Crumbl Copycat Churro CookiesThese Crumbl Copycat Churro Cookies are everything you want in a bakery-style cookie! They’re soft, buttery, warm with cinnamon, and finished with a thick swirl of cinnamon-spiked frosting. They taste like a churro and a sugar cookie had the sweetest possible baby.
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The dough is wonderfully easy to work with; it rolls smoothly, bakes evenly, and stays soft for days. The cinnamon frosting takes things up a notch, adding a bakery-perfect finish without requiring any special decorating skills. Perfect for parties, gifting, or cozy weekend baking, these cookies are the kind that disappear fast and earn you instant repeat requests.
I love these cookies! They’re a great addition to a Christmas cookie exchange, but they’re also delish with a cup of coffee in the afternoon.
Ingredients
For the cookies
- Unsalted butter – Use a good quality name brand butter. Store-bought butters have extra liquid whipped into them which can change the texture of your cookie.
- Sugar – Granulated sugar for this recipe.
- Eggs – Large or extra large eggs will work.
- Vanilla extract – I mostly use artificial vanilla.
- All-purpose flour – No need to sift!
- Baking powder – Watch that your baking powder hasn’t expired or the cookies won’t lift the way they should.
- Ground cinnamon – Fresh spices have the best flavor!
For the cinnamon sugar coating
- Sugar – Granulated sugar.
- Ground cinnamon
For the frosting
- Unsalted butter – Your butter needs to be quite soft, but not melted, to make the creamiest frosting.
- Cinnamon – This frosting is very cinnamony. Use the freshest cinnamon for the best flavor.
- Powdered sugar – Don’t worry if your powdered sugar has little lumps in it.
- Milk – You could also use cream. You may need a touch more to get your frosting to the right consistency. Add extra milk 1 teaspoon at a time until your frosting is light and fluffy.
- Kosher salt
How To Make Crumbl Copycat Churro Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 350°F and lining a couple of baking sheets with parchment paper. A heavy aluminum baking sheet helps these big cookies bake evenly and prevents over-browning on the bottom.
Cream the softened butter and sugar in a stand mixer fitted with the paddle attachment. Let it run until the mixture looks light and smooth; scraping down the sides with a silicone spatula helps make everything mix evenly.
Add the eggs and vanilla and mix again until fully combined. Scrape the sides and bottom of the bowl.
Add the flour, cinnamon, and baking powder, then mix on low until the dough comes together. Pause a couple of times to scrape down the bowl so no dry pockets remain.
In a small bowl, stir together the sugar and cinnamon for the cookie coating. Set aside 1 tablespoon of this mixture to sprinkle over the frosting later.
Use a large cookie scoop (or an ice cream scoop) to portion the dough. Roll each scoop in the cinnamon sugar coating and place them on your baking sheets, leaving 2–3 inches between cookies.
Flatten each dough ball into a thick disk — about ½–¾ inch — using the bottom of a flat measuring cup or glass. This helps them bake into that classic Crumbl shape.
Bake for 10–12 minutes, or until the centers look set. Let the cookies cool completely before decorating.
To make the frosting, whip the softened butter, cinnamon, half the powdered sugar, and the milk in the stand mixer. Once combined, add the remaining powdered sugar and mix on low. Increase to medium and whip until fluffy. Add a splash of milk only if needed.
Transfer the frosting to a piping bag fitted with a round or star tip. Pipe a spiral on each cooled cookie and finish with a sprinkle of the reserved cinnamon sugar.
Chef Jenn’s Tips
- Use a large cookie scoop so all the cookies bake evenly.
- Don’t overbake! Pull them as soon as the centers look set to keep them soft.
- If the frosting looks too thick, add just ½ teaspoon of milk at a time.
- For extra churro flavor, add a dash of cinnamon to the cookie dough.
Serving Suggestions
These cookies are rich and warm with cinnamon, so they’re perfect with a cup of hot chocolate, a latte, or even a scoop of vanilla ice cream. They make a beautiful addition to dessert platters and holiday cookie boxes along with Peppermint Crunch Oreos, and they hold their shape well for gifting.
Storage
Store the cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 10–15 minutes before serving so the frosting softens. You can also freeze the unfrosted cookies for up to 2 months, then frost them after thawing.
Crumbl Copycat Churro Cookies
Ingredients
For the cookies
- 1 ½ cups unsalted butter softened
- 1 ½ cups sugar granulated sugar
- 3 eggs large or extra large eggs will work
- 2 teaspoons vanilla extract
- 4 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
For the cinnamon sugar coating
- ½ cup sugar
- 1 teaspoon ground cinnamon
For the frosting
- 1 cup unsalted butter softened
- 2 tablespoons cinnamon
- 4 ½ cups powdered sugar
- 1 tablespoon milk
- 1 pinch kosher salt
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment.
- Cream the softened butter and sugar in a stand mixer on high with the paddle attachment until smooth and fluffy.
- Add the eggs and vanilla and mix well, scraping the bowl as needed.
- Add the flour, cinnamon, and baking powder. Mix until combined, scraping the sides and bottom.
- Stir together the cinnamon and sugar for the coating and reserve 1 tablespoon.
- Scoop the dough with a large cookie scoop, roll in the cinnamon sugar, and place on baking sheets.
- Flatten each cookie to ½–¾ inch thick using the bottom of a cup or a spatula.
- Bake 10–12 minutes or until the centers are set. Cool completely.
- For the frosting, whip the butter, cinnamon, half the powdered sugar, and milk. Add the remaining sugar and whip until fluffy.
- Pipe a spiral of frosting on each cookie and sprinkle with the reserved cinnamon sugar.
Notes
Chef Jenn’s Tips
Use a large cookie scoop so all the cookies bake evenly.Don’t overbake! Pull them as soon as the centers look set to keep them soft.
If the frosting looks too thick, add just ½ teaspoon of milk at a time.
For extra churro flavor, add a dash of cinnamon to the cookie dough