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+ servings
churro cookies

Churro Cookies Crumbl Copycat Recipe

Hollie Schultz
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.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 18 cookies
Calories 354 kcal


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


  • 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.


Store these cookies in an air-tight container in the refrigerator to keep them fresh for 5+ days. Enjoy either cold out of the fridge or let them come to room temperature. Both are amazingly delicious!


Calories: 354kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 62mgSodium: 98mgPotassium: 54mgFiber: 1gSugar: 34gVitamin A: 514IUVitamin C: 1mgCalcium: 40mgIron: 1mg
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