Churro Cookies

insanely chewy snickerdoodle cookies with a churro buttercream

i made these cookies for my book club back in may and was surprised at how much everyone loved them. since then, i’ve been coming up with the absolute best version of the recipe possible. they’re like a classic snickerdoodle with a churro buttercream that puts the butter in buttercream. i love making cookie recipes that i can share with the people i love — whether it’s my book club or my neighbors — to me, that’s what cooking is all about. i hope you make these, love them, and share them with your favorite people!

ingredients / makes 12 cookies:

• 1 cup butter, softened (222g)

• 1 cup sugar (228g)

• 1/2 cup brown sugar (96g)

• 2 eggs

• 1/2 teaspoon vanilla extract

• 1 teaspoon salt

• 1/2 teaspoon cream of tartar

• 2.5 cups flour (402g)

• 1.5 teaspoons cinnamon

• 3/4 teaspoon baking soda

for the cinnamon sugar coating:

• 1/4 cup sugar

• 1 teaspoon cinnamon

method:

1. preheat your oven to 350°f (175°c) and line a baking sheet with parchment paper.

2. in a large mixing bowl (or stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. beat in the eggs one at a time, then add the vanilla extract and mix until well combined.

4. in a separate bowl, whisk together the salt, cream of tartar, flour, cinnamon, and baking soda.

5. gradually add the dry ingredients to the wet mixture, mixing until just combined. be careful not to overmix!

6. using a cookie scoop or your hands, form dough balls. roll each ball in the cinnamon sugar mixture until well coated.

7. place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. you can flatten them if you like, but i didn’t and they turned out great!

8. bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. the centers may look slightly underbaked, but they will continue to cook as they cool.

9. allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

churro buttercream

ingredients:

• 2/3 cup butter, softened

• 1 heaping tablespoon ground cinnamon

• 3/4 cup powdered sugar (more if you like it sweeter)

• 1/2 cup light brown sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt, as needed

• 1-2 tablespoons milk, as needed

instructions:

1. in a large mixing bowl, beat the softened butter until creamy.

2. add the ground cinnamon, powdered sugar, light brown sugar, vanilla extract, and salt. beat until well combined and smooth.

3. if needed, add milk, 1 tablespoon at a time, until the desired consistency is reached.

4. once the cookies are completely cool, spread or pipe the churro buttercream onto each cookie.

NOTES:

— i like my buttercream really buttery, so if you like things sweeter, add more powdered sugar!

— these cookies won’t really *show* when they’re done, so better to underbake them even if it looks like they aren’t totally baked.