Crumbl Churro Cookie Copycat Recipe

If you’re anything like me and love indulging in those irresistible sweet treats from Crumbl, you’re going to adore this Crumbl Churro Cookie Copycat Recipe. It’s got that perfect blend of cinnamon sugar with a luscious buttery frosting that makes these cookies downright addictive. I’ve tried a bunch of copycats over the years, and this one nails the taste and texture like a pro — plus, you can make it in your own kitchen without hunting down fancy ingredients. So, let’s get baking and bring that Crumbl magic home!

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Ingredients You’ll Need

Each ingredient in this Crumbl Churro Cookie Copycat Recipe plays its part to bring that churro cookie to life. I love using quality salted butter to get that rich flavor, and fresh cinnamon powder to amplify the churro vibe. Here’s a quick rundown to help you with shopping and prep.

• Salted Butter: Softened butter helps with creaminess in the dough and smooth frosting. Don’t skip salted—it adds depth to the flavor.
• Granulated Sugar: It sweetens the cookie dough and the cinnamon sugar coating, so use regular granulated sugar for that classic texture.
• Eggs: They bind everything and give the cookies structure.
• Vanilla Extract: This little addition brings warmth and rounds out the flavor beautifully.
• All-Purpose Flour: The base of the cookie; fresh flour always performs best.
• Baking Powder: Helps the cookies puff up just right—don’t use baking soda in this one!
• Cinnamon: Ground cinnamon is crucial here, both in the dough and the sugar topping, for that churro signature taste.
• Powdered Sugar: For the frosting, ensuring it’s smooth and light.
• Milk: Just a few tablespoons to thin the frosting to the perfect spreadable consistency.

Variations

I’ve played around quite a bit with this Crumbl Churro Cookie Copycat Recipe to suit different moods and occasions. It’s so flexible that you can mix in your favorite tweaks and it still turns out fantastic. Here are some ways I like to change it up.

• Gluten-Free Version: Swapping all-purpose flour for a gluten-free blend works well—but be gentle with mixing to keep the texture soft, as GF flours can behave differently.
• Spiced Up: Adding a pinch of nutmeg or allspice with the cinnamon makes the cookies extra cozy for fall vibes.
• Vegan Adaptation: Using plant-based butter and egg replacer still gives that rich buttery taste and soft crumb, perfect if you’re vegan.
• Extra Crispy Edges: Bake a minute or two longer if you prefer a crunchier cookie edge—just keep an eye so they don’t dry out.

How to Make Crumbl Churro Cookie Copycat Recipe

Step 1: Cream Together Butter and Sugar

Start by preheating your oven to 350°F (180°C). While that’s warming up, grab a large mixing bowl and cream together your softened salted butter and granulated sugar. I use a hand mixer on medium speed for about 3-4 minutes until it’s pale and fluffy. This step is key since it incorporates air, giving your cookies that lovely lightness. Don’t rush it—take your time to get that texture just right.

Step 2: Add Eggs and Vanilla for Flavor

Scrape down the sides of your bowl to keep everything consistent, then beat in the eggs one at a time along with the vanilla extract. Keep mixing until everything is well combined. The dough will start looking creamy and smooth—this is when you know you’re on the right track.

Step 3: Mix Dry Ingredients and Combine

Now it’s time to add in the dry ingredients—flour, baking powder, and cinnamon. I sift mine first to avoid any lumps, but that’s optional. Mix these into your wet ingredients slowly to avoid flour flying everywhere! Use low speed or fold by hand if you prefer. Once combined, your dough will be soft but rollable.

Step 4: Shape and Coat Your Cookies

Scoop out about 1/3 cup of dough and roll it into balls. I like to keep my hands lightly floured here to prevent sticking. In a separate bowl, combine the sugar and cinnamon for that iconic churro coating. Dip and roll each dough ball in the cinnamon sugar mixture, then gently press each into a hockey puck shape. The flattening helps them bake evenly and get that perfect churro vibe.

Step 5: Bake to Perfection

Arrange six cookies per baking sheet (I usually use parchment paper or silicone mats) and bake for 14 to 17 minutes. Watch the centers—they should puff up and lose their glossy sheen when done. Don’t overbake; you want soft, tender cookies with a slight chew.

Step 6: Whip Up the Cinnamon Buttercream Frosting

While your cookies cool (but not completely, you want them slightly warm for frosting), whip the room temperature salted butter until smooth and creamy. Add powdered sugar one cup at a time, mixing well after each addition. Drizzle in a bit of milk to thin the frosting, aiming for a thick but pipeable consistency. Finally, mix in plenty of cinnamon until the frosting has that classic churro flavor—don’t be shy!

Step 7: Pipe and Sprinkle

Transfer the frosting to a piping bag fitted with a large round tip (or simply use a zip-top bag with the corner snipped off). Pipe in a spiral starting from the center, working outward. Remember: the warm cookie helps the frosting spread ever so slightly for that perfect bite. Finish by sprinkling reserved cinnamon sugar on top for a little extra sparkle and crunch.

How to Serve Crumbl Churro Cookie Copycat Recipe

Garnishes

I love topping these cookies with a little extra cinnamon sugar sprinkle just before serving—it adds that fresh crunch. Sometimes, I dust a tiny pinch of powdered sugar for a pretty finish, especially when serving to guests who love a classic look.

Side Dishes

These churro cookies go beautifully with a cup of hot coffee or a creamy chai latte. For something chilled, a scoop of vanilla ice cream on the side makes for a decadent combo that’s perfect for dessert parties.

Creative Ways to Present

For birthdays or special treats, I like to pipe frosting in fun patterns or use cinnamon sugar dusting to create cute designs on cookie platters. Wrapping them individually with clear cellophane bags tied with twine makes charming party favors that everyone raves about.

Make Ahead and Storage

Storing Leftovers

I keep leftover churro cookies in an airtight container at room temperature for up to 3 days, layered between parchment paper to protect that beautiful frosting. They stay soft and flavorful, but you’ll notice the frosting firms up slightly, which I actually love.

Freezing

You can freeze the unbaked dough balls or fully baked cookies. I prefer freezing the dough balls on a baking sheet, then transferring them to a freezer bag—this way, you bake fresh cookies whenever you want. For baked cookies, wrap individually to prevent freezer burn and thaw overnight at room temperature.

Reheating

To refresh leftovers, I pop the cookie in a 300°F oven for about 3-5 minutes—this warms them just enough to revive that soft texture and slightly melt the frosting again, making them taste freshly baked all over.

FAQs

Final Thoughts

This Crumbl Churro Cookie Copycat Recipe has quickly become one of my favorite go-to desserts whenever I want a little indulgence with a big wow factor. It hits all the right notes: cinnamon, sugar, buttery richness, and that dreamy frosting. I love sharing these with friends and family because they’re always surprised by how close it tastes to the Crumbl originals, yet made with my own twist at home. Give this recipe a try—you might just find yourself baking these over and over like I do!

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