Description
This Crumbl Churro Cookie Copycat recipe recreates the beloved cinnamon sugar cookie topped with a rich cinnamon buttercream frosting. These soft, chewy cookies bring the flavors of classic churros into cookie form, making them a cinnamon lover’s dream treat. Perfect for serving warm and sharing at gatherings or enjoying as a decadent everyday dessert.
Ingredients
Scale
Cookie Dough
- 1 1/2 cups (333g) salted butter, softened
- 1 1/2 cups (345g) granulated sugar
- 3 eggs
- 1 1/2 tsp vanilla extract
- 4 1/2 cups (684g) all-purpose flour
- 3 tsp baking powder
- 1 tsp cinnamon
Cinnamon Sugar Coating
- 1/2 cup (115g) granulated sugar
- 1 tsp cinnamon
- 1-2 tbsp ground cinnamon (for sprinkling)
Cinnamon Buttercream Frosting
- 3/4 cup (167g) salted butter, room temperature
- 4 1/2 cups (482g) powdered sugar
- Milk (to thin, as needed)
- Ground cinnamon (to mix in, approx. 1-2 tsp)
Instructions
- Preheat the oven: Set your oven to 350°F (180°C) to ensure it reaches the perfect temperature as you prepare the dough.
- Make the cookie dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, scraping down the sides as needed.
- Add eggs and vanilla: Incorporate the eggs and vanilla extract into the creamed butter and sugar, beating until fully combined and smooth.
- Mix dry ingredients: Scrape down the bowl again, then add the all-purpose flour, baking powder, and cinnamon. Mix until the dough is thoroughly combined and uniform.
- Form dough balls: Scoop out about 1/3 cup portions of the dough and roll each into a ball. Continue until all dough has been portioned.
- Prepare cinnamon sugar coating: Combine 1/2 cup granulated sugar and 1 tsp cinnamon in a bowl. Reserve a few tablespoons of this mixture for topping the frosting later.
- Coat and flatten cookies: Roll each dough ball in the cinnamon sugar mixture, pressing gently to adhere, then flatten each slightly to form a hockey puck shape.
- Arrange and bake: Place six cookies on each baking sheet, spacing them apart. Bake at 350°F (180°C) for 14-17 minutes until the cookie centers puff up and lose their glossy appearance.
- Make the frosting: While the cookies cool, whip the room temperature butter until smooth. Gradually add the powdered sugar, one cup at a time, incorporating a little milk after each addition to maintain a thick, spreadable consistency. Stir in ground cinnamon until evenly blended.
- Pipe the frosting: Fill a piping bag fitted with a large round tip (or a zip-top bag with a cut corner) with the cinnamon buttercream. Pipe a spiral onto each warm cookie, starting from the center and moving outward.
- Garnish and serve: Sprinkle the reserved cinnamon sugar mixture over the frosted cookies and serve while warm for the best flavor and texture experience.
Notes
- Churro Cookies combine cinnamon sugar cookie flavors with a cinnamon buttercream topping, mimicking the iconic churro taste.
- Using room temperature butter both in the dough and frosting helps achieve the best texture and creaminess.
- For piping, using a piping bag makes decorating easier but a zip-top bag with a small corner cut is a great alternative.
- Serve these cookies warm to fully enjoy their soft texture and melting cinnamon frosting.
- Cookies can be stored in an airtight container for up to 3 days; reheat briefly before serving to restore softness.
Nutrition
- Serving Size: 1 half-cookie serving (approx. 1/24th of recipe)
- Calories: 401 kcal
- Sugar: 39 g
- Sodium: 161 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 66 mg
