My husband has always claimed that he doesn’t like cinnamon cookies. Until now. After catching him eating a second and third of these churro cookies (after claiming he wasn’t going to like them), he had to admit that these were REALLY good.
“Like-one-of-my-favorite-cookies-good”, he said.
I was shocked. He isn’t one to try new things or try things he *thinks* he doesn’t like. He gets stuck in his ways and that’s basically it. As I was making these cookies, he asked why I couldn’t just make regular dough and throw some M&Ms in it and call it a day. But he had to admit defeat with this one and admit that he doesn’t dislike ALL cinnamon cookies. He actually really likes these Churro Cookies and would recommend them to everyone!
Yep, our obsession with Crumbl cookie recipes continues. I don’t know when we’ll stop or even IF we’ll stop. There are SO many great Crumbl flavors to get through so hold on for the ride. If you are looking for other ideas, try the S’mores Brownie Cookies, Circus Animal Cookies, Salted Caramel Cheesecake Cookies, S’mores Brownie Cookies or the Chilled Sugar Cookies
I have to admit that I agree with my husband that these are SO INCREDIBLY GOOD. The entire cookie is just heaven. It’s a super soft, cinnamon-based churro cookie rolled in cinnamon sugar and topped with a delicious cinnamon buttercream frosting and sprinkled with more cinnamon sugar.
TO CHILL OR NOT TO CHILL?
That is the question! I’m not talking about the cookie dough because no chilling is necessary for the dough but how do you serve them? Chilled or warm? When Crumbl has the Churro Cookies as the special for the week, they serve them warm, which is amazing! BUT these cookies are also super delicious served chilled. There is something about the frosting and super soft cookie that just works wonderfully if you eat them right out of the refrigerator.
Plus, I have found that all the Crumbl copycat recipes stay fresh longer if you keep them in the refrigerator. No matter what air-tight container you keep the cookies in, they don’t stay fresh as long out on the counter as they do if you put them in the fridge. So, the moral of the story is STORE THESE COOKIES IN THE FRIDGE. Sure, you can eat them cold or let them come to room temperature but you’ll thank me when you still have fresh cookies 3-4 days later.
WHAT ARE CRUMBL COOKIES?
Crumbl is a rather new cookie bakery that was started by two cousins in Logan, Utah in 2017. Cousins, Sawyer Hemsley and Jason McGowan set out to create the world’s best chocolate chip cookie. After some trial and error, testing ingredients and baking methods, Sawyer, Jason and their family opened up the first Crumbl store in Utah when Sawyer was still attending Utah State University.
Crumbl’s delicious cookies wouldn’t be complete without their iconic pink packaging! Crumbl’s boxes were designed to perfectly fit each Crumbl cookie side-by-side, whether in a 4-pack, 6-pack, or 12-pack box. The “4-pack” pink box — the brand’s most popular and notable — was developed in 2018, shortly after Crumbl sold its very first cookie.
Since opening its doors in 2017, Crumbl Cookies has expanded to over 200 bakeries in 32 states nationwide, making it the fastest-growing cookie company in the nation.
WHAT YOU NEED TO MAKE CHURRO COOKIES
COOKIE DOUGH
- Brown Sugar
- Butter – softened
- Granulated Sugar
- Egg + Egg Yolk
- Vanilla
- Lemon Juice
- Cornstarch
- Flour
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
CINNAMON SUGAR COATING
- Granulated Sugar
- Cinnamon
HOW TO MAKE CHURRO COOKIES
1. Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet. Cream the butter, granulated sugar and brown sugar in a stand mixer (or by hand) until light and fluffy.
2. Mix in egg, egg yolk, lemon juice and vanilla.
3. Mix in flour, corn starch, baking soda, baking powder, salt and cinnamon.
4. Scoop out about 2-3 tablespoons and roll into a dough ball. Repeat with the rest of the dough to make about 18 dough balls.
5. Mix the 1/4 cup granulated sugar and 1/2 tsp cinnamon (Cinnamon Sugar Coating) in a bowl. Roll each cookie dough in the cinnamon sugar mixture and place on the prepared baking sheet. (Save leftover cinnamon sugar for topping at the end) You should have only 6 cookies per cookie sheet and leave about 2 inches in between each cookie. Slightly flatten each cookie dough ball.
6. Bake at 350 degrees for 9-10 minutes.
7. Allow cookies to cool on the baking sheet for 10 minutes and then transfer to cooling rack.
CINNAMON BUTTERCREAM FROSTING INGREDIENTS
HOW TO MAKE CINNAMON FROSTING
Cream butter, powdered sugar, brown sugar, cinnamon, vanilla and 1 tbsp heavy cream until light and fluffy. If frosting is too thick, add a little heavy cream and mix until desired consistency is achieved. If the frosting is too thin, add more powdered sugar.
Put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies.
Take the leftover cinnamon sugar mixture that was remained after you rolled the cookie dough balls and add 1 TBSP brown sugar to it and mix. Sprinkle on top of each frosted cookie.
Honestly, you can go wrong serving them either way. They are amazing warm and just as delicious served chill. Try it both ways and pick your favorite.
Pop the cookie in the microwave for 10 seconds and you’ll get a delicious warm-out-of-the-oven cookie.
Absolutely. If you make the recipe as is, just divide the dough into 24 cookies. That will give you a more manageable sized cookie.
Churro Cookies Crumbl Copycat Recipe
Ingredients
Churro Cookies
- 1 cup butter softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1/4 tsp lemon juice
- 2 3/4 cup all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp cinnamon
- 1/4 tsp salt
Cookie Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1 tbsp brown sugar for the topping at the end
Cinnamon Buttercream Frosting
- 1/2 cup butter
- 2 cups powdered sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 1-2 tbsp heavy cream
Instructions
- Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet. Cream the butter, granulated sugar and brown sugar in a stand mixer (or by hand) until light and fluffy.
- Mix in egg, egg yolk, lemon juice and vanilla.
- Mix in flour, corn starch, baking soda, baking powder, salt and cinnamon.
- Scoop out about 2-3 tablespoons and roll into a dough ball. Repeat with the rest of the dough to make about 18 dough balls.
- Mix the 1/4 cup granulated sugar and 1/2 tsp cinnamon (Cinnamon Sugar Coating) in a bowl. Roll each cookie dough in the cinnamon sugar mixture and place on the prepared baking sheet. (Save leftover cinnamon sugar for topping at the end) You should have only 6 cookies per cookie sheet and leave about 2 inches in between each cookie. Slightly flatten each cookie dough ball.
- Bake at 350 degrees for 9-10 minutes.
- Allow cookies to cool on the baking sheet for 10 minutes and then transfer to cooling rack.
How to Make Cinnamon Frosting
- Cream butter, powdered sugar, brown sugar, cinnamon, vanilla and 1 tbsp heavy cream until light and fluffy. If frosting is too thick, add a little heavy cream and mix until desired consistency is achieved. If the frosting is too thin, add more powdered sugar.
- Put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies.
- Take the leftover cinnamon sugar mixture that was remained after you rolled the cookie dough balls and add 1 TBSP brown sugar to it and mix. Sprinkle on top of each frosted cookie.
Notes
Nutrition
