Preheat the oven to 350 degrees. Line baking sheets with parchment paper, grease, or use silicone baking mats.

With a mixer you will cream your softened butter, brown sugar, and granulated sugar for 5-6 minutes or until the cookie base is light and fluffy.

Add in the eggs one at a time, then the vanilla extract.

Now add in the flour, cinnamon, salt, baking soda, and baking powder. Mix until the cookie batter is combined. Don't overmix the batter.

Roll the dough into 14 even cookie balls, I used a cookie scoop.

In a small bowl, add the cinnamon sugar topping, the brown sugar, cinnamon, and sugar.

Roll cookies in the cinnamon mixture and place on baking sheet. Leave around 13-15 minutes.

Remove cookies from oven and let the churro cookies to cool on the baking sheet for 10 minutes. Then remove to the baking rack and cool till fully cooled.

For the buttercream you will beat up the butter and vanilla until creamy.

Add in the powdered sugar a little at a time and cinnamon.

Mix the buttercream needs some extra liquid add in a tablespoon of the heavy cream, and then add extra if you need.

You want the cinnamon buttercream to be light, fluffy, and hold shape if you lift up out of the bowl, it holds on to mixer or spoon.

Add your buttercream frosting into a piping bag, and place a Wilton tip of 10 or 12.

Now you will start in the center of the cookie. Create a tight circle of frosting, that works around to the outside of the cookie.

Lift the piping bag up a bit to allow the frosting to fall onto the cookies. Then if you want dust with extra cinnamon sugar mixture if you want.