Crumbl Churro Cookie Recipe

Swirled frosting topped with cinnamon sugar, over a churro cookie.

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!

Course Dessert

Cuisine American, Mexican

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 657kcal

Author Whitney Wright

Equipment

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.

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