Churro cookies are a Crumbl cookie copycat. They're crisp on the outside, soft and chewy on the inside and topped with cinnamon sugar buttercream. They have a flavor no one can resist.
Just like a churro these cookies are full of that delicious cinnamon sugar flavor from the cookie base to the buttercream. Served warm these cookies will melt in your mouth and keep you coming back for more.
WHY YOU WILL LOVE THIS
- Easy to make! These cookies are made out of simple ingredients, most of which you probably have on hand already. Easy to follow step by step directions, these cookies can be made in under 30 minutes!
- Taste of a cinnamon sugar churro. These churro cookies taste just like the churros we all know and love, just in cookie form! Cinnamon sugar cookie base, a swirl of cinnamon sugar buttercream, with sprinkled sugar on top. Served warm these melt in your mouth.
- Delicious soft cookies. The chocolate cookie base is soft and chewy even once they are chilled. They can be made in advance and served the next day and be just as soft.
There are three parts to this churro cookies recipe; the cinnamon sugar cookie base, the buttercream, and the cinnamon sugar coating.
- Cinnamon: Cinnamon is used within the cookie, the buttercream, and the sugar coating.
- Unsalted Butter: The butter should be still cold but slightly soft. You want to be able to press it and leave a small indent. I usually pull mine out of the fridge and microwave for 4 to 5 seconds. You will use butter for both the cookie and buttercream.
- Granulated Sugar and Brown Sugar: The combination of sugars help keep the cookies chewy and soft. You will also use both these sugars in the in the sugar coating as well.
- Eggs: 2 large cold eggs
- Corn starch: This helps the cookies retain their shape and stay soft days after baking.
- Vanilla: Use the good stuff, pure vanilla extract.
- Baking Powder and Baking Soda: The leaveners you need for these cookies.
- Salt: This recipe calls for kosher salt.
- Powdered Sugar: Powdered sugar combined with butter is the basis of the buttercream.
- Heavy Whipping Cream: Only a few tablespoons are needed for the buttercream but it helps immensely with the consistency. If you are in pinch you can substitute milk.
STEP BY STEP INSTRUCTIONS
Here is how to make Crumbl copycat churro cookies.
STEP 1: Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
STEP 2: Combine wet ingredients. In a stand mixer add the butter, granulated sugar, and brown sugar and mix until combined. Add the vanilla extract and eggs one at a time and mix on a low speed until incorporated. Remember to scrape down the sides and bottom of bowl to insure all ingredients are incorporated.
STEP 3: Add dry ingredients. Add all purpose flour, cinnamon, cornstarch, baking soda, baking powder, and kosher salt. Mix on low speed until just combined scraping down the sides and bottom of bowl.
STEP 4: Portion dough and make cinnamon sugar mixture Using a 4 oz cookie scoop or ⅓ measuring cup, or using a scale portion out 4 oz dough balls and set aside. In a separate bowl combine ¼ cup granulated sugar, 1 tablespoon brown sugar, and 1 teaspoon cinnamon.
STEP 5: Roll dough balls in cinnamon sugar mixture. One by one take the portioned cookie dough and roll in cinnamon sugar mixture until evenly coated.
STEP 6: Gently flatten cookies and bake. Place about 5 balls of dough on a parchment and using the palm of your hand, press down gently on the top of the dough, so that the dough is about ½ inch thick disk. Bake for 10-12 minutes or until the edges are set and the tops are no longer shiny.
STEP 7: Make the buttercream. While cookies finish baking and cool slightly whip up the buttercream. In a stand mixer or medium sized bowl cream the butter and then add the powdered sugar, cinnamon, brown sugar, and heavy cream. Beat for several minutes until smooth.
STEP 8: Pipe buttercream and sprinkle with cinnamon sugar. Transfer buttercream to a piping bag and while the cookies are still slightly warm pipe a swirl starting on the outside into the middle. Top with a dusting of cinnamon sugar. Enjoy warm or serve later cooled.
- Make sure the butter you use is cool. Soft enough to press and make a slight indent is all, If the butter is too soft the cookies will not hold their shape as well.
- Do not overbake. Watch your first batch of cookies and check after 9 to 10 minutes. They should no longer be shiny and the middle is set.
- These cookies are yummy warm and cold. Crumbl serves them warm and that's the way I personally love them. I have tried them cold and they are still very delicious.
Yes! Instead of portioning out the dough with a 4 oz ice cream scoop or ⅓ cup portion out to be 2.5 to 3 oz or use a ¼ measuring cup and form into a ball and lightly flatten.
Yes! If you have a Crumbl near you, you know how they are famous for their large bakery style cookies that can be delivered to your house. These churro cookies are ones that I loved and recreated so you can make them anytime you want from home.
Allow the cookies to cool for 10 minutes before piping the buttercream on top. Do not frost the cookies right out of the oven.
STORING AND FREEZING
These churro cookies work great to make ahead of time. Store the cookie base in an airtight container and when ready to serve pipe buttercream and sprinkle cinnamon sugar topping onto each cookie.
Any leftover fully assembled cookies can be stored in the fridge for 3 to 4 days.
When freezing these cookies allow them to cool completely and freeze in an airtight container for 1 to 2 months.
- 2 sticks or 1 cup unsalted butter, cold and slightly soft
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, cold
- 3 cups all purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon light brown sugar
- 1 teaspoon cinnamon
Cinnamon Sugar Buttercream
- 1 stick or ½ cup unsalted butter, room temp
- 3 ¼ cups powdered sugar
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoon heavy whipping cream
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees. Line baking sheets with parchment and set aside.
- Make the cookies. Start with butter. The butter should be still cold but slightly soft. You want to be able to press on it and leave a small indent. I usually pull mine out of the fridge and microwave for 4 to seconds. Cut into 1 tablespoon slices and put in stand mixer. with paddle attachment. Cream together slightly on medium/low speed.
- Add the brown sugar and granulated sugar and cream on medium/low speed until butter is incorporated. This should take no longer than 1-2 minutes.
- Add vanilla, and the eggs one at a time, mix on medium/low until just incorporated.
- Stop the mixer and add the dry ingredients; all-purpose flour, cornstarch, kosher salt, baking powder, baking soda, and cinnamon. Mix on low until just combined.
- Using a large 4oz ice cream scoop, a ⅓ measuring cup, or using a scale portion out 4 oz round cookie dough balls and set aside.
- In a separate bowl combine ¼ cup granulated sugar, 1 tablespoon brown sugar, and 1 teaspoon cinnamon. One by one take the portioned cookie dough and roll in cinnamon sugar mixture until evenly coated.
- Place 5 cookie dough balls on baking sheet, spread several inches apart. Using the palm of your hand gently press down on the top of the dough so that the dough flattens into about a 1 inch disk.
- Bake for 10-12 minutes or until the edges are set and the tops are no longer shiny. Be careful not to overbake.
- Make the buttercream. While the cookies finish baking and cool for 10-15 minutes make the cinnamon sugar buttercream.
- First cream the butter and then add the powdered sugar, cinnamon, and brown sugar. Start mixing on low and then once the powdered sugar is incorporated switch to high and beat for several minutes. Stop the mixer and add the heavy cream and continue to mix on high until buttercream is light and fluffy.
- Transfer buttercream to a piping bag and while the cookies are still slightly warm pipe a swirl starting on the outside into the middle of the cookie. Top with a dusting of cinnamon sugar. Enjoy warm or serve later cooled.
If you do not have heavy cream you can substitute milk.