Churro Sugar Cookies

These cookies are To. Die. For.

We’re still eating our feelings. Not every day, but more than normal. And this is what happens when one person wants to make sugar cookies (Cami), and the other person wants to try a new flavor combination (me).

You think you’re making a cinnamon roll sugar cookie, but it tastes exactly like a CHURRO. Which couldn’t have been a better end result of baking.

One cookie is NOT enough.

The cookie recipe is my basic one, with just a few tweaks. Happy Baking!

CHURRO Sugar Cookies (NEW)

1 cup butter

¾ cup vegetable oil

1 cup sugar

½ cup powdered sugar

1 tbsp. water

2 eggs

½ tsp. soda

1 tsp. cream of tartar

1/2 tsp salt

2 tsp. vanilla extract

2 cups whole wheat pastry flour

2 1/2 -3 cups all purpose flour

1 recipe Browned Butter Frosting (below)

Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, extract, salt and flour and mix until just combined. Don’t over mix your dough. Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2″ apart. With a glass or flat measuring cup, press down the rounded dough to flatten your cookie. The sides will spread out and open up a bit. (Part of the signature sugar cookie look.)

Layers: perfect browned butter cream, crispy cinnamon sugar and a soft sugar cookie.

In a small bowl, mix together 1/4 cup sugar, 1 tbsp. cinnamon and 1/4 tsp. of kosher salt. Sprinkle this mixture on top of the cookies. Then bake in a preheated 400 degree oven for 8-9 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack.

This sugar mixture makes this cookie amazing.

Assemble the butter cream. Frost the cooled cookies and sprinkle the remaining cinnamon sugar mixture on top.

Give some to your neighbors. Freeze some for later. They are AMAZING.

Browned Butter Frosting from 101 Gourmet Cookies

1/2 cup butter

3- 3 1/2 cups powdered sugar

2 tbsp. heavy cream

In a small pan, simmer the butter on medium low, stirring occasionally until the butter starts to turn golden brown. Watch closely, as this happens fast. Remove the butter after dark golden color appears. Cool slightly before adding to a mixer. Then add the powdered sugar and the heavy cream and whip on slow, then high until light and fluffy.

Frost cookies. Or anything. Great on banana bread too. Just FYI.

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