Sometimes a recipe will drop into my Facebook feed that brings me back to my childhood and Mom’s cooking. When I also just happen to have the ingredients on hand that need to be used up, I’m game for giving the recipe a go!
This churro cookie recipe made good use of some refrigerated pie crusts, and easily allows for taste preference for the filling. These cinnamon sugar-coated bits of baked pie crust dough take me back to when my mom made pies and would use any leftover crust to either add a sweet topping like this, or she’d roll shredded cheese in the dough 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 how much tasty sweet stuff we have lying around. Let the kids help make this one. Store the cookies in a cookie jar at room temperature for up to two days – if they last that long!
Cuisine: Mexican / American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: Makes about 24 cookies
Ingredients
Cookie
- 2 refrigerated pie crusts (I used Pillsbury refrigerated pie crusts)
Filling (Optional)
- dark chocolate chips or 12 soft caramels, cut in half (see note)
Topping
- 1/4 cup butter, melted
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon or pie spice (I used Penzey’s Pie Spice instead, which has cinnamon, vanilla sugar, mace, ginger, nutmeg, anise seed and clove)
Here’s how to make it:
- Roll out the pie crusts and use a small round cutter (or whatever shape you like) to cut out 12 pieces on each crust. Combine the leftover bits of crust to cut out additional circles.
- Place a small piece of caramel candy in the center. The recipe cautions to only use a little bit of filling so it doesn’t ooze out during cooking. I used two chocolate chips instead. Brush edges with water and place another pie crust piece on top of the filling. Press the edges with a fork to seal everything. Place on a baking sheet that's lined with parchment paper.
- Bake in a preheated 400-degree F oven for about 8 to 10 minutes or until the edges are golden brown. Allow cookies to cool.
- Melt the butter in a small bowl. In another bowl, combine the sugar and ground cinnamon (or desired spices). Once cookies are cool enough to handle, brush both sides with butter and roll in the sugar/spice mixture.
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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