Why You’ll Love This Recipe
I love how this recipe captures all the flavor of a churro in cookie form — with the bonus of a soft, chewy texture and creamy cinnamon frosting. It’s quick to make, comes together in just 30 minutes, and is perfect for sharing (or not!). Whether I want to impress at a party or just treat myself, these cookies always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cinnamon Sugar Coating:
▢ 1/4 cup granulated sugar
▢ 1/2 tsp cinnamon
▢ 1 tbsp brown sugar (save until the end)
Churro Cookie Dough:
▢ 2 sticks butter
▢ 1 cup brown sugar, packed
▢ 1/4 cup granulated sugar
▢ 1 large egg
▢ 1 large egg yolk
▢ 2 tsp vanilla flavoring
▢ 1/4 tsp lemon juice
▢ 2 & 3/4 cups all-purpose flour
▢ 1 tbsp cornstarch
▢ 1 tsp baking powder
▢ 1/2 tsp baking soda
▢ 1 & 1/4 tsp cinnamon
▢ 1/4 tsp salt
Cinnamon Buttercream:
▢ 1 stick butter
▢ 1 & 1/2 cups powdered sugar
▢ 1/4 cup brown sugar
▢ 1 tsp cinnamon
▢ 2 tsp vanilla flavoring
▢ 2-3 tbsp heavy cream
Directions
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I start by preheating my oven to 350°F and lining a large baking sheet with parchment paper.
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In a small bowl, I mix the granulated sugar and cinnamon for the coating and set it aside.
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In a larger bowl, I cream together the butter, brown sugar, and granulated sugar until it’s light and fluffy.
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I add in the egg, egg yolk, lemon juice, and vanilla, then mix until fully combined.
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I stir in the flour, cornstarch, baking powder, baking soda, salt, and cinnamon just until the dry ingredients disappear.
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Using a large cookie scoop, I portion the dough into 12 balls, roll them in my hands, then roll them in the cinnamon sugar mix. I save the leftover cinnamon sugar for later.
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I place the cookie dough balls on the prepared baking sheet, leaving 1.5 to 2 inches between each. I gently flatten them to about 2 cm thickness.
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I bake the cookies for 10 minutes, then let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
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While the cookies cool, I beat together all the buttercream ingredients—starting with 2 tablespoons of heavy cream—and add more cream ½ tablespoon at a time until the texture is fluffy and spreadable.
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Once the cookies are completely cool, I frost them using a piping tip (or a ziplock bag if I don’t have one).
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Finally, I mix the leftover cinnamon sugar with 1 tablespoon of brown sugar and sprinkle it over the frosted cookies.
Servings and Timing
This recipe makes 12 cookies.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Variations
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I sometimes add a pinch of nutmeg to the cinnamon sugar for an extra spiced kick.
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If I want a stuffed cookie twist, I press a caramel square into the center of the dough before baking.
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To make it gluten-free, I substitute a 1:1 gluten-free flour blend.
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If I’m out of heavy cream, I use milk in the frosting, though it makes it a bit thinner.
Storage/Reheating
I keep these cookies in an airtight container at room temperature for up to 3 days.
For longer storage, I place them in the fridge for up to 7 days, letting them come back to room temperature before eating.
They also freeze beautifully for up to 2 months — I thaw them overnight in the fridge before enjoying.
FAQs
How do I know when the cookies are done baking?
I take them out when the edges are just set but the centers still look slightly soft. They finish baking as they cool on the tray.
Can I make the dough ahead of time?
Yes, I chill the dough balls overnight, then bake straight from the fridge (adding 1-2 minutes to the bake time).
Do I have to use the frosting?
Nope! The cookies are still delicious without it. But I love the creamy cinnamon topping for that churro vibe.
What if I don’t have a piping tip?
I just snip the corner off a ziplock bag and pipe the frosting that way. It still looks great and tastes the same.
Can I double the recipe?
Definitely. I’ve doubled it for parties and bake sales, and it works perfectly every time.
Conclusion
These CRUMBL churro cookies are everything I crave in a dessert — sweet, spiced, buttery, and indulgent. Whether I’m baking them for a crowd or for a quiet night in, they always bring that warm, cinnamon-sugar joy in every bite.
Print
CRUMBL Churro Cookie Copycat Recipe
- Total Time: 30 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Thick, chewy, and packed with cinnamon flavor, these bakery-style churro cookies are topped with a creamy cinnamon buttercream and finished with a sugary crunch.
Ingredients
Cinnamon Sugar Coating:
1/4 cup granulated sugar
1/2 tsp cinnamon
1 tbsp brown sugar (used at the end)
Churro Cookie Dough:
2 sticks butter
1 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla flavoring
1/4 tsp lemon juice
2 3/4 cups all-purpose flour
1 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp cinnamon
1/4 tsp salt
Cinnamon Buttercream:
1 stick butter
1 1/2 cups powdered sugar
1/4 cup brown sugar
1 tsp cinnamon
2 tsp vanilla flavoring
2–3 tbsp heavy cream
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, mix 1/4 cup granulated sugar and 1/2 tsp cinnamon. Set aside.
Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg, egg yolk, lemon juice, and vanilla until combined.
Add flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Mix until just combined.
Scoop 12 large dough balls and roll between your palms. Coat each ball in cinnamon sugar. Reserve excess sugar.
Place dough balls 1.5–2 inches apart on baking sheet. Flatten slightly to 2 cm thickness.
Bake for 10 minutes. Let cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
While cookies cool, make buttercream: beat butter, powdered sugar, brown sugar, cinnamon, vanilla, and 1–2 tbsp heavy cream until light and fluffy. Adjust consistency if needed with more cream.
Frost cooled cookies using a piping tip (Wilton 35 recommended, or any available).
Add 1 tbsp brown sugar to leftover cinnamon sugar, sprinkle over frosted cookies. Enjoy!
Notes
Storage:
Room temp: 3 days in airtight container
Fridge: Up to 7 days; bring to room temp before serving
Freezer: Up to 2 months; thaw overnight in fridge
You can pipe the frosting or simply spread it with a spatula for ease.
The lemon juice enhances flavor subtly—don’t skip it!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
