Enjoy the irresistible charm of churro cookies, a delightful Crumbl copycat recipe that brings the beloved flavors of the classic Mexican treat to your cookie jar! A soft, tender cookie base is rolled in cinnamon and sugar and topped with a cinnamon frosting.
What makes these churro cookies special is their ability to capture the essence of the beloved fried pastry in a simpler format. Cinnamon and vanilla extract work together to create a warm, inviting flavor profile that is unmistakably reminiscent of churros.
The cookie’s soft, chewy texture provides a delightful contrast to the crispy, cinnamon-sugar coating on the outside. If you’re worried that recreating a Crumbl cookie at home might be too tricky, don’t be! This easy recipe gives you bakery-quality results from the comfort of your kitchen.
Churros, on the other hand, are a bit complicated to make. You have to make dough on the stovetop like you’d make for eclairs or cream puffs and then fry them. Making these cookies is much, much simpler!
I’ll guide you through the simple process of making churro cookies and share my tips for piping on that classic Crumbl-swirled frosting. These cookies are ideal for the holidays or any time you want a tasty batch of cookies!
If you’d rather make churros than cookies, try my recipe for air-fried churros! You can also make chocolate chip s’mores cookies, peppermint meringues, or cookie monster cookies.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon: I use cinnamon in the cookie dough and the frosting to drive home that classic churro flavor.
- Cinnamon sugar: If you don’t have cinnamon sugar, you can make it by combining granulated sugar and cinnamon.
- Powdered sugar
- Heavy cream
🥣How to Make Crumbl Churro Cookies
- Preheat your oven to 350 degrees F and line a couple of baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until everything is well combined. Be sure to scrape down the sides of the bowl as needed.
- Whisk together the flour, cinnamon, baking powder, baking soda, and salt in a separate bowl. Gradually add this dry mixture to the butter mixture, mixing at low speed until combined. Don’t overmix the dough.
- In a small bowl, stir together the coating ingredients: brown sugar, cinnamon, and granulated sugar.
- Portion the dough into 12-14 pieces using a large cookie scoop and roll each ball in the cinnamon-sugar coating. Place the coated dough balls on the prepared baking sheets, leaving at least 2 inches of space between each one to allow for spreading. Gently press down on each dough ball to flatten it slightly.
- Bake the cookies for 13-15 minutes until the edges are lightly golden brown and the centers are set.
- Remove the cookies from the oven and let them cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely.
- Make the dreamy cinnamon buttercream frosting. In a large bowl, beat the softened butter until smooth and creamy. Gradually mix in the powdered sugar, cinnamon, and vanilla extract until well combined. Then, add in the heavy cream and beat on high speed until the frosting is light and fluffy. If the frosting seems too loose, you can add a bit more powdered sugar until it reaches the perfect consistency.
- Once the cookies are completely cooled, it’s time to decorate! Transfer the cinnamon buttercream to a piping bag fitted with a #10 or #12 tip. Starting in the center of each cookie, pipe a tight, repeating circular pattern around the top.
🍴Serving Ideas
These cookies are perfect for any occasion, from a casual family dessert to a fancy party spread. Just be warned—they tend to disappear quickly, so you might want to make a double batch!
My favorite way to enjoy these cookies is with a tall glass of cold milk. There’s just something about the combination of warm, cinnamon-spiced cookies and a refreshing sip of milk that feels like a comforting hug.
💭How to Store
Here are a few tips to keep your cookies fresh and delicious! If you plan on enjoying your cookies within 2-3 days, you can store them in an airtight container at room temperature.
Place your cookies in an airtight container for more extended storage and store them in the refrigerator for up to 5 days. This is an excellent option if you’ve made a big batch and want to enjoy them throughout the week. Just be sure to let the cookies come to room temperature for a few minutes before serving, as the frosting can harden when chilled.
If you want to enjoy your cookies for weeks to come, the freezer is your best friend. To freeze these cookies, place them in a single layer on a baking sheet and pop them in the freezer until the frosting is firm.
