These Churro Cookies are a Crumbl Copycat you can't miss! With an amazing sweet cinnamon sugar coating, these cookies are baked to perfection, topped with a Cinnamon Buttercream Frosting, and finished with more cinnamon on top!
Prep Time10 minutesmins
Cook Time9 minutesmins
Total Time19 minutesmins
Prevent your screen from going dark
Servings: 10
Ingredients
Churro Cookies
½cupButterCold, Cut into Cubes
½cupBrown Sugar106g
¼cupWhite Sugar50g
1Egg Large
1teaspoonVanilla Extract
¼teaspooon Salt
½teaspoonBaking Soda
½teaspoonBaking Powder
½teaspoonGround Cinnamon
3teaspoonCornstarch
1½cupsAll Purpose Flour180g
Cinnamon Sugar Mixture
¼cupGranulated Sugar50g
1teaspoonGround Cinnamon
Cinnamon Buttercream Frosting
3cupsPowdered Sugar
3tablespoonsBrown Sugar
½teaspoonGround Cinnamon
½cupButter Softened
1teaspoonVanilla Extract
2-4tablespoonsHeavy 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
Storage
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.
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.