Begin by making the Cookie Butter Sugar. Add  the Biscoff cookies to a food processor and grind until they turn into fine crumbs.

Mix together the crumbs and the sugar.

Add the water, sugar, salt, and butter to a saucepan. Heat over medium-high heat until it begins to boil.

Remove the mixture from the stove and stir in the vanilla, salt, and flour.

Allow the churro dough to cool for 10 minutes.

Transfer the dough to a mixing bowl or the bowl of a stand mixer. Use a whisk attachment or hand beaters to beat in the eggs.

Pour the churro dough/batter into a piping bag with a large star tip.

Heat your oil to 350 degrees.

Pipe the churros into the oil and use a pair of kitchen scissors to snip off the end.

Fry about 4 churros at a time for 2-3 minutes each side and remove from the oil with silicone tongs. Allow them to drain on a paper towel lined baking sheet.

Roll them in the cookie butter sugar to completely coat them.

Make the Sweet Milk Dipping Sauce: Add the sweetened condensed milk, powdered sugar, vanilla extract and whisk together. Serve with Christmas sprinkles on top.