One of my favorite Cinco De Mayo snacks are Churros.  They’re tender, warm and totally Cinnamony!  I’ve tried and failed to make the authentic version at home, and much like my huge ‘Tamale fail of 2011′..this was a complete disgrace to the culture..lol!

~However, I did find a super simple way to master all that Churro greatness, without any of the embarrassment.

These Churro Cookies are honestly the best cookie I’ve ever had!  All it takes is one bite and you’re hooked.  They’re made from Pie Crust, so they’re beyond buttery, totally flaky and filled with sweet Cream Cheese.  These have a melt in your mouth quality like nothing else your lips have ever experienced!

Make a batch of these for Cinco De Mayo, or anytime you want to indulge in the BEST cookie in the world!

In fact..make 2 batches! :)

What you’ll need for approx. 11 Churro Cookies (double for more):

4 oz Cream Cheese

3/4 cup Sugar..divided (1/4 goes into the Cream Cheese mixture & the rest is for the Cinnamon Sugar mixture)

Pillsbury Frozen/refrigerated  Pie Crust (2ct.)…defrosted.

1 tsp. Vanilla Extract

2 tablespoons Cinnamon

2 tablespoons melted Butter

Directions:

In a medium bowl combine the Cream Cheese, Vanilla and 1/4 of the sugar, set aside…

Unroll both of the Pie Crusts and smear one of them with the Cream Cheese mixture…

Place the other Crust on top and cut out your cookies.  You can use whatever size cookie cutter you like…

With a fork gently mash down the edges to seal them…

Bake them on a parchment lined baking sheet at 350 degrees  for approx. 12 minutes, or until they’re firm and slightly golden.  Feel free to make Churro Twists out of the scraps..YUM!

Let them cool, and brush both sides of them with the melted butter…

Now..coat them very well in the Cinnamon Sugar (the remaining Sugar and the 2 tbsp. Cinnamon)…

Take a peek at how amazing the are…

Serve some up, make some friends…

A little more Cinnamon Sugar wouldn’t hurt anything…

Now go for it!  ~Enjoy! :)

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