Crumbl Churro Cookies Copycat Recipe

Why You’ll Love This Recipe

I love these cookies because they deliver plenty of cinnamon flavor without requiring complicated ingredients. Rolling the dough in cinnamon sugar gives me a lightly crisp, flavorful exterior while keeping the middle thick and soft.

The cinnamon buttercream makes these cookies even more indulgent. I pipe it into a decorative swirl for the bakery-style appearance, but I can also spread it on with a spoon when I want to keep things simple.

I also like that I can prepare parts of this recipe ahead of time. I can bake the cookies in advance and add the frosting when I’m ready to serve them.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Unsalted butter, softened
• Granulated sugar
• Light brown sugar
• Large eggs
• Vanilla extract

For the cinnamon sugar coating:

• Granulated sugar
• Ground cinnamon

For the cinnamon buttercream:

• Unsalted butter, softened
• Powdered sugar
• Ground cinnamon
• Vanilla extract
• Heavy cream or milk
• Pinch of salt

For finishing:

• Cinnamon sugar, for sprinkling

Directions

1. I preheat my oven to 350°F (175°C) and line large baking sheets with parchment paper.
2. I whisk the flour, baking soda, baking powder, salt, and cinnamon together in a medium bowl. I set the dry ingredients aside.
3. In a large mixing bowl, I beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and creamy.
4. I add the eggs one at a time, mixing well after each addition. I stir in the vanilla extract.
5. I gradually add the dry ingredients to the butter mixture. I mix just until a soft cookie dough forms, taking care not to overmix it.
6. In a small bowl, I combine the granulated sugar and cinnamon for the coating.
7. I divide the dough into large portions and roll each portion into a ball. I coat every dough ball generously in the cinnamon sugar.
8. I arrange the dough balls on the prepared baking sheets, leaving plenty of space between them. I gently flatten the tops to create thick discs.
9. I bake the cookies for approximately 10–13 minutes. I remove them when the edges are set but the centers still look slightly soft.
10. I let the cookies cool on the baking sheets for about 10 minutes before transferring them to a wire rack. I allow them to cool completely before frosting.
11. For the cinnamon buttercream, I beat the softened butter until smooth and creamy. I gradually add the powdered sugar and continue beating until fluffy.
12. I add the cinnamon, vanilla, and salt. I mix in the heavy cream or milk a little at a time until the frosting reaches the smooth consistency I want.
13. I transfer the frosting to a piping bag fitted with a large tip and pipe a generous spiral over each cooled cookie. I can also spread the frosting over the cookies with a spoon or offset spatula.
14. I finish each cookie with a light sprinkle of cinnamon sugar before serving.

Servings and Timing

This recipe makes approximately 12 large bakery-style cookies.

• Prep time: 25 minutes
• Bake time: 10–13 minutes per batch
• Cooling time: about 30 minutes
• Frosting and decorating time: about 15 minutes
• Total time: about 1 hour 15 minutes
• Yield: approximately 12 large cookies

If I make smaller cookies, I get a larger batch and reduce the baking time accordingly.

Variations

For extra cinnamon flavor, I increase the cinnamon slightly in the cookie dough or buttercream. I add it gradually so the spice doesn’t overpower the buttery flavor of the cookies.

For a cinnamon cream cheese frosting, I replace part of the butter with softened cream cheese. I love the slight tanginess because it balances the sweetness of the cinnamon sugar.

When I want caramel churro cookies, I drizzle a small amount of caramel sauce over the cinnamon buttercream just before serving.

For chocolate churro cookies, I add mini chocolate chips to the cookie dough or drizzle melted chocolate over the finished frosting.

I can also make smaller versions for parties or cookie trays. I portion the dough into smaller balls, coat them with cinnamon sugar, and watch them closely in the oven because they bake more quickly.

Storage/Reheating

I store frosted Crumbl Churro Cookies in an airtight container at room temperature for about 2 days if my kitchen is cool. For longer storage, I prefer keeping them refrigerated for up to 5 days.

I let refrigerated cookies sit at room temperature before serving because I prefer the texture when the cookie and buttercream have softened slightly.

I can store unfrosted cookies in an airtight container at room temperature for about 3–4 days. I then prepare or add the buttercream closer to serving.

For longer storage, I freeze the unfrosted cookies in a freezer-safe container for up to 2–3 months. I thaw them completely at room temperature before decorating them with fresh cinnamon buttercream.

