Recipe by Faigy Stein

Styling by Atara Schechter

Photo by Ruby Studios

Who said making churros needs to be an oily, messy activity? Enjoy the delicious churro flavor minus the mess and calories with these mouthwatering churro cookies.

Yield: approximately 32 cookies

Ingredients:

Cookies:

2 sticks margarine

2/3 cup sugar

1 large egg

½ teaspoon vanilla sugar

2 ¼ cups flour

½ teaspoon baking powder

Topping:

½ cup sugar

1 tablespoon ground cinnamon

½ cup confectioners’ sugar

½ cup hot water

Chocolate sauce:

¾ cup whip topping, unwhipped

½ cup chocolate chips

Directions:

Preheat oven to 375°F. Line 2 cookie sheets with parchment paper.

For the cookies: Beat margarine and sugar until light and fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Stir in flour and baking powder until just combined.

Transfer dough to a large piping bag fitted with a large star tip. Pipe out the dough into 3–4-inch logs on the prepared cookie sheets, making sure to leave about 2 inches of space between logs.

Bake until lightly golden brown, approximately 8–10 minutes.

Allow to cool.

For the topping: In a bowl, combine sugar and cinnamon.

In a separate bowl, combine confectioners’ sugar with hot water. This mixture will be runny.

Dip each cookie into the glaze and then into the sugar-cinnamon mixture to fully coat.

For the dipping sauce: In a pot over low heat, heat whip topping. Pour over chocolate chips and allow to sit for 3 minutes before stirring to combine.