Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Churro Sugar Cookies


  • Author: Jodi
  • Prep Time: 10 min
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 25 to 30 cookies 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 350 degrees F and line a couple cookie sheets with parchment paper.
  2. 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.
  3. Add baking soda, cream of tartar, cornstarch, salt and flour and mix until just combined. Don’t over mix the dough.
  4. 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.
  5. 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.
  6. Sprinkle some of the cinnamon sugar mixture on top of each flattened cookie (about 1 teaspoon).
  7. 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.

Frosting:

  1. 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).
  2. Remove from heat and pour into a medium size bowl, cool slightly.
  3. 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).
  4. Frost each cooled cookie and then sprinkle with more cinnamon and sugar.

Notes

  • 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. 
  • Category: Cookies