Cinco de Mayo is just a couple weeks away. I’m getting my margarita recipes ready, and scouting out the best guacamole recipe. But those are so obvious. I mean, I always have those things on Cinco de Mayo. I wanted to add something else fun to my menu, so I searched for interesting churro recipes. Mostly, I found what you’d expect–homemade versions of churros you’d find at a theme park.
Except, then I found a churro cookies recipe. Score!
Wow, these are so good! They taste just like a churro, but in a mini pie/cookie shape. They are just the right amount of sweet, while the cream cheese cuts through the richness of the pie crust. The butteriness and sweetness are a little big addicting. I can already envision enjoying these with a margarita on Cinco de Mayo.
4 oz cream cheese, softened
1 cup sugar, separated (1/4 goes into the cream cheese mixture, the rest for cinnamon/sugar mixture)
1/4 cup brown sugar
frozen/refrigerated pie crust, 2 count, defrosted
1 tsp. vanilla extract
3 tablespoons cinnamon
2 tablespoons melted Butter
Preheat oven to 350 degrees.
In a medium bowl, combine the cream cheese, 1/4 cup of white sugar, 1/4 cup of brown sugar, 1 tablespoon of cinnamon and 1 teaspoon of vanilla extract. Mix well, and set aside.
Unroll the pie crusts and smear one with the cream cheese mixture. Top with the other pie crust.
Cut out your cookies using whatever shape/size cookie cutter you like. I used the bottom of a narrow glass (this size glass created 12 cookies). With a fork, crimp the edges of each cookie to seal in the cream cheese mixture.
Bake at 350 degrees for 12-14 minutes, until golden brown on the bottoms and just lightly browned on top.