These churro cookies are even better than the original. This delicious copycat Crumbl churro cookie recipe features sweet cinnamon cookies topped with decadent cinnamon buttercream frosting.
Churro cookies from Crumbl are just about the most delicious thing you'll ever eat. If you don't have a Crumbl nearby, or you just don't want to make a trip, then try my copycat version. It's even better than the original!
Copycat Crumble Churro Cookie
This was inspired by my homemade churro recipe and my churro bites recipe, and it pairs well with this amazing caramel milkshake recipe.
Why You Will Love this Recipe
- It only uses a few simple ingredients.
- Both the cookies and frosting are very easy to make.
- These cookies taste just as amazing as Crumbl's!
Ensure your butter, milk, and eggs are all room temperature for the best results.
This recipe uses simple baking ingredients that are almost certainly in your kitchen right now, especially if you do even a small amount of baking.
You'll find the main ingredients listed here, but the full ingredient list along with amounts is in the recipe card at the end of the post.
- Granulated sugar
- Powdered sugar
- Brown sugar
Substitutions and Variations
- Crisco - You can use original Crisco or butter-flavored Crisco.
- Add-Ins - Your favorite chopped nuts like walnuts, pecans or almonds, mini chocolate chips, or whatever your heart desires.
- Gluten-Free - Use your favorite gluten-free flour, oat, or almond flour to make these gluten-free.
- Brown sugar - Use coconut sugar instead with a slightly different flavor.
- More Spices - Add different spices like pumpkin pie spice, cardamom, ginger, nutmeg, allspice, cloves, or anise to add flavor depth.
- Drizzle - Melted white or dark chocolate over the top after you pipe the frosting or shave/shred some white or dark chocolate on top.
- Different Frosting - Use a different type of frosting like cream cheese, chocolate sauce, caramel sauce, peanut butter, or marshmallow.
This recipe only has a few simple steps for both the cookie dough and the frosting. The highlights are listed here. Be sure to check out the recipe card for the exact instructions.
1: Bea the butter, sugar, and Crisco. Then add the eggs and vanilla.
2: Combine the dry ingredients in a bowl, then mix into the wet ingredients.
3: Make large cookie balls and roll them in cinnamon sugar.
4: Place the balls on a baking sheet, flatten, and bake. Cool comlpetely.
5: Combine the cinnamon frosting ingredients.
6: Pipe the frosting onto the cookies.
Room Temperature: Store for up to 7 days in an air-tight container.
Refrigerator: Store for up to 10 days in an air-tight container.
Freezer: Store for up to 3 months in an air-tight, freezer-safe container.
What to Serve with Cookies
Like all cookies, these copycat Crumbl churro cookies are perfect with a glass of milk or a cup of coffee or tea. They're also delicious when served with other cookies on a platter or even dipped into a dessert dip.
- If you find the dough is too sticky to roll into balls, chill it in the refrigerator for 30 minutes before baking.
- To avoid burnt edges, look out for any cookies that are browning too quickly and move those ones away from the direct heat source in the oven.
- Make sure to let your cookies cool completely before frosting to ensure the buttercream stays in place.
- If you find your buttercream is too thick, add a little milk or cream until it reaches a consistency that’s easy to pipe.
- Use room temperature ingredients for the dough and frosting (butter and eggs) for the best results.
- Make sure your baking powder and baking soda are reasonably fresh, less than a year old for best results.
- Measure out all of your ingredients before you start baking to make sure that everything is ready when needed.
- Don't overmix the dough since this can cause tough cookies. Stir until just combined.
- Use a large ice cream scoop to form 12 large cookie balls and roll them in cinnamon sugar for extra flavor and texture.
- Create even-sized discs when placing the cookies on the baking sheet as this will help ensure even baking times throughout each batch of cookies.
- Pipe icing onto cooled cookies with either a piping bag or resealable bag with a small corner snipped off for an easier application method (instead of trying to spread it like jam).
- Don't crowd your baking sheet. Give the cookies plenty of room to spread.
To avoid having tough cookies when baking churro cookies, it is important not to overmix the cookie dough and take extra care with handling and mixing the ingredients.
For making the cinnamon buttercream frosting, you will need 1 cup of butter (at room temperature), 4 cups of powdered sugar, ¼ cup brown sugar, 2 teaspoons of vanilla extract, 1 teaspoon of cinnamon powder, ¼ teaspoon salt and 2-3 tablespoons of milk (optional).
To give these churro cookies an even more classic taste, sprinkle some cinnamon sugar on top before baking them.
It is recommended to use Crisco, either in regular or butter-flavored form. Butter can also be used as a substitute.
More Cookie Recipes
Do you like cookies? Here are some recipes you may also like to try
Ready to get cooking? Remember that you can print this recipe if you would like.
Churro Cookies (Crumbl Copycat)
- piping bag if not using resealable bag
- ½ cup butter softened
- ½ cup Crisco butter flavor or Crisco original
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 4 teaspoons cornstarch
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
Cinnamon Buttercream Frosting
- 1 cup butter room temp
- 4 cups powdered sugar
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2-3 tablespoons milk if needed
- Heat the oven to 350° and spray a cookie sheet with cooking spray.
- Beat the butter and oil for two minutes. Beat in the brown sugar and granulated sugar, then add the eggs and vanilla.
- Combine the flour, cornstarch, baking soda, baking powder, cinnamon and salt together in a bowl.
- Stir the flour mixture into the butter until combined.
- Use a large ice cream scoop to make 12 large cookie balls.
- Combine the cinnamon and sugar and roll the cookies in the cinnamon sugar.
- Place 6 large cookie balls on the prepared cookie sheet and press down to thick round discs.
- Place in the oven and bake for 9 to 10 minutes.
- Remove and cool completely. Bake the remaining 6 cookies.
- Beat the butter for 3 minutes, then sift in the powdered sugar and beat until combined.
- Add the brown sugar, vanilla, cinnamon and salt. Beat until combined and fluffy.
- Use a large round piping tip and piping bag and pipe the icing in circles on the top of the cooled cookies. If you don’t have a piping bag, fill a resealable bag and snip a small corner off. Then pipe the icing on the cookies.
- You can sprinkle a pinch or two of cinnamon sugar over the icing.
Don’t overmix the dough. You don’t want tough cookies.
You can sprinkle the top with cinnamon sugar to give it even more churro taste. Storage:
Store in an airtight container at room temperature for 7 days.
May be frozen for up to 3 months.