Churro Bars – Buttery Cinnamon Sugar Cookie Bars

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Churro bars are chewy, buttery cookie bars filled with cinnamon sugar. All your favorite churro flavors are easy to make and perfect for sharing.

Stack the cinnamon sugar churro cookie bars and take a bite from the top one at a time.

Why you’ll love these churro bars

  • Easy to make! This recipe doesn’t require frying like traditional churros. No need to use a mixer!
  • Simple materials. You probably have everything in your kitchen right now to make these in bulk.
  • Flavor! These cookie bars are buttery, chewy, and loaded with cinnamon sugar. It’s as close as possible to a churro in cookie form!
Cookie bars made with browned butter and topped with cinnamon sugar cut into squares on a baking sheet

What you need/materials

Skip to the bottom of this post for the complete recipe and ingredient list.

  • butter. This recipe uses salted butter. Browning the butter and frying it recreates the depth of flavor that traditional churros have. This is a simple trick, but it works very well. Plus, since the butter melts, you don’t have to use butter. stand mixer Or a hand mixer!
  • light brown sugar. All cookie dough uses brown sugar for maximum flavor and texture!
  • egg. As with all baking recipes, this recipe uses large eggs unless otherwise specified.
  • vanilla extract. Using vanilla bean paste will give it an even more vanilla flavor!
  • dry ingredients: Baking powder, salt, all-purpose flour.
  • cinnamon sugar: Combine granulated sugar and ground cinnamon to create a mixture to coat the bars.

How to make a churro bar

The complete recipe card is at the bottom of the post and can also be printed. Here are the steps and some photos to answer your questions.

Place brown butter cookie dough in a metal mixing bowl.

make the dough: First, brown the butter. I feel like the flavor of the dough will be thicker and I can recreate the taste of fried food! Don’t skip this step. Once the butter has browned, let it cool for 20 minutes before mixing the dough. It’s super easy, just melt the butter, no mixer required!

Preparation and assembly: Arrange in a 9×13 mold. Cooking Sheet Or line with foil and lightly coat with baking spray. Then sprinkle half of the prepared cinnamon sugar on the bottom of the pan. This way, the entire bar will be coated in cinnamon sugar, much like a churro.

Press the cookie dough into the mold, sprinkle the remaining cinnamon sugar evenly on top and bake for 25-30 minutes.

Let cool completely in the pan, then cut into squares!

Stacked Churro Cinnamon Sugar Cookie Bars

Storage method

These bars are perfect not only for lunchbox entertaining, but also for events, holidays, and parties. Store tightly closed at room temperature for up to 3 days for maximum freshness.

To freeze: Store in an airtight container for up to 3 months and thaw at room temperature.

Cinnamon sugar cookie bars taken out on a baking sheet

See more churro recipes

Print

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explanation

These chewy, buttery bars start with browned butter and are topped with more cinnamon sugar. No need to fry, you can enjoy the flavor of churros as is.


  • 1 cup butter
  • 2 cups light brown sugar
  • 2 egg
  • 2 teaspoons vanilla
  • 1 1/2 tsp baking powder
  • 1 teaspoon kosher salt
  • 2 1/2 cups all purpose flour
  • 1/4 cup Granulated sugar
  • 1 tablespoon cinnamon powder

  1. brown the butter: Medium pot Melt the butter over medium-low heat and bring to a boil. Stir the pan frequently until the butter turns a deep amber color. Remove the pan from the heat and let the butter cool for 20 minutes.
  2. Preheat oven to 350°F. Line a 9-by-13-inch baking dish with parchment paper and coat with nonstick spray. Let’s set it aside.
  3. prepare the dough: Combine the cooled butter and brown sugar in a large bowl. Add eggs, vanilla, baking powder, and salt and mix until smooth. Finally add the flour and mix until completely combined. Let’s set it aside.
  4. make cinnamon sugar: Combine granulated sugar and powdered cinnamon in a small bowl and mix well.
  5. Sprinkle half of the cinnamon sugar mixture evenly over the bottom of the prepared pan.
  6. Press the cookie dough onto the cinnamon sugar,Sprinkle remaining cinnamon sugar on top. Bake for 25-30 minutes or until edges are lightly golden brown.
  7. Place bread on a wire rack to cool completely before cutting into bars.

Note

Store tightly closed at room temperature for up to 3 days.

For maximum freshness, store tightly closed and frozen for up to 2 months. Thaw at room temperature.

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