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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.
This is the best CRUMBL churro sugar cookie ever!
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!
Table of Contents
- This is the best CRUMBL churro sugar cookie ever!
- Why you need to make this recipe!
- Ingredients for CRUMBL churro cookies
- How to make Churro sugar cookies
- Frequently asked questions – FAQ
- CRUMBL churro cookies tips
- CRUMBL churro cookies copycat recipe
- CRUMBL churro cookie copycat recipe Recipe
- Shop this recipe
- If you enjoyed these CRUMBL inspired churro cookies, make sure to pin them for later!
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
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
- 1 stick butter
- 1 & 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 tsp vanilla flavoring
- 2-3 tbsp 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 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for making it all the way down here 🙂
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If you enjoyed these CRUMBL inspired churro cookies, make sure to pin them for later!
Just made this recipe and it’s incredible! I’ve never had Crumbl- but if these are even half as good, then I can’t wait! They are putting one in right near me soon. 🙂 How many ounces do you make your cookies? I did 2 oz and ended up with 17 cookies. Next time I think I’ll try to make them slightly larger. The frosting alone is delicious. I will double it next time for taste and presentation. My son who is highly critical said they are some of the best cookies I’ve ever made. Looking forward to trying more of your recipes!
I am so happy to hear you enjoyed this recipe! The cookie scooper I use holds about 1/4 cup of cookie dough, which would be a bit over 2.5 ounces.
I am very glad that even your son liked them 🙂
Chahinez
Made this recipe today and they turned out flat. So disappointed. What did I do wrong? Yes I followed the recipe. They taste delicious but they aren’t thick.
Was your butter very warm? That could be one of the reasons why your cookies flattened. You are the first one that said these turned out flat for them, so I am very curious as to what happened.
Chahinez
Really good cookies and hard to mess up. Shared them with the neighbors for Christmas.
So happy to hear you liked them! 🙂
Chahinez
I made these today, and mine turned out flat also. I softened the butter slightly but otherwise followed the directions exactly. When the first cookie sheet came out of the oven flat, I put the second cookie sheet with the flattened raw cookies on it into the fridge for an hour or so to make sure they were thoroughly cold before baking. However after I baked them (for an extra couple minutes), they turned out a little thicker, but still on the flat side. I would love to know why they turned out flat and how to make them thicker.
Now, having said all that, my flat cookies taste DELICIOUS! My family will gobble them up no matter what they look like. I will definitely make them again; next time I’ll try creaming the butter cold, adding a bit of extra flour, and chilling the dough before baking to see if I can get them to look as good as they taste. If you have any other tips, please let me know!
Check the temperature of your oven! I moved to Texas from Michigan & all my cookies deflated while cooling; really flat cookies! I tried tweeking my recipes thinking it was a humidity issues, turned out my oven temperature was off 25 degrees causing butter in dough to melt before cookies had a chance to rise. As soon as cookies came out of oven, they deflated thinner than pancakes! Best investment was a $7.00 Oven Thermometer with LARGE readable numbers!!!
As soon as I compensated for temperature discrepancy by increasing oven temperature, my cookies were perfect!
Great advice Karen!!
Will you be recreating the chocolate caramel no bake cookie?
Yes! It’s posted, Dawn!
Chahinez
These are *GOOOOOOOOD.* I only changed two things: 1) doubled the salt, which I felt was necessary, and 2) took a shortcut: melted the butter, whisked in the sugar, eggs, and vanilla, then added the dry ingredients. Let the dough chill for 30 mins before rolling and baking. I just didn’t feel like lugging out my mixer, and they came out perfectly. The flavors are so perfect. Thank you for sharing your recipe!
Love hearing that you loved these! Those are some great tips you shared there. Also the fact that you used melted butter then chilled the cookies is a great way to go 🙂
Chahinez
Made this cookies today and they are so good! Soft and chewy with the best flavor! The frosting on top is amazing as well!
Thank you so much for trying these cookies, Erin! Glad you enjoyed them 🙂
Chahinez
So so so good!!!! Actual perfection. And so easy. These cookies make me feel fancy! Ha I learned a trick from her Instagram about spooning flour into the cups to measure instead of scooping. It has made it so every single cookie is perfect.
These were sooooo good! At first I thought they might be a bit too sweet, but they were perfect. Awesome recipe!
I’m so happy you enjoyed these cookies! Can’t wait for you to try more Crumbl copycat recipes from here 🙂
Chahinez
AMAZING COOKIES. I didn’t have any powdered sugar left. So I made brown sugar swiss meringue buttercream. And it was heavenly. 10 out of 10 would mkae again
Brown sugar swiss meringue buttercream sounds like a dream!! So happy to hear you enjoyed these 🙂
Chahinez
Amazing! I don’t live close to a Crumbl, so when the craving for a churro cookie hit, I couldn’t go buy one. These hit the spot perfectly! I can’t wait to try other recipes you’ve done!
I love hearing this! So happy to hear I was able to help you get through those churro cookie cravings!!
Chahinez
Looking forward to trying these! Is the butter salted or unsalted for this recipe?
The butter for the cookie base can be either salted or unsalted but the butter for the frosting should be unsalted.
Hope this helped!
Chahinez