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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 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 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 a churro! – Soft inside, lightly crisp on the outside.
- 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.
- You can make it with or without the frosting and it will taste just as good.
Table of Contents
- This is the best CRUMBL churro sugar cookie you’ll ever try!
- Why you’ll love this Crumbl Churro Cookie recipe
- What you’ll need for this churro cookie recipe
- How to make copycat Churro sugar cookies at home
- Expert Tips for the perfect cinnamon sugar Cookies
- Frequently asked questions – FAQ
- CRUMBL churro cookie copycat recipe Recipe
- If you enjoyed these CRUMBL inspired churro cookies, make sure to pin them for later!
What you’ll need for this churro cookie recipe
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- 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– 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.
- Cinnamon-The star spice of these churro cookies, to create an amazing depth of flavor.
- Salt – Balances sweetness and enhances flavor.
- Heavy cream – Smooths out the cinnamon buttercream.
- Powdered sugar– Used for the frosting to make it light and fluffy.
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!
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add the wet ingredients to the dry ingredients. Mix in the egg, egg yolk, vanilla flavoring, and lemon juice and mix again.
- Finally, 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!
- Scoop out cookie dough balls, then roll them in the cinnamon sugar mixture, place them on a parchment paper lined baking sheet, and bake.
- Once 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. Let the cookies rest on the baking sheet for a few minutes, then move to a cooling rack to cool doing fully before frosting.
- 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. They should look slightly soft in the center when you pull them out of the oven.
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.
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!!
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.
Fridge: Store up to 7 days, then let them come to room temperature before serving.
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.
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.