Churro Sugar Cookies
These Churro Sugar cookies are made of soft, buttery cinnamon sugar cookies, and filled with a cinnamon buttercream and homemade caramel sauce.
Servings: 13 sandwich cookies
Ingredients
- 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
- Cup Powdered Sugar
- 1 Teaspoon Pure Vanilla Extract
- ¼ Teaspoon Ground Cinnamon
- CARAMEL FOR FILLING
Instructions
- Make the caramel sauce and allow to cool for a few hours or overnight.
- In a standing mixer or by hand, combine butter and sugar and cream until light and fluffy, about 30 seconds. Add both eggs and mix until throughly combined, another 30 seconds. Add baking soda, salt, vanilla, cinnamon, and flour. Mix until just combined. Dough should be soft but not sticky.
- Bake for 8-10 minutes, or until golden on the edges.While cookies cool, mix up the frosting. By standing mixer or hand mixer, combine ingredients and mix until smooth.
- Pipe or spread frosting onto a cooled cookie in a circular motion around the edges, leaving the center open for the caramel filling. Pipe or spoon the caramel onto the center of the cookie. Top with another cookie. Repeat with remaining cookies. Store leftover cookies in an airtight container at room temperature for up to three days. Enjoy!
Notes
See blog for gluten free and dairy free subs. Also see blog for link to 3-ingredient homemade caramel sauce.