Indulge in a delightful fusion of churros and cookies with these Churro Cookies filled with luscious dulce de leche. These cookies capture the warm, cinnamon-sugar goodness of traditional churros in a soft, buttery cookie form. The ground anise adds a subtle hint of warmth and spice, while the rich dulce de leche filling brings a creamy, caramel-like sweetness to every bite. Perfect for special occasions or a sweet treat anytime, these churro cookies are sure to impress with their unique flavor and irresistible texture.
Ingredients:
For the Cookies:
- 240 grams of unsalted butter, softened to room temperature
- 180 grams cane sugar
- 1 egg
- 1 teaspoon vanilla extract
- 255 grams all-purpose flour
- ½ teaspoon ground anise
- ½ teaspoon baking soda
- ½ teaspoon table salt
For the Coating:
- ½ cup cane sugar
- 1 teaspoon ground cinnamon
For the Filling:
- 15 grams unsalted butter
- ½ teaspoon ground anise
- ½ teaspoon ground cinnamon
- 1 cup (370 grams can) dulce de leche
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, cream together the room-temperature butter and cane sugar until light and fluffy, about 3-4 minutes. This step is essential for achieving the perfect cookie texture.
- Incorporate the egg and vanilla extract into the butter and sugar mixture, mixing until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, ground anise, baking soda, and salt.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until a smooth dough comes together.
- Cover the dough and refrigerate for at least 30 minutes to allow it to firm up, making it easier to handle.
2. Shape and Bake the Cookies:
- Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- After chilling the dough, scoop out tablespoon-sized amounts and roll them into balls. Arrange these dough balls on the prepared sheets, leaving about 2 inches between each.
- Gently press down each dough ball with your hand or the bottom of a glass to flatten slightly.
- Bake for 10-12 minutes, or until the edges turn a light golden brown. The cookies should remain soft and a bit puffy.
- Allow the cookies to rest on the baking sheets for a few minutes, then move them to a wire rack to finish cooling.
3. Coat the Cookies:
- While the cookies are cooling, prepare the cinnamon-sugar coating by combining the cane sugar and ground cinnamon in a shallow bowl.
- Once the cookies are cool enough to handle but still slightly warm, roll each cookie in the cinnamon-sugar mixture until fully coated. Set aside on a wire rack to cool completely.
4. Prepare the Filling:
- In a small saucepan, melt the 15 grams of unsalted butter over low heat. Stir in the ground anise and ground cinnamon, cooking just until fragrant, about 1-2 minutes.
- Remove from heat and stir in the dulce de leche until well combined and smooth.
5. Assemble the Cookies:
- Once the cookies are completely cool, spread a generous amount of the dulce de leche filling onto the flat side of half of the cookies.
- Top each filled cookie with another cookie, flat side down, pressing gently to create a sandwich.
Conclusion:
These Churro Cookies with Dulce de Leche Filling are the ultimate sweet treat, combining the beloved flavors of churros with the buttery richness of cookies. The warm spices of anise and cinnamon, combined with the creamy dulce de leche, create a dessert that’s both comforting and indulgent. Perfect for sharing at gatherings or enjoying with a cup of coffee, these cookies offer a delightful twist on traditional churros in a portable, easy-to-eat form. Treat yourself to a bite of these irresistible churro cookies and savor the sweet, spiced goodness!