These Churro Cookies taste just like a churro, with cinnamon in the cookie dough, the dough rolled in cinnamon sugar, frosted wit a cinnamon brown sugar buttercream and topped with cinnamon sugar to boot! This Crumbl churro cookie recipe will be your absolute favorite! 

Another Crumbl churro cookie for you to try is my Crumbl Hazelnut Churro Cookies recipe! If you’ve ever had a Nutella-stuffed churro, then you’ll understand just how delicious this cookie version is! Mix things up with a cinnamon sugar bars recipe and try my Cinnamon Sugar Caramelitas!

A frosted Crumbl Churro Cookies that's topped with cinnamon sugar.

Why This Recipe Works

  • Brown sugar buttercream. The buttercream recipe includes a little bit of brown sugar. This adds a slight crunch and grainy texture to the buttercream so you get that crunch effect similar in churros! The brown sugar also adds a delicious sweetness that you wouldn’t get if you were to use granulated sugar.  
  • Cinnamon, cinnamon, cinnamon. Did you fully grasp all the delicious cinnamon elements I mentioned above? If not, let me break it down again. A cinnamon sugar cookie dough. Then roll that deliciousness in cinnamon sugar. Then baked and topped with a delicious cinnamon sugar buttercream frosting. And a sprinkle of cinnamon sugar on top!
  • Tastes just like a churro. This churro cookie recipe really does produce a cookie that tastes just like a churro! The soft cinnamon cookie reflects the soft inside of the churro, the cinnamon sugar coating on the outside of the cookie mimics the crunchy sugar texture on the outside of the churro. Then topped with a delicious cinnamon sugar frosting, it sends the cinnamon flavor through the roof! 

Ingredient Notes

Crumbl Churro Cookie ingredients portioned into glass bowls.
  • Granulated Sugar: The granulated sugar will be used in the cookies as well as in the cinnamon sugar mixture the cookie dough is rolled in. 
  • Cinnamon: Adding cinnamon to each element of the cookie really brings out the cinnamon flavor! Feel free to decorate with cinnamon sticks if you are serving these for an event or gathering. Remove the cinnamon sticks prior to eating. 
  • Unsalted Butter: The butter for the cookies will need to be softened to room temperature. The butter for the buttercream needs to be slightly cold. I take my butter out of the fridge about 15-20 minutes before making the buttercream. 
  • Light Brown Sugar: You can use dark brown sugar, but expect the color of the cookie and the flavor to deepen a bit due to the extra molasses in the sugar. 
  • Flour: To get the proper thickness and chewiness in cookies it’s all about the ratio of flour to fat. Don’t pack in the flour when measuring because it can end up adding more flour to the dough than wanted.  
  • Powdered Sugar: The bulk of the sugar for the buttercream will be powdered sugar. However, we’ll add a bit of brown sugar to give a better cinnamon sugar vibe to the frosting. 
  • Heavy Cream: Add the heavy cream to the buttercream until you get the right consistency. You want it to be a frosting texture, not a glaze, and yet lax enough to pipe onto the cookies. 

Step-by-Step Instructions

  1. Make the churro Crumbl cookie dough. Cream the butter, brown sugar, and granulated sugar on medium speed for 2 minutes. Add the eggs and vanilla extract and mix until combined. Add the flour, baking soda, baking powder, baking soda, salt, and cinnamon and mix until just combined. 
  2. Make the cinnamon sugar coating. Mix the granulated sugar and cinnamon and set aside. 
  3. Portion into balls and roll in cinnamon sugar. Using a ¼ cup, portion and roll into balls. Roll each in the cinnamon sugar mixture then place on a parchment paper-lined baking sheet. Save the leftover cinnamon sugar mixture to sprinkle overtop the frosted cookies. Gently press down on the dough balls to create a thick disk. 
  1. Bake. Bake at 350°F for 10-12 minutes or until the edges are set and the centers are still soft. For a crunchier cookie, cook longer. Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. 
  2. Make the cinnamon buttercream. While the cookies are cooling, beat the butter until smooth. Add the powdered sugar and brown sugar and beat until light and fluffy. Add the heavy cream as needed for consistency.  Add the cinnamon and vanilla and beat until combined. Transfer to a piping bag. 
  1. Frost the churro cookies. For swirls, start in the center of the cookie and frost in a spiral circle. Sprinkle with cinnamon sugar. Enjoy!
Frosted churro cookies on a white background.

Recipe Tips

When adding the dry ingredients to the wet ingredients, mix until just combined. Over mixing at this stage will produce a tougher dough which will affect the bake of the cookies. 

I love soft and chewy cookies! If you want a crunchy cookie, bake the cookies for a few minutes longer. 

Gently flattening the dough balls to produce a thick disk (like a hockey puck) helps us control how the cookies will bake. Because these cookies are thick and chewy, flattening the dough a bit will help provide a more even bake. 

Rolling the cookie dough in cinnamon sugar helps give a bit of a caramelization to the outsides of the cookies and also mimics the cinnamon sugar on the outside of churros! 

Make Ahead, Storing, and Freezing

Store the churro cookies in an airtight container in the fridge for 5-6 days. If the cookies are unfrosted, you can store them in an airtight container at room temperature and the buttercream in an airtight container in the fridge. 

