after baking.

  • Step 
    3

    In a large bowl, break up the cookie dough. Add crushed cereal, 1 teaspoon vanilla extract, and 1/2 teaspoon cinnamon. Mix the dough until all ingredients are well combined.

  • Step 
    4

    Roll dough into 16 equal-sized balls, about 2 tablespoons each. Equally space 8 dough balls on each prepared baking sheet. Bake 12 to 15 minutes, until light golden brown but still very soft in the middle.

  • Step 
    5

    While the cookies are baking, make the icing. In a medium bowl, mix powdered sugar, milk, remaining 1/2 teaspoon vanilla extract, and remaining 1/4 teaspoon cinnamon until smooth.

  • Step 
    6

    Remove cookies from the oven and let cool slightly. Top one cookie with about 1 tablespoon of reserved cereal. Drizzle icing generously over cereal topping. Repeat with remaining cookies. Serve warm or at room temperature.

Nutrition

No nutrition information available for this recipe

Recipe Tips

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