These copycat Crumbl churro cookies are the ultimate sweet indulgence!
Each soft, buttery snickerdoodle-like cookie is crowned with a silky cinnamon buttercream frosting, capturing that authentic churro taste.
And don't forget the finishing sprinkle of cinnamon sugar for a classic touch!
One bite, and I think you’ll agree, this replica rivals your favorite Crumbl creation!
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Why You'll Love These Crumbl Churro Cookies
Budget-Friendly: These cookies capture the warm, cinnamon-spiced magic of your favorite Crumbl treat. And they came from your own oven, costing a fraction of the price!
Triple the Cinnamon: With cinnamon in the dough, coating, AND frosting, these cookies deliver an authentic churro flavor in every heavenly bite.
Incredible Texture: The thick, soft-baked centers and perfectly crisp edges are pure cookie perfection.
Impressive Presentation: With their generous size and beautifully piped frosting, these cookies are a show-stopping treat. Perfect for wowing guests or gifting!
Ingredients
- Unsalted Butter: For the cookie dough and the frosting. Feel free to use salted butter, then omit the extra salt in the recipe.
- Brown & Granulated Sugar: Brown sugar ensures a tender crumb, while white sugar helps the edges crisp. It’s also used in the coating for the signature churro crunch!
- Eggs: Use a whole egg and 2 yolks for the best, more tender, chewy cookies.
- Vanilla Extract: Adds warmth and depth to the cookies and the frosting.
- All-Purpose Flour & Cornstarch: Essential ingredients that provide structure and texture.
- Baking Powder & Baking Soda: Help the cookies rise and create a light, fluffy texture.
- Ground Cinnamon: A key flavoring that gives these cookies their distinctive churro taste. Used in the dough, coating, and frosting for triple the flavor!
- Powdered Sugar: The secret to a sweet, smooth, and creamy frosting.
- Heavy Cream: Adds richness to the frosting and helps achieve the ideal piping consistency.
How to Make Crumbl Churro Cookies
These massive churro cookies might look intimidating, but even beginners can achieve bakery-worthy results.
All you need are a piping bag and these simple steps:
1. PREHEAT the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. BEAT the softened butter, brown sugar, and granulated sugar until light and fluffy. Scrape the bowl as needed.
3. MIX in the egg and yolks, one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
4. WHISK the flour, cornstarch, baking powder, baking soda, cinnamon, and salt in a separate bowl. Gradually add to the wet ingredients, mixing until a soft dough forms.
5. COMBINE the sugar and cinnamon in a small bowl for the coating.
6. PORTION the dough into 12 equal pieces, about 1/3 cup each. Roll into balls, then coat in the cinnamon sugar.
7. FLATTEN each ball into a 3/4-inch (2 cm) thick disk and place on the prepared baking sheets, spacing them 2 inches apart.
8. BAKE for 12–14 minutes, until centers are puffed and no longer glossy. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. BEAT the softened butter, brown sugar, cinnamon, and vanilla in a large bowl until creamy. Add the powdered sugar, one cup at a time, beating well after each addition. Blend in heavy cream, 1 teaspoon at a time, until the desired consistency is reached.
10. PIPE the frosting onto the cooled cookies in a spiral, starting at the center and working outward. Sprinkle the reserved cinnamon sugar over the frosting. Chill to set. Serve at room temperature and enjoy!
Tips For the Best Crumbl Churro Cookies
Crumbl is famous for its specialty cookies, and this one lives up to the hype. They’re sweet, indulgent, and delightfully decadent!
It took some trial and error, but I finally nailed the recipe. In the process I picked up these helpful tips:
- Measure properly. To avoid dense cookies, use the spoon-and-level method for flour rather than scooping directly with the measuring cup.
- Chill the dough. If the dough feels too sticky, chill it for 30-60 minutes before rolling into balls.
- Size matters. Use a kitchen scale to measure exactly 4 ounces (about 1/3 cup) portions for each cookie. That way, they match Crumbl's signature size.
- Sugar coating tips. Double-coat the cookies in the cinnamon sugar mixture for extra crunch and flavor. Coat once before baking and a light dusting after.
- Thicken the frosting. If the frosting feels too thin for piping, add more powdered sugar, one tablespoon at a time.
- Prep the dough ahead. For convenience, refrigerate the cookie dough for up to 2 days or freeze the coated dough balls for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes.
- Bake smaller cookies. For smaller cookies, use 2 tablespoons of dough per cookie and reduce the baking time to approximately 9-11 minutes.
- Get creative! Try stuffing the centers with dulce de leche or adding a pinch of nutmeg to the frosting. A few chocolate chips wouldn't hurt, either!
How to Store
Keep your copycat Crumbl cookie creations fresh with these storage tips:
To Store: Place unfrosted cookies in an airtight container with parchment paper between layers. Store at room temperature for up to 3 days. If frosted, refrigerate for up to 1 week.
To Freeze: Transfer unfrosted cookies to a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature and frost before serving.
More Copycat Crumbl Cookies You'll Love
Crumbl Chocolate Chip Cookies
Copycat Crumbl Sugar Cookies
Crumbl Caramel Pumpkin Cookies
Crumbl Cornbread Cookies
Crumbl Churro Cookies
12
servings20
minutes14
minutes556
kcalThese copycat Crumbl churro cookies are super soft and buttery with a warm cinnamon sugar coating and a luscious cinnamon buttercream frosting.
Ingredients
- Churro Cookies
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 large egg yolks
1 large egg
2 teaspoons vanilla extract
3 cups (360g) all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
- Cinnamon Sugar Coating
1/2 cup granulated sugar
2 tablespoons ground cinnamon
- Cinnamon Buttercream Frosting
1 cup unsalted butter, softened
1/4 cup brown sugar
1-2 teaspoons ground cinnamon
1 teaspoon vanilla extract
pinch salt
4 cups powdered sugar
2-3 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Make the Cookie Dough: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
- Reduce the mixer to low and blend in the egg and yolks, one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk the flour, cornstarch, baking powder, baking soda, cinnamon, and salt until combined. Gradually add the dry ingredients to the wet, mixing just until a soft dough forms.
- In a small bowl, combine the sugar and cinnamon for the coating.
- Scoop and Bake: Portion the dough into 12 equal pieces, about 1/3 cup each. Roll into balls, then roll in the cinnamon sugar mixture until fully coated. Save the remaining cinnamon sugar for garnish.
- Gently flatten each ball into a hockey puck shape, about 3/4-inch (2cm) thick, and place them on the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 12-14 minutes, or until the centers are puffed and no longer glossy. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Frosting: In a large mixing bowl, beat the softened butter, brown sugar, cinnamon, vanilla, and salt until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. If needed, blend in the heavy cream, 1 teaspoon at a time, until the desired consistency is reached.
- Transfer the frosting to a piping bag fitted with a large tip (or use a zip-top bag with the corner snipped off). Pipe the frosting onto the cooled cookies in a spiral, starting from the center and working outward.
- Sprinkle some of the reserved cinnamon sugar mixture over the frosting for garnish and chill to set. Serve at room temperature and enjoy!
Notes
- Use room temperature ingredients. For the best results, use room temperature butter, eggs, and cream. They will incorporate better for a smoother dough.
- Baking position. Place only 6-8 cookies per standard baking sheet and bake in the center rack for even heating.
- Avoid overbaking. Look for slightly golden edges while the center remains pale but not glossy. The cookies will continue cooking on the baking sheet.
