Crumbl Churro Cinnamon Buttercream (Printer-Friendly)

Thick, chewy cinnamon sugar cookies topped with luscious cinnamon buttercream frosting and extra sugar.

# What You’ll Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 1 cup packed light brown sugar
03 - 1/2 cup granulated sugar
04 - 1 large egg
05 - 1 large egg yolk
06 - 1 teaspoon vanilla extract
07 - 1 teaspoon fresh lemon juice
08 - 2 1/2 cups all-purpose flour
09 - 1/4 cup cornstarch
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon baking soda
12 - 2 teaspoons ground cinnamon
13 - 1/2 teaspoon fine salt

→ Cinnamon Sugar Coating

14 - 1/2 cup granulated sugar
15 - 1 tablespoon ground cinnamon

→ Cinnamon Buttercream Frosting

16 - 1/2 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 1 1/2 teaspoons ground cinnamon
19 - 1 to 2 tablespoons heavy cream
20 - 1/2 teaspoon vanilla extract

# Steps to Follow:

01 - Beat softened butter with brown sugar and granulated sugar until light and fluffy using a mixer.
02 - Incorporate the egg, egg yolk, vanilla extract, and lemon juice into the creamed butter mixture. Mix thoroughly but avoid overbeating.
03 - In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, and salt.
04 - Gradually add the dry ingredient mixture to the wet ingredients and stir gently until no flour streaks remain. Do not overmix.
05 - Scoop dough into approximately 2 1/2 tablespoon portions. Roll each ball in the cinnamon sugar mixture to coat evenly.
06 - Place coated dough balls onto parchment-lined baking sheets spaced apart. Bake at 350°F (175°C) for 10 to 12 minutes until edges are set but centers remain soft.
07 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely before applying frosting.
08 - Beat softened butter until creamy. Gradually add powdered sugar and cinnamon, mixing on low speed. Add heavy cream and vanilla extract, beating until fluffy and spreadable.
09 - Pipe or spread cinnamon buttercream atop cooled cookies, then sprinkle lightly with additional cinnamon sugar for a finishing touch.

# Helpful Hints:

01 - For best texture, use room-temperature ingredients and avoid overmixing the dough. Cookies should be slightly soft in the center upon baking.
02 - Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

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