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Crumbl Copycat Churro Cookies

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.
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Servings: 16

Ingredients

For the cookies -

  • 1 ½ c unsalted butter, softened
  • 1 ½ c sugar
  • 3 eggs
  • 2 t vanilla
  • 4 ½ c flour
  • 1 T baking powder
  • 1 t  cinnamon

For the cinnamon sugar coating -

  • ½ c sugar
  • 1 t cinnamon

For the frosting -

  • 1 c unsalted butter, softened
  • 2 T cinnamon
  • 4 ½ c  powdered sugar
  • 1 T milk

Instructions

  • Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and sugar. Cream until smooth and combined.
  • Add in the eggs and vanilla and mix well, scraping down the sides.
  • Add in the flour, cinnamon and baking powder. Mix well, scraping down the sides often
  • Meanwhile, in a small bowl, combine the sugar and cinnamon for the coating. Reserve about 1 tablespoon worth to be sprinkled over the frosting later.
  • Using an ice cream scoop, scoop out the dough and roll in the cinnamon sugar mixture. Place on the baking sheets, leaving about 2-3 inches between each cookie. Use the bottom of a cup or similar to flatten each cookie into a disk about ½-¾ of an inch thick
  • Bake in the preheated oven for 10-12 minutes or until the center is set. Allow to cool completely before decorating.
  • For the frosting - in the bowl of a stand mixer, combine the softened butter, cinnamon, about half of the powdered sugar and milk. Mix on low until combined.
  • Add in the remaining powdered sugar and mix on low until combined. Bump up the speed to medium and whip until smooth and fluffy. Add a dash more milk only if needed to smooth it ou
  • Transfer the frosting to a piping bag. Set aside.
  • Once the cookies are cool, pipe a spiral of frosting over the top of each cookie.
  • Sprinkle a bit of the reserved cinnamon and sugar mixture.