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Crumbl Churro Cookies Copycat Recipe

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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.

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

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

Find it online: https://thefamilycooking.com/crumbl-churro-cookies-copycat-recipe/