These cookies don’t require reheating. If I want an unfrosted cookie slightly warm, I can microwave it briefly, but I always let it cool again before adding buttercream so the frosting doesn’t melt.

FAQs

How do I keep Crumbl Churro Cookies thick and soft?

I make large dough balls and avoid flattening them too much before baking. Most importantly, I remove the cookies when the edges are set but the centers still look slightly soft. They continue cooking from the residual heat of the baking sheet.

Why are my churro cookies spreading too much?

I make sure my butter is softened rather than melted and measure the flour carefully. If my dough feels unusually warm or sticky, I refrigerate it for about 20–30 minutes before shaping and baking.

Can I make the cinnamon buttercream ahead of time?

Yes. I can prepare the buttercream ahead and store it in an airtight container in the refrigerator. Before decorating my cookies, I let the frosting soften at room temperature and beat it again until fluffy.

Can I make these cookies without a piping bag?

Absolutely. I can spread the cinnamon buttercream over each cooled cookie with a spoon or small spatula. The appearance will be different from a piped bakery-style swirl, but I still get the same cinnamon buttercream flavor.

Can I freeze Crumbl Churro Cookies?

Yes. I prefer freezing the cookies without frosting. I let them cool completely, place them in an airtight freezer-safe container, and freeze them for up to 2–3 months. After thawing, I decorate them with freshly prepared cinnamon buttercream.

Conclusion

This Crumbl Churro Cookies Copycat Recipe is one of my favorite ways to combine the cozy flavors of cinnamon sugar with a thick bakery-style cookie. I love the contrast between the soft center, cinnamon-coated exterior, and generous swirl of creamy cinnamon buttercream.

Crumbl Churro Cookies Copycat Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crumbl Churro Cookies Copycat are thick, soft cinnamon cookies rolled in cinnamon sugar and topped with a generous swirl of cinnamon buttercream. They combine classic churro flavor with an indulgent bakery-style cookie texture.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 10–13 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 large cookies
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/3 cup granulated sugar, for coating
• 1 1/2 teaspoons ground cinnamon, for coating
• 1/2 cup unsalted butter, softened, for buttercream
• 2 1/2 cups powdered sugar
• 1 teaspoon ground cinnamon, for buttercream
• 1 teaspoon vanilla extract, for buttercream
• 2–3 tablespoons heavy cream or milk
• Pinch of salt
• Cinnamon sugar, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C) and line large baking sheets with parchment paper.
2. Whisk the flour, baking soda, baking powder, salt, and cinnamon together in a medium bowl.
3. Beat the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and creamy.
4. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
5. Gradually add the dry ingredients and mix just until a soft cookie dough forms.
6. Combine the granulated sugar and cinnamon for the coating in a small bowl.
7. Divide the dough into 12 large portions, roll each into a ball, and coat generously with cinnamon sugar.
8. Arrange the dough balls several inches apart on the prepared baking sheets and gently flatten them into thick discs.
9. Bake for 10–13 minutes, until the edges are set but the centers remain slightly soft.
10. Cool the cookies on the baking sheets for about 10 minutes, then transfer them to a wire rack and cool completely.
11. To make the cinnamon buttercream, beat the softened butter until smooth and creamy. Gradually add the powdered sugar and beat until fluffy.
12. Add the cinnamon, vanilla, and salt. Mix in the heavy cream or milk a little at a time until the buttercream is smooth and pipeable.
13. Pipe a generous spiral of cinnamon buttercream over each cooled cookie or spread it on with a spoon or offset spatula.
14. Finish each cookie with a light sprinkle of cinnamon sugar before serving.

Notes

• Use softened rather than melted butter to help the cookies remain thick while baking.
• If the dough feels unusually warm or sticky, refrigerate it for 20–30 minutes before shaping.
• Remove the cookies while the centers still look slightly soft to maintain a tender bakery-style texture.
• For cinnamon cream cheese frosting, replace part of the butter with softened cream cheese.
• For caramel churro cookies, drizzle caramel sauce over the buttercream shortly before serving.
• Store frosted cookies in an airtight container for about 2 days at cool room temperature or refrigerate for up to 5 days.
• Unfrosted cookies can be frozen for up to 2–3 months and decorated after thawing.

Nutrition

• Serving Size: 1 large cookie
• Calories: 545 kcal
• Sugar: 46 g
• Sodium: 210 mg
• Fat: 26 g
• Saturated Fat: 16 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 75 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 90 mg