Easy Churro Cookies

4.88 from 24 votes

A vanilla cake mix is transformed into delicious and festive Churro Cookies with a homemade caramel glaze.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: 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.

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.