Step 1

Preheat the oven to 350F then line a large baking sheet with parchement paper and set aside. In a medium sized bowl, mix the 1/4 cup granulated sugar and cinnamon together then set aside.

Step 2

Cream the butter, the brown sugar, and the granulated sugar together until light and creamy.

Step 3

Add in the egg, egg yolk, lemon juice and vanilla flavoring and mix until combined.

Step 4

Add in the flour, corn starch, baking powder, baking soda, salt, and cinnamon and mix just until the dry mixture disappears.

Step 5

Using a large cookie scooper, scoop out 12 equally sized cookie dough balls, roll them between the palm of your hand, then roll them in the cinnamon sugar mixutre. Save the leftover cinnamon sugar for later.

Step 6

Place the cookies on the prepared baking sheet leaving 1.5-2 inches in between, gently flatten the cookies to about 2 cm in thickness then bake in the preheated oven for 10 minutes.

Step 7

Let the cookies cool on the baking sheet for 5 minutes than transfer to a cooling rack and cool fully.

Step 8

Beat the butter, powdered sugar, brown sugar,cinnamon, vanilla flavoring, and 1-2 tbsp heavy cream together until light and fluffy. If the buttercream is too thick add 1/2 tbsp heavy cream at a time, and mix again until the desired consistency is reached.

Step 9

Using a Wilton 35 tip, frost the cooled down churro cookies. If you don't have this specific tip, use any tip you have or just cut the end of a ziplock bag and frost.

Step 10

Add 1 tablespoon of brown sugar to the leftover cinnamon sugar that you used to roll your cookie dough in and sprinkle some of it on top of each frosted churro cookie and enjoy.