Churro Sandwich Cookies
Cinnamon-sugar churro sandwich cookies with either a whipped cinnamon cream or ice cream center. These are crisp, cozy cookies, perfect for summer entertaining.
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If you’ve been here a while, you already know I have a soft spot for spiced cookies – the warm, cozy kind that show up year after year in Swiss kitchens. From cinnamon-forward classics to deeply spiced holiday bakes, those familiar flavors have always felt grounding to me. They’re the cookies you make not just for a season, but because you genuinely love them.
While I usually lean into those spice blends when the weather turns cooler – think Pumpkin Spice Cookies, German Pfeffernüsse, or my Cranberry Pecan Up-Side Down Cake that somehow tastes like a hug – I’ve been playing with ways to carry that same comfort into summer. Just a little lighter, a little more playful, something to pair with ice-cream perhaps.
That’s where these churro sandwich cookies come in. They have all the cinnamon-sugar magic you’d expect from a churro, but instead of being warm and fried, they’re baked into crisp-edged cookies and sandwiched around either a whipped cinnamon-vanilla cream or a layer of ice cream (with caramel swirls if you’re feeling fancy). Crispy, creamy, cozy, and cold – all at once.
The idea was sparked by a spice blend I helped dream up last year, which nods more into the colder months with it’s cinnamon, cacao, maple profile (Cacao-Maple Mélange). But this opened my mind to reimagining familiar spice profiles in new ways. That same spirit carries through here in this churro-inspired recipe. These cookies feel nostalgic and fun, with just enough of a twist to make them perfect for summer.
Whether you go the ice-cream route or keep things classic with the spiced cream filling, I would describe these churro sandwich cookies as pure summer joy – with a cozy, spice-loving heart.
What you’ll love about this recipe
- Classic churro flavors in cookie form
- Crisp edges with soft centers
- Two filling options: cream or ice cream
- Perfect for summer entertaining
- Freezer-friendly and make-ahead friendly
Variations & Substitutions
- Dulce de leche swirl: Instead of caramel
- Chocolate ice cream: For a churro-meets-chocolate vibe
- No-cream filling: Use ice cream only for a lighter summer option
- Extra crunch: Roll cookie edges in cinnamon sugar again after filling
Ingredients Explained
About the spice blend:
I used Selefina Spices Cinnasational Spice Blend for these cookies, but if you don’t have it on hand, you can easily mix your own.
Combine : 1 tsp ground cinnamon, ¼ tsp ground allspice, ¼ tsp ground nutmeg, and ⅛ tsp ground cloves. Adjust to taste depending on how bold you like your spice.
Cookie Dough
- Butter: Gives richness and helps create crisp edges.
- Granulated + brown sugar: A mix for sweetness, structure, and chew.
- Egg & vanilla: Bind and round out the flavor.
- Flour, baking soda & salt: Provide structure and balance.
- Cinnamon spice blend: Brings that signature churro warmth.
Cinnamon Sugar Coating
- Sugar + cinnamon: Added while the cookies are warm so it sticks and melts slightly into the surface.
Fillings
- Ice cream: Turns these into a summer dessert sandwich – caramel swirls optional but highly encouraged.
- Cinnamon vanilla cream: Light, pipeable, and classic.
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Step-by-Step Instructions
How to make Churro Sandwich Cookies:
Make the Cookie Dough
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla and mix until fully combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon spice blend (homemade or bought). Add the dry ingredients to the wet mixture and mix just until incorporated.
Cover and chill the dough for 1 hour to firm up.
Shape & Bake
Preheat oven to 175°C (350°F) and line two baking sheets with parchment paper.
Roll the dough into balls (about 1½ tablespoons each) and flatten slightly.
For a more decorative look, you can pipe the dough into tight spirals using a piping bag fitted with a star tip (pipe before chilling, or the dough will be too firm).
Bake for 10–12 minutes, until the edges are set and the centers look just barely done. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Cinnamon Sugar Coating
While the cookies are still slightly warm, toss or sprinkle generously with the cinnamon-sugar mixture. Let cool completely before filling.
Filling Options
Cinnamon Vanilla Cream Filling
Beat the butter (and cream cheese, if using) until light and fluffy, about 2 minutes. Add powdered sugar gradually, mixing on low at first. Add vanilla, spice blend, and a pinch of salt.
Beat on high for 1–2 minutes, until light, creamy, and pipeable.
Adjust consistency with a little milk or extra powdered sugar as needed.
Ice Cream Filling (Optional)
Line a small baking sheet with parchment paper. Soften the ice cream slightly until scoopable but not melty.
Spread ice cream 1–1½ inches thick. Swirl in caramel and sea salt gently. Freeze until firm (about 2 hours or overnight).
Cut out disks using a round cutter the same size as your cookies. Sandwich immediately or wrap and freeze for later.
Churro Sandwich Cookies
Ingredients
Method
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add egg and vanilla; mix until combined.
- In a separate bowl, whisk together flour, baking soda, salt, and spice blend.
- Add dry ingredients to wet and mix just until incorporated.
- Cover and chill dough for 1 hour.
- Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
- Roll dough into balls (about 1½ tbsp each) and flatten slightly.
- Bake for 10–12 minutes, until edges are set and centers are just soft.
- Cool on tray for 5 minutes, then transfer to a wire rack.
- While cookies are still slightly warm, toss or sprinkle generously with cinnamon sugar.
- Let cookies cool completely.
- Beat butter (and cream cheese, if using) until light and fluffy.
- Add powdered sugar gradually, then vanilla, spice blend, and salt.
- Beat until creamy and pipeable, adjusting with milk if needed.
- Line a tray with parchment. Spread softened ice cream 1–1½ inches thick.
- Swirl in caramel and salt if using. Freeze until firm.
- Cut rounds the same size as cookies.
- Pipe cream or add ice cream between two cookies.
- Press gently and freeze assembled sandwiches for 20 minutes before serving.
Notes
If you don’t have Selefina’s Cinnasational Spice Blend, you can mix:
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!
Serving Ideas
How to serve your Churro Sandwich Cookies:
- Straight from the freezer: Especially if you’ve gone the ice-cream route – these churro sandwich cookies are perfect on hot days when you want something cold and comforting.
- Coffee or afternoon treat: Serve the cream-filled version with espresso, iced coffee, or a cappuccino for that cozy-meets-summer moment.
- Dessert platter: Cut a few churro sandwich cookies in half and arrange them with fresh berries or sliced peaches for an easy, shareable dessert.
- Casual entertaining: Stack them on a plate, wrap loosely in parchment, and let people grab one as they please – no fuss required.
- Kid-friendly dessert: Skip the caramel swirl and keep things simple with vanilla ice cream for a crowd-pleasing option.
Make them Perfect
- Chill the dough – it prevents spreading
- Don’t overbake; slightly soft centers are ideal
- Freeze assembled sandwiches briefly for clean bites
- Serve ice-cream versions straight from the freezer
Storage & Make-Ahead
How to store your Churro Sandwich Cookies:
- Unfilled cookies: Store airtight up to 3 days
- Cream-filled sandwiches: Refrigerate up to 2 days
- Ice-cream sandwiches: Freeze up to 1 week, wrapped well
Frequently Asked Questions
Watch the Video
These churro sandwich cookies are one of my favorite ways to blur the line between cozy baking and summer desserts. They’re playful, and just a little indulgent – the kind of treat that makes the young and old smile before they even take a bite.
If you make them, I’d love to know which filling you chose. Leave a comment, share them with someone who loves cinnamon-sugar everything, or tag me @poetic_road so I can see your summer churro creations.
And don’t forget to sign-up for my newsletter so you’ll never miss a recipe!
Happy Baking!
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