Crumbl Churro Cookie

Ingredients

Ingredients with an * are listed more than once.

• 2 cups all purpose flour
• 2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 scant teaspoon table salt , (a little less) *
• 1 teaspoon cinnamon *
• 1/3 cup brown sugar *
• 1 teaspoon cinnamon *
• 1/3 cup sugar *
• 1/3 cup brown sugar *
• 1 1/2 teaspoon cinnamon *
• 12 tablespoons unsalted butter softened *
• 1 cup sugar *
• 1 1/2 teaspoon vanilla extract *
• 1 eggs
• 6 tablespoons unsalted butter *
• 1/2 teaspoon vanilla extract *
• 1/8 teaspoon table salt *
• 1 1/2 cups powdered sugar (1/2 pound)
• 2 tablespoons water

Directions

• Gather and prep ingredients. Take the butter out before this step so it has some time to soften. If you are making it on a warm day, don't let it get too soft. (65°–70° is ideal.) Preheat the oven to 375°. Line two cookie sheets with parchment.
  
• Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a bowl. Set aside.
  
• Mix the brown sugar and cinnamon in a small bowl. This will be added to the cookie batter before shaping cookies. Do not confuse it with the sugars mixed in the next step which includes white sugar.
  
• Mix white sugar, brown sugar, and cinnamon in a small bowl. This will be used both for coating the cookies and for the frosting.
  
• Remove 1/2 cup of the sugars and cinnamon mixture from the bowl now. This will be added to the frosting at the very end.
  
• Add the butter and granulated sugar to a stand mixer and mix on high until creamy and lightened in color.
  
• Add the egg and vanilla and beat another minute or so until smooth.
  
• Add the flour and dry ingredients mixture to the mixer. Mix on low until incorporated. Do not overmix.
  
• Add the brown sugar and cinnamon mixture to the dough. Mix on low briefly. You want it distributed throughout but it does not need to be fully incorporated.
  
• Using a large cookie scoop make dough balls. Roll smooth and then roll in the sugars and cinnamon mixture to fully coat. If you didn't separate out any sugar for the frosting, measure out 1/2 cup now.
  
• Place the cookies on a parchment-lined cookie sheet at least 1" apart. Press lightly on the cookies to flatten. Bake one sheet at a time in the 375° oven for about 9 minutes until the cookies puff a bit, and crack a little. They should NOT brown and may not quite look done.
  
• Let the cookies cool on the sheet for at least 10 minutes. Do not transfer to a wire rack when they are too warm, or the rack will make indentations because the cookies are soft. Cool completely before frosting.
  
• You can make the frosting while the cookies are cooking and cooling. Just make sure the frosting is covered while waiting to frost the cooled cookies, so it doesn't harden. Clean the stand mixing bowl and paddle. Beat the butter on medium-high until it is smooth and creamy.
  
• Add vanilla and salt to the butter. Beat on high until incorporated. You may need to scrap the bowl.
  
• Add powdered sugar and water to the bowl. Mix on low until the powder sugar is mixed in. Then increase speed to medium and beat until smooth. Make sure it is completely smooth.
  
• Add the 1/2 cup reserved mixture of brown sugar, white sugar, and cinnamon to the frosting, Mix on medium-low until it is just incorporated. You do not want to mix too long because you will lose the crunchy nature of the frosting, which is part of the charm of this cookie.
  
• When cookies are completely cool, frost them. You can use a knife or a pastry bag and tip.
  
• These cookies freeze very well, but it is best to freeze these cookies first in a flat layer so the frosting doesn't get smooshed. Once fully frozen they can be put in larger bags together. They defrost at room temperature after 30 minutes.