My tasty CRUMBL churro cookies are the best tender cinnamon sugar coated cookies you'll have and they're sure to be a new favorite. The rich cinnamon buttercream frosting is like icing on the cake - but on these fantastic cookies, the frosting takes my copycat cookie recipe to the next level. Bake up my fantastic homemade better-than-the-original churro cookies for a real treat today.
For more sweet treats, try my sprinkle cookies, Amish sugar cookies, pistachio pudding cookies, or Lucky Charms cookies.
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I'm a huge fan of churros (who isn't?), and these cookies perfectly capture their flavor. They're large, thick, wonderfully chewy, and topped with a cinnamon sugar buttercream that is so tasty I could eat a whole bowl of it.
Any time I serve these cookies, people can't stop eating them. I get so many requests for the recipe that I just expect it now. I'm not kidding, they are that good!
🥘 Ingredients
Churro Cookies
- Flour - All-purpose flour is the perfect base for these cookies. Make sure you measure your flour by fluffing it up, spooning it into your measuring cup, and then leveling off the top with a knife.
- Cornstarch - A small amount of cornstarch makes cookies extra tender.
- Baking Powder & Baking Soda - A combination of these leavening agents will help your cookies rise.
- Cinnamon - Some cinnamon for flavor.
- Salt - A small amount of salt to balance everything out.
- Butter - Use butter that is at room temperature.
- Brown Sugar - I used light brown sugar, but dark brown sugar adds more molasses flavor and would work as well.
- Sugar - Some regular white granulated sugar, too, for the perfect cookie texture.
- Egg & Yolk - Give your eggs some time to come to room temperature before using them.
- Vanilla - Pure vanilla extract will yield the best flavor.
- Lemon Juice - A little lemon juice will help keep the sugar from crystalizing (or caramelizing), and you won't be able to taste it.
For Rolling
- Sugar - Regular white sugar.
- Cinnamon - Ground cinnamon for some bonus flavor.
- Light Brown Sugar - Save this for the end, as you won't be rolling the cookies in it.
Cinnamon Buttercream Frosting
- Butter - Butter is best for buttercream frosting when it is 68-70°F (20-21°C).
- Confectioners Sugar - Powdered sugar adds sweetness and thickens the frosting.
- Light Brown Sugar - Adding brown sugar helps to add the churro flavor to the buttercream, too.
- Vanilla - Pure vanilla extract for extra flavor.
- Cinnamon - Ground cinnamon also helps to give the churro flavor.
- Heavy Cream - A tiny bit of heavy cream can be used to thin the frosting to your desired consistency.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make CRUMBL Churro Cookies
There are two main steps to preparing churro cookies: making the cookies and making the buttercream. You will need a stand mixer, some baking sheets, your measuring utensils, a silicone spatula, a some mixing bowls.
This recipe will make 11-12 large bakery-style churro cookies or approximately 24 standard-sized cookies.
Prepare the Cookie Dough
Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4) and line two baking sheets with parchment paper or silicone baking mats.
Mix. In a small bowl, mix your ¼ cup (50 grams) of sugar and ½ teaspoon of ground cinnamon (photo 1) and set it aside.
Combine dry ingredients. In a medium-sized bowl, whisk together 2¾ cups (344 grams) of all-purpose flour, 1 tablespoon of cornstarch, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1¼ teaspoon of ground cinnamon, and ¼ teaspoon of salt (photo 2) until combined. Set it aside.
Top Tip: Best Temp For Room Temperature Butter
When instructions reference room temperature butter, butter that is slightly softened is best. The temperature should be between 67-72°F (19-22°C).
What this means is that if you can press your finger into the stick of butter easily, it is probably too softened for a great cookie structure. There should be just an indent from your finger when the temp is ideal.
Beat the butter. Cream 1 cup (227 grams) of butter using an electric or stand mixer until smooth.
Add. Add 1 cup (220 grams) of light brown sugar and ¼ cup (50 grams) of sugar (photo 3) and beat again on medium to medium-high speed until fluffy and well combined.
Continue mixing. Add 1 large egg, 1 large egg yolk, 2¼ teaspoons of vanilla extract, and ¼ teaspoon of lemon juice (photo 4) and mix until everything is well incorporated.
Add dry ingredients. Pour the flour mixture into the bowl (photo 5) with the butter mixture and mix again on low speed just until all of the dry ingredients have disappeared (photo 6), scraping down the bowl as needed.
Portion & Bake
Scoop. Use an ice cream scoop to scoop the dough into a ball and roll it in your hands until smooth.
Roll. Roll the dough ball in the small bowl of cinnamon sugar (photo 7).
Place. Place the sugar-coated dough onto your prepared baking sheet and gently press them down slightly (photo 8) so that they aren't too tall.
Bake. Repeat with the remaining dough (saving the extra cinnamon sugar for later) and then bake in the preheated oven at 350°F (175°C/Gas Mark 4) for 11-14 minutes.
Cool. Remove the cookies from the oven and let them cool on the baking sheet (photo 9) for 5-10 minutes before moving them to a cooling rack to cool to room temperature.
Make the Buttercream
Cream the butter. Using your stand mixer, cream ½ cup (113.5 grams) of butter until smooth (photo 10).
Mix. Add 1½ cup (180 grams) of confectioners sugar, ¼ cup (55 grams) of light brown sugar, 2 teaspoons of vanilla extract, and 1 teaspoon of ground cinnamon and beat until thoroughly combined.
Adjust. While continuing to mix, slowly add 1-2 teaspoons of heavy cream until you have reached your desired consistency.
Assemble
Add. Into the leftover bowl of cinnamon sugar, add ¾ tablespoon of light brown sugar, and mix until combined (photo 12).
Prepare. Add your buttercream to a piping bag with an open star tip.
Pipe. Pipe your buttercream onto the cooled cookies, starting in the center and then spiraling outwards (photo 11).
Top. Generously sprinkle the cinnamon sugar/brown sugar mixture over the top of each frosted cookie (photo 13), then flip each cookie upside down so that any extra sugar falls off. Repeat with all of the cookies.
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💭 Angela's Pro Tips & Recipe Notes
- Try smaller cookies. These cookies are large and thick. You can make smaller cookies using a regular cookie scoop, but make sure you reduce the baking time to 8-9 minutes.
- Press them slightly. While these cookies do spread in the oven, they don't spread a ton. Make sure you press them down slightly so that they aren't too tall.
- Don't over-mix. After adding the dry ingredients, only mix until all of the streaks of flour have disappeared. You don't want to overmix the cookie dough.
🥡 Storing
Keep your CRUMBL bakery-style churro cookies stored in a sealed container at room temperature for up to 3 days.
They can also be kept in the fridge, sealed, for up to one week. Use parchment paper sheets between layers to prevent the frosting from sticking to other layers.
Freezing
Unbaked cookie dough can be frozen for up to 3 months. I recommend portioning the dough into balls and flash-freezing them on a baking sheet (not touching) before transferring them to a storage bag. Let them thaw slightly before rolling in cinnamon sugar, flattening, and baking.
Baked and frosted cookies can be frozen for up to 3 months. Let them thaw to room temperature before serving.
- Recipes To Bake When You Don't Have Eggs
- Pistachio Macarons
- Champagne Macarons
- European Christmas Cookies
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📖 Recipe Card
CRUMBL Churro Cookies
Ingredients
CRUMBL Churro Cookies
- 2¾ cup all-purpose flour (spooned and leveled)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup butter (softened, at room temperature)
- 1 cup light brown sugar (firmly packed)
- ¼ cup sugar
- 1 large egg (at room temperature)
- 1 large egg yolk (at room temperature)
- 2¼ teaspoon vanilla extract
- ¼ teaspoon lemon juice
For Rolling
- ¼ cup sugar
- ½ teaspoon ground cinnamon
- ¾ tablespoon light brown sugar (reserve for the end)
Cinnamon Buttercream Frosting
- ½ cup butter (softened, at room temperature)
- 1½ cup confectioners sugar
- ¼ cup light brown sugar (firmly packed)
- 2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1-2 teaspoon heavy cream (or more, as needed)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prepare the Cookie Dough
- Preheat your oven to 350°F (175°C/Gas Mark 4) and line two baking sheets with parchment paper or silicone baking mats.
