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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 cinnamon! It is inspired by the CRUMBL bakery’s famous churro cookie!

Since you’re here, I know you’ll also love The softest Crumbl Circus Animal Cookies, Better Than CRUMBL Cosmic Brownie Cookies, Chilled CRUMBL Twix Cookies, Crumbl Chocolate Chip Cookies and also Crumbl Oreo cookies with buttercream frosting.

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CRUMBL churro sugar cookie with a bite taken out of it

If you’ve never had a churro sugar cookie, now is the time!

This CRUMBL inspired churro cookie has a cinnamon sugar cookie as the base and is then topped with a luscious cinnamon churro buttercream and sprinkled with extra cinnamon sugar to give it that traditional churro crunch.

After I started posting my CRUMBL bakery cookie recipe on Tiktok, I received so many requests to make this flavor so I decided to do it this weekend to celebrate memorial day weekend!

This could also be a great labor day weekend recipe to celebrate the end of summer for sure!

Why you need to make this recipe!

It tastes just like a churro!
It is thick and chewy.
Each cookie tastes exactly like the one that comes out of that adorable pink Crumbl cookie box.
You can make it with or without the frosting and it will taste just as good.
These cookies store very well, so you can freeze them and enjoy them whenever the craving hits!

Ingredients for CRUMBL churro cookies

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- This recipe requires a lot butter. Both for the churro cookie dough as well as the cinnamon buttercream.
Brown & granulated sugar– This cookie recipe uses mainly brown sugar to give the cookie that depth of flavor but it also uses a bit of granulated sugar as well to give it that crunchy outside.
Egg & egg yolk– You will need one large egg and one large egg yolk to bind everything together.
Vanilla– The vanilla adds a very good depth of flavor to the cookie as well as the buttercream frosting.
Lemon juice– For this cookie recipe I decided to use lemon juice instead of cream of tartar to help keep the sugar from crystalizing.
Flour– All purpose flour is what you need for these cookies.
Corn starch– The corn starch will keep these cinnamon cookies as tender as can be.
Baking soda & baking powder– Bot the baking soda and baking powder will give amazing height to these cookies.
Cinnamon– Since this is a churro cookie, we will be using a lot of cinnamon, so plan for that.
Salt – Salt as always is necessary to balance out the sweetness of the cookies.
Heavy cream – The heavy cream will be used to smooth out the churro buttercream.
Powdered sugar– The powdered sugar or confectioners sugar is used in the buttercream.

How to make Churro sugar cookies

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

Cream the butter and sugar together.
Add in the egg, egg yolk, vanilla flavoring, and lemon juice and mix again.
Finally, add in the flour, corn starch, baking powder, baking soda, cinnamon, and salt and mix just until the flour disappears.
Scoop out cookie dough balls, then roll them in the sugar-cinnamon mixture, and bake.
Once the cookies are baked and cooled, pipe the churro buttercream on top and sprinkle with some more cinnamon sugar and enjoy!

Frequently asked questions – FAQ

What do these CRUMBL churro cookies taste like?

These churro cookies remind me of a snickerdoodle cookie in texture. The addition of the cinnamon buttercream and the sprinkle of cinnamon sugar makes them more ressemblant of a churro.

The grainy and crystallized outside will transport you to a time where you were eating a real churro! They taste that close to the real thing, to be honest!

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.

Lastly, 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!

CRUMBL churro cookies tips

Use room temperature ingredients- Using room temp ingredients allows everything to emulsifies perfectly.
Don’t over mix the cookies once you add in the flour– Once you add in the flour, mix just until it disappears to make sure that your cookies don’t get tough.
Don’t over bake– These cookies are supposed to be soft and chewy so make sure to not over bake them. They will look slightly raw when you pull them out but they ill continue baking as they cool down.
Remove the cookies from the hot baking sheet after 5 minutes– When you pull out the cookies, let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This will keep them from over baking.

CRUMBL churro cookies copycat recipe

If you made these churro cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton

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!

5 from 214 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings cookies

Calories 515 Calories

Ingredients

Cinnamon sugar coating

¼ cup granulated sugar
½ teaspoon cinnamon
1 tablespoon brown sugar Save until the end

Churro cookie dough

2 sticks butter
1 cup brown sugar packed
¼ cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoon vanilla flavoring
¼ teaspoon lemon juice
2 & ¾ cup all purpose flour
1 tablespoon corn starch
1 teaspoon baking powder
½ teaspoon baking soda
1 & ¼ teaspoon cinnamon
¼ teaspoon salt

Cinnamon buttercream

1 stick butter
1 & ½ cup powdered sugar
¼ cup brown sugar
1 teaspoon cinnamon
2 teaspoon vanilla flavoring
2-3 tablespoon heavy cream

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 ¼ 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.
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 tablespoon heavy cream together until light and fluffy. If the buttercream is too thick add ½ tablespoon 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.