Step 1

Preheat oven to 375 degrees and line cookie sheets with parchment paper or silicone baking mats.

Step 2

Beat together butter and 1 ⅓ cups granulated sugar on high until creamy. Scraping the sides of the mixer as needed with a spatula. Add the egg and vanilla and continue to beat until smooth.

Step 3

In a separate bowl, mix together the flour, cream of tartar, baking powder, baking soda, 1 ½ tsp cinnamon and salt. Slowly add to the bowl with the butter and sugar, mixing on low.

Step 4

Once the dry ingredients have been added, turn the mixer to medium speed just until it’s well incorporated.

Step 5

Mix together the brown sugar and cinnamon. Add to dough and mix on low until stirred in (it doesn’t need to be completely incorporated throughout the dough).

Step 6

Combine the sugars and cinnamon in a separate bowl.

Step 7

Roll dough into 2 ½ in balls (I like to do two scoops with my cookie dough scoop, 3 scoops would be amazing toand roll in the cinnamon sugar mixture to coat before placing on the baking mat 2-3 inches apart.

Step 8

Bake for 9-10 minutes or until dough is puffy, but not browned.

Step 9

Using a spoon to press down the center of each cookie to flatten (I even like my centers to be a bit concave for the frosting to nestle into)

Step 10

Allow cookies to cool to room temperature.

Step 11

In a mixer, beat the butter on medium-high speed until smooth and creamy. Add vanilla and salt and continue to beat.

Step 12

Turn the mixer to low and slowly add in powdered sugar and water (start with half of the water, adding more if needed)

Step 13

Continue to beat on medium speed until frosting is smooth. Add in brown sugar, granulated sugar and cinnamon. Mix until just incorporated. (Adding the brown and granulated sugar at the end will give your frosting the crunchy cinnamon sugar taste and texture of churros)

Step 14

Once cookies have cooled to room temperature, top with cinnamon sugar frosting. garnish with an additional sprinkle of cinnamon-sugar on top, if desired.

Step 15

Store in an airtight container to prevent cookies and frosting from getting hard and dry.