Description
Delicious churro cookies with a sweet frosting, perfect for satisfying your sweet tooth.
Ingredients
Scale
- 2 sticks (226g) butter, softened
- 1 cup (200g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large (50g) egg
- 1 large (18g) egg yolk
- 2 tsp (10ml) vanilla flavoring
- 1/4 tsp (1g) lemon juice
- 2 and 3/4 cups (345g) all purpose flour
- 1 tbsp (8g) corn starch
- 1 tsp (5g) baking powder
- 1/2 tsp (2g) baking soda
- 1 and 1/4 tsp (3g) cinnamon
- 1/4 tsp (1g) salt
- 1 stick (113g) butter (for frosting)
- 1 and 1/2 cups (190g) powdered sugar
- 1/4 cup (50g) brown sugar (for frosting)
- 1 tsp (2.5g) cinnamon (for frosting)
- 2 to 3 tbsp (30-45ml) heavy cream (for frosting)
Instructions
- Scoop & Roll Dough: Start by scooping out the dough into tablespoon-sized portions. It should feel nice and sticky, and do not worry if it is a bit messy. Roll each scoop into a ball, making sure they are all roughly the same size for even baking. Just be careful not to overdo it – a loose touch is best!
- Chill Dough Balls: Pop those dough balls in the fridge for a bit. Chilling them helps them hold their shape while baking, and they will be less likely to spread too much. About 30 minutes should do the trick. Do not skip this – cookies that have not chilled are more likely to become flat discs.
- Preheat Oven: While your dough is chilling, preheat the oven to 375 degrees F (190 degrees C). You will want it nice and hot so the cookies bake evenly and have that sought-after texture. The right temperature is crucial, and if it is not hot enough, you might end up with cookies that do not rise properly.
- Bake & Watch Closely: Arrange the chilled balls on a baking sheet lined with parchment paper and slide them into the oven. As they bake, you will notice the lovely scent of cinnamon wafting through your kitchen. Keep an eye on them; cookies should come out looking slightly soft in the center to ensure a tender bite later on.
- Cool & Enjoy: Once they are out, let the cookies cool for a few minutes on the tray. This not only helps them firm up but also intensifies that delicious aroma. Do not rush this step; cooling cookies too quickly can risk breaking them apart when you move them. Enjoy the warm, cinnamon goodness straight from the oven!
Notes
- Storage Tips: Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days. Freeze in an airtight container for up to 2 months and thaw overnight in the fridge before serving.
- Expert Tips: Transfer cookies after 5 minutes to cool for best texture. Use room-temperature ingredients for best texture. Avoid over-mixing once flour is added. Cookies should appear slightly soft in center when removing from oven.
- Reheating Instructions: Reheat in the oven at 350 degrees F (175 degrees C) for 5-7 minutes until warmed through.
- Serving Suggestions: Pair with a scoop of vanilla ice cream. Serve with hot chocolate or coffee. Offer on dessert platters with other cookies.
- Recipe Variations: Add chocolate chips for a richer taste. Incorporate chopped nuts for texture. Use pumpkin spice instead of cinnamon for fall flavor.
- Ingredient Notes: Ensure your butter is softened for easier mixing. You may substitute granulated sugar with coconut sugar, but it may affect the flavor slightly. For a nicer frosting consistency, beat the butter and sugars together until light and airy, adding cream gradually to achieve desired consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 515
- Sugar: 46g
- Sodium: 347mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg