Sometimes a recipe drops into my Facebook feed that takes me back to my childhood and Mom’s cooking. When I also have the ingredients on hand that need to be used, I’m ready to try the recipe!
This churro cookie recipe made good use of some chilled pie crusts and easily allows for flavor preference for the filling. These baked pie crust pieces coated in cinnamon sugar take me back to when my mom used to make pies and use any leftover crust to add a sweet filling like this, or she would roll cheese grated into batter for cheese straws.
Mom often substituted nutmeg for cinnamon, so I opted for pie spice. I cut the churro cookie recipe below in half and only used one crust just to cut down on the amount of savory sweets we have. Let the kids help make this one. Store the cookies in a cookie tin at room temperature for up to two days – if they last that long!
Cuisine: Mexican / American
Preparation time: 10 minutes
Cooking time: 10 minutes
Total duration: 20 minutes
Servings: Makes about 24 cookies
- 2 refrigerated pie crusts (I used Pillsbury refrigerated pie crusts)
- 1/4 cup butter, melted
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon or pie spice (I used Penzey’s pie spice instead, which contains cinnamon, vanilla sugar, mace, ginger, nutmeg, seeds anise and clove)
Here’s how to do it:
- Roll out the pie crusts and use a small round cookie cutter (or shape of your choice) to cut 12 pieces out of each crust. Combine remaining pieces of crust to cut out additional circles.
- Place a small piece of caramel candy in the center. The recipe warns against using only a little filling so it doesn’t ooze while cooking. I used two chocolate chips instead. Brush the edges with water and place another piece of pastry over the filling. Press the edges with a fork to seal everything. Place on a baking sheet lined with parchment paper.
- Bake in preheated 400 degree F oven for about 8-10 minutes or until edges are golden brown. Let the cookies cool.
- Melt the butter in a small bowl. In another bowl, combine sugar and ground cinnamon (or desired spices). Once the cookies are cool enough to handle, brush both sides with butter and roll them in the sugar/spice mixture.
To note: The original recipe called for 12 soft caramel candies cut in half for the filling. You can omit the filling all together.
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