- In a small bowl, mix together your ¼ cup sugar and ½ teaspoon ground cinnamon and set it aside.
- In a medium-sized bowl, whisk together 2¾ cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, 1¼ teaspoon ground cinnamon, and ¼ teaspoon salt until combined. Set it aside.
- Cream 1 cup butter using an electric or stand mixer until smooth.
- Add 1 cup light brown sugar and ¼ cup sugar and beat again on medium to medium-high speed until fluffy and well combined.
- Add 1 large egg, 1 large egg yolk, 2¼ teaspoon vanilla extract, and ¼ teaspoon lemon juice and mix until everything is well incorporated.
- Pour the flour mixture into the bowl with the butter mixture and mix again on low speed just until all of the dry ingredients have disappeared, scraping down the bowl as needed.
Portion & Bake
- Use an ice cream scoop to scoop the dough into a ball and roll it in your hands until smooth.
- Roll the dough ball in the small bowl of cinnamon sugar.
- Place the sugar-coated dough onto your prepared baking sheet and gently press them down slightly so that they aren't too tall.
- Repeat with the remaining dough (saving the extra cinnamon sugar for later) and then bake in the preheated oven at 350°F (175°C/Gas Mark 4) for 11-14 minutes.
- Remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before moving them to a cooling rack to cool to room temperature.
Make the Buttercream
- Using your stand mixer, cream ½ cup butter until smooth.
- Add 1½ cup confectioners sugar, ¼ cup light brown sugar, 2 teaspoon vanilla extract, and 1 teaspoon ground cinnamon and beat until thoroughly combined.
- While continuing to mix, slowly add 1-2 teaspoon heavy cream until you have reached your desired consistency.
Assemble
- Into the leftover bowl of cinnamon sugar, add ¾ tablespoon light brown sugar and mix until combined.
- Add your buttercream to a piping bag with an open star tip.
- Pipe your buttercream onto the cooled cookies, starting in the center and then spiraling outwards.
- Generously sprinkle the cinnamon sugar/brown sugar mixture over the top of each frosted cookie, then flip each cookie upside down so that any extra sugar falls off. Repeat with all of the cookies.
Notes
- When instructions reference room temperature butter, butter that is slightly softened is best. The temperature should be between 67-72°F (19-22°C).
- These cookies are large and thick. You can make smaller cookies using a regular cookie scoop, but make sure you reduce the baking time to 8-9 minutes.
- While these cookies do spread in the oven, they don't spread a ton. Make sure you press them down slightly so that they aren't too tall.
- After adding the dry ingredients, only mix until all of the streaks of flour have disappeared. You don't want to over-mix the cookie dough.
- Keep your CRUMBL bakery-style churro cookies stored in a sealed container at room temperature for up to 3 days. Use parchment paper sheets between layers to prevent the frosting from sticking to other layers.
- They can also be kept in the fridge, sealed, for up to one week.
- Unbaked cookie dough can be frozen for up to 3 months. I recommend portioning the dough into balls and flash-freezing them on a baking sheet (not touching) before transferring them to a storage bag. Let them thaw slightly before rolling in cinnamon sugar, flattening, and baking.
- Baked and frosted cookies can be frozen for up to 3 months. Let them thaw to room temperature before serving.
Angela Latimer says
These cookies are the ultimate combination of cinnamon and sugar in a tasty, tender cookie that tastes amazing on its own. Add the frosting and they're pure heaven. You have to bake these cookies. ~ Angela