Then, transfer the frozen cookies to a freezer-safe container or zip-top bag, separating each layer with a piece of parchment paper to prevent sticking. When you’re ready to indulge, simply thaw the cookies at room temperature for a few hours or in the refrigerator overnight. The cookies should keep well in the freezer for up to 1 month.
⭐Tips
Be sure to check out the step by step instructions
- Creaming the butter and sugars until light and fluffy is essential for achieving the perfect texture in your cookies. This process incorporates air into the mixture, which helps the cookies rise and spread evenly in the oven. Don’t rush this step – it usually takes about 4-5 minutes with an electric mixer.
- The cookies will spread in the oven, so don’t put them close together.
- If your cookie dough is too soft and sticky to work with, try chilling it in the fridge for 30 minutes to an hour before scooping and rolling.
- Use a cookie scoop or ice cream scoop to portion out the dough to ensure that your cookies are all the same size and bake evenly.
- The key to soft, chewy cookies is to take them out of the oven when they’re just barely set in the center and lightly golden brown around the edges. They may look a bit underbaked, but they’ll continue to cook and firm up as they cool on the baking sheet.
- When piping on the icing, lift the piping bag slightly above the cookie as you work, allowing the frosting to fall gently into place rather than being too close to the surface. This will create a full, luscious swirl.
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Crumbl Churro Cookies Recipe
Ingredients
Cookie Ingredients
- 1 cup unsalted butter room temperature
- 1 1/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
Coating Ingredients
- 1/3 cup cinnamon sugar
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
Frosting Ingredients
- 1/2 cup unsalted butter room temperature
- 2 1/2 cup powdered sugar
- 1 1/2 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 3 tablespoons heavy cream
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat and set aside.
- Cream butter, brown sugar, and granulated sugar for 4-5 minutes until light and fluffy.1 cup unsalted butter, 1 1/4 cup brown sugar, 1/4 cup granulated sugar
- Add eggs one at a time, followed by the vanilla, and beat until well incorporated.2 large eggs, 1 tablespoon vanilla extract
- Add in flour, cinnamon, baking soda, baking powder and salt. Mix until incorporated.2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoon cinnamon
- In a small bowl, stir together the coating ingredients (brown sugar, cinnamon, and granulated sugar).1/3 cup cinnamon sugar, 1 tablespoon brown sugar, 1 teaspoon cinnamon
- Use a large cookie scoop or ice cream scoop to scoop out the dough into balls. Roll the dough in the cinnamon-sugar mixture.
- Place on the prepared baking sheets, leaving at least 2 inches between them.
- Press down the balls of dough to flatten to about ¾ inch thick. Bake for 13-15 minutes.
- Remove from the oven and let them cool on a baking sheet for 10 minutes.
- Place on a cooling rack until fully cooled, about 20 minutes.
Decorate the cookies
- Add the butter to a mixer and beat until fluffy. Then add the powdered sugar, cinnamon, and milk.1/2 cup unsalted butter, 2 1/2 cup powdered sugar, 1 1/2 teaspoon cinnamon, 3 tablespoons heavy cream, 1 tablespoon vanilla extract
- Mix on low until it comes together, then mix on high until fluffy.
- Add frosting to a piping bag fitted with a #10 or #12 tip. Pipe the frosting starting in the center and creating a tight, repeating circle pattern around the top of the cookie. Use steady and even pressure throughout.
Notes
- The cookies will spread in the oven, so don’t put them close together.
- If your cookie dough is too soft and sticky to work with, chill it in the fridge for 30 minutes to an hour before scooping and rolling.
- Use a cookie scoop or ice cream scoop to portion out the dough to ensure that your cookies are all the same size and bake evenly.
- The key to soft, chewy cookies is to take them out of the oven when they’re just barely set in the center and lightly golden brown around the edges. They may look a bit underbaked, but they’ll continue to cook and firm up as they cool on the baking sheet.
- When piping on the icing, lift the piping bag slightly above the cookie as you work, allowing the frosting to fall gently into place rather than being too close to the surface. This will create a full frosting swirl.
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Nutrition Information
Nutrition facts are estimates.
