Ingredients
Churro Cookies
- 1 cup unsalted butter, room temperature
- 1 cup Imperial Sugar Light Brown Sugar
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour*
- 1 tablespoon cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cookie Coating
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon ground cinnamon
Churro Buttercream Frosting
- 1/2 cup unsalted butter, room temperature
- 2 cups Imperial Sugar Confectioners Powdered Sugar
- 1/4 cup Imperial Sugar Light Brown Sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup milk
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350º F.
- Using an electric stand mixer or a hand mixer, cream together butter, brown sugar, and sugar until light and fluffy, approximately 2-3 minutes.
- Add eggs and vanilla and beat until well combined and egg is fully incorporated.
- In a separate bowl, whisk together flour, cornstarch, cinnamon, baking powder, baking soda, and salt. Add to butter mixture, mixing until it just forms a dough.
- In a small bowl, mix together sugar and cinnamon for coating. Reserve any unused coating mixture.
- Scoop into dough balls, and roll in cinnamon sugar mixture until coated evenly. Place on a baking sheet about 2 inches apart.
- Bake for about 10 minutes, until edges are set and cookies have puffed up. Remove from oven and let cool for about 5 minutes before moving to a wire rack to cool completely.
- Once cookies have cooled completely, prepare frosting. Beat together butter, both sugars, cinnamon, and vanilla until it comes together. Slowly stream in milk until a spreadable consistency is reached.
- Top cookies with frosting. Sprinkle remaining coating mixture over top of freshly frosted cookies.
Imperial Sugar Insight
- Want big bakery-style cookies? Use 1/4 cup of dough per ball. You will get 13 cookies per batch. Increase the bake time to 11-12 minutes.
- Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.