These vegan churro cookies are the perfect winter treat, with their soft, buttery texture and cinnamon-sugar coating that bring all the cozy feels. Perfectly paired with a Christmas movie and a warm cup of tea or hot chocolate.
Vegan Churro Cookies
These churro cookies were inspired by Crumbl, I kept seeing people enjoy the Crumbl churro cookies on TikTok, and since we don’t have a Crumbl here in England, I decided to give them a go myself. They’re soft and fluffy on the inside, with a crunchy sugar coating on the outside, and topped with a creamy frosting for the perfect finishing touch.
Simple Ingredients for Churro Cookies (shopping list):
Plant Butter: It's important to use block butter for this recipe, NOT spreadable.
Sugar: I used 90g light brown sugar and 10g dark brown sugar for the perfect balance, but feel free to adjust.
Vanilla Extract: Quality over quantity, investing in good vanilla is honestly worth it.
Plant Milk: Any plant-based milk works, whether it’s oat, almond, or soy.
Baking Powder: Helps the cookies rise just right.
Orgran: A reliable egg replacer for vegan baking.
Plain Flour: Regular plain flour will do the trick.
Betty Crocker Vanilla Frosting: For a smooth, creamy finish to the cookies.
Cinnamon: Adds that warm, cozy spice to the frosting. I would always spend more money on good quality cinnamon because the difference is insane!
Churro Cookie Recipe Tips:
Adjust the sweetness: If you prefer a less sweet cookie, feel free to reduce the sugar by 10-20g. The cinnamon-sugar coating adds plenty of sweetness on top.
Chill the dough: For a firmer cookie and better shape, chill the dough for at least 30 minutes before baking. It helps prevent spreading and keeps the cookies soft inside.
Roll in sugar generously: Don’t skimp on the cinnamon-sugar coating! Make sure each cookie is evenly coated for that signature churro crunch.
Frost after cooling: Let the cookies cool completely before frosting to prevent the frosting from melting. You can even chill them for 10 minutes for a firmer finish.
Texture perfection: For a soft and chewy cookie, don’t overbake! Take them out as soon as they’re golden at the edges, they’ll continue to cook on the tray once removed from the oven.
Customize your frosting: If you want an extra twist, try adding a bit of maple syrup or a dash of vanilla extract to the frosting for added flavor.
vegan churro cookies recipe video
Ingredients:
Cookies:
100g plant butter
100g sugar (I used 90g light brown + 10g dark brown sugar)
1-2 tbsp vanilla extract
50g plant milk
1 tsp baking powder
1 tsp Orgran (egg replacer)
200g plain flour
Frosting:
1 tub Betty Crocker vanilla frosting
1 tbsp cinnamon
Cinnamon Sugar Dusting:
1 tbsp cinnamon
1/2 tbsp white sugar
Instructions:
In a large mixing bowl, cream together the plant butter and sugar until light and fluffy.
Stir in the vanilla extract and mix until fully combined.
Add the plant milk, baking powder, Orgran, and plain flour, mixing until everything is evenly incorporated.
Chill the dough in the freezer for 15 minutes to make it easier to handle.
Preheat the oven to 180°C (356°F).
Scoop out the dough using a tablespoon or ice cream scooper, then roll each ball in white sugar. Place them on a baking tray and gently flatten with your hands.
Bake for about 10 minutes, keeping an eye on them so they don’t over-bake.
While the cookies are cooling, mix 1 tablespoon of cinnamon into the vanilla frosting. Once the cookies have completely cooled, pipe the frosting onto each one.
Finish with a light sprinkle of cinnamon and white sugar, and enjoy your homemade churro cookies.
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