About the Recipe
If you’ve been around here for a while, you know how much I love working with Selefina. Last year, I actually had the chance to create one of their collab spice blends—the Cacao-Maple Mélange—which was such a fun project. I wanted something warm, cozy, and a little unexpected, and seeing it come to life was honestly one of those pinch-me moments.
So when Selefina reached out again and asked if I’d be interested in creating a recipe using another one of their new blends—the Cinnasational Spice Blend—I didn’t even have to think twice. This blend has that same comforting feel I love (think cinnamon, nutmeg, a little allspice), but I knew right away I wanted to do something that felt more summery this time around. Still cozy, but a little cooler, a little more playful.
That’s how these Churro Cookie Sandwiches were born. They have all the cinnamon-sugar magic of a classic churro, but instead of being warm and fried, they sandwich a delightful cinnamon cream filling or a big scoop of creamy ice cream—swirled with a little caramel if you’re feeling fancy. They’re crispy, creamy, cozy, and cold all at the same time. Basically, everything good about summer, rolled into one delicious little bite.
I hope you love them as much as I loved dreaming them up.
All the cozy churro vibes without the need for a deep fryer.
Make-ahead friendly — great for parties, picnics, or just because Tuesdays need a little joy too.
Customizable — swirl in caramel, sprinkle sea salt, dip in chocolate… make them your own!
Kid and adult approved — seriously, these disappear fast.
Picture-perfect — the cinnamon sugar sparkle + creamy filling make them an instant star in your feed or at your table.
What You'll Love
Can I make the churro cookies ahead of time? Yes! You can bake the cookies 1–2 days ahead. Store them in an airtight container at room temperature. Wait to assemble the sandwiches until just before serving for the best texture.
What’s the best ice cream flavor to use? Vanilla bean, dulce de leche, cinnamon swirl, or even chocolate work beautifully. A swirl of caramel or a pinch of sea salt mixed into the ice cream can take it to another level.
How do I keep the sandwiches from getting too hard in the freezer? Let the assembled sandwiches sit at room temperature for about 5 minutes before biting in. It softens the ice cream just enough for that perfect creamy texture.
Can I make this without piping the cookie dough? Absolutely. For a more rustic (but equally delicious) look, roll the dough into small balls and flatten slightly before baking.
What if I don’t have Selefina’s Cinnasational Spice Blend? You can easily mix your own using cinnamon, nutmeg, a touch of allspice, and a pinch of cloves. (Check the substitution note at the end of the recipe for exact amounts!)
Can I fry the churro cookies instead of baking? You could! But for this recipe, baking keeps the cookies sturdier and sandwich-friendly without getting greasy or too soft.
Frequently asked Questions
Ingredients
For the Churro Cookie Rounds:
1 cup (226 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
½ cup (110 g) light brown sugar
1 large egg
2 tsp vanilla extract
2 ¼ cups (280 g) all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ tsp Selefina Cinnasational Spice Blend (See note in the recipe for substitution)
Cinnamon Sugar Coating:
⅓ cup (65 g) granulated sugar
1 tsp Cinnasational Spice Blend
Cinnamon Vanilla Cream Filling:
½ cup (113 g) unsalted butter, softened
2 tbsp cream cheese, softened (optional, adds tang and structure)
1½ cups (180 g) powdered sugar, sifted
1 tsp vanilla extract or paste
1–2 tsp Selefina’s Cinnasational Spice Blend
Pinch of salt
1–2 tsp milk or cream (only if needed for texture)
Ice Cream Filling (substitute filling):
1 pint (475 ml) vanilla bean ice cream or dulce de leche
Optional: swirl in some extra caramel or a pinch of sea salt
Preparation
1. Make the Cookie Dough:
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
Add the egg and vanilla and mix until combined.
In a separate bowl, whisk together flour, baking soda, salt, and Cinnasational Spice Blend.
Add dry ingredients to the wet and mix just until incorporated.
Chill dough for 1 hour to firm up.
2. Shape & Bake:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
Roll dough into balls (~1½ tbsp each) and flatten slightly. For perfect spirals, pipe the dough in tight circles using a piping bag with a star tip (pipe before chilling or the dough will be too firm).
Bake for 10–12 minutes or until the edges are set and centers look just barely done.
Let cool for 5 minutes on tray, then transfer to wire racks.
3. Cinnamon Sugar Coating:
While cookies are still slightly warm, toss or sprinkle generously with the cinnamon-sugar mix.
4. Assemble:
Let cookies cool fully. Pipe on a layer of creamy filling (see instructions below) or Scoop ice cream and sandwich between two cookies.
Wrap in parchment and freeze again for 20 minutes before serving for best texture.
How to Make the Cinnamon Vanilla Cream Filling:
Beat the butter (and cream cheese if using) until light and fluffy, about 2 minutes.
Add powdered sugar gradually, mixing on low at first to avoid clouds.
Add vanilla, spice blend, and a pinch of salt.
Beat on high for another 1–2 minutes, until light, creamy, and pipeable.
If it’s too stiff, add milk ½ tsp at a time. If it’s too soft, add a bit more powdered sugar.
To Use:
Pipe a generous swirl onto one churro cookie and press another on top.
Let them sit at room temp for about 30 minutes to firm up, or chill to speed it up.
How to Make Perfect Ice Cream Rounds:
Line a small baking sheet with parchment paper.
Soften your ice cream slightly at room temperature until scoopable but not melty.
Spread the ice cream about 1 to 1½ inches thick across the parchment.
Swirl in the caramel and sea salt now—use a spoon to gently ripple it through without fully blending.
Freeze the tray until firm again (about 2 hours or overnight).
Once solid, use a round cookie cutter (the same size as your cookies) to punch out perfect disks of ice cream.
Sandwich immediately between cookies or wrap and freeze for later assembly.
Spice Blend Substitution Note:
If you don’t have Selefina’s Cinnasational Spice Blend, you can mix:
1 tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground nutmeg
⅛ tsp ground cloves
Adjust to taste if you prefer a spicier or more mellow flavor!