Churro Cookies are a Crumbl Copycat you can't miss! With an amazing sweet cinnamon sugar coating, these cookies are baked to perfection and then topped with a Cinnamon Buttercream Frosting, and finished with more cinnamon on top!
If you've never had a churro, add it to your 'to-do' list.
Soft but crisp, they taste like cinnamon-sugar-loaded donuts and are irresistible!
These Churro Cookies are based on the ones by Crumbl Cookies, and they are absolutely delicious.
Churro Cookies recipe makes cinnamon churro in cookie form, with an added cinnamon buttercream frosting for extra decadence!
Made totally from scratch, these cookies are ready in about 20 minutes.
They're perfect for any occasion, from movie night snacks to dessert tables or your holiday cookie tray.
For more delicious cinnamon flavors, check out my Cinnamon Roll Cookies, Easy Pie Crust Cookies, Soft Molasses Cookies, and my Classic Snickerdoodle Cookie Recipe!
Ingredients for Churro Cookie Recipe
Wet Ingredients. Butter, Vanilla Extract, Egg, Heavy Cream
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Powdered Sugar, Baking Soda, Salt, Cornstarch, Ground Cinnamon
How to Make Crumbl Churro Cookies
Firstly, preheat the oven to 350 F Degrees. Then, line two baking sheets with parchment paper or use a silicone baking mat and set aside.
Cut the cold Butter into cubes, and cream together Butter and Granulated Sugar in a large bowl until fluffy. This will take about 2-3 minutes on medium-high speed with a hand mixer or in the bowl of a stand mixer.
Add Egg and Vanilla Extract, and cream until light and fluffy. Scrape the sides of the bowl as needed to include all ingredients together.
Then, mix in Brown Sugar and continue to cream for 2-3 additional minutes.
Gradually add the All Purpose Flour, Baking Soda, Baking Powder, Ground Cinnamon, and Salt to the butter mixture and mix until combined.
Then, in a separate bowl, mix the ingredients for Cinnamon Sugar and set aside.
Scoop the cookie dough into cookie dough balls using a #24 cookie scoop.
Roll the cookie dough balls in the cinnamon-sugar mixture, making sure to coat the whole surface.
Place the cookie dough balls on the prepared baking sheet, spacing them at least 2 inches apart for spreading while baking.
Baking TIP:
Carefully press the cookie dough to flatten a little bit. This will help make your cookies large and round with an even thickness. An even cookie will be better for adding frosting on top.
Bake at 350 F Degrees for 8-10 minutes, or until edges are set. Centers will still be soft.
Allow cookies to cool on a baking sheet for at least 5 minutes before moving to a wire rack to cool completely.
Cream together softened Butter with Powdered Sugar, Brown Sugar, and Ground Cinnamon. The mixture will come together and be thick.
Then, add the Vanilla Extract and continue to cream together.
Gradually add the Heavy Cream a little at a time until the mixture reaches the desired consistency.
Frost the cookies in a swirl, starting from the middle and working to the outside. Use a piping bag and a large circle tip to make a thick layer of cinnamon buttercream frosting.
(Optional) Lastly, sprinkle broken cookie crumbs on frosted cookies as a garnish for a classic Crumbl finish.
Storage & Freezing
- Store: Store your frosted cookies in an airtight container or Ziploc bag in the refrigerator. Non-frosted cookies can be kept on the counter. Cookies will stay fresh for up to 7 days, but I would recommend eating them within 3-4 days.
- Freeze: Store cookies in a Ziploc bag or freezer-safe container in the freezer for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together. It's best to freeze the cookies before frosting them.
Substitutions & Variations
- Use a different frosting. You can use a Vanilla Buttercream Frosting (just omit the cinnamon from the frosting), or a Cream Cheese Frosting if you prefer.
- Add baking chips. Add some butterscotch chips, cinnamon chips, or white chocolate chips to the cookie dough for added sweetness.
- Salted Butter. I use salted butter to make cookies, as it enhances all the flavors. You can use unsalted butter if you need to; just add a pinch of salt to the cookie dough and also to the buttercream frosting.
