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Churro cookies

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Prep Time 25 minutes
Cook Time 12 minutes
Refrigeration Time: 1 hour
Total Time 1 hour 37 minutes
Servings: 18
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

For the cookies:
  • 1 C (7.90 oz) (225 gr) unsalted butter, at room temperature
  • 1 C (7 oz) (200 gr) brown sugar
  • 1/3 C (2.30 oz) (66 gr) white sugar
  • 1 egg, big
  • 1 egg yolk
  • 2 tsp (0.34 fl oz) (10 ml) vanilla extract
  • 2 1/3 C (10.60 oz) (300 gr) all purpouse flour
  • 2 tbsp (0.57 oz) (16 gr) corn starch
  • 1 tsp (0.17 oz) (5 gr) baking soda
  • 1/2 tsp (0.088 oz) (2.5 gr) salt
  • 1 1/2 tsp cinnamon powder
To bake the cookies:
  • 1/3 C (2.30 oz) (66 gr) white sugar
  • 2 tsp cinnamon powder
For the frosting:
  • 2/3 C (5.30 oz) (150 gr) unsalted butter, at room temperature
  • 1 C (4.30 oz) (123 gr) powdered sugar
  • 1/4 C (1.75 oz) (50 gr) brown sugar
  • 2 tsp cinnamon powder
  • 1 pinch salt
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract
  • 2 tbsp (1 fl oz) (30 ml) milk or whipping cream

Method
 

For the cookies:
  1. In a medium size bowl sift the flour with the cornstarch, baking soda, salt and ground cinnamon. Mix with a spoon and set aside.
  2. Separately, in a large bowl add the butter with the two types of sugar and beat with an electric mixer or hand whisk for 2-3 minutes until smooth, fluffy and lighter in color.
  3. Add in the egg with the egg yolk and vanilla extract. Beat for 30 seconds more until the mixture is smooth. Finally, add the flour mixture and integrate with a rubber spatula to form a smooth batter.
  4. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour or preferably overnight for better consistency and flavor.
To bake the cookies:
  1. In a medium shallow bowl, add the sugar with the powdered cinnamon and mix with a spoon so that they are perfectly integrated.
  2. Once the dough has cooled, preheat the oven to 356º F (180° C). Also, line two baking sheets with parchment paper.
  3. Using a small ice cream scoop or spoon, portion the dough into 18 balls the size of 2 tablespoons each (about 3 oz -85 g-) and then roll each one in the cinnamon sugar mixture until well coated. Place the balls on the baking sheets, at least 5 cm apart from each other, as they will spread during baking. Carefully flatten each ball a little with your hands.
  4. Bake the cookies for 12-14 minutes until they are firm and lightly browned on the edges but not quite in the center. Take them out of the oven and let them cool down a little while still on the trays for 10 minutes. Then transfer them to a wire rack to cool down completely.
For the frosting and to finish:
  1. In a large bowl, add the butter with the powdered sugar and beat with an electric mixer or hand whisk for 1 minute until the mixture lightens slightly.
  2. Add in the brown sugar, ground cinnamon and pinch of salt. Beat for 1 more minute so that all the ingredients are very well integrated. Finally, add the vanilla extract with the milk and beat for 30 seconds until you get a smooth and somewhat firm frosting.
  3. Place the frosting in a piping bag or ziploc bag with a small star pipping tip and decorate the cookies with a good amount of frosting on top. Done!

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