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The Best Churro Cookies Recipe


These Easy Churro 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. 

Table of Contents

The real question is what won’t you love about these Churro Cookies?  Everything about this easy churro cookie recipe is pure bliss but here are the reasons I know they’ll be your favorite cookies.

  • These chewy churro cookies 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.  Or maybe this Churro Cake sounds even better!
  • 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}.  You may also love these Crumbl Copycat Churro Cookies with cinnamon buttercream.

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What goes into this Recipe

Ingredients needed to make easy 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.

See recipe card for full information on ingredients and quantities.


  • Trade out the caramel icing for a delicious cream cheese frosting for a tangy twist.
  • Add 1/2 cup of finely chopped nuts like pecans or almonds into the cookie dough for added crunch.

How to Make Easy Churro Cookies

  1. Combine vanilla cake mix, egg, vegetable oil and cinnamon in a large mixing bowl, mix using a hand mixer {or by hand} until you have a thick dough.
  2. Combine your cinnamon-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.
Making the churro cookie dough and rolling the dough in cinnamon sugar.
  1. Place the cinnamon sugar coated cookie dough balls onto a silicone mat {or parchment} covered prepared baking sheet.
  2. Bake cookies in a 350 degree oven for 8-10 minutes or until the cookies are set and the edges are golden brown.  Remove from the oven and allow the cookies to cool completely on the baking sheet.
Place dough on baking sheet and bake cookies.
  1. 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.
  2. Spoon the caramel glaze over the top of the cookies and top with additional cinnamon sugar coating while the glaze is still wet.  Allow the glaze to set up for at least 1 hour before serving.
Making the caramel frosting and topping the cooled cookies with it.

Expert Tips

  • 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.  
  • For best results, add the extra cinnamon sugar to the top while the glaze is still wet. That will ensure it will stick.  
  • Allow the glaze to set up on the cookies for an hour before serving or stacking on top of each other. Otherwise they may stick together.

Storage and Freezing

Store: Store leftovers of this Churro Cookies recipe in an airtight container {or wrapped in plastic wrap} at room temperature for up to 3 days. Keep the container tightly sealed to preserve freshness and prevent the cookies from becoming stale.

Freeze: To freeze Churro Cookies, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a sealed freezer bag or freezer-safe container, separating layers with parchment paper.

Label with the date and store in the freezer for up to 2 months. Thaw frozen churro sugar cookies at room temperature before serving.

Recipe FAQs

Can I make these cookies gluten-free?

Yes, you can make gluten-free Churro Cookies by using a gluten-free vanilla cake mix and ensuring all other ingredients are gluten-free, including the flour used for the cinnamon sugar mixture.

Can I make the caramel glaze ahead of time?

While the glaze is best made fresh, you can prepare it ahead and store it in an airtight container in the refrigerator. Reheat gently before spooning it over the cooled cookies.

What are churros?

Churros are a popular Spanish and Latin American fried dough pastry. The dough is typically piped through a star-shaped nozzle, deep-fried until golden brown, and then coated in cinnamon sugar.

Churros are known for their crisp outer layer and soft, doughy interior, often served with a variety of dipping sauces, such as chocolate or caramel. These churro cookies are just churros in cookie form!

Easy churro cookies stacked on a tray.

Do you love Churro desserts?  Try these Mexican inspired recipes…

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Churro cookies on a wooden cake plate.

Easy Churro Cookies

A vanilla cake mix is transformed into delicious and festive Churro Cookies with a homemade caramel glaze.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 24 cookies
Calories: 191kcal
4.88 from 24 votes
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Churro Cookies

  • 1 box vanilla cake mix {15.25 oz.}
  • 2 eggs
  • cup vegetable oil
  • ½ teaspoon cinnamon

Cinnamon Sugar Mixture

  • 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


Churro Cookies

  • Preheat the oven to 350 degrees.
  • Combine cookie ingredients in a 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 the 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 the frosting set completely {about 1 hour} and serve.  Keep your Texas sheet cake cookies in an airtight container at room temperature for up to 3 days.


  • Melted butter can be substituted in place of the vegetable oil in the cookie if desired.


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
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