Churro Bars are chewy, buttery cookie bars loaded with cinnamon sugar! All the flavors of your favorite churro, but easy to make and perfect to share!
Why You’ll Love These Churro Bars
Easy to make! No deep frying like traditional churros with this recipe. You don’t even need to use a mixer!
Simple Ingredients. You probably have everything in your kitchen right now to make a batch of these.
Flavor! These cookie bars are buttery, chewy, and loaded with cinnamon sugar. As close to a churro you can get in cookie form!
What You Will Need / Ingredients
Make sure to hop down to the bottom of this post for the full recipe and ingredient list!
Butter. I use salted butter in this recipe. You will be browning the butter to help mimic the depth of flavor that deep frying imparts in traditional churros. It’s a a simple trick and works really well! Plus since the butter will be melted this saves you from having to use your stand mixer or hand mixer!
Light brown sugar. Using all brown sugar in the cookie dough is for flavor and texture!
Eggs. I use large size eggs in this recipe, as with all my baking recipes unless otherwise stated.
Vanilla Extract. You can also use vanilla bean paste for even more vanilla flavor!
Dry Ingredients: Baking powder, salt, and all purpose flour.
Cinnamon Sugar: A combo of granulated sugar and ground cinnamon make the mixture that you will coat your bars with!
How To Make Churro Bars
The full recipe card is at the bottom of the post and it’s printable too! Here are the steps and some pictures to help answer any questions you may have!
Make the dough: First up you’re going to brown the butter. This deepens the flavor of the dough and I feel like it helps mimic the flavor of deep frying! Don’t skip this step! Once you have the butter browned, let it cool for 20 minutes and then mix your dough up. No mixer needed because the butter is melted which makes this very easy!
Coating the bottom of the pan with half the cinnamon sugarTop the cinnamon sugar with the cookie dough
Prep and Assemble: Line a 9×13 pan with parchment paper or foil and lightly coat it with baking spray. Then sprinkle half of your prepared cinnamon sugar into the bottom of the pan. This ensures that the whole bar is coated with cinnamon sugar just like a churro!
Coat the cookie in the pan with the remaining cinnamon sugar.Baked and cooling in the pan!
Press the cookie dough into the pan and then sprinkle the remaining cinnamon sugar evenly on top and bake them for 25 – 30 minutes.
Allow them to cool in the pan completely and then cut into squares!
How To Store
These bars are just as great to make for an event, holiday, or party as they are for a lunchbox treat. Store them airtight at room temperature for up to 3 days for best freshness.
To Freeze: Store in an airtight container for up to 3 months and allow them to thaw at room temperature.
These chewy, buttery bars start with browned butter and are topped with an extra helping of cinnamon sugar. All the flavor of a churro with no frying necessary!
1 cup butter
2 cups light brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Brown the butter: In a medium saucepan over medium-low heat melt the butter and bring to a boil. Frequently stir or swirl the pan until the butter reaches a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.
Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper and coat with non-stick spray. Set aside.
Prep the dough: In a large bowl combine the cooled butter and brown sugar and stir to combine. Add in the eggs, vanilla, baking powder, and salt and stir until smooth. Finally, add in flour and mix until just incorporated. Set aside.
Make the Cinnamon Sugar: In a small bowl, whisk the granulated sugar and ground cinnamon together.
Sprinkle half of the cinnamon sugar evenly into bottom of the prepared pan.
Press the cookie dough on top of cinnamon sugar and then sprinkle the remaining cinnamon sugar on top. Bake for 25-30 minutes, or until edges are lightly golden.
Place pan on a wire rack to cool completely before cutting into bars.
Notes
Store airtight at room temperature for up to 3 days.
Freeze airtight for up to 2 months for best freshness. Thaw at room temperature.
