1st Place: Honey Churro Cookies
Ingredients
- 1 cup butter, softened
- ¾ cup light brown sugar
- ½ cup sugar
- 1 egg
- 1 tbsp. honey
- 2 tsp. vanilla
- 2¾ cup flour
- 1 tbsp. cornstarch
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cinnamon
- 1 pinch salt
- Mix of 1/2 cup sugar and 1 tsp. cinnamon, divided
Cookie Frosting
- ¼ cup butter, softened
- 1½ cup powdered sugar, sifted
- ¼ cup brown sugar
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 1 tbsp. honey
- 3 tbsp. heavy cream
- drizzle honey
Instructions
For the Cookies
- Preheat oven to 350°F
- Cream butter and both sugars.
- Add egg, honey, and vanilla until combined.
- Whisk together flour, cornstarch, baking powder, baking soda, salt, and cinnamon in a separate bowl.
- Slowly add dry ingredients to wet ingredients.
- Gently mix all ingredients until smooth; do not over mix.
- With a medium-sized dough scoop, scoop dough and roll into balls.
- Using half of the cinnamon sugar mix, coat each ball by rolling in the cinnamon sugar, and place 2 inches apart on a parchment-lined baking sheet.
- Flatten each ball to a 1/2-inch-tall disc and bake for 10-12 minutes.
- Allow to cool.
For the frosting
- Mix butter, sifted powdered sugar, brown sugar, cinnamon, vanilla, honey, and cream until desired consistency. You can add a little more cream if needed.
- Use a piping bag to frost cookies.
- Sprinkle with more cinnamon sugar and drizzle with honey.
- Store at room temperature for 2 days or refrigerate for up to 1 week.