Indulge in Irresistible Copycat Crumbl Churro Cookies
Get ready to bake the ultimate treat! These Copycat Crumbl Churro Cookies combine a soft, snickerdoodle-like base with silky cinnamon buttercream frosting, delivering the perfect churro flavor you love. They’re easy to make and absolutely decadent!
Why You’ll Love These Crumbl Churro Cookies
- Budget-Friendly: Enjoy the rich flavors of Crumbl without breaking the bank.
- Triple the Cinnamon: Experience authentic churro taste in every bite with cinnamon in the dough, coating, and frosting.
- Incredible Texture: Soft centers with crisp edges create the perfect cookie.
- Show-Stopping Presentation: Piped frosting and large cookies make them perfect for any occasion.
Ingredients
Cookie Dough:
- 1 cup Unsalted Butter (softened)
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 large Egg
- 2 Egg Yolks
- 2 teaspoons Vanilla Extract
- 3 cups All-Purpose Flour
- 1/4 cup Cornstarch
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 tablespoon Ground Cinnamon
- 1/2 teaspoon Salt
Cinnamon Sugar Coating:
- 1/4 cup Granulated Sugar
- 2 teaspoons Ground Cinnamon
Cinnamon Buttercream Frosting:
- 1 cup Unsalted Butter (softened)
- 2 cups Powdered Sugar
- 1 teaspoon Ground Cinnamon
- 2 teaspoons Vanilla Extract
- 2-4 tablespoons Heavy Cream
How to Make Copycat Crumbl Churro Cookies
Follow these easy steps to create your delicious churro cookies:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Scrape the sides of the bowl as needed.
- Add the egg and yolks one at a time, mixing well after each addition. Blend in the vanilla extract.
- Whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, and salt in a separate bowl. Gradually combine with the wet ingredients until a soft dough forms.
- Mix the granulated sugar and cinnamon in a small bowl for the coating.
- Portion the dough into 12 equal pieces (about 1/3 cup each), roll into balls, and coat in the cinnamon sugar mixture.
- Flatten each dough ball into a disk, about 3/4 inch thick, and place on the baking sheets, 2 inches apart.
- Bake for 12–14 minutes, until the centers are puffed and no longer glossy. Allow cooling on the baking sheet for 5 minutes before moving to a wire rack.
- Prepare the frosting by beating the softened butter, brown sugar, cinnamon, and vanilla until creamy. Gradually add in the powdered sugar, mixing thoroughly. Add heavy cream until the desired consistency is reached.
- Pipe the frosting onto the cooled cookies, starting from the center and spiraling outwards. Sprinkle with remaining cinnamon sugar. Chill to set. Serve at room temperature and enjoy!
Tips for the Best Crumbl Churro Cookies
- Measure Properly: Use the spoon-and-level method for flour to prevent dense cookies.
- Chill the Dough: If sticky, chill the dough for 30–60 minutes before rolling.
- Precision Matters: Weigh each cookie portion to about 4 ounces for consistency.
- Double-Coat for Crunch: Roll cookies in cinnamon sugar before and after baking.
- Adjust Frosting Consistency: Add more powdered sugar if the frosting is too thin.
- Make Ahead: Refrigerate dough for up to 2 days or freeze for up to 3 months.
- Baking Smaller Cookies: Use 2 tablespoons of dough per cookie, reducing bake time to about 9–11 minutes.
- Get Creative: Add dulce de leche in the center or chocolate chips for extra flavor.
How to Store
- To Store: Keep unfrosted cookies in an airtight container at room temperature for up to 3 days. Refrigerate frosted cookies for up to 1 week.
- To Freeze: Place unfrosted cookies in a freezer-safe container, separating layers with parchment paper, and freeze for up to 3 months. Thaw at room temperature and frost before serving.
More Copycat Crumbl Cookies You’ll Love
- Crumbl Chocolate Chip Cookies
- Copycat Crumbl Sugar Cookies
- Crumbl Caramel Pumpkin Cookies
- Crumbl Cornbread Cookies
Now, you’re all set to bake these scrumptious Copycat Crumbl Churro Cookies! Enjoy every delicious bite!