Ingredients 1x2x3x

For the cookies

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon

For the cinnamon sugar coating

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

For the cinnamon frosting

• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk, as needed

Equipment

• Air fryer
• Mixing bowls
• Hand mixer or stand mixer
• Cookie scoop (about 2 tablespoons)
• Parchment paper or air fryer liners
• Piping bag with star tip (or a zip-top bag)

Method

1. Stir the coating sugar and cinnamon in a small bowl; set aside, saving a spoonful to dust over the frosting.
2. Beat the softened butter, granulated sugar, and brown sugar about 2 minutes until pale and fluffy.
3. Beat in the egg and vanilla extract until smooth, scraping the bowl once.
4. Sprinkle in the flour, baking soda, salt, and cinnamon; mix on low just until no dry streaks remain.
5. Scoop 2-tablespoon balls of dough and roll in cinnamon sugar until fully coated.
6. Preheat the air fryer to 320°F (160°C). Cook 3–4 cookies at a time for 7–9 minutes, until edges are set and centers look just slightly soft.
7. Rest 5 minutes in the basket, then move to a wire rack to cool fully.
8. Beat the butter, powdered sugar, cinnamon, vanilla, and milk 1–2 minutes until light and fluffy.
9. Pipe or spread frosting onto cooled cookies and dust with reserved cinnamon sugar.

Notes

• Do not overbake — centers should look a touch soft; they firm up while cooling.
• Frost only fully cooled cookies or the frosting will melt.
• Use fresh cinnamon for the best churro flavor.