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These homemade Crumbl churro cookies bring that classic fair treat into your kitchen with soft, chewy cinnamon sugar cookies topped with a creamy cinnamon buttercream. Every bite mimics the warm, buttery flavor of fresh churros, making it a perfect cozy dessert for anytime you want something comforting and sweet. Inspired by the famous Crumbl bakery favorite, these cookies are thick and full of cinnamon goodness with that irresistible churro crunch on the outside.
I first made these over Memorial Day weekend after many requests on social media, and they quickly became a family favorite. Now, they show up at holidays and weekend treat jars all year long.
Ingredients
- Butter: makes both the dough and the frosting rich and buttery
- Brown sugar: adds chewiness to the cookies, while granulated sugar gives the churro crunch
- Egg and egg yolk: bind the dough and keep it tender and soft
- Vanilla: enhances the flavor in both dough and frosting for a warm aroma
- Lemon juice: prevents the sugar from crystallizing, a great substitute for cream of tartar
- All-purpose flour: provides the perfect base for soft cookies that hold their shape
- Cornstarch: gives the cookies a tender, bakery-style texture
- Baking soda and baking powder: work together to give lift and perfect cookie height
- Cinnamon: is the star spice, creating the signature churro flavor depth
- Salt: balances the sweetness and heightens all the other flavors
- Heavy cream: smooths the cinnamon buttercream, making it luxuriously creamy
- Powdered sugar: creates a light and fluffy frosting
Instructions
- Scoop and Cream Butter and Sugars:
- Combine softened butter with both brown and granulated sugars in a large bowl. Beat on medium speed until the mixture is pale and fluffy, usually about 3 to 5 minutes. This aeration is key to creating light, tender cookies.
- Add Wet Ingredients:
- Beat in the egg, egg yolk, vanilla extract, and lemon juice. Mix just until fully combined making sure not to overwork the batter. The lemon juice here helps keep the sugar from crystallizing for a smooth dough texture.
- Mix Dry Ingredients Separately:
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, and salt. These dry components ensure the cookie has the perfect rise and depth of flavor.
- Combine Dry and Wet Mixtures:
- Slowly add the dry mixture to the wet ingredients. Stir gently until just combined and no flour streaks remain. Over mixing at this point will toughen the cookies, so stop as soon as the flour disappears.
- Form and Coat Cookies:
- Scoop cookie dough with a spoon or medium cookie scoop into balls. Roll each ball thoroughly in a cinnamon sugar mixture so the cookies have that crunchy churro-style coating on the outside.
- Bake the Cookies:
- Place the coated balls on a parchment-lined baking sheet spaced evenly apart. Bake in a preheated oven. Remove the cookies when the edges start to turn golden but centers still look soft, usually around 10 to 12 minutes depending on your oven.
- Cool Before Frosting:
- Let the cookies cool on the baking sheet for five minutes to set their shape, and then transfer to a wire rack to cool completely before frosting. Frosting too soon can melt and run off the cookies.
- Prepare Cinnamon Buttercream and Frost:
- Whip softened butter with powdered sugar, ground cinnamon, vanilla, and heavy cream until light and fluffy. Pipe or spread the buttercream onto the cooled cookies and sprinkle an extra pinch of cinnamon sugar on top for that iconic churro finish.
The cinnamon sugar is my favorite part of this cookie because it adds just the right amount of sweetness and crunch reminiscent of a freshly fried churro. One memorable moment with these cookies was baking them during a chilly family game night and everyone agreeing they were the coziest sweet treat you could ask for.
Storage Tips
Store these churro cookies in an airtight container at room temperature for up to three days to maintain freshness. If you want to keep them longer, freezing is your best option. Wrap each cookie tightly or arrange them in layers separated by parchment paper and freeze for up to two months. Thaw the cookies in the refrigerator before serving and pipe frosting fresh if you prefer.
Ingredient Substitutions
If you do not have cornstarch, you can substitute it with an equal amount of arrowroot powder or potato starch for that tender bakery texture. For those avoiding eggs, a flax egg (one tablespoon ground flaxseed mixed with three tablespoons water) can be used but the cookies may be slightly less soft. Light brown sugar works as well as dark brown sugar in this recipe without affecting the flavor significantly.
Serving Suggestions
Serve these churro cookies with a cold glass of milk or a steaming cup of your favorite coffee or hot chocolate. They also make a fantastic dessert for gatherings — arrange them on a pretty platter and add fresh berries as a pop of color. For an indulgent twist, try sandwiching two cookies with a layer of cinnamon buttercream in between to create churro cookie sandwiches.
These churro cookies are easy to make and deliver bakery-style results at home. Enjoy them warm for the best texture or freeze dough balls to bake fresh whenever you want a sweet treat.
Common Questions About Recipes
- → What do the churro cookies taste like?
They combine a soft snickerdoodle-like texture with the warm cinnamon sugar and creamy buttercream, delivering a classic churro flavor and crunch.
- → Can I make smaller churro cookies for parties?
Yes, scooping smaller portions and adjusting the baking time creates perfect bite-sized treats ideal for gatherings and dessert platters.
- → Is the cinnamon buttercream frosting necessary?
The cookies are delicious plain with cinnamon sugar, but the buttercream adds extra richness and a creamy churro flair.
- → How should I store churro cookies?
Store in an airtight container at room temperature for up to 3 days, refrigerate up to 7 days, or freeze for 2 months.
- → How do I keep the cookies soft and chewy?
Use room-temperature ingredients, avoid overmixing flour, and remove cookies from oven while slightly soft in the center.