Irresistible Copycat Crumbl Churro Cookies
These copycat Crumbl churro cookies are the ultimate sweet indulgence! A delightful combination of buttery, soft snickerdoodle-like cookies topped with silky cinnamon buttercream frosting—this recipe captures the authentic churro taste in every bite.
Don’t forget the finishing touch of cinnamon sugar sprinkles that add a classic charm! One bite of these cookies and you’ll find that they rival your favorite Crumbl creation!
Why You’ll Love These Crumbl Churro Cookies
Budget-Friendly: Enjoy the warm, cinnamon-spiced magic of Crumbl cookies right from your oven at a fraction of the shop price!
Triple the Cinnamon: With cinnamon in the cookie dough, coating, and frosting, every bite oozes an authentic churro flavor.
Incredible Texture: These cookies boast thick, soft centers paired with perfectly crisp edges, creating pure cookie perfection.
Impressive Presentation: Their generous size and beautifully piped frosting are sure to wow any guests or make a wonderful gift!
Ingredients
- Unsalted Butter: Essential for both the cookie dough and frosting, but you can use salted butter if you prefer; just omit any extra salt in the recipe.
- Brown & Granulated Sugar: A mix that ensures a tender crumb thanks to brown sugar and crispy edges from white sugar. It’s also used for our iconic churro crunch!
- Eggs: One whole egg plus two yolks create the best tender and chewy texture.
- Vanilla Extract: For that additional warmth and depth in both cookies and frosting.
- All-Purpose Flour & Cornstarch: These ingredients give the cookies their necessary structure and delightful texture.
- Baking Powder & Baking Soda: Important leavening agents that help the cookies rise and become fluffy.
- Ground Cinnamon: A vital player in delivering the distinctive churro flavor; used in the dough, coating, and frosting for triple delight!
- Powdered Sugar: This is the secret ingredient for a sweet, smooth, and creamy frosting.
- Heavy Cream: Adds richness to the frosting and helps achieve the perfect piping consistency.
How to Make Crumbl Churro Cookies
These giant churro cookies might appear daunting, but even novice bakers can achieve delicious results! Let’s get started with these straightforward steps:
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, scraping down the sides of the bowl as needed.
- Add in the egg and two yolks one at a time, mixing well after each addition. Then add the vanilla extract and blend until thoroughly combined.
- Whisk together the flour, cornstarch, baking powder, baking soda, ground cinnamon, and salt in a separate bowl. Gradually include this dry mix into the wet ingredients until a soft dough forms.
- Prepare a small bowl with your sugar and cinnamon mixture for coating.
- Portion the dough into 12 equal pieces, each weighing about 1/3 cup. Roll them into balls and then coat with the cinnamon sugar mixture.
- Flatten each ball into a thick disk, about ¾ inch thick, and arrange them on the prepared baking sheets, leaving approximately 2 inches between each cookie.
- Bake for 12-14 minutes, or until the centers are puffed and no longer shiny. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting: In a large bowl, beat together the softened butter, brown sugar, ground cinnamon, and vanilla until creamy and well combined. Gradually add in powdered sugar, one cup at a time, until fully incorporated. Blend in heavy cream, a teaspoon at a time, until you reach the desired consistency.
- Pipe the frosting onto the cooled cookies in a spiral pattern, starting from the center and working your way outward. Finish with a sprinkle of the reserved cinnamon sugar on top, and chill to set. Serve at room temperature and enjoy!
Tips for the Best Crumbl Churro Cookies
These cookies live up to the Crumbl name—sweet, indulgent, and absolutely delightful! After numerous attempts, I’ve compiled some tips for perfect results:
- Measure Properly: To avoid dense cookies, be sure to use the spoon-and-level method for flour instead of scooping directly from the bag.
- Chill the Dough: If the dough feels too sticky, chill it in the fridge for 30-60 minutes before rolling into balls.
- Size Matters: Use a kitchen scale to measure out 4 ounces (about 1/3 cup) of dough for each cookie to match the size of Crumbl’s signature treats.
- Sugar Coating Tips: For extra crunch, double-coat the cookies in the cinnamon sugar mixture—once before baking and again as a light dusting afterward.
- Thicken the Frosting: If the frosting is too thin to pipe, introduce more powdered sugar, adding one tablespoon at a time until thickened.
- Prep Ahead: You can refrigerate the cookie dough for up to 2 days or freeze the coated dough balls for up to 3 months. Bake them directly from frozen, adding an extra 1-2 minutes to the baking time.
- Bake Smaller Cookies: For smaller cookies, use only 2 tablespoons of dough and reduce the baking time to around 9-11 minutes.
- Get Creative! Jazz up the recipe by stuffing the cookies with dulce de leche or adding a hint of nutmeg to the frosting. A few chocolate chips can also do wonders!
How to Store
To keep your delicious Crumbl cookie creations fresh, use these storage tips:
To Store: Keep unfrosted cookies in an airtight container, with parchment paper between layers, at room temperature for up to 3 days. If they’re frosted, store them in the refrigerator for up to a week.
To Freeze: Place unfrosted cookies in a freezer-safe container with parchment paper between the layers. These can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature and frost before serving.
More Copycat Crumbl Cookies You’ll Love
If you enjoyed these churro cookies, you’ll also love trying out:
- Crumbl Chocolate Chip Cookies
- Copycat Crumbl Sugar Cookies
- Crumbl Caramel Pumpkin Cookies
- Crumbl Cornbread Cookies
FAQs
1. Can I use margarine instead of butter?
While butter is recommended for the best flavor and texture, margarine can be used as a substitute, keeping in mind that it may alter the taste slightly.
Store unfrosted cookies in an airtight container at room temperature for up to 3 days. If frosted, keep them in the refrigerator for about a week.
Yes, you can freeze unfrosted cookies for up to 3 months. Just make sure they are in a freezer-safe container with layers of parchment paper in between.
You can reduce the amount of sugar in both the cookie dough and the frosting to achieve a less sweet result.
5. Is it necessary to chill the dough?
Chilling the dough is not mandatory, but it can help prevent sticking and will enhance the texture and flavor of the cookies.
