Crumbl Nutella Churro Cookies

Using a 1 tsp spoon, scoop out 24 rounded teaspoons of Nutella onto a parchment covered plate or tray and freeze for 30 minutes.
Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet. Cream the butter, granulated sugar and brown sugar in a stand mixer (or by hand) until light and fluffy.
Mix in egg and vanilla.
Mix in flour, corn starch, cream of tartar, baking soda, baking powder, salt and cinnamon.
Scoop out about 1 tablespoon and roll into a dough ball. Repeat with the rest of the dough to make about 24 dough balls. Slightly flatten the dough ball and place a frozen Nutella scoop in the center. Wrap the cookie dough around the Nutella and roll it in your hands to seal it.
NOTE: You have to work fast because the Nutella will start to thaw really, really quick making it messier and messier to try to roll the dough around.
TIP: Take out only 4-6 pieces of Nutella out of the freezer at a time and work in batches to keep the Nutella as frozen as possible.
Mix the 2 TBSP granulated sugar and 1/4 tsp cinnamon (Cinnamon Sugar Coating) in a bowl. Roll each cookie dough in the cinnamon sugar mixture and place on the prepared baking sheet. You should have 12 cookies per cookie sheet and leave about 2 inches in between each cookie. Slightly flatten each cookie dough ball.
Bake at 350 degrees for 9-10 minutes.
Allow cookies to cool on the baking sheet for 10 minutes and then transfer to cooling rack.