To freeze the dough, roll into balls and roll in the cinnamon sugar. Flatten to resemble a hockey puck. Flash freeze on a baking sheet until firm (5-10 minutes). Store in an airtight container or Ziplock bag for 1-2 months. Remove and bake from frozen. You may need to add an additional minute to the bake time. 

To freeze the frosted cookies, flash freeze on a baking sheet until the frosting on top of the cookies is set. Wrap each cookie in plastic wrap and store in an airtight container or Ziplock bag in the freezer for 1-2 months. Remove and let thaw in the fridge. 

To make ahead, you can either chill the dough for 12-24 hours, let come to room temperature and continue following the Crumbl churro cookie recipe instructions from there. You can also bake the cookies and store them in an airtight container at room temperature for up to 24 hours before frosting or in the fridge for 24-48 hours before frosting. 

Recipe FAQs

Why is my buttercream grainy?

This buttercream will be a bit grainy due to the brown sugar in the frosting. This mimics the cinnamon sugar texture on a churro. The brown sugar also adds a delicious flavor depth to the buttercream. 

Why are my cookies hard?

If you over mixed the cookie dough when adding the dry ingredients to the wet, then your dough will be tough and that could affect the bake of the cookies. Another factor could be your oven temperature. Using an oven thermometer can help to get the precise temperature as some ovens run hotter or colder than shown. Another tip is to not over bake the cookies. The easiest way to make a cookie hard is leaving it in the oven because you think the middles aren’t done yet. You want to pull the cookies out when the edges are set but the centers still look soft. This is OK! The cookies will continue to bake a little from the residual heat of the pan as they sit on the pan for 10 minutes. 

Why didn’t my cookies spread?

This is a thick dough. Flattening the dough balls to resemble hockey pucks (as shown in the photos above) will help your cookies bake into the shape we want! I would also double check your oven temperature with an oven thermometer. 

A churro cookie cut in half on a white plate.

More Copycat Crumbl Cookies

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Swirled frosting topped with cinnamon sugar, over a churro cookie.
Print Review
5 from 3 votes

Crumbl Churro Cookie Recipe

A soft cinnamon sugar cookie is topped with a cinnamon frosting and a sprinkling of cinnamon sugar. Tastes just like a real churro!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 12 cookies

Ingredients
 

Cinnamon Sugar Coating

  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Churro Cookies

  • 1 cup unsalted butter - softened to room temperature
  • 1 cup light brown sugar - packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt

Cinnamon Buttercream

  • 12 tablespoons unsalted butter - softened but still slightly cold
  • 4 cups powdered sugar
  • 1/4 cup light brown sugar - packed
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 3 tablespoons heavy cream - more or less to get desired consistency

Instructions
 

Cinnamon Sugar Coating

  • In a small bowl mix the granulated sugar and cinnamon. Set aside.

Churro Cookies

  • Preheat oven to 350°F. Line a baking sheet with parchment paper. 
  • In the bowl of a stand mixer fitted with a paddle attachment cream the butter, brown sugar, and granulated sugar on medium speed for 2 minutes. Add the eggs and vanilla extract and mix until combined. 
  • Add the flour, baking soda, baking powder, baking soda, salt, and cinnamon and mix until just combined. 
  • Using a ¼ cup, portion the dough. Then roll into balls. Roll each ball of dough in the cinnamon sugar mixture then place the ball on the baking sheet. Save the leftover cinnamon sugar mixture to sprinkle overtop the frosted cookies.
  • Using the palm of your hand press down on the dough ball until the dough resembles a very thick disk, like a hockey puck.
  • Bake in the oven for 10-12 minutes, until the edges are set but the centers are still soft. Alternatively, if you would like a crunchy cookie you can bake for longer. Remove and allow to cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely. 

Cinnamon Buttercream

  • While the cookies are cooling make the buttercream. Beat the butter, powdered sugar, brown sugar, cinnamon, vanilla, and heavy cream until light and fluffy. Add more heavy cream to loosen up the frosting or more powdered sugar to thicken the frosting. 
  • Transfer the frosting to a piping bag. Frost the cooled cookies by starting in the center and frosting around in a spiral circle to the edges of the cookies. 
  • Sprinkle a dusting of the remaining cinnamon sugar mixture over the frosting. Enjoy!

Notes

When adding the dry ingredients to the wet ingredients, mix until just combined. Over mixing at this stage will produce a tougher dough which will affect the bake of the cookies. 
Store the churro cookies in an airtight container in the fridge for 5-6 days. If the cookies are unfrosted, you can store them in an airtight container at room temperature and the buttercream in an airtight container in the fridge. 

Nutrition

Calories: 657kcal (33%)Carbohydrates: 96g (32%)Protein: 5g (10%)Fat: 29g (45%)Saturated Fat: 18g (90%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 107mg (36%)Sodium: 401mg (17%)Potassium: 110mg (3%)Fiber: 1g (4%)Sugar: 70g (78%)Vitamin A: 925IU (19%)Vitamin C: 1mg (1%)Calcium: 54mg (5%)Iron: 2mg (11%)
Course: Dessert
Cuisine: American, Mexican
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