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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!
These cookies are absolutely amazing! I made these last year in my Spanish class and my teacher asked me to bake for her sons graduation party the next year! Everyone loves them every time I make them. So go give them a try they are fabulous!
Thank you so much Jules! I hope everyone likes them as much as you do 🙂
The cookie it self was amazing but the icing just did not turn out well for me any helpful tips for perfecting the icing?
Hi Haylee! Some tips to make sure the icing is perfect is to use a kitchen scale instead of measuring cups for better accuracy with the brown sugar and powdered sugar, and to sift the powdered sugar into the wet ingredients to avoid clumps. Let me know if this helps 🙂
Delicious cookies, definitely will be making them again.
five stars for sure !!
Thank you so much!
Use light brown sugar for a more authentic Crumbl taste, dark brown sugar for a more maple-y taste. Don’t over bake! if the cookie looks a bit under baked when taken out of the oven that’s ok! it’ll continue to bake while cooling 🙂 just my little trial and error tips.
Thanks for sharing these tips! It sounds like you’ve perfected the art of making these cookies.
The Churro cookie was the first copycat Crumbl recipe I ever tried from you and now I consistently come here for new ones to try! These are a hit with my family and at any party/occasion I’ve baked them for and I’ve shared your blog/website with many who have asked for the recipe themselves.
Aww thank you so much I really appreciate that 🙂
I have made these for several different Christmas get togethers, loved by all! My two adults nephews told me they were the best cookies they ever had, and they added “sorry Mom” to my younger sister who had made 3 different cookies herself!
Another amazing recipe! Loved this one as well, but have a quick question…does the quality of the butter matter? I bought a ‘store brand’ butter and the frosting whipped up a bit lumpy (used a kitchen aid mixed for 3 minutes on 4). I had left the butter out so it was room temp.
The quality of the butter does matter and more importantly if there added ingredients. Some commercial-brand butters contain added water or oil and that might explain why the frosting came out weird.
These were the second cookie recipe I’ve ever made. So good! I ate more of them than I should have before sharing.
Sometimes, it’s hard to resist the temptation when they turn out so good!
These cookies were DELICIOUS! I am going to make these for a Halloween potluck at work- could these be made into a cutout cookie instead and make smaller ones? How long would you bake for smaller size?
I don’t see why not! And as far as the time, that’s tough to determine. I would suggest to just turn the light on in your oven and keep an eye on them through the door. Once the edges start to brown, pull them out and let them stay on the hot baking sheet to continue cooking the middle.
Any tips on how to make these gluten free?
A 1:1 substitution with a gluten-free flour blend like the one from Bob’s Red Mill should work fine. Here’s the link to get it from Amazon: https://amzn.to/4kQJKyQ
I don’t know whether to be mad that I found this recipe or thrilled because they are just that good and I want to eat too many! They taste every bit as good as the ones from Crumble.
I’m happy that you liked the recipe! Thanks for trying it out 😁
One of my husband’s all time favorites. These make you look like a professional baker, and are super simple. Thank you so much for sharing this one. We are going to a friend’s for a Mexican themed meal tonight and my hubby said, “You should bring those churro cookies!” They freeze beautifully too
OMG thank you so much! I’m glad y’all loved the cookies!
hello I’m wondering if anyone has tried to make these gluten free? my daughter is celiac and we would love to make these just bot sure what flour would be good to substitute. Any helpful advice would be appreciated. She misses out on so much so trying to make more things to include her diet. thanks ❤️
Bob’s Red Mill gluten-free flour blend is my favorite one to use!
I made these cookies and they were very good but they did not rise. Instead they spreaded out and were very thin. Any ideas on what I did wrong. Would love to make them and have them thick. My batter was very thin.
If your batter was thin, it could just be that the flour amount may have been off. If you can, try using a kitchen scale instead of measuring cups to weigh the flour and it will be more accurate.