Churro Cookies

 

What would be the first thing you smell when you walk into a Fall Fair? I'm guessing it's the aroma of hot cinnamon and sugar Churros! They're a fan favorite for a reason. So how about Churro Cookies, a cinnamon sugar cookie covered with a delectable cinnamon and brown sugar frosting? It's a great and delicious combo.

 

Ingredients

3/4 Cup Butter Softened

3/4 Cup Sugar

1 Egg

2 teaspoons Vanilla Extract

1/2 teaspoon Almond Extract

2 1/4 Cup Flour

1/2 teaspoon Baking Powder

1/4 teaspoon Salt

1/4 teaspoon Cinnamon

 

Churro Butter cream Frosting

1/2 Cup Butter Softened

1 1/2 Cup Powdered Sugar

1/4 Cup Brown Sugar

1/2 teaspoon Cinnamon

2 teaspoons Vanilla Extract

2-3 Tablespoons Heavy Cream

 

Instructions

Heat the oven to 350°F.

In a large mixing basin or with a stand mixer, beat together all the butter and sugar until light and fluffy.

Cream in the egg, vanilla extract, and almond extract.

Mix in the dry ingredients (flour, baking powder, salt, and cinnamon) gradually until mixed.

Refrigerate for 30 minutes.

Flour your work area and roll out the cookie dough to 1/4 inch thickness. Cut cookies with cookie cutters and place on a greased cookie sheet.

Cook at 350°F for 7-9 minutes, or until the edges are brown.

Wait for a 5-minute chilling period before transferring to a cooling rack. Allow to cool fully before icing.

 

Frosting atop Churros

Inside a separate dish, cream together the butter and powdered sugar. Mix until completely smooth.

Mix in the brown sugar until smooth.

Pour a little vanilla extract and heavy whipping cream at a time.

Frosting should be thick with firm peaks.

Fill a zip-lock bag halfway with frosting and snip the corner to pipe icing onto cooled cookies.

Cinnamon Bursts or Cinnamon Sugar Mixture can be sprinkled on top of the icing.

Allow time to set. Serve immediately and enjoy.