Description
This Crumbl Churro Cookie Copycat recipe recreates the beloved cinnamon sugar churro-inspired cookies topped with a rich cinnamon buttercream frosting. Soft and fluffy cookies are rolled in cinnamon sugar before baking, then crowned with a luscious, spiced buttercream for a perfect sweet treat that’s sure to satisfy churro lovers everywhere.
Ingredients
Scale
Cookie Dough:
- 1 1/2 cups (333g) salted butter, softened
- 1 1/2 cups (345g) granulated sugar
- 3 eggs
- 1 1/2 tsp vanilla extract
- 4 1/2 cups (684g) all-purpose flour
- 3 tsp baking powder
- 1 tsp cinnamon
Cinnamon Sugar Coating:
- 1/2 cup (115g) granulated sugar
- 1 tsp cinnamon
- 1-2 tbsp ground cinnamon (for additional rolling)
Cinnamon Buttercream Frosting:
- 3/4 cup (167g) salted butter, room temperature
- 4 1/2 cups (482g) powdered sugar
- Milk, as needed to thin frosting
- Ground cinnamon (for mixing in and sprinkling on top)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the cookies.
- Make Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Scrape down the sides, then add eggs and vanilla extract, beating until fully combined. Add flour, baking powder, and cinnamon, mixing until the dough is thoroughly combined.
- Shape Cookies: Scoop 1/3 cup portions of dough and roll each into a ball. Combine granulated sugar and cinnamon in a bowl; reserve a few tablespoons for topping later. Roll each dough ball in the cinnamon sugar mixture, pressing gently to coat and flatten them into hockey puck shapes.
- Bake Cookies: Arrange six cookies evenly spaced on a baking sheet. Bake at 350°F (180°C) for 14-17 minutes or until the cookie centers puff up and lose their glossy sheen. Remove from the oven and allow to cool slightly.
- Prepare Frosting: While cookies cool, whip softened butter in a bowl until smooth. Gradually add powdered sugar, about one cup at a time, alternating with small amounts of milk to maintain a thick frosting consistency. Once all powdered sugar is incorporated, mix in ground cinnamon thoroughly.
- Frost Cookies: Transfer the cinnamon buttercream frosting to a piping bag fitted with a large round tip or a zip-top bag with a corner snipped off. Pipe the frosting onto warm cookies in a spiral pattern, starting from the center outward.
- Finish and Serve: Sprinkle extra reserved cinnamon sugar on top of the frosted cookies for added texture and flavor. Serve the churro cookies warm for the best taste experience.
Notes
- These churro cookies combine the familiar cinnamon sugar coating with a rich cinnamon buttercream for a perfect churro-inspired dessert.
- For easier piping, make sure the buttercream frosting has the right consistency—not too thin or stiff.
- Serving the cookies warm enhances the soft texture and melty frosting experience.
- You can adjust the cinnamon quantities to make the cookies more or less spicy according to preference.
- This recipe yields 12 large cookies or 24 half-cookie servings, perfect for sharing.
Nutrition
- Serving Size: 1 serving (1 half cookie)
- Calories: 401 kcal
- Sugar: 39 g
- Sodium: 161 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 66 mg
