Copycat Crumbl Giant Cinnamon Churro Cookies

These giant cookies are amazingly good
and not overly sweet. They really do
taste like churros! 🩷

Ingredients:

Cookie Dough:

1/2 cup butter, at room temperature

1/2 cup butter flavored shortening

1 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

3 cups flour

4 teaspoons cornstarch

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

Cinnamon Sugar:

1/4 cup granulated sugar

1/2 teaspoon cinnamon

Frosting:

1 cup butter, room temperature

4 cups powdered sugar

1/4 cup packed brown sugar

2 teaspoons vanilla extract

1 teaspoon cinnamon

Method:

In a large bowl beat together the butter and shortening for 2 minutes. Beat in the sugars until well blended and creamy. Mix in the eggs and vanilla.

In a separate bowl, sift together the flour, cornstarch, soda, baking powder and cinnamon. Gradually and the sifted ingredients to the butter mixture, mixing at low speed after each addition.

Cover and refrigerate for 30 minutes or overnight.

Preheat oven to 350*. Line 2 baking sheets with parchment paper and set aside.

Use a 1/4 cup ice cream or cookie scoop to make 12 large balls of dough.

Stir together the sugar and cinnamon in a small bowl. Roll the cookie dough balls in the cinnamon sugar. (Save the extra cinnamon sugar.) Place 6 balls spaced evenly onto each of the prepared baking sheets. 

Use your palm to press each ball into a thick disc. Bake for 12 to 15 minutes or the edges are lightly golden.

Allow to cool for 10 minutes on the baking sheets before transferring to a wire rack to finish cooling. Cool completely before frosting.

Beat the butter in a large bowl for 3 minutes. Sift the powdered sugar over the butter. Mix on low speed until blended in.

Add the brown sugar, vanilla and cinnamon. Beat until all of the ingredients are light and fluffy. 

Use a pastry bag and large piping tip to pipe icing circles on top of each cookie.** Sprinkle a pinch or two of the leftover cinnamon sugar over each frosted cookie.

Makes 12 Giant cookies. Store in an airtight container with waxed paper between layers of cookies. Serve at room temperature.

**If you do not have a pastry bag and piping tip, put the frosting in a zipper seal bag and cut a tiny tip off of one corner. Use to pipe the frosting onto each cookie.

Notes: These giant cookies are impressive! One cookie makes a nice gift that people are happy to recieve. Definitely big enough to share ~ I wouldn't eat an entire cookie in one sitting, but some may want to. 😀