Name: Crumbl Copycat Churro Cookie
Ingredients: 2 3/4 cups of all-purpose flour; 1 teaspoon of baking soda; 2 teaspoons of cream of tartar; 1/2 teaspoon of salt; 1 cup of unsalted butter (at room temperature); 2/3 cup of white sugar; 3/4 cup of light brown sugar; 2 large eggs; 2 teaspoons of vanilla extract; 1/4 cup of white sugar; 2 teaspoons of cinnamon; 8 ounces of cream cheese (at room temperature); 1 cup 2 sticks of unsalted butter, at room temperature; 1/4 teaspoon of salt; 3 cups of powdered sugar; 1/4 cup of brown sugar; 2 teaspoons of vanilla extract; 1/2 teaspoon of cinnamon

Ingredients

Scale

For the Snickerdoodle Cookie Dough:

2 3/4 cups of all-purpose flour
1 teaspoon of baking soda
2 teaspoons of cream of tartar
1/2 teaspoon of salt
1 cup of unsalted butter (at room temperature)
2/3 cup of white sugar
3/4 cup of light brown sugar
2 large eggs
2 teaspoons of vanilla extract

For the Cinnamon Sugar Mixture:

1/4 cup of white sugar
2 teaspoons of cinnamon

For the Churro Frosting/Buttercream:

8 ounces of cream cheese (at room temperature)
1 cup 2 sticks of unsalted butter, at room temperature
1/4 teaspoon of salt
3 cups of powdered sugar
1/4 cup of brown sugar
2 teaspoons of vanilla extract
1/2 teaspoon of cinnamon

Cook Mode Prevent your screen from going dark

Instructions

In a mixing bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Set aside.
In a large mixing bowl, cream together the unsalted butter, white sugar, and light brown sugar until light and fluffy.
Add the eggs and vanilla extract, then mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
In a separate small bowl, mix together the white sugar and cinnamon to create the cinnamon sugar mixture.
Using your hands, roll the cookie dough into balls, then roll each ball in the cinnamon sugar mixture until coated.
Place the coated dough balls onto a baking sheet lined with parchment paper, spacing them evenly apart.
Preheat your oven to 350°F (175°C) and bake the cookies for about 10-12 minutes, or until the edges are golden brown.
While the cookies are baking, let’s make the churro frosting/buttercream.
In a mixing bowl, beat together the cream cheese, unsalted butter, salt, powdered sugar, brown sugar, vanilla extract, and cinnamon until smooth and creamy.
Once the cookies have cooled completely, spread a generous dollop of the churro frosting/buttercream on top of each cookie.
Sprinkle a little extra cinnamon sugar on top for that extra churro flavor.
Enjoy your homemade Churro CRUMBL Cookies! They’re absolutely delicious and perfect for sharing with friends and family.

Category: Dessert