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Crumbl churro cookie on a glass of milk
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5 from 165 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 Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 515Calories


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


  • 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.
    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 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.


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!


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