It’s just a couple weeks away from Cinco De Mayo, are you ready?. Even though we’ve been told over and over that Cinco De Mayo isn’t really a “thing” in Mexico I still say it’s a THING. A big thing. Because hello, it’s basically America’s way of celebrating the most epic foods the Mexican culture has lended us. Hello tacos straight from heaven. But then there’s the churro. I don’t feel like I really need to say much about a churro but if you’ve never had a real churro you better’ get yo self one! I’m one of the blessed people who’s had the pleasure to enjoy a warm churro on the streets of Mexico. Moments you don’t forget people! But before I go on and on about my love for Mexican food and all things Cinco De Mayo, I want to show you the Cinco De Mayo cookies I made. An ode to the churro in the form of churro cookies.
Here’s the funny thing about these cookies. As most of you know I have a little
obsession thing about food cookies, or foods that look like other foods in general. You can check out some of my fav here. But generally these treats just look like a whimsical version of foods but they taste like a rolled sugar cookie. But not this time guys, these churro cookies actually taste like churros. And talk about foods from heaven. For these cookies I tweaked my vanilla rolled sugar cookie recipe to make them kick with cinnamon. Then just after piping I coated the cookie in a cinnamon, sugar, sprinkle combo. They. Were. So. Good. Even if you never make decorated churro cookies, you totally need to try this cutout cinnamon sugar recipe!
- cut out cinnamon sugar cookies (below)
- royal icing
- cinnamon sugar/sprinkle mixture
- light brown outline icing (this was a 2/3 ratio of AmeriColor warm brown and AmeriColor yellow)
- light brown flood icing (this was a 2/3 ratio of AmeriColor warm brown and AmeriColor yellow)
- brown air brush coloring (optional)
- long rectangle cookie cutter OR rolling cutter to hand cut
- tip #2
- piping bags/icing bottles
- air brush (optional)
HOW TO MAKE DECORATED CHURRO COOKIES
Step 1: Bake amazing cinnamon sugar cut out cookies! The recipe I used is provided below. I also used a tiny bit of yellow AmeriColor gel coloring to give it a little color. I cut the cookies with this rectangle multi cutter. When placing each cookie on the parchment paper lined cookie sheet I gave some of them a little curve or bit of a wiggle so they wouldn’t all be straight sticks. If you don’t have this multi cutters you can easily achieve the same effect by using a rolling cutter, aka pizza cutter. These were baked at 400F for 7 minutes.
Step 2: Outline and flood with a light brown royal icing. Here’s the key to getting good texture on the cookies. I didn’t want the lines to totally sink into the icing but I also didn’t want them sticking up too much, I wanted them just right. In order to achieve this look outline and flood a few cookies at a time then let them sit a few minutes while you pipe and flood several more. After just a few minutes grab the first set and pipe the lines on. Since you gave them a few minutes to sit up a bit they won’t sink near as much as a freshly piped cookie. Make sense?
Step 3: Immediately after putting the lines on add the cinnamon/sugar/sprinkle mix. I used a combo of half sugar half gold sanding sugar sprinkles, and a bit of cinnamon. The reason for the sanding sugar instead of all sugar was the sugar tends to melt a bit into the icing. I wanted that texture to stand out and the sprinkles did a better job of that. It’s up to you how you want to mix up yours.
Step 4: Once the icing has completely dried you can add a few airbrushed hints of brown to really make those churros look deep-fried. This is of course optional!
That’s it guys, now you can fiesta like there’s no mañana with your churro cookies!
BUT NOW THAT YOU’VE MADE YOUR CHURRO COOKIES, HOW ABOUT SOME LIME TREATS TO GO WITH?
ROLLED CINNAMON SUGAR COOKIES
This rolled cinnamon sugar cookie recipe is the bomb! All the great qualities of a low spread cut out sugar cookie with the taste of cinnamon. Perfect for churro cookies!
- 2 sticks unsalted butter (still cool)
- 1 1/2 cup powdered sugar / 200g (don’t pack)
- 3/4 tbsp cinnamon
- 1 large egg
- 2 tsp vanilla
- 3 Cups / 400g all purpose flour
- 1 tsp baking powder
In the bowl of an electric mixer, using the paddle attachment beat butter on low just until it’s broke apart and no longer in large chunks. We’re not aiming for smooth or creamy here! Sift the powdered sugar + cinnamon over the bowl, and beat again on low-medium until combined. (Sometimes my cool butter will stick to the paddle, I like to turn the mixer up high for a second to “throw” it off)
Add in large egg and extract and mix on low-medium just until it’s combined.
Sift in flour and baking powder. Mix on low to incorporate all of the dry ingredients, then medium – high until all of the dough has gathered.
Use a dough scraper or spatula to gather all of the dough and place on a plate to rest about 5 minutes. (Give those glutens a break!)
Kneed the dough by hands for a few moments until it’s nice and smooth. I find this removes any extra air pockets. The dough should not stick to your fingers when you push into in a little. If it does kneed in a little flour until you get there.
Roll sugar cookie dough out on parchment paper and cut out using cookie cutters. Transfer to baking sheet and bake 6-9 minutes (depending on cookie size) at 400F.