Crumbl Churro Cinnamon Buttercream (Printer-Friendly)
Soft cinnamon sugar cookies with creamy cinnamon buttercream topping and warm spiced flavors.
# What You’ll Need:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
1 cup brown sugar, packed
03 -
½ 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 ¾ cups all-purpose flour
09 -
2 tablespoons cornstarch
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1 teaspoon baking powder
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½ teaspoon baking soda
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2 teaspoons ground cinnamon
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½ teaspoon salt
→ Cinnamon Sugar Coating
14 -
¼ cup granulated sugar
15 -
1 tablespoon ground cinnamon
→ Cinnamon Buttercream
16 -
½ cup unsalted butter, softened
17 -
2 cups powdered sugar, sifted
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2 teaspoons ground cinnamon
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2 tablespoons heavy cream
20 -
½ teaspoon vanilla extract
# Steps to Make This:
01 -
In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 3 minutes.
02 -
Incorporate the egg, egg yolk, vanilla extract, and lemon juice into the creamed butter mixture. Mix until thoroughly combined.
03 -
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
04 -
Gradually add the dry ingredients to the wet ingredients, stirring just until no dry flour remains. Avoid overmixing to keep cookies tender.
05 -
Mix granulated sugar and cinnamon in a shallow bowl for rolling the cookie dough balls.
06 -
Scoop 2.5 tablespoons of dough per cookie, roll each ball in the cinnamon sugar mixture to coat evenly, and place on a parchment-lined baking sheet about 2 inches apart.
07 -
Bake in a preheated oven at 350°F (177°C) for 10-12 minutes until edges are set and centers appear slightly underbaked.
08 -
Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
09 -
Beat softened butter until smooth, then slowly add powdered sugar and cinnamon. Mix in heavy cream and vanilla extract until light and fluffy.
10 -
Pipe or spread cinnamon buttercream onto cooled cookies, then sprinkle additional cinnamon sugar on top for garnish.
# Additional Notes:
01 -
Use room-temperature ingredients to achieve the best texture and even mixing.
02 -
Avoid overmixing after adding flour to maintain chewy and tender cookies.
03 -
Allow cookies to cool fully before frosting to prevent buttercream from melting.
04 -
For smaller cookies, reduce dough portion size to 2 tablespoons and decrease baking time by 2 to 3 minutes.
05 -
Store cookies in airtight containers: at room temperature up to 3 days, refrigerated up to 7 days, or frozen for up to 2 months.