Ingredients
Equipment
Method
- Preheat your oven to 350°Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl with a hand mixer, or in a stand mixer, beat the butter with the granulated sugar and light brown sugar until light and fluffy.
- Add the vanilla extract and egg and beat until combined.
- Mix in the flour, salt, baking soda and cinnamon, mixing until just combined.
- Roll the cookie dough into 1 ½ tablespoon sized cookie dough balls.
- In a shallow bowl or on a large plate, mix the cinnamon sugar ingredients together.
- Roll each cookie dough ball in the cinnamon sugar coating until fully coated.
- Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are set. They won’t be golden brown so don't over-bake!
- Make the buttercream while the cookies cool. In a large bowl, combine butter with 2 cups of powdered sugar, vanilla extract, ⅛ teaspoon of salt, cinnamon and brown sugar.
- Mix and add more powdered sugar if needed. Add milk if it doesn’t look creamy enough, starting with 1 tablespoon. Taste and adjust if needed!
- Spread or pipe the frosting onto each completely cooled cookie and enjoy!
Notes
These cookies are best enjoyed within 3-4 days when stored in an airtight container at room temperature. For an extra churro flavor, you can add a pinch of cinnamon to the cookie dough itself.