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These Crumbl churro cookies are thick, chewy, and rolled in cinnamon sugar, then topped with a luscious cinnamon buttercream and a sprinkle of extra cinnamon sugar. Every bite tastes like a warm churro straight from the fair, soft, buttery, and perfectly spices. Inspired by the famous Crumbl Bakery Churro Cookies, these are the iltimate cozy dessert to bake at home.

Since you’re here, I know you will also love my other Crumbl-inspired recipes like The softest Crumbl Circus Animal CookiesBetter Than CRUMBL Cosmic Brownie CookiesChilled CRUMBL Twix CookiesCrumbl Chocolate Chip Cookies and also Crumbl Oreo cookies with buttercream frosting.

CRUMBL churro sugar cookie with a bite taken out of it

This is the best CRUMBL churro sugar cookie you’ll ever try!

If you’ve never had a Crumbl churro sugar cookies, now is the perfect time to make one at home!

This Crumbl-inspired churro cookie starts with a soft cinnamon sugar cookie base, topped with luscious cinnamon shurro buttercream, and finished with a sprinkle of extra cinnamon sugar for that classic churro crunch. 

After I started posting my Crumbl Bakery Cookie recipes on Tiktok so many of you requested this flavor! I finally made it over Memorial Day weekend, and it was an absolute hit. 

Bonus: This recipe is also perfect for Labor Day, Holiday gatherings, or any time you want homemade churro sugar cookies that taste just like the bakery version.

Why you’ll love this Crumbl Churro Cookie recipe

  • It tastes just like aย churro! – Soft inside, lightly crisp on the outside.ย 
  • Each cookie is thick, chewy, and full of warm cinnamon flavor.
  • You can make them with or without frosting, and they’ll still be amazing.ย 
  • You can make it with or without the frosting and it will taste just as good.ย 

Here are the ingredients you will need to make these churro cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements. 

  • Butter-ย Used in both the churro cookie dough, and the cinnamon buttercream for richness.
  • Brown & granulated sugar– Brown sugar adds depth and chewiness, while granulated sugar gives that signature churro crunch.
  • Egg & egg yolk– ย Helps bind the dough and make it tender.
  • Vanilla– Adds flavor to both the dough and the frosting.
  • Lemon juice– Prevents sugar crystallization (a trick in place of cream of tartar)
  • Flour– All purpose is the perfect base for soft cookies.
  • Cornstarch– Keeps the texture extra tender and bakery-style.
  • Baking soda & baking powder– For lift and perfect cookie height.ย 
  • Cinnamon-The star spice of these churro cookies, to create an amazing depth of flavor.ย 
  • Saltย – Balances sweetness and enhances flavor.
  • Heavy creamย – Smooths out the cinnamon buttercream.
  • Powdered sugar– Used for the frosting to make it light and fluffy.
Overhead shot of frosted churro cookie

How to make copycat Churro sugar cookies at home

This is how you can make them at home. Make sure to scroll down to the recipe card for the full detailed instructions! 

  1. Creamย the butter and sugar together in a large bowl until light and fluffy.
  2. Addย the wet ingredients to the dry ingredients.ย Mixย in the egg, egg yolk, vanilla flavoring, and lemon juice and mix again.ย 
  3. Finally,ย add in the dry ingredient. Stir in the flour, corn starch, baking powder, baking soda, cinnamon, and salt and mix just until the flour disappears, don’t over-mix!ย 
  4. Scoopย out cookie dough balls, then roll them in the cinnamon sugar mixture, place them on a parchment paper lined baking sheet, and bake.ย 
  5. Onceย the cookies are baked and cooled, pipe the churro buttercream on top and sprinkle with some more cinnamon sugar and enjoy!

Expert Tips for the perfect cinnamon sugar Cookies

  • Transfer after 5 minutes.ย Let the cookies rest on the baking sheet for a few minutes, then move to a cooling rack to cool doing fully before frosting.ย 
  • Use room-temperature ingredients for the best texture and even mixing. 
  • Don’t over mix once you add the flour, this keeps cookies soft and chewy. 
  • Avoid over baking.ย They should look slightly soft in the center when you pull them out of the oven.ย 

Frequently asked questions – FAQ

What do the Crumbl Churro Cookies taste like?

They taste like a cross between a soft snickerdoodle and freshly fried churro! The cinnamon buttercream and sugar coating gives it that classic churro flavor and texture too.

Frosted cinnamon cookie broken in half

Can I make smaller Crumbl churro cookies for catering or parties?

Tes! Simply scoop smaller portions of dough (about 2 tablespoons each) and roll them in cinnamon sugar. Reduce baking time by 2-3 minutes. These mini churro cookies are perfect for dessert platters, bake sales, or party trays! 

Can I make them without the frosting?

Yes! The cookies are delicious on their own with just the cinnamon sugar coating. Frosting is optional but definitely adds that extra churro flair for sure!!

Crumbl churro cookie on a glass of milk

How to store Churro cookies?

Freezer: Freeze up to 2 months in an airtight container. Thaw in the fridge before serving.

Room temp: Store in an airtight container for up to 3 days.ย 

Fridge: Store up to 7 days, then let them come to room temperature before serving.ย 

Crumbl churro cookie on a glass of milk
5 from 290 votes

CRUMBL churro cookie copycat recipe

These CRUMBL churro cookies are thick and chewy cookies, topped with a deliciously cinnamon-y buttercream and sprinkled with more cinnamon sugar to make it taste just like a cinnamon! It is inspired by the CRUMBL bakery's famous churro cookie!
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 12 cookies
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Ingredients 
 

Cinnamon sugar coating

  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1 tbsp brown sugar Save until the end

Churro cookie dough

  • 2 sticks butter
  • 1 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla flavoring
  • 1/4 tsp lemon juice
  • 2 & 3/4 cup all purpose flour
  • 1 tbsp corn starch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 & 1/4 tsp cinnamon
  • 1/4 tsp salt

Cinnamon buttercream

Instructions 

  • Preheat the oven to 350F then line a large baking sheet with parchement paper and set aside. In a medium sized bowl, mix the 1/4 cup granulated sugar and cinnamon together then set aside.
  • Cream the butter, the brown sugar, and the granulated sugar together until light and creamy.
  • Add in the egg, egg yolk, lemon juice and vanilla flavoring and mix until combined.
  • Add in the flour, corn starch, baking powder, baking soda, salt, and cinnamon and mix just until the dry mixture disappears.
  • Using a large cookie scooper, scoop out 12 equally sized cookie dough balls, roll them between the palm of your hand, then roll them in the cinnamon sugar mixutre. Save the leftover cinnamon sugar for later.
  • Place the cookies on the prepared baking sheet leaving 1.5-2 inches in between, gently flatten the cookies to about 2 cm in thickness then bake in the preheated oven for 10 minutes.
    Hand showing thickness of cookie
  • Let the cookies cool on the baking sheet for 5 minutes than transfer to a cooling rack and cool fully.

Make the churro buttercream while the cookies are cooling.

  • Beat the butter, powdered sugar, brown sugar,cinnamon, vanilla flavoring, and 1-2 tbsp heavy cream together until light and fluffy. If the buttercream is too thick add 1/2 tbsp heavy cream at a time, and mix again until the desired consistency is reached.
  • Using a Wilton 35 tip, frost the cooled down churro cookies. If you don't have this specific tip, use any tip you have or just cut the end of a ziplock bag and frost.
  • Add 1 tablespoon of brown sugar to the leftover cinnamon sugar that you used to roll your cookie dough in and sprinkle some of it on top of each frosted churro cookie and enjoy.

Notes

How to store Churro cookies?

You can store these cookies at room temperature in an air-tight container for up to 3 days.
You can store them for a bit longer in the fridge. Place them in an airtight container in the fridge for up to 7 days. Make sure to let the cookie get back to room temperature before enjoying it.
You can even store them in the freezer in an airtight container in the freezer for up to 2 months. You can let the cookies thaw in the fridge overnight before enjoying them the next day!

Nutrition

Calories: 515Calories | Carbohydrates: 70g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 347mg | Potassium: 83mg | Fiber: 1g | Sugar: 46g | Vitamin A: 787IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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If you enjoyed these CRUMBL inspired churro cookies, make sure to pin them for later!

About Chahinez

Chahinez Tabet Aoul is the recipe developer, photographer, and writer behind Lifestyle of a Foodie and Simple Copycat Recipes. Based in Las Vegas, Nevada, Chahinez is known for creating approachable, high-reward recipes that feel like they came straight from your favorite restaurant. Only easier, more fun, and made right a thome!

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5 from 290 votes (193 ratings without comment)

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260 Comments

  1. BRENDA SAENZ says:

    5 stars
    The recipe is perfect. With or without the buttercream, it’s great. I sprinkled some sugar with cinnamon on top instead of the buttercream, and they were delicious too.

    1. Chahinez says:

      I’m so glad you liked it!

  2. Masalea says:

    5 stars
    Very good. Make sure to follow chilling instructions carefully, or they will fall apart.

  3. McKenna says:

    Spread so much :/ I donโ€™t see a note anywhere about chilling the dough?? But you definitely need to ๐Ÿ˜… Iโ€™m so bummed- I made these for a family dinner and they turned out so flat. Maybe Iโ€™d try again with chilling? Not sure โ€” might be a one and done ๐Ÿซฃ

    1. Chahinez says:

      Iโ€™m sorry they didnโ€™t turn out how you hoped! This dough usually bakes up thick without chilling, but factors like butter temperature, how itโ€™s measured, or a warm kitchen can cause extra spread. If you didn’t, use a kitchen scale instead of measuring cups to weigh the flour for better accuracy. The dough should be on the drier side with this recipe and shouldn’t spread as much.

  4. Sarah says:

    Canโ€™t wait to make these! Would it be okay if I left out the lemon juice, as I donโ€™t have any on hand.

  5. Benjamin says:

    5 stars
    Used this in my schools cookie competition, easily scored 1st place. Made these at home too and my family canโ€™t get enough of them, would recommend!

    1. Chahinez says:

      Thank you so much for the nice review ๐Ÿ™‚

      1. Terri F says:

        5 stars
        I’ve made this recipe plenty of time in different variations- large, small, frozen before baking, frozen after baking, infused with special butter and all have been a hit.

        I usually have leftover frosting so just FYI but not a problem.

      2. Chahinez says:

        I absolutely love that you’ve tried it different ways and they’ve all worked! And too much frosting is never a problem ๐Ÿ˜‰

  6. Debora Lorente Zanettini Goldstein says:

    5 stars
    Amazing works great !

    1. Chahinez says:

      So glad you liked it!

    2. Jen says:

      Can you make the dough the day before, chill overnight and then bake the next day?

      1. Chahinez says:

        Yes you can!

  7. Abuela says:

    5 stars
    These cookies were a hit with everyone who tried them. I sent them with my granddaughter to work at the hospital and the nurses raved about them.

    1. Chahinez says:

      I’m so glad to hear that!