THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE OUR FULL DISCLOSURE POLICY FOR DETAILS
There are few things that smell better than cinnamon baking in the oven? When that something being baked is a cookie it is even more amazing. These Easy Churro Sheet Cake Cookies start with a vanilla cake mix, have layers of cinnamon sugar and the most wonderful caramel glaze frosting. I have to admit that there is something almost magical about churro desserts. I can’t decide whether it is the taste, texture or the playfulness of them that makes churro desserts so much fun. The truth is that all of that doesn’t matter as much as getting in the kitchen and baking a batch of these Churro Cookies for yourself.
Do you love Churros? Try this awesome Churro Bundt Cake Made with a Cake Mix!
Why these Churro Cookies make the PERFECT Churro Desserts!
The real question is what won’t you love about these Churro Sheet Cake Cookies? Everything about this recipe is pure bliss but here are the reasons I know you’ll love them as much as I do.
- They start with a cake mix which means they are so easy to make. It also means that these cookies come together in less than an hour. Who wants to wait for cookies?
- There are layers of cinnamon. Found in the cookie dough and the cinnamon sugar mixture that the cookie both rolled in and sprinkled on top, the cinnamon flavor is perfect.
- Adding easy to make caramel glaze is the most amazing finishing touch. Who doesn’t love to dip their churros in caramel? This way you get a bit in every single bite.
- The cookies are perfect for Cinco de Mayo {or any occasion}. I think everyday is special enough to bake a batch of Churro Cookies but Cinco de Mayo was made for these cookies.
Ingredients Needed for your Churro Cookies:
- Vanilla Cake Mix-The perfect starting point for these 4 ingredient cinnamon spiced cookies.
- Eggs-Added to bind the cookie dough together and to give the cookies a great texture.
- Vegetable Oil-Melted butter can also be substituted in order to give you nice and soft cookies.
- Cinnamon-What would a churro be without a bit of cinnamon.
- Sugar-Added to the cinnamon sugar mixture for a bit of extra sweetness.
- Butter-The base for the caramel glaze.
- Heavy Cream-Added to give the glaze a wonderful and silky smoothness.
- Brown Sugar-The ingredient that gives the frosting that wonderful caramel flavor.
- Powdered Sugar-Added for sweetness without the grit that other sugars may add.
- Kosher Salt-To help balance the flavor of the caramel sauce.
How to Make Churro Sheet Cake Cookies
- Combine vanilla cake mix, egg, vegetable oil and cinnamon in a large bowl, mix using a hand held mixer {or by hand} until you have a thick dough.
- Combine your cinnamon and sugar mixture in a small bowl and stir to combine. Use a medium cookie scoop to scoop mounds of cookie dough into the cinnamon sugar mixture and roll to coat.
- Place the cinnamon sugar coated cookie dough balls onto a silicone mat {or parchment} covered baking sheet.
- Bake in a 350 degree oven for 8-10 minutes or until the cookies are set. Remove from the oven and allow the cookies to cool completely on the baking sheet.
- Once the cookies are cooled make the caramel glaze. Over medium heat combine the butter, heavy cream and brown sugar in a small saucepan. Stir until melted and just boiling. Remove from the heat and add the powdered sugar and kosher salt, whisk until you have a smooth consistency.
- Spoon the caramel glaze over the top of the cooled cookies and top with additional cinnamon sugar while the glaze is still wet. Allow the glaze to set up for at least 1 hour before serving.
5 Pro Tips for the BEST Churro Sheet Cake Cookies
- Use a medium cookie scoop to make sure that all of the cookies are the same size. This will ensure that the cookies bake at the same rate.
- Don’t over bake the cookies. Pull the cookies from the oven after no more than 10 minutes and then allow the cookies to cool completely on the baking sheet. This will allow the cookies to finish baking slightly and set up perfectly without over baking.
- Make the glaze after the cookies are cooled. If you glaze the Churro Sheet Cake Cookies while they are warm then the glaze melts and does not set up correctly.
- Add the extra cinnamon sugar to the top while the glaze is still wet so that it will stick.
- Allow the glaze to set up on the cookies for an hour before serving or stacking on top of each other.
Can Churro Sheet Cake Cookies be Frozen?
Yes, Churro Sheet Cake Cookies can be frozen. The best way to freeze them would be to do so unglazed. Freeze the cookie for up to 3 months and then glaze at least an hour before serving.
If you need to freeze the Churro Sheet Cake Cookies with the glaze be sure they are completely set up. Freeze in a single layer on a baking sheet for 2 hours, then move the cookies to a freezer safe container.
How to Store your Sheet Cake Cookies
The best way to store Sheet Cake Cookies is at room temperature. They should be in an airtight container in a single layer or have a layer of parchment between layers to prevent the cookies from sticking to one another.
Do you love Churro desserts? Try these Mexican inspired recipes…
- Easy Tres Leches Cake Recipe Made with a Cake Mix
- Cinco de Mayo Dessert: Churro Bars
- Easy Piñata Cupcakes Recipe with a Cake Mix
- No Bake Margarita Cheesecake Recipe
- Mexican Hot Chocolate Cookies
- Pinata Cookies Made with a Cake Mix
Easy Churro Cookies
A vanilla cake mix is transformed into delicious and festive Churro Cookies with a homemade caramel glaze.
Print
Pin
Servings: 24 cookies
Calories: 191kcal
Ingredients
Churro Cookies
- 1 box vanilla cake mix {15.25 oz.}
- 2 eggs
- ⅓ cup vegetable oil
- ½ teaspoon cinnamon
Cinnamon Sugar Mixture
- ⅓ cup granulated sugar
- 2 teaspoons cinnamon
Caramel Glaze
- 3 Tablespoons butter
- ¼ cup heavy cream
- ½ cup brown sugar {lightly packed}
- 1 ½ cups powdered sugar
- ¼ teaspoon kosher salt
Instructions
Churro Cookies
- Preheat the oven to 350 degrees.
- Combine cookie ingredients in large bowl and mix using a hand held mixer {or by hand} until completely incorporated. NOTE: Dough will be thick.
- Combine the granulated sugar and cinnamon for the cinnamon sugar mixture in a small bowl and stir to combine.
- Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies and roll in the cinnamon sugar mixture, then place onto a silicone mat {or parchment} lined cookie sheet.
- Bake for 8-10 minutes, remove from oven and cool completely on the baking sheet. Repeat until all of the dough is baked.
Caramel Glaze
- Combine the first 3 frosting ingredients in a small saucepan over medium heat and whisk until the mixture just begins to boil. Remove from heat, add powdered sugar and kosher salt, whisk until smooth. If you have a problem getting the frosting smooth put it back on the heat for a minute or so and whisk. The heat should remove any lumps.
- Spoon frosting over cookies. Use a knife or spoon to move excess frosting and be sure that each cookie is completely covered. Sprinkle with additional cinnamon sugar mixture {if desired} while the frosting is still wet.
- Let frosting set completely {about 1 hour} and serve. Keep your Texas sheet cake cookies in an air tight container at room temperature for up to 3 days.
Notes
- Melted butter can be substituted in place of the vegetable oil in the cookie if desired.
Nutrition
Serving: 1cookie | Calories: 191kcal | Carbohydrates: 33g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 192mg | Potassium: 28mg | Fiber: 1g | Sugar: 24g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @PracticallyHomemade or tag #practicallyhomemade!