Pro Tips
Do you know what qualifies as a good cookie? A perfect combination of a soft center, crispy edges, and chewiness! If you want to make amazing cookies every time, follow these expert tips:
Weighing Ingredients.
Baking requires precision, as any variation in the amount of ingredients can affect the recipe. For guaranteed accuracy, it is important to weigh and measure dry ingredients correctly. A kitchen scale is the best tool for this task, but if one is not available, be sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking. This recipe makes about 11 cookies using a size #24 cookie scoop.
Make the Cookie Flatter.
As we're frosting these cookies, it's a good idea to press the cookie dough slightly before baking them. This helps the cookie dough to spread more while baking and helps the cookies remain flat on top which will hold the frosting better.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried these chewy Churro Cookies?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Copycat Crumbl Cookies Recipes
- Cosmic Brownie Cookies
- Pink Velvet Cookies
- Cinnamon Toast Crunch Cookies
- Eggnog Cookies with Eggnog Buttercream
Churro Crumbl Cookies
Ingredients
Churro Cookies
- ½ cup Butter Cold, Cut into Cubes
- ½ cup Brown Sugar 106g
- ¼ cup White Sugar 50g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¼ teaspooon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Ground Cinnamon
- 3 teaspoon Cornstarch
- 1½ cups All Purpose Flour 180g
Cinnamon Sugar Mixture
- ¼ cup Granulated Sugar 50g
- 1 teaspoon Ground Cinnamon
Cinnamon Buttercream Frosting
- 3 cups Powdered Sugar
- 3 tablespoons Brown Sugar
- ½ teaspoon Ground Cinnamon
- ½ cup Butter Softened
- 1 teaspoon Vanilla Extract
- 2-4 tablespoons Heavy Cream
Instructions
Make Churro Cookies
- Preheat the oven to 350 F Degrees. Line 2 baking sheets with parchment paper or use a silicone baking mat and set aside.
- Cut cold Butter into cubes, and cream together Butter and Granulated Sugar in a large mixing bowl until fluffy. This will take about 2-3 minutes on medium/high speed with a hand mixer or stand mixer.
- Add Egg and Vanilla Extract, and cream until light and fluffy. Scrape sides of bowl as needed to include all ingredients together.
- Mix in Brown Sugar and continue to cream for 2-3 additional minutes.
- Gradually add All Purpose Flour, Baking Soda, Baking Powder, Ground Cinnamon, and Salt to the butter mixture and mix until combined.
- In a separate bowl, mix together the cinnamon and sugar mixture and set aside.
- Scoop cookie dough into cookie dough balls using a #24 cookie scoop.
- Roll cookie dough in cinnamon sugar mixture and place on baking sheet, allowing at least 2 inches apart for spreading while baking.
- TIP: Carefully press the cookie dough to flatten a little bit. This helps make a large round cookie that has an even thickness, which will be better for adding frosting on top.
- Bake at 350 F Degrees for 8-10 minutes, or until edges are set. Centers will still be soft.
- Allow cookies to cool on the baking sheet for at least 5 minutes before moving to a wire rack to cool completely.
Cinnamon Buttercream Frosting
- Cream together softened Butter with Powdered Sugar, Brown Sugar, and Ground Cinnamon. The mixture will come together and be thick.
- Add Vanilla Extract and continue to cream the ingredients together.
- Gradually add Heavy Cream a little at a time until the mixture reaches the desired consistency.
- Frost cookies with a thick layer of cinnamon buttercream frosting.
- (Optional) Sprinkle broken cookie crumbs on frosted cookies as a garnish.
Notes
- Store: Store your frosted cookies in an airtight container or Ziploc bag in the refrigerator. Non-frosted cookies can be kept on the counter. Cookies will stay fresh for up to 7 days, but I would recommend eating them within 3-4 days.
- Freeze: Store cookies in a Ziploc bag or freezer-safe container in the freezer for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together. It's best to freeze the cookies before frosting them.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Grace
This cookie is amazingly delicious. Loving the cinnamon in the frosting and the cookie is a thick chewy cookie. Almost like a snickerdoodle cookie but so much more. YUM.