Churro Cookies are a cinnamon sugar cookie topped with a cinnamon buttercream, this Crumbl copycat is a churro lovers dream!
Crumbl Churro Cookie
I have to confess something, I have an absolute LOVE for cinnamon sugar, in all it’s forms! Cinnamon toast, these amazing snickerdoodle muffins, and don’t get me started on churros! The best churros are my incredible homemade churros, but I’ll take a churro in any capacity! (THANK YOU COSTCO!)
With my love of all things cinnamon, you know I was excited when Crumbl introduced this churro cookie! A warm, thick and chewy cookie with just the perfect kick of cinnamon, topped with a rich and creamy cinnamon buttercream. If that weren’t delightful enough, sprinkle some cinnamon sugar over the top to give the cookie that perfect sugary churro finish! You’re going to love it!
Ingredients In Churro Cookies
For the cookies
- Butter- I use salted butter. You will want to make sure that it is softened though so that you can cream it together with the sugar.
- Granulated Sugar- Nothing fancy here, just plain old white sugar.
- Flour- Just plain old all purpose flour will be perfect!
- Baking Powder
- Cinnamon and Sugar For Rolling
For the Frosting
- Butter- Again this should be softened.
- Powdered Sugar
- Milk or Cream- Just a small splash to get the frosting to the right consistency.
How To Make Churro Cookies
Preheat the oven to 350 degrees.
While the oven is preheating, make the dough by creaming together your butter and sugar until it is light in color and fluffy. Now, scrape the sides and add in your eggs and vanilla and beat again.
Scrape the sides again and add your dry ingredients. Mix again until the dough comes together but do not overmix the dough once the flour has been added. Overmixing will result in dry, tough cookies.
Scoop out 1/3 cup of dough and roll it into a ball. Do this with all of the dough. You should end up with about 12 cookies. Roll each of the dough balls in the cinnamon sugar mixture and then flatten them slightly in your hands so that the dough ball looks like a hockey puck.
Place the dough balls on a cookie sheet. The cookies will spread a bit as they bake, so I only put 6 cookies per pan.
Bake at 350 degrees for 14-17 minutes being careful not to overbake. You will know the cookies are done when they have puffed up in the center and the tops no longer look glossy.
While the cookies are cooling, make your frosting by whipping the butter until smooth. Next, add the powdered sugar in one cup at a time. When your powdered sugar is mixed in, add cinnamon and milk or cream 1 tsp at a time until your frosting as reached the desired consistency. But be careful not to add too much liquid to the frosting at a time. A little goes a long way when you are working with powdered sugar.
Add the frosting to a gallon size zip top bag. Cut the tip of the corner off the bag and use it to pipe the frosting onto your cookie in a spiral.
Sprinkle more cinnamon and sugar on the top of the cookie.
How to Store your Cookies
These cookies can be stored at room temperature, in the fridge or even frozen! Anyway you chose to store them, make sure they are in an air tight container. They will stay fresh at room temperature for about 3 days, in the fridge for up to 1 week and in the freezer for up to 3 months!
More Crumbl Copycats
- Pumpkin Chocolate Chip Cookies
- Key Lime Cookies
- Ultimate Peanut Butter Cookies
- Waffle Cookies
- Cookie Dough Cookies
Crumbl Churro Cookie Copycat
- 1 1/2 cups salted butter softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 1/2 tsp vanilla extract
- 4 1/2 cups all purpose flour
- 3 tsp baking powder
- 1 tsp cinnamon
Cinnamon and Sugar
- 1/2 cup granulated sugar
- 1 tsp cinnamon
Cinnamon Buttercream Frosting
- 3/4 cup butter room temperature
- 1-2 tbsp ground cinnamon
- 4 1/2 cups powdered sugar
- milk to thin
- Preheat oven to 350°.
- While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
- Scrape the sides, add in the eggs, and vanilla extract. Beat until mixed.
- Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.
- Scoop out 1/3 cup of dough and roll into a ball. Repeat with remaining dough.
- Combine the sugar and cinnamon in a bowl, seperate out a few tbsp worth of the cinnamon sugar and reserve it for sprinkling on top of the cookie after frosting.
- Roll and press the cinnamon and sugar onto the cookie dough. Flatten the cookie dough gently so it is in the shape of a hockey puck. Repeat with remaining dough.
- Arrange 6 cookies per pan. Bake at 350° for 14-17 minutes or until the centers of the cookies have puffed up and are no longer glossy.
- while the cookies are cooling, make the frosting, by whipping the butter until smooth.
- Add the powdered sugar, one cup at a time, adding a little bit of milk after each cup of powdered sugar to keep the consistency like a thick frosting.
- Once you have added all of the powdered sugar, mix in the cinnamon thoroughly.
- Add the frosting to a piping bag fit with a large round piping tip or alternatively you can add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
- Sprinkle some extra cinnamon and sugar on top- serve warm!