Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
Chocolate Dipped Churro Butter Cookies ~ This easy cinnamon cookie recipe has all the flavors of classic churros, including decadent chocolate sauce! Make it part of your Christmas cookie assortment this year.
These easy-to-make cinnamon butter cookies are dipped in dark chocolate and sprinkled with shiny raw sugar.
I love the combination of crunchy and crispy cookie, crunchy sugar and creamy and smooth chocolate! If you love a chocolate dipped churro, these cookies are for you.
One of my most memorable dining experiences is the first time I ate a hot, freshly baked churro with dark chocolate sauce. Pure happiness! I channeled the delicious flavor of fresh cinnamon churros into these easy, crispy butter cookies. They are the perfect way to wake up a tired variety of Christmas cookies this year.
What is a churro?
Churros are a Spanish / Mexican fried dough, much like a donut, or tube-shaped donut. They are often coated with cinnamon sugar while they are still hot and served with a hot chocolate sauce. Die for!
The dough for these cookies is a very simple sweet bread dough, with 2 full teaspoons of ground cinnamon. I think the cinnamon flavor is definitely pronounced, but not overwhelming, and it really contributes to the "churro" feeling. However, you could reduce the cinnamon to 1 or 1 and 1/2 teaspoon if you like.
The shiny sugary coating comes in the form of turbinate sugar, which I love for its taste and texture. If you don't have any, you can also use any type of raw, larger crystal sugar, or even regular sugar in a pinch.
What is turbinado sugar?
Turbinated sugar is a type of raw brown sugar, it is a minimally processed sugar. It has a coarse grain, a pale golden color, and a more pronounced flavor than regular sugar. It is made from the first pressing of cane sugar and retains more natural molasses. Other types of raw sugar are Demerara, Muscovado, Jaggery, Sucanat and Piloncilo.
Follow us on PINTEREST!
The best chocolate to dip cookies
- The first time I made these cookies, I used melted chocolate chips to dip them. Although you can certainly do that, I found it difficult to get the melted chocolate thin enough to get wet, it remained quite thick, perhaps due to the way they process chocolate chips to help them maintain their shape during transport.
- I recommend using a chocolate bar if you can. I used bittersweet baking chocolate here, but you can use whatever type of chocolate you like best.
- If you use a chocolate bar, cut it into small pieces so it melts faster.
How to pack cookies to give away
If you're going to take these cookies with you to a cookie exchange or an office party, be sure to wait until the chocolate coating is fully hardened before packing. I also suggest separating the layers from them with parchment paper so that the sugar coating does not crush and the chocolate remains smooth.
How to Freeze Chocolate Dipped Churro Butter Cookies
Freeze these baked or unbaked cookies, the process will be the same.
- Place the cookies on a baking sheet and put them in the freezer for an hour until they are hard.
- Place the cookies in a freezer-safe container, placing parchment or wax paper between the layers.
More butter cookies for the holidays ~
Chocolate dipped churro butter cookies
Mexican / American cuisine
Preparation time: 20 minutes
Cooking time: 12 minutes
chilling 1 hour
Makes 18 cookies
- 1 cup unsalted butter, room temperature (2 sticks)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon of salt
- 1/2 cup raw or turbinado sugar
- 24 ounces dark or bittersweet chocolate, chopped
Preheat oven to 350F.
In an electric mixer with a paddle attachment, mix the butter and sugar. It is not necessary to reach the "light and fluffy" stage for this recipe, simply well combined.
Add the flour, cinnamon, and salt, and continue mixing until the dough comes together.
Transfer the dough to a lightly floured surface and pat it on a flat disk. Cover and chill in the fridge for at least an hour.
Remove the dough from the fridge and wait a few minutes for it to begin to soften. Roll out the dough onto a lightly floured surface until it is about 3 / 8-1 / 2 inches thick.
Cut the dough into rectangles (I used a pizza cutter) about 3 inches by 1.5 inches, or whatever size you prefer.
Sprinkle the turbinado sugar over half of each cookie without baking on the diagonal (see the photo above of the cookies before dipping them in chocolate), pressing the sugar lightly into the dough. Reserve a little extra sugar to sprinkle the chocolate at the end.
Bake for about 12 minutes. The cookies will remain pale and soft, but will harden as they cool. Let cool in the pan for a few minutes before carefully transferring them to a wire rack. (If your cookies come out of the oven a little warped, it's easy to get them back in shape while they're still hot. Use the side of a butter knife or some other flat edge to gently press the sides of the dough back into a clean rectangle.)
Cover a baking sheet with parchment paper so the cookies rest after they have been dipped in chocolate.
Melt the chocolate in a double boiler or microwave-safe container such as a Pyrex glass measuring cup, with short bursts (10-15 seconds). You will want a relatively small and deep container to facilitate the immersion of cookies. My 2 cup glass measuring cup worked fine.
Gently tap the excess sugar from the cooled cookies and dip the unsweetened half into the melted chocolate at an angle, covering the area that is not covered in sugar. Place them on the lined baking sheet.
Allow the chocolate coating to partially harden before adding the final sprinkle of raw sugar along the edge of the dipped portion of the cookie. If you spray it too soon, it will sink into the wet chocolate. When the chocolate is still a little sticky and not fully hardened, it should stay on top and stick. Sprinkle a little more than you think you want, press it very lightly and remove any excess once the chocolate has cooled and fully hardened.