These Churro Sugar Cookies are like eating a churro and sugar cookie all rolled into one. Topped with an amazing browned butter frosting and sprinkled with cinnamon & sugar. One of the best sugar cookies ever!
We all know that chocolate chip cookies are one of my most favorite things in life. Sugar cookies also happen to be one of my favorite things, especially when slathered with a thick layer of frosting.
I also love churros and between years of my boy’s baseball games and trips to Disneyland, I’ve eaten my fair share of them over the years.
So I thought why not combine the two flavors, so I did, and voila . . . Churro Sugar Cookies. It’s not like it was rocket science or anything, but I’d like to think it was a fabulous idea. I tweaked a few versions of the “swig cookie recipes” that are all over the web and came up with what I think is a pretty fabulous sugar cookie.
The worst part about making sugar cookies is the rolling and cutting out, right? The great thing about these sugar cookies is that instead of rolling out the dough and using cookie cutters, you simply flatten these with the bottom of a glass that has been dipped in sugar. Super easy and fast!
I roll mine slightly larger than a golf ball, then using the bottom of a glass that has been dipped in sugar, flatten to about 1/3-1/2″. Make sure you don’t press them too flat, you’re going for a thick, soft cookie so keep that in mind. Once you’ve flattened them, sprinkle some cinnamon and sugar on top before baking them.
Ok and let’s be real here for a minute. . . the best part of sugar cookies is the frosting. These cookies call for a fabulous browned butter which is the bomb. If you haven’t ever had browned butter frosting, you’re missing out. If you have had it and love it, you need to also makes these sour cream banana bars or this oatmeal cake.
TIPS FOR MAKING THE BEST SUGAR COOKIES:
- Make sure you cream the butter, oil, sugars, egg and vanilla really well. I usually go 2 to 3 minutes, scraping down the bowl once or twice.
- This dough isn’t super soft or sticky, but it’s not really dry. Don’t pack your flour into your measuring cup. I like to loosen up my flour with my measuring cup by scooping and dumping it a few times. Then I take one final scoop of the “loosened” flour
- Don’t press the cookies too thin. You want them to be about 1/3-1/2″ inch thick.
- Make sure not to overbake your cookies. They won’t look done on the tops and the bottom will barely be golden brown, that’s what you want. Keep in mind that they will continue to cook while they cool on the cookie sheets for a couple minutes.
- Be generous with the cinnamon & sugar on both the unbaked dough ball and on top of the frosting. . . it’s what makes these cookies so amazing!
- 1 cup butter
- ¾ cup vegetable or canola oil
- 1 cup sugar
- 1 cup powdered sugar
- 2 eggs
- 2 teaspoons vanilla
- ½ teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 5 1/4 cups all-purpose flour
- Extra granulated sugar for dipping
Cinnamon Sugar Topping:
- 1/2 cup sugar
- 1 tablespoon cinnamon
Browned Butter Frosting:
- ½ cup butter
- 3 3/4 cups powdered sugar
- 2 teaspoons vanilla
- Pinch of salt
- 5 to 7 tablespoons half and half
- Preheat the oven to 350 degrees F and line a couple cookie sheets with parchment paper.
- In the bowl of a stand mixer cream the butter, oil and sugars, eggs and vanilla. Mix until well combined, about 1-2 minutes, scraping down the sides of the bowl as needed.
- Add baking soda, cream of tartar, cornstarch, salt and flour and mix until just combined. Don’t over mix the dough.
- Using a large cookie scoop, scoop about 3 to 4 tablespoons of dough and roll into a ball (golf ball size). Place several inches apart on the prepared baking sheets.
Dip the bottom of a glass into a small bowl of granulated sugar and gently press each cookie into an even thickness (about 1/3-1/2″ thick). *Remember to dip the bottom of the glass into the sugar every time you flatten a cookie.
- Sprinkle some of the cinnamon sugar mixture on top of each flattened cookie (about 1 teaspoon).
Bake 8-10 minutes or until just set. Do not over-bake! (Cookies will look slightly under baked.) Let cookies cool for a few minutes on the cookie sheets then move to a cooling rack to cool completely.
- In a small saucepan, melt butter over medium heat until golden brown in color and golden brown flecks appear, swirling pan frequently. (Butter will become a little foamy).
- Remove from heat and pour into a medium size bowl, cool slightly.
- Add powdered sugar, vanilla and half & half. Using a hand mixer, mix until smooth and spreadable (add enough half & half to get the spreading consistency you want).
- Frost each cooled cookie and then sprinkle with more cinnamon and sugar.
- Depending on how thick you spread the frosting on these cookies, you may need to either 1 1/2 the recipe or possibly double it.
- These cookie are also delicious with plain butter cream, but the majority of this household voted for the browned butter.