Churro Cookies are a Crumbl cookie copycat that are soft and chewy cinnamon sugar cookies topped with cinnamon buttercream.
Scale toservings (original: 12)
Ingredients
White Sugar
Ground Cinnamon
Butter
Shortening
(room temperature)
1.0 c
White Sugar
Eggs
1.0 tsp
Vanilla Extract
3.0 c
All Purpose Flour
2.0 tbsp
Corn Starch
1.0 tsp
Salt
Baking Powder
1.0 tsp
Ground Cinnamon
Unsalted Butter
3.0 c
Powdered Sugar
Light Brown Sugar
Ground Cinnamon
Whole Milk
Instructions
1.Preheat the oven to 325°F. Line 2 baking sheets with parchment paper and set it aside.
2.In a medium bowl combine the cinnamon and sugar coating. Set aside.
3.Using a handheld mixer, combine the butter, shortening, sugar, eggs, and vanilla in a large bowl.
4.To the butter mixture, add the flour, cornstarch, salt, baking powder, and cinnamon. Mix until the ingredients are incorporated.
5.Using a ¼ cup (or 2 scoops of dough with a 2 tablespoon scoop), set the dough onto a lined cookie sheet, about 2 inches apart. (I usually put 6 cookie dough balls onto each cookie sheet.) Use your hands to shape and slightly flatten each ball of dough. (If you used 2, 2 tablespoon scoops, combine the scoops of dough into one large cookie.)
6.Roll each cookie in the cinnamon and sugar mixture and place back on the sheet.
7.Bake for 12 minutes for a softer cookie, up to 14 minutes for a firmer cookie.
8.Remove cookies from the oven and let them cool completely before frosting with the buttercream.
9.In the bowl of a stand mixer with a paddle attachment, combine the butter, sugars, and cinnamon.
10.Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
11.Adjust the consistency with milk as needed.
12.Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using it to pipe or frost.
13.Use buttercream to frost completely cooled cookies.
14.Store frosted cookies in the refrigerator. Serve cookies cold.
