Description
A delightful twist on classic churros, these soft, cinnamon-sugar cookies are sandwiched with a creamy cinnamon buttercream frosting for a sweet and spiced treat.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon (for frosting)
- 2 tablespoons milk
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup butter and 1 cup sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients until dough forms.
- In a small bowl, combine 1/2 cup sugar and 1 tablespoon cinnamon for rolling.
- Roll dough into 1-inch balls, then roll each in cinnamon-sugar mixture. Place on baking sheets, flattening slightly with a glass.
- Bake for 10-12 minutes until edges are golden. Cool on wire racks.
- For frosting, beat 1/2 cup butter until creamy. Gradually add powdered sugar, 1 teaspoon cinnamon, and milk until smooth and spreadable.
- Spread frosting on the flat side of half the cookies, then top with remaining cookies to form sandwiches.
Notes
You can customize the seasonings to taste.