Ingredients
Scale
For the Cookies:
- 1 Cup (2 Sticks) Salted Butter, softened to room temperature
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- ½ Teaspoon Ground Cinnamon
- 1 ½ Teaspoons Pure Vanilla Extract
- 2 ⅓ Cups All Purpose Flour
For the Buttercream:
- ½ Cup (1 stick) Salted Butter, softened to room temperature
- 2 Cups Powdered Sugar
- 1 Teaspoon Pure Vanilla Extract
- ¼ Teaspoon Ground Cinnamon
For the Filling:
- Caramel Sauce
Instructions
- First, I make the caramel sauce and let it cool for a few hours or overnight. You can use store-bought if you’re in a hurry!
- When I’m ready to make the churro sugar cookies, I preheat my oven to 350°F and line my baking sheets with parchment paper.
- In my standing mixer (or by hand if you’re feeling strong!), I combine the softened butter and sugar, creaming them until they’re light and fluffy, about 30 seconds.
- Next, I add both eggs and mix until they’re thoroughly combined, another 30 seconds or so.
- I then add the baking soda, salt, vanilla, cinnamon, and flour. I mix just until combined – the dough should be soft but not sticky.
- Using a cookie scoop, I portion the dough onto my prepared baking sheets, leaving about 2 inches between each cookie.
- I bake them for 8-10 minutes, or until they’re just turning golden on the edges. I’ve learned not to overbake these babies!
- While the cookies cool completely on a wire rack, I whip up the frosting. Using my mixer, I combine the softened butter, powdered sugar, vanilla, and cinnamon until smooth.
- Once the cookies are completely cool, I pipe or spread frosting in a circular motion around the edges of half the cookies, leaving the center open for caramel.
- I then pipe or spoon caramel into the center of each frosted cookie.
- Finally, I top each frosted and caramel-filled cookie with another plain cookie to create a sandwich.
Notes
- Make sure your butter is truly at room temperature for both the cookies and frosting. Cold butter won’t cream properly!
- If you’re short on time, store-bought caramel sauce works just fine.
- For an extra churro-like experience, you can roll the edges of the assembled cookies in a cinnamon-sugar mixture.
- These cookies will be soft when they first come out of the oven. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 13g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg