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Churro Cookies
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Churro Cookies

These soft and chewy cinnamon sugar cookies are inspired by Crumbl's famous Churro Cookie. Topped with a decadent cinnamon buttercream frosting, these cookies are the perfect treat for cinnamon lovers!
Calories: 91kcal

Ingredients

For the Sugar Coating:

  • 1/4 cup 50g granulated sugar
  • 1/2 teaspoon cinnamon

For the Cookies:

  • 1/2 cup 113g butter, softened
  • 1/2 cup 103g shortening, room temperature
  • 1 cup 200g granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 cups 375g all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon

For the Churro Buttercream:

  • 3/4 cup 170g unsalted butter, room temperature
  • 3 cups 375g confectioners' sugar, sifted
  • 1/3 cup 67g light brown sugar, packed
  • 1 1/2 teaspoons cinnamon
  • 2-3 teaspoons whole milk as needed for consistency

Instructions

Preheat the Oven:

  • Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper and set aside.
  • Prepare the Sugar Coating:
  • In a medium bowl, combine the granulated sugar and cinnamon for the sugar coating. Set aside.

Make the Cookie Dough:

  • Using a handheld mixer (or stand mixer), combine the softened butter, shortening, sugar, eggs, and vanilla extract in a large bowl. Beat until light and creamy.
  • Add the flour, cornstarch, salt, baking powder, and cinnamon to the butter mixture. Mix until all ingredients are incorporated and the dough forms.

Shape and Coat the Cookies:

  • Using a 1/4 cup of dough per cookie (or two scoops using a 2-tablespoon scoop), portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Use your hands to slightly flatten and shape each ball of dough.
  • Roll each cookie in the cinnamon sugar coating and return them to the baking sheet.

Bake the Cookies:

  • Bake the cookies for 12 minutes for a softer texture or up to 14 minutes for a firmer cookie.
  • Remove the cookies from the oven and let them cool completely on the baking sheets before frosting.

Make the Churro Buttercream:

  • In the bowl of a stand mixer with the paddle attachment, beat the butter, confectioners' sugar, brown sugar, and cinnamon on low speed until combined.
  • Increase the speed to high and beat for about 2 minutes, until the buttercream is smooth and fluffy.
  • Add milk, a teaspoon at a time, to achieve your desired consistency.

Frost the Cookies:

  • Once the cookies have completely cooled, use the buttercream to frost them.
  • For best results, pipe or spread the buttercream evenly onto the cookies.

Serve and Store:

  • Serve the frosted cookies cold.
  • Store leftover frosted cookies in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving if desired.
  • Unused buttercream can be stored in the refrigerator in an airtight container. Bring it back to room temperature before using.