Looking for the perfect treat to make for Cinco de Mayo? These Churro Cookies with Dulce de Leche Filling are the answer!

The Best Churro Cookies (with dulce de leche filling)

They’re soft, chewy, and packed with that irresistible cinnamon-sugar flavor, with a creamy dulce de leche center that will have everyone coming back for more. No frying is required; it is just simple baking steps that anyone can follow.

This easy churro cookie recipe is perfect for bakers of all skill levels—no need to be a pro to impress! With just a few easy steps, you’ll have warm churro cookies ready to enjoy. It’s an easy, stress-free way to bring a little extra joy to your celebrations or any day you’re craving a treat!

Ingredients you’ll need

This recipe calls for simple ingredients found in any grocery store.

Unsalted butter: Softened to cool room temperature, butter adds richness and helps create chewy cookies.
Granulated sugar & brown sugar: A mix of both sugars gives the cookies a balance of sweetness and a slight crunch on the edges.
Vanilla extract: Enhances the flavors and pairs beautifully with cinnamon.
Egg & egg yolk: The extra yolk makes the cookies soft and tender.
All-purpose flour: Measured using the scoop-and-level method to ensure the right texture.
Cornstarch: This helps keep the cookies soft and prevents them from becoming dry.
Ground cinnamon: Brings the warm, signature churro flavor.
Baking powder: Helps the cookies rise and hold their shape.
Salt: Balances the sweetness and enhances the flavors.
Dulce de leche: Chilled for easier handling, this creamy filling adds a caramel-like richness inside the cookies.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

Swap dulce de leche for Nutella or a thick caramel sauce for a different filling.
If you love a deeper flavor, brown butter, instead of regular butter, adds a nutty richness.
A piping bag can help if your dulce de leche is too thick to spoon easily.
Top with cream cheese frosting or cinnamon buttercream for an extra-creamy kick

How to Make

Place your dulce de leche in the fridge to thicken, preferably overnight (especially if your usual brand is very thin)

Line 2 large cookie sheets with parchment paper.

In a large mixing bowl with the paddle attachment, cream the unsalted butter, granulated sugar, brown sugar, and vanilla extract at medium-high speed for 1 ½ minutes using a stand mixer or hand mixer.

Mix in the egg and egg yolk until well combined.

In a separate bowl, whisk together the dry ingredients: flour, cornstarch, cinnamon, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Scoop 1 tablespoon of cookie dough and roll it into small pieces, forming cookie dough balls.

Make small wells in the top of each dough ball using the back of a teaspoon or your finger. Fill each indent with about ¾ teaspoon of chilled dulce de leche.

step 2: filling cookies with dulce de leche

Take another 1 tablespoon portion of dough, create an indent, and place it over the filled cookie. Gently press the edges to seal, then roll it into a small ball to smooth it out. Press it with the palm of your hand to shape it into a disc.

In a small bowl, combine granulated sugar and cinnamon for the cinnamon sugar coating. Roll each cookie dough ball in the cinnamon sugar mixture.

sealing the dulce de leche filling with a second tablespoon of cookie dough

Place the cookies in one of the prepared cookie sheets, cover with plastic wrap, and refrigerate for 1 hour and up to 48 hours.

When ready to bake, preheat your oven to 350 F. Place the cookies on a prepared baking sheet, 3 inches apart. Bake for 10–13 minutes or until the cookies are golden brown on the edges and slightly soft in the center.

Let the cookies cool completely on the pan.

Expert Tips

Refrigerating the dough is the best way to prevent cookies from spreading too much and filling oozing out.
For soft cookies, avoid overmixing the dough once the flour is added.
If your dough is too sticky to roll, chilling it for 15 minutes can make handling it easier.
Let the cookies cool completely before storing them in an airtight container to keep them fresh.
If you like your cookies extra sugary, sprinkle more cinnamon sugar on top while they’re still warm.

Frequently Asked Questions

Can I make these cookies ahead of time?

Yes! You can refrigerate the dough for up to 48 hours before baking.

How should I store leftover cookies?

Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.

Can I freeze churro cookies?

Yes, freeze baked cookies in a freezer-safe container for up to 2 months. Let them thaw at room temperature before serving.

You can also freeze the portioned cookie dough for up to 2 months. When ready to bake, just pop them in the oven and bake for an extra 1-2 minutes.

What’s the difference between a Snickerdoodle and a churro cookie?

Snickerdoodles have a tangy flavor from cream of tartar, while churro cookies are cinnamon-sugar coated and are slightly sweeter.

What are churro cookies made of?

Churro cookies are made with simple ingredients like flour, butter, sugar, and cinnamon. Take a look at the recipe card at the bottom of this post for the full recipe.

What flavor is churro?

Churros have a deep cinnamon flavor with a crispy, golden brown exterior, often paired with a cinnamon-sugar coating.

Is a churro Mexican or Italian?

Churros are a popular treat in Mexican cuisine, but they originated in Spain.

Now that you know how to make these easy churro cookies, grab your ingredients and enjoy baking!

Want to expand your palate with more Mexican-inspired dessert recipes? Check out these amazing, tasty options below, or check this link for more cookie